Bottarga is an interesting product originally hailing from Calabria but there are versions of it around Southern Italy. It is the salted and then wind dried roe from mullets or tuna. Once it’s dried, it’s wrapped in wax to preserve it. Its used as a sort of condiment, finely grated into pastas, salads and in this example grated over the crudo to add a sweet-salty-umami depth. It’s utterly delicious and available from all good Italian delis.
2 fillets of sea bass, skinned and cut into 1cm slices
1 ripe peach, halved, stoned removed and cut into 1 cm dice
1 tsp finely grated bottarga
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar
6 sprigs of marjoram, leaves picked
sea salt and black pepper
Place the bass slices in a bowl and season well.
Lightly crush the peach dice in a bowl along with their juices and sea bass slices. You want the juices to marinate the fish. Give the bass a stir to incorporate and then leave for 10 minutes to cure.
Whisk together the olive oil and vinegar and season well.
To serve lay the slices of bass out onto plates, drizzle over a little of the vinaigrette and then top with the peach, marjoram leaves and sprinkle over the bottarga. Serve.
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