Levantine cuisine · Fish & Seafood

Batarekh

Salted, dried fish roe sliced paper-thin and served simply with olive oil, lemon and bread.

Ingredients · for 4 servings

• 150 g batarekh (dried fish roe, or bottarga instead)
• 5 tbsp good olive oil
• 2 lemons
• 1 flatbread
• 1 red onion
• 1 tsp sumac
• 1/2 bunch flat-leaf parsley
• black pepper

Instructions

1. Take the batarekh out of the fridge 20 min. before serving – too cold, it won't slice cleanly, too warm, it turns soft.
2. Score the thin wax coating all around with a small sharp knife and peel it off carefully without tearing the roe.
3. Slice the roe paper-thin and almost translucent with a very sharp knife or a vegetable peeler and arrange it shingled on a flat platter.
4. Slice the red onion into the finest rings, rinse briefly in cold water and shake dry so it stays mild.
5. Drizzle the slices generously with olive oil, splash with the juice of half a lemon, season with sumac and freshly ground black pepper – no salt needed.
6. Top with onion rings and parsley leaves and serve at once with toasted flatbread and the remaining lemon wedges.