Spiti Sou Tarama

This recipe by Paul Evangelopoulos, chef at Spiti Sou in Paris 6e, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

• Serves 4
• Preparation time: 20 min

Ingredients for Paul Evangelopoulos' tarama

• 120 g white tarama
• 6 tbsp. lemon juice
• Ice cubes (if necessary)
• 200 g stale bread
• 35 cl sunflower oil
• ½ red onion
• 1 pinch four-berry pepper
• 1 pinch fine salt
• A few drops of Worcestershire sauce
• 10 g bottarga (mullet roe)
• ¼ bunch chives

Steps for Paul Evangelopoulos's tarama

1. Tarama: Wet the crustless, stale bread in cold water and drain it well by pressing it through a colander. Grate, salt and drain the onion. Blend it with the tarama and bread, gradually increasing the speed until a smooth texture is obtained.
2. Mayonnaise: Pour the sunflower oil in thread form into the previous preparation. Finish with the lemon juice to prevent the tarama from becoming bitter, and the Worcestershire sauce. As with mayonnaise, if the mixture becomes too thick or threatens to "slice", add an ice cube.
3. Finish: Season with salt and pepper and serve with thinly sliced bottarga and chopped chives.

Chef's comment: "This very pop food was George Michael's favorite. This sea mayonnaise made with cod roe is the perfect accompaniment to fish and grilled or fried shellfish. The emulsifier here is bread. Tarama can also be eaten on toast with a drizzle of lemon juice. For this recipe, all ingredients must be cold. Don't hesitate to put the blender bowl in the fridge. "

Has this recipe inspired you to discover the cuisine of Paul Evangelopoulos? Read the Gault&Millau review of Spiti Sou.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.