½ a cup of lemon juice
2 spoonfuls of orange juice 1 ½ cup of olive oil
1 spoonful of bottarga powder 1 spoonful of chopped parsley
1 tea spoon of chopped fennel lemon and orange zest
Put all the ingredients together in a basin and stir until you will have a smooth sauce. Use the citrus vinaigrette as a salad dressing, with steamed or grilled fish, on boiled or baked vegetables, or as a topping on fish soup, lentil soup etc.