Bulots
Boulot, or Trumpet, is an exquisite delicacy, which is especially appreciated by French gourmets. It can always be seen on the menu of a French restaurant, along with frog’s legs. Bulot belongs to the mollusk family and has excellent taste qualities.
Its meat is considered low-calorie, but despite this, it contains a huge amount of easily digestible protein.
Trubach is famous for a huge number of chemical compounds of zinc, phosphorus, cobalt and B vitamins.
They have a beneficial effect on the cardiovascular and nervous systems, slow down the aging of the skin and prevent the development of cancer cells.
If we compare the meat of young veal with the meat of bulot, we will see that mollusc meat contains 150% more iodine than veal. And it is absolutely necessary for the normalization of the work of the endocrine system.
The taste of this marine delicacy is slightly sweet, with a very delicate texture.
Remember that when cooking it is extremely important not to overcook the bolot. Otherwise, its meat will become “rubbery” and lose its gastronomic and useful properties.
