- 1 egg per person
- Fish gelatin (use manufacturer's instructions)
- Bonito or fish broth
- Spherika herring pearls
- chives to decorate
- Dissolve the gelatin in the tuna broth and leave to cool.
- Boil water with a splash of vinegar, a pinch of salt and make the poached egg.
- Once the egg is drained, it is poured into the container where it will be served, added the gelatin, decorated with Spherika herring pearls and chives cut into small pieces.