INGREDIENTS
- 1 egg per person
- Fish gelatine
- Bonito or fish stock
- Salt
- Spherika herring pearls
- Chives for garnish
PREPARATION
- Melt the gelatine in the tuna stock and leave to cool.
- Boil water with a dash of vinegar, a pinch of salt and poach the egg.
- Once the egg has been drained, pour it into the serving dish, add the gelatine, decorate with Spherika herring pearls and finely chopped chives.