POACHED EGGS WITH TUNA JELLY AND SPHERIKA HERRING PEARLS

INGREDIENTS

  •  1 egg per person
  • Fish gelatine 
  • Bonito or fish stock
  • Salt
  • Spherika herring pearls
  • Chives for garnish

PREPARATION

  1. Melt the gelatine in the tuna stock and leave to cool.
  2. Boil water with a dash of vinegar, a pinch of salt and poach the egg.
  3. Once the egg has been drained, pour it into the serving dish, add the gelatine, decorate with Spherika herring pearls and finely chopped chives.
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