Ingredientes

300g of cod steak

4 of morcilla de Burgos (black pudding-style blood and rice sausage)

4 eggs

100g patatas panadera (Boulangère roast potato slices)

50g of onion

4 teaspoons of salmon roe

1 teaspoon of vinegar

Preparation

20 minutes

Preparation of the cod

Wrap the cod steaks with film, seal well and poach in water at 70º for 10 minutes. Meanwhile, brown the pieces of morcilla on the grill or in a frying pan. In the same way, poach the eggs in the traditional way i.e.; immerse them in boiling water with a pinch of salt and a splash of vinegar. Do not leave it more than five minutes, or the egg will set too much.

Cooking

On a stainless steel dish, place four steel rings, 10 centimetres in diameter. At the bottom of the ring, place the potatoes, then the rolled cod, then the fried onion, the morcilla and the poached egg. Like this, they can then be warmed in the oven before serving.

Serving

Once hot, put them on the plate, take away the ring and finish by decorating with the salmon roe and a slice of tomato, or slices of toast.