Sartén de patatas pochadas, pimientos asados, bacalao y huevos

Go to Image Poached potato pan, roasted peppers, cod and eggs
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Serves 4:

  • New potatoes
  • Red Pepper
  • 1 Codfish Morro
  • Spring onion
  • 1 Filleted Garlic
  • Fried Celery
  • Olive Oil
  • Bibiscus Salt
  • 2 Home Eggs
  • Fresh Chives

Cut the potatoes (as for an omelette), slowly fry the celery in thin strips and set aside separately.

Roast the peppers and spring onions in the oven, leave to cool, peel and chop.

Confit a cod snout in garlic oil and fry the eggs without the tip and with the yolk unset. Set aside.

Lightly brown the garlic fillets in a frying pan and fry the roasted peppers, previously cut into strips.

Presentation: Add the poached potato and allow the whole to integrate, place the sliced cod snout and finish off with the eggs and the hibiscus salt. Garnish with the fried celery strips and the finely chopped fresh chives.