BOM PETISCO WITH BOILED VEGETABLES AND POACHED EGG
INGREDIENTS
385 g Bom Petisco tuna in vegetable oil
100 g boiled potato
100 g boiled carrot
100 g boiled turnip
1 un boiled onion
4 leaves boiled savoy cabbage
1 tsp. chopped garlic
2 tbsp. chopped parsley
4 un poached egg
2 tbsp. extra virgin olive oil
Fleur de sel
INSTRUCTIONS
Chop all the boiled vegetables (potato, carrot, turnip and onion), stir in the chopped garlic, chopped parsley and season with fleur de sel and olive oil.
Line small bowls with the cabbage leaves, place the flaked tuna and chopped vegetables, put the poached egg on top and close the cabbage leaves to form a purse.
Finish and presentation
Put the cabbage purses in the oven to heat at 150ºC for about 15 minutes.
