PRE-PROCESSES

• Chop the onion in brunoise and reserve.
• Prepare the leek in advance and cut it into 2-3 cm pieces.
• Peel the potato, wash and peel. Reserve.
• Peel and cut the pumpkin into thick cubes. Reserve.
• Cut the desalted cod into thick cubes. Reserve.

ELABORATION

• Sauté the onion in olive oil.
• Halfway poaching add the pumpkin and continue poaching.
• Add the leek and sauté.
• Add the potato, sauté well and wet until covered with stock or white background.
• Season and cook at a gentle but constant boil.
• At the end of cooking, add the cod cubes and bring them to a boil.
• Rectify point of salt.

SERVICE

• Poach the egg: soft boiling water with vinegar (approx. 10% vinegar) but no salt; throw the cracked eggs; turn off the heat and leave for 3 minutes. Another technique is to crack the egg and let the water boil again but gently (in this case it is no longer three minutes of permanence in the water). The egg must be left with a solid white and a liquid yolk; while the white wraps the yolk.
• Remove from the water and place in cold water to stop cooking.
• Finally get out of the water and trim the tips.

PLATING

• Serve the porrusalda very hot in a soup plate and place the poached egg.
• Sprinkle with parsley.