200 g Lugrade Bacalao Loins
4 eggs
0,1 l vinegar
Separate the yolks from the egg whites.
Poach the egg yolks in hot water with vinegar for 4 minutes. Then put them in water with ice.
Sliver the bacalao while it is uncooked and place a piece of bacalao over the yolk.
With a kitchen torch slightly burn the bacalao and the yolk.
