The preparation

Thinly slice the potatoes and cook them in a frying pan with oil and shallot until soft, use a little water to finish cooking, adjust the salt, blend with a minipiner and sieve, add the cream to make a smooth creamy potato sauce.

Boil the egg 5 minutes so that the yolk remains soft.

Once shelled, one can serve it on a plate.

Place a little cream of potato on the bottom of the plate, the egg and the remaining cream of potato with flaked Mr. Moris mullet roe, decorate with 2 blueberries, sorrel and Mr. Moris lumpfish roe.