4 people
For the sauce of skins and scales
1 tomato
60 g bonito skin with scales (black)
30 g bread
2 spring onions, sautéed
200 g olive oil 0.4 °
70 g fried almonds
20 g balsamic vinegar
salt
sugar
For the bonito fillets
600 g bonito (150 g per serving)
salt
ginger
For the melon onions
2 medium spring onions
100 g melon
2 tablespoons olive oil 0.4 °
salt
For the gherkin broth
10 g parsley
70 g pickled gherkins, drained
500 ml water
60 g olive oil 0.4 °
15 g bread
salt
For the red pepper oil
10 g red peppercorns
60 g olive oil 0.4 °
For the sauce of skins and scales
Cut the tomato and quickly cook it a la plancha with a little oil. Separately, fry the bonito skins in half the oil until crisp. Drain well.
Mix all the ingredients. Crush and strain. Season and add a pinch of sugar.
For the bonito fillets
Cut the bonito fillets in rectangles. Of the 2 pieces per serving, one must be a little longer than the other. Smoke them lightly for 4 minutes in the smoker box. When the process is complete, season them, coat them with the sauce and cook a la plancha, keeping them juicy.
For the melon onions
Peel and halve the spring onions. Remove the interior part of the onion leaving only the outer layer. Using a scoop, extract four melon balls and place one in each spring onion. Pass this over the oiled griddle plate so that it is well caramelised. Season.
For the gherkin broth
Crush everything. Strain and season.
For the red pepper oil
Vigorously rub the peppercorns together. Retrieve only the skins and mix with the oil. Set aside.
Place the bonito fillets upright in the centre of the plate. At their side, using a tube, draw some circles with the skin sauce. Arrange the spring onion on them (or off them, as in the picture). Lightly season the bonito fillets with pepper oil. Serve the hot broth in a separate container to accompany the dish.