Red Bonito and Garlic Slices
1.
Use a thin slicer to cut the garlic into thin slices, the thinner the better. Take out the cooking pot and bring the garlic slices to a boil with the cold milk, filter the garlic slices, and put them in ice water. Repeat 3 times. Soak up the excess water from the garlic slices with paper one last time.
2.
Heat oil at 300F (148C), put the dried garlic slices in a frying pan and fry them until golden. Set aside.
3.
Beurre Monte, heat a tablespoon of water on high heat and turn to low heat. Throw a small piece of butter into the pot to melt and then the next piece until it is finished. Put Beurre Monte into a small container.
4.
Cut off the leftover leaves of Italian parsley, heat with water and salt, throw the leaves into the pot and cook until soft. Take it out and put it in ice water to cool. Beat the cooled leaves with a blender and a little water to make a slurry. Filter the slurry with a fine mesh filter.
5.
The filtered pulp is preheated. Check the consistency of the pulp, add some water if it is too thick, and cook a little if it is too thin. Add a tablespoon of Beurre Monte. Stir evenly, turn off the heat and set aside.
6.
Remove the bones and spines of the fish (leftover fish meat). Sprinkle salt and white pepper on both sides of the fish. Cut into sections.
7.
Heat the oil in a nonstick pan over high heat. Fry the fish skin for 1 minute and 30 seconds or golden brown, press the fish with a spatula to prevent it from losing shape, turn the other side and fry for 30 seconds. Take out the fish.
8.
Placing: Preheat the Italian parsley pulp slightly. Take out a small spoonful of the plate in the center of the slurry plate. 2x fillets are placed crosswise on the paste. Put a few clean Italian coriander leaves. Finally put some fried garlic slices.
