inthekitchen
6 . Drain through a fine strainer lined with a coffee filter . 7 . Transfer oil to a saucepan and over medium low heat , cook until the water and scum have evaporated to the surface . 8 . Strain again . 9 . Transfer to a squeeze bottle and set aside .
Mackerel 1 . In the preheated oven , bake mackerel for 7-9 minutes skin side up . 2 . Remove from oven and torch the skin to crisp it up a little .
Assembly 1 . In a shallow bowl , place a heaping Tbsp of the parsnip purée .
2 . Top with two slices of the bbq saba . 3 . Garnish the saba with a small mound of the sweet ponzu peppers . 4 . Gently ladle the broth around the sides of the saba and parsnip puree . 5 . Drizzle some chive cilantro oil around the surface of the broth .
Yield 4 servings
ciao ! / summer / two thousand twenty-three 25