Breast of bonito with savory and fish bone

INGREDIENTS (to serve 4)

400 gr breast of bonito
Dressing:
25 gr roast peanuts
25 gr roast almonds
50 gr 0.4º olive oil
10 gr onion, fried until soft
10 gr fried bread
3 mint leaves
Salt
Powdered ginger
Onion and dog rose base:
2 Onions
1 Leek
1⁄2 green pepper
15 gr dog rose jam
Salt
Black pepper
Powdered ginger
Savory and pearl sauce:
2 leeks
1 potato
2 gr savory
75 gr orange juice
35 gr virgin olive oil
15 gr Japanese tapioca pearls
Salt
Sugar
Ginger
Menthol-flavoured fish bone:
130 gr 0.4º olive oil
1 drop menthol
4 bonito side bones
Garnish
Mint leaves

PREPARATION

Breast of bonito
Lightly smoke the bonito for 4 minutes in a smoker. Then griddle skin side down only. Peel off the skin, brush with the dressing, sprinkle with powdered peanuts and finish under a grill.

Dressing
Blend all the ingredients together then push through a strainer. Check for seasoning.

Onion and dog rose base
Finely slice the vegetables and fry gently until caramelised. Add the jam and season with salt, pepper and powdered ginger.

Savory and pearl sauce
Make a leek stock with the leeks, potato, salt and a few drops of olive oil. Infuse the savory in 100 gr of the stock. Strain. Add the orange juice and blend with the olive oil until a completely smooth sauce has formed. Then add the tapioca pearls and cook until they are transparent. Add salt, sugar and ginger to taste.

Menthol-flavoured bone
Mix 30 gr olive oil with the menthol. Set aside. Fry the bones in the rest of the oil then, at the last minute, brush with the oil and menthol mixture.

TO SERVE 

Make three parallel strips of sauce on the plate. To the left, place the onion and dog rose base topped with the bonito and, to the right, place the menthol-flavoured bone. Garnish with a mint leaf.