Crispy Skin Onaga on Edamame Sauce, "Smokey" Parsnip, Kumquat Tartar, and Olive Powder
Edamame Sauce: Peel and clean Edamame beans. Blend with vegetable stock and a cube of butter. Smokey Parsnip: Boil cleaned Parsnip in cream until tender. Puree in food processor with shaved mackerel and liquid smoke. Kumquat Tartar: Chop pickled kumquats into very fine dices. Olive Powder: Dry olives in oven at a low temperature for three-four hours. Chop fine. Onaga: Season and sear in olive oil. Garnish: Fried Basil leaf.