‘Pop’ – marinated mackerel with leek, potato and katsuobushi broth.
Viviana Varese infuses fantastic flavour into her Italian starter recipe by creating a smoked mackerel oil from the charred bones, which is used to season the finished dish and create the delicate white shards on top. Katsuobushi is the Japanese term for bonito flakes, dried and fermented tuna which adds a wonderful umami kick to the broth.
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