Cassava Pancake with Fish Salad

Preheat the oven to 140 °C

Weigh 400 g of boneless weakfish in a small, deep, oven-safe container

Add 6 g of salt

Crush 3 garlic cloves and add to the fish

Add 1 bunch of thyme

Cover the fish with extra virgin olive oil

Place in the oven for 40m until opaque and tender. Let the fish cool down a bit in the olive oil

Crack 1 egg into a tall recipient and add 3 tbsp of unsweetened yogurt

Add ½ cup of corn oil

Blend to combine everything, and continue blending while adding the remaining ½ cup of corn oil in a thin stream. Season with salt to taste

Add the juice of ½ lime and blend everything to combine. If necessary, add more corn oil in a thin stream to obtain a thicker consistency

Transfer the mayonnaise to another recipient. The yogurt mayonnaise is ready

Remove the fish skin

Drain the fish and transfer it to a bowl. The fish confit is ready

Trim, deseed, and small dice 1 ají chili pepper

Deseed and small dice 3 habanada peppers

Small dice ¼ of a red onion

Roughly crush the fish with a spoon

Add the zest of ½ a lime to the fish

Add the onion and peppers

Mix to combine all the ingredients

Chop ¼ cup of coriander and add to the fish

Add 7 tbsp of the Yogurt Mayonnaise am mix to combine

Add salt to taste and the juice of ½ a lime. Mix to combine. The fish salad is ready

Grate 450 g of peeled cassava root

Transfer to a bowl. Add 4 eggs and 1½ tsp of salt

Stir to combine all the ingredients. Add ½ cup of panko and stir to incorporate

Mold 8 cm disks and arrange them on a tray

Add enough clarified butter to cover the bottom of a frying pan over medium heat

Fry the pancakes until both sides are golden brown. The cassava pancakes are ready

Plate the Cassava Pancake and top it with a portion of the Fish Salad

Top with a portion of katsuobushi and 2 nasturtium leaves. Garnish with edible flowers to taste. The cassava pancake with fish salad is ready

Enjoy! Astonish your friends with this beautiful and delicious dish!