Preheat the oven to <temperature>140<unit>°C</unit></temperature>

Weigh <quantity>400<unit>g</unit></quantity> of boneless grey snapper in a small, deep, oven-safe container

Add <quantity>6<unit>g</unit></quantity> of salt

Crush <quantity>3</quantity> garlic cloves and add to the fish

Add <quantity>1<unit>bunch</unit></quantity> 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 <quantity>1</quantity> egg into a tall recipient and add <quantity>3<unit>tbsp</unit></quantity> of unsweetened yogurt

Add <quantity>½<unit>cup</unit></quantity> of corn oil

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

Add the juice of <quantity>½</quantity> 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 <quantity>1</quantity> ají chili pepper

Deseed and small dice <quantity>3</quantity> habanada peppers

Small dice <quantity>¼</quantity> of a red onion

Roughly crush the fish with a spoon

Add the zest of <quantity>½</quantity> a lime to the fish

Add the onion and peppers

Mix to combine all the ingredients

Chop <quantity>¼<unit>cup</unit></quantity> of coriander and add to the fish

Add <quantity>7<unit>tbsp</unit></quantity> of the Yogurt Mayonnaise am mix to combine

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

Grate <quantity>450<unit>g</unit></quantity> of peeled cassava root

Transfer to a bowl. Add <quantity>4</quantity> eggs and <quantity>1½<unit>tsp</unit></quantity> of salt

Stir to combine all the ingredients. Add <quantity>½<unit>cup</unit></quantity> of panko and stir to incorporate

Mold <quantity>8<unit>cm</unit></quantity> 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 <quantity>2</quantity> 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!