Anchovies in Saor, Bread and Parsley

Method

1. Clean the anchovies: break the head, remove the innards with a finger, then remove the central bone by pressing until the tail, snap the spine, and open them like a book.
2. Cure the anchovies with a 50/50 mix of salt and sugar for about 30 minutes in the refrigerator.
3. Prepare bread chips: thinly slice bread, place on parchment paper, drizzle with olive oil, cover with another parchment, and bake at 180°C for about 10 minutes.
4. After curing, remove anchovies from salt and sugar, then submerge them in extra virgin olive oil with thyme and garlic (garlic will be discarded later).
5. Prepare the raisin pesto: combine raisins, lightly toasted pine nuts, stale bread soaked in vinegar, and mint leaves; blend into a coarse paste.
6. Fill each anchovy with the pesto, roll tightly in plastic wrap like a candy, removing all air. Freeze at temperatures below -20°C until firm.
7. Prepare the light garlic mayonnaise: blend egg yolk with roasted garlic puree, then slowly add seed oil and water while emulsifying to reach a light consistency.
8. Prepare the celery-parsley butter: melt demi-sel butter, then whisk over ice to thicken, add finely chopped celery, parsley, and lemon juice. Keep at a pomade consistency.
9. Prepare the saor sauce: combine equal parts water, white wine, and vinegar (1/3 each). Add star anise, tonka bean, fennel seeds, black peppercorns, and bay leaves. Bring to a simmer and thicken with kappa carrageenan.
10. Once the anchovies are frozen, remove the plastic wrap. Cut off the tail and head, and trim the bottom to keep them flat. Skewer each with metal skewers or toothpicks.
11. Glaze the anchovies with the saor sauce: dip them repeatedly to build a thin layer. Ensure the anchovies remain cold.
12. Plate: place parsley powder on the plate, arrange glazed anchovies, dot with garlic mayonnaise, celery-parsley butter, bread chips, caper leaves, and fresh oregano. Add a centrifuge juice of parsley, celery, and citrus.