Mackerel, Bottarga, Parsley, and Sofrito

Combine oil and garlic and infuse 2 hours; strain out garlic.

Coat mackerel in salt and sugar and cure 45 minutes. Rinse and pat dry.

Cut Cured Mackerel widthwise into thick slices. In a frying pan, heat oil and sauté garlic until light golden brown. Remove garlic with slotted spoon and discard. In the same frying pan, sear mackerel flesh side down. Remove fish from pan; keep warm. Return the sautéed garlic to the pan and deglaze with wine. Reduced by half, add the water, and simmer 20 minutes. Drain pan, reserving solids and liquids separately; let cool. Skim fat from surface of mackerel sauce, reserving for White Wine Sauce.

In a small saucepan, bring 100 grams reserved mackerel sauce to a boil with agar agar. Remove from heat and cool. In a blender, blend cooled sauce to the consistency of gel. Add mackerel fat and blend until emulsified.

In a small saucepan, heat water to 80ºC. Add mackerel trim, cover, and remove from heat. Infuse 30 minutes. Strain into a small bain marie and, with an immersion blender, blend in xanthan gum, followed by silver. Slowly blend in oil until emulsified; cover and keep warm.

In a blender, combine olive and anchovy and purée.

Bring a pot of salted water to a boil. Blanch parsley and shock in ice water, reserving blanching liquid. In a blender, combine parsley and 50 grams blanching liquid and pure; strain. In a clean blender, blend strained parsley water with xanthan gum and oil until emulsified. Season with salt.

In a saucepot, heat oil and sauté garlic. Add tomato and slowly confit. Season with salt; keep warm.

In a pan, heat oil to 160ºC. Fry capers until they open like flowers. Drain on paper towels.

Using a stencil that mimics the pattern of mackerel skin, spread White Wine Sauce on edges of a serving vessel. Before arranging each portion of Sautéed Mackerel down the center of the plate, dispense a drop of Anchovy-Black Olive Pure with a bit of lemon zest. Insert slices of bottarga between mackerel portions. Coat bottarga with Raw Garlic Oil and dot mackerel with Parsley Emulsion and Tomato Sofrito. Distribute Silver Sauce around mackerel. Finish with basil sprouts.