Ingredients:

100 gr egg white
100 gr melted butter
80 gr potato starch
20 gr flour
25 gr almond powder
30 gr anchovies
15 gr squid ink

Instructions:
1)Put all ingredients in a powerful blender and blend at maximum speed for about 1 minute until a homogeneous paste is formed.
2)Spread with a palette into the special Fish Bone Tuile silicone mold.
3)Bake in a preheated oven at 150 C for about 12 minutes.
4) Remove from the oven and carefully unmold while still warm.
5)Let it cool and fill with anchovy cream, marinated anchovy and yuzu pearls.

Recipe by Chef Angelos Koligliatis.