Prepare the green sauce: add the olive oil, sliced garlic, bay leaves, and chili peppers to a pot. Gently cook until the garlic begins to turn golden.

Add the white wine, allow it to reduce so the alcohol evaporates, and remove the chili peppers.

Add the fish stock and salt, and cook over medium heat for about 25 minutes.

Strain the resulting broth, add the fresh parsley, and blend at high speed until you obtain a vibrant green sauce. Strain again and, if a thicker texture is desired, add a little xanthan gum and mix well.

Prepare the cured egg yolk by separating the yolk from the white and placing it in a mixture of salt and sugar for approximately 2 hours in the refrigerator. Then rinse carefully before using.

Alternatively, whisk the yolk with salt and pepper, vacuum seal it, and cook in a steam oven at 70 °C for 17 minutes. Afterwards, cool in ice water.

Cook the peas for a few minutes in the green sauce so they absorb its flavor.

Cook the wild Alaska gindara in the Josper for a few minutes until juicy.

To plate, arrange a base of green sauce with the peas, place the gindara on top, and finish with the cured egg yolk, a little parsley oil, and microgreens for garnish.