Steps

1. Cut off the heads of the saury and make a cut in the gill area to remove the innards.
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2. Rinse the saury after removing the innards, and wash thoroughly with a toothbrush.
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3. Thoroughly pat the rinsed saury dry with paper towels.
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4. Fillet the saury into three pieces.
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5. Carefully scrape off the rib bones from the filleted saury.
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6. Remove the small bones from the saury using bone tweezers.
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7. Cut the deboned saury fillets in half.
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8. Season the cut saury evenly with salt (to taste) and pepper (to taste). Flip and season again with salt (to taste) and pepper (to taste).
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9. Create a foil cup, add cherry wood chips (as needed), and set it in a wok (or frying pan).
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10. Line the rack with parchment paper, lightly coat with a small amount of oil. This is the key! It makes it easier to remove the saury after smoking.
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11. Arrange the saury on the rack, skin-side down.
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12. Ignite the cherry wood chips, cover the wok (or frying pan) with a lid, and smoke the saury (warm smoking) without letting the smoke escape. This is the key! Adding sugar (as needed) to the smoking chips helps the saury achieve a nice color.
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13. Gently place 1 egg into oil heated to 160-170°C (320-338°F). Fry while scooping the egg white over the yolk to enclose it. Ladle oil over the egg to prevent it from sticking.
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14. Fry the second egg (1 egg) similarly.
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15. Remove the smoked saury.
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16. Cut the bread slices into crouton-sized pieces.
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17. Melt butter (as needed) in a frying pan and toast the cut bread over low heat. This is the key! Avoid high heat to prevent burning. You can also make them in an oven (120°C/250°F for 5-minute intervals).
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18. You can add extra virgin olive oil (as needed) during cooking.
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19. Cut the herbs (chives, Italian parsley, dill, chervil) and vegetables (mustard greens, mizuna) into appropriate sizes.
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20. Combine the cut herbs and vegetables in a bowl, and lightly toss with salt (a pinch), red wine vinegar (to taste), and extra virgin olive oil (a dash).
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21. Once the croutons are nicely browned, transfer them to a baking sheet lined with parchment paper.
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22. Plate the smoked saury.
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23. Top the smoked saury with the fried egg and break it with a spoon to create a sauce.
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24. Serve with the dressed herb salad and croutons.
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25. Finely chop and sprinkle some chives for garnish.
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26. Finish with a light drizzle of salt (a pinch) and extra virgin olive oil (as needed). Enjoy!
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