Things, they just keep overlapping
And when the timing is correct, it turns into something new
I love the word 'ordinary'
In this ordinary ingredient that you see it everywhere
- These are nice. - Thank you
At the time of looking at dishes
I look at things that we, or I, grew up eating
I have to say, it's like one of my favorite things
to eat mashed potato and fish
We can do it and I'll take on this, you know
like keep using those chanterelles that are delicious
That idea triggers how are we going to do that dish?
How are you going to put it on the menu
without intimidating anybody?
Also surprising people
So the cod
Potatoes, boiled
The rainbow ones are pretty perfect
We get these very beautiful potatoes that are extremely creamy and sweet
Peel them, smash them
Alright, olive oil, but barely
Yeah, I think those are just perfect on their own
Pickled mushrooms that we have quite a bit of it, right? Right?
Yes?
- Yeah, we do. - Plenty
- Make more. - Alright
To add another bite, another layer
Spring onions, that we pick up with a little bit of vinegar
A little bit of the sage with pickled peppercorn,
rubbed into the fish
That kick that it needs
And we cook it at very low temperature in a pan
Very gently all the time, pretty much on the skin side
And then we're going to do sweet potato leaves
So potato at the bottom, right?
It's all about the textures
Everything is stacked on top of itself
Mushrooms
And then we do a whole blanket with the leaves
I want to flash it on the Salamander
Moisture on the leaves so they wilt
So they wilt
And then the sauce
The sauce, we do the fish stock with a little bit of grapefruit, I think
We will reinforce with some seaweed with mushrooms
Maybe a pinch more?
Water?
Grapefruit juice
Maybe a drop of lemon?
I think
The sauce is very important
It's extremely light, but it's a lot going on
It's nice
So that's going to add the depth into it