Top Chef ™
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Cod "en ecailles" with Beurre Blanc and Smoked Dulse
Massimo: "I'm going to do smoked dulse which smells and tastes like bacon. In fact, in Quebec, we call it "bacon of the sea".
"I'm doing a cod with pommes de terre. It's old school French dish, French classic."
Massimo: "I'm making my scales for the fish. The key with the scales is that it gotta be the perfect size, the perfect width, seasoned perfectly, glued onto the fish perfectly, and then cooked perfectly."
Presenting to the Dishes
Massimo: "This dish is a love letter. So paying homage to the cod with the potatoes, beurre blanc and smoked dulse."
Judges: "This is not the first time we've seen potato scales on a piece of fish, but it was tongue in cheek. He was paying homage to that tradition. But I just wish the cod were cooked a little nicer. That's not to say it's overcooked. It's just comparatively, we have to pick someone who's on the bottom out of these three, but we're talking about, like, degrees of degrees."
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