Top Chef ™

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."