Pan-Seared Sea Bass Summertime Cassoulet with Olive Crumble and Tomato-Potato Chip 

Sherry during prep: 'So this is my dehydrated tomato tuile - going to be a garnish. I'm just adding a little basil purée to my summertime cassoulet. I think I suffer from second-guessing sometimes - less is more. It's like what Coco Chanel used to say: it's not what you put on, it's what you take off that makes the outfit.' She also noted: 'I got pomegranate molasses. What I'm going to do is try and dehydrate this into a glass, break it up, and put it on top of, like, a salad.' (This element may have been modified.) 

At presentation: 'In front of you I have a pan-seared sea bass with a summertime cassoulet. I finished the fish - I used a smoked kalamata olive crumble. I dehydrated the tomato skins. Then on the very top of it, you have a potato and tomato chip.'