Okay now we have the top fillet of the picot. I’m just going to cut it in half. This is going to be a nice stuff. We’re going to take it in and make into flakes, and when we cook it so I’m going to cook it for seven to eight minutes in the oven. Just with the olive oil on top, there you have a toumotculli. It’s just plum tomatoes where I roasted with garlic, thyme and salt and pepper a little bit of sugar and seasoning. And let me put it in a blender and make like a coulis, like a thick sauce.
Then we have some tomatoes, these are baked cherry tomatoes. It’s basically the same thing but you don’t put it in the blender. And I’m going to have to leave it off with Spanish olives, and give an extra olive oil. Then we’re just going to warm it up. Okay let’s check it out.
This is a fish that you cook in almost the whole way through. So we’re going to put the coulis in the bottom, it’s very simple, some couli. Such small flakes like this and make a nice circle with the flakes. And then we’re going to put the cherry tomatoes and the olives on top of that.
Then we have a sorbet. It’s roasted tomatoes and garlic sorbet. And we have olive breaths then get the liver there and place it into the plates. Just on top of the ice, I leave olive oil on the corn flakes so make them shiny and nice. Here we are, we have a salted cod bacalau, flakes with tomat couli, cherry tomatoes, olives and tomat sorbet, olive breath and a little bit herbs on top. There you go.
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