这道菜是我个人很喜欢的风格，融合了陆地和海洋的食材元素。黑鳕鱼的肉质鲜嫩肥美，极受欢迎。在这道菜里我将海洋的食材元素融入到了肉类的食材和烘烤的烹制手法中，将鱼肉放在了马尔马干酪为主的调味汁上，搭配的焦糖蘑菇、欧芹、青葱和泡菜很好的将这道菜的口味平衡。在听到这样的食材搭配的时候或许不会被看好，但是尝试后的味道会给大家很多惊喜和味蕾记忆。
--One of the style that I love the most: surf and turf! Mixing land and sea elements. I really like the black cod and Chinese people love it too. It is a meaty fish with a nice fattiness. The good thing with that it’s that I can treat it and roast it like a meat. In this dish I wanted to integrate a seafood element in a meat world. The fish is laying on a supreme sauce thicken by parmesan cheese and top with a roasted brown chicken juice. Caramelized mushrooms and shallots pickles are here to give relief. The sourness of the pickles is important to balance the whole plate. The parsley I like to surprise people and if I explain this dish and his components first, people won’t try it, but when they eat it everybody likes it.