The final dish was crispy black bass. We bonded the skin of the entire fish around the second loin of bass. We then scored the exterior of the fish and roasted it in whole butter to brown and crisp the outside while forcing us to keep the temperature low enough to allow the inside to gently cook. Once the fish was cooked we sliced the roulade into medallions and served it with potato-ricotta gnocchi glazed in oxtail butter and arranged them on top of an avocado mosaic seasoned with yuzu juice and cayenne. The dish is hot, cold and warm, crispy, tender and creamy.