Back of grouper corolla of potatoes crystallized tomatoes with the herbs

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Empty fish, raise in nets, carve in sections and reserve. Prune the tomatoes, cut them four of them and core. Arrange them on an ovenproof dish, water a net of olive oil, garlic, cooking salt, fresh thyme and tails of basil. Place to the oven to 100 degrees, during 1 hour. Withdraw them from the oven, grind them, add basil chiseled to the knife, reserve then. Croustille of potatoes: Peel the potatoes, cut them plug some and in fine gills, with the help of the mandolin. Make precook them in an anti-adhesive frying pan, drain them before arranging them in corollas of 10 cm on a sulphurized paper, reserve. Sauce: Whiten about ten leaves of basil, flat parsley and chervil, mix the whole then. Incorporate 10 cl of virgin oil, season salt, of pepper, of a d pepper tip

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