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I'm in the middle of a mission to find what is needed to make a dish that can make Michelin stars by making it back in my own kitchen. Do I have a clue? Maybe not. Today, I will try black fish with sweet parsley, bayonet, and vanilla sauce. First, we need bayonet balls that need a pinch of salt, season with olive oil, let it cool, then add the bayonet without salt, a little salt, cook until the water is gone, then wrap with a cloth and wrap with a cloth. Finally, with a spoon, and the first component is done. Next, the parsley, put it in a bowl with a pinch of salt, cook until soft, season with salt, then add the cream and butter until soft. The second component is done, but now it's ready to be cooked. The garlic and vanilla, when it's light, cook until it's glossy, add the cream, then mix it slowly as you make the broth. The blender, until it's well combined, the third component is done. Now for the last component and the sauce, all the spices, the fish, a pinch of salt, then season with salt and white pepper. The fish is cooked in hot oil with a heat gun to add the whole fish. Then, the garlic and the salt. The fourth component is done. When it's ready, the garlic, vanilla sauce, the bayonet, bayonet, and the fish sauce, now let's taste it. The secret is the BBC, the butter, the seasoning and the spices. Coffee, how's the result?