Pumpernickel Bread and Salt Crusted Seabass

My dad likes pumpernickel bread, so for his birthday I wanted to make him one. This was my first time making pumpernickel bread, and I am so proud of how it turned out. I even accomplished this bread using yeasts that I made myself. The recipe I used is cited below (what a great article!) The fish was black seabass that we caught on a fishing trip that my Uncle Walter treated us to. Catching the fish and then using it to cook with, I felt so connected to the food. I cooked the fish in a thick salt shell. This was also a fun experience, and the article below helped me through. The dipping sauce I made was good, but has too much of a mayonnaise flavor, it needs some tweaking.

Pumpernickel: 100g sourdough starter, 250 g bread flour, 20 g rye flour, 350 g warm water, 25 g molasses, 10 g cocoa powder, 10 g salt, 5 g brown sugar.

Cauliflower: Pan roasted with butter, grapeseed oil, and salt.

Leeks: Cooked on high with butter and grapeseed oil until starting to get a nice sear, then braise with horseradish and tomato water liquid I previously made, finish with dill.

Seabass: stuff with ginger, lemon, and thyme.