Dale Talde is a master at taking familiar dishes and adding unexpected ingredients or techniques to rethink the classics — he is the creator of pretzel pork dumplings and chicken and waffle sliders, after all. At Massoni, his new Italian restaurant in Manhattan’s burgeoning NoMad neighborhood, the chef turns whole orata, the flaky white fish, into a template for various flavors designed to bring out umami. The fish is steamed and garnished, then finished in hot oil and topped with Marcona almonds. Check out how Talde puts it all together in the latest installment of our cooking video series, Plate Deconstruction: