I’m not a chef, so take what I say with a pinch of salt but I found the whiteness of the plate quite jarring. I think the food would stand out better on a darker plate.
One-Helicopter3752 on
The risotto needs a pop of green herbs.
jonnboy_mann on
What is that on the right with the dill? Also if you were taught sauce on the border is old fashioned and outdated then where does leaving full sprigs of herbs lie because that’s even cornier imo
D-utch on
Risotto needs some work. Looks like grits.
iwasinthepool on
Since you’re in school I’ll say nice job.
If you want to get better I’ll say square the fish and make it a little smaller. The skin could be crisper. Hit that a little longer and a little higher heat. It’s a pretty large portion for that bowl.
Also a little less risotto, just so it doesn’t come quite up to the edge like that. Someone mentioned oil around the edge, they were talking about the edge of the risotto, not the rim of the plate (definitely keep off). Risotto might be a little loose for my liking. Just cook it another 30 seconds or so to tighten it up.
The dill garnish doesn’t really make a lot of sense, so you could ditch it. When I was in school you used what you had, so I get it. I would pick smaller pieces of it, just the tips, to make it a little more elegant. The other herbs need to be finer, like way finer. Maybe skip those on the fish and toss them in the risotto for a little texture. It isn’t adding to the fish and if the skin is crispy you don’t want to cover it.
Where is the truffle?
6 Comments
I’m not a chef, so take what I say with a pinch of salt but I found the whiteness of the plate quite jarring. I think the food would stand out better on a darker plate.
The risotto needs a pop of green herbs.
What is that on the right with the dill? Also if you were taught sauce on the border is old fashioned and outdated then where does leaving full sprigs of herbs lie because that’s even cornier imo
Risotto needs some work. Looks like grits.
Since you’re in school I’ll say nice job.
If you want to get better I’ll say square the fish and make it a little smaller. The skin could be crisper. Hit that a little longer and a little higher heat. It’s a pretty large portion for that bowl.
Also a little less risotto, just so it doesn’t come quite up to the edge like that. Someone mentioned oil around the edge, they were talking about the edge of the risotto, not the rim of the plate (definitely keep off). Risotto might be a little loose for my liking. Just cook it another 30 seconds or so to tighten it up.
The dill garnish doesn’t really make a lot of sense, so you could ditch it. When I was in school you used what you had, so I get it. I would pick smaller pieces of it, just the tips, to make it a little more elegant. The other herbs need to be finer, like way finer. Maybe skip those on the fish and toss them in the risotto for a little texture. It isn’t adding to the fish and if the skin is crispy you don’t want to cover it.
Where is the truffle?
How did it taste?