I like the layering you have going on and the garnish, very nice.
However, the splatters on the plate make it look like the purée was just slapped onto the plate.
bro-ster on
not bad at all!
protip-try rotating 180 degrees turning your back to the window when taking pics.
Dependent-Nothing-75 on
Ummmm. Ok. You have obviously never cooked before. lol. Kidding, this looks magnificent!
noccusJohnstein on
Perfectly seasonal. I used to serve something very similar but with blood orange gastrique and seabass. You can’t go wrong with crispy skin’d fish and root veg.
CutsSoFresh on
Blackened is the interesting choice. Bolder flavor and spices amongst the more intricate accompaniments and sauce. I can see grapefruit linking it all together, though, so that might mitigate overpowering
tzulik- on
The splatter has been mentioned, its just a minor thing.
Besides that, it looks beautiful!
I could also imagine a slightly larger black plate working well as a contrast, but it looks very good already. 🙂
Fit_Cycle on
This looks wonderful. Can you tell me how you made the buerre blanc? Did you just add grapefruit rather than lemon juice to the sauce?
7 Comments
I like the layering you have going on and the garnish, very nice.
However, the splatters on the plate make it look like the purée was just slapped onto the plate.
not bad at all!
protip-try rotating 180 degrees turning your back to the window when taking pics.
Ummmm. Ok. You have obviously never cooked before. lol. Kidding, this looks magnificent!
Perfectly seasonal. I used to serve something very similar but with blood orange gastrique and seabass. You can’t go wrong with crispy skin’d fish and root veg.
Blackened is the interesting choice. Bolder flavor and spices amongst the more intricate accompaniments and sauce. I can see grapefruit linking it all together, though, so that might mitigate overpowering
The splatter has been mentioned, its just a minor thing.
Besides that, it looks beautiful!
I could also imagine a slightly larger black plate working well as a contrast, but it looks very good already. 🙂
This looks wonderful. Can you tell me how you made the buerre blanc? Did you just add grapefruit rather than lemon juice to the sauce?