Crispy Skin Chilean Seabass, Saffron Broth with Chickpeas, Tomato, Poached Octopus, Spinach, Shallot. Finished with Parsley Oil.
by roguechef30
Crispy Skin Chilean Seabass, Saffron Broth with Chickpeas, Tomato, Poached Octopus, Spinach, Shallot. Finished with Parsley Oil.
by roguechef30
7 Comments
I love the colors and textures in this dish. Beautiful sear on the fish and balance of the dish looks beautifully prepared
Did you have it with an aggressive Zinfandel?
Holy shittttt I would eat the heck out of this
Beautiful, but confused as to why the inclusion of the octopus?
Something about this looks like vomit to me. I’m sure it s very tasty 😞
Fish looks like it was cooked beautifully. I’ve done a fair amount of Chilean sea bass and it’s not the easiest fish to cook for sure. The accoutrement seems without focus or intent. A saffron broth with Chilean sea bass is a great start. Work on flavors that blend well with saffron from there.
Is the broth were the parsley oil comes into play?