Just learning , practicing and put on specials today, hoping good 🙏😇
thats-tough-lmao on
Somethings off but i cant quite put my finger on it. Big fan of how the couscous is garnished however, looks pretty
medium-rare-steaks on
Great effort but honestly terrible execution on the scales. The slices are unevenly cut and not laid uniformly. You use a full size zucchini, which is lazy since it takes fewer slices to cover the fish. You need to use baby zucchini to make it actually look like fish scales and cook it all together, not lay cooked zucchini after cooking the fish.
slice baby zucchini all the same thickness, and lay them on a small piece of parchment in a uniform pattern with a footprint larger than the fish portion. Put the fish on top and cut away the zucchini slices flush with the 4 sides of the portion. Use a spatula to gently get the whole thing into a vac bag, parchment and all, to get ready to cook sous vide. The scales will bind to the fish when it cooks.
Source: I made this MANY times for the 3* chef you mentioned.
reallytheyrealltaken on
Esthetically, I think making the fish cuddle up with the couscous and then putting the sauce over to the side would look nicer.
But I don’t know shit.
Bigdoinks69-420 on
Scales ok fine but you should get some color on them, that looks weird texturally. If you could flavor them really good, pre build a bunch so you can just slap in on the fish after it’s rested. I’d probably want more sauce I’d probably be like wtf. Nice flow, interesting elements, nice color, nice flow, I would want a nice proper crust in the fish and the scales are cute but they look like little slimy squash discs, and the should be laid out more carefully
TheBigSleazey on
Id love to see more esthetically pleasing placement of the scales on the fish. They dont seem to follow a geometric pattern as scales would on an actual fish. You may benefit from cutting a flat edge on one side of the zucchini slices to make this patterning easier.
6 Comments
Just learning , practicing and put on specials today, hoping good 🙏😇
Somethings off but i cant quite put my finger on it. Big fan of how the couscous is garnished however, looks pretty
Great effort but honestly terrible execution on the scales. The slices are unevenly cut and not laid uniformly. You use a full size zucchini, which is lazy since it takes fewer slices to cover the fish. You need to use baby zucchini to make it actually look like fish scales and cook it all together, not lay cooked zucchini after cooking the fish.
slice baby zucchini all the same thickness, and lay them on a small piece of parchment in a uniform pattern with a footprint larger than the fish portion. Put the fish on top and cut away the zucchini slices flush with the 4 sides of the portion. Use a spatula to gently get the whole thing into a vac bag, parchment and all, to get ready to cook sous vide. The scales will bind to the fish when it cooks.
Source: I made this MANY times for the 3* chef you mentioned.
Esthetically, I think making the fish cuddle up with the couscous and then putting the sauce over to the side would look nicer.
But I don’t know shit.
Scales ok fine but you should get some color on them, that looks weird texturally. If you could flavor them really good, pre build a bunch so you can just slap in on the fish after it’s rested. I’d probably want more sauce I’d probably be like wtf. Nice flow, interesting elements, nice color, nice flow, I would want a nice proper crust in the fish and the scales are cute but they look like little slimy squash discs, and the should be laid out more carefully
Id love to see more esthetically pleasing placement of the scales on the fish. They dont seem to follow a geometric pattern as scales would on an actual fish. You may benefit from cutting a flat edge on one side of the zucchini slices to make this patterning easier.