I’ve only seen these prepared with salmon, always been one of my favorites. Keep it up op!
James_Bong on
That is an intriguing flavor profile, but you need to work on making everything more soigne.
semantic_satiation on
This is super cool and the textures are amazing. With a little extra refinement on the sauce deployment, more ubiquity in the potato layer, and a punch-up on the dill garnish, this would be a 10/10 for me. Kinda want to see the other side, but that slaw/salad looks good
ranting_chef on
What the hell is this? I thought this was the avocado toast sub.
Just kidding – looks very nice.
SeekersWorkAccount on
This is so cool, I haven’t seen this before. I love the idea of the flavors and textures.
grayson_fox on
I like the idea a lot, needs a little tighter execution but nice. Straighter rows and a little less dark on the papas, an even GBD. Also smaller fennel fronds, in large clumps it can feel kinda like eating hair.
joonyerr1q on
Similar to Boulud’s bass wrap back in the day at le Cirque..looks good, maybe mandolin the scales a little thinner? I would probably poach fish 3/4 then lay it on shingled potatoe scales, roll tight in plastic wrap, chill then sear.. Constructive criticism!! Looks good tho!
andytaisap on
Potatoes perhaps cooked a bit too much but overall it sounds good
Dbl_Vision on
Do you guys still have that one terrible mod?
Ok-Airline2455 on
I remember seeing something like this on Hell’s Kitchen. I’d never seen it before that, but I think this looks cool. Good job
theoddcook on
Did this in culinary school competition. Everything was great, except the sauce broke
Champagne_of_piss on
First name bibo
Last name official
cayce_leighann on
This looks delicious. The potatoes look nice and crispy.
arparpsrp on
looks nice, but even more than that, it looks absolutely delicious! i want this in my mouth rn
melancholicmelon1 on
Potatoes over cooked for sure, you’d want a golden brown. Not sure about that raw dill sat on top. Otherwise would be a stunning dish.
SuccessfulProcedure7 on
I like the concept and flavors, but I’d rather have a meticulously layered gratin with a nicely cooked filet on top.
17 Comments
I’ve only seen these prepared with salmon, always been one of my favorites. Keep it up op!
That is an intriguing flavor profile, but you need to work on making everything more soigne.
This is super cool and the textures are amazing. With a little extra refinement on the sauce deployment, more ubiquity in the potato layer, and a punch-up on the dill garnish, this would be a 10/10 for me. Kinda want to see the other side, but that slaw/salad looks good
What the hell is this? I thought this was the avocado toast sub.
Just kidding – looks very nice.
This is so cool, I haven’t seen this before. I love the idea of the flavors and textures.
I like the idea a lot, needs a little tighter execution but nice. Straighter rows and a little less dark on the papas, an even GBD. Also smaller fennel fronds, in large clumps it can feel kinda like eating hair.
Similar to Boulud’s bass wrap back in the day at le Cirque..looks good, maybe mandolin the scales a little thinner? I would probably poach fish 3/4 then lay it on shingled potatoe scales, roll tight in plastic wrap, chill then sear.. Constructive criticism!! Looks good tho!
Potatoes perhaps cooked a bit too much but overall it sounds good
Do you guys still have that one terrible mod?
I remember seeing something like this on Hell’s Kitchen. I’d never seen it before that, but I think this looks cool. Good job
Did this in culinary school competition. Everything was great, except the sauce broke
First name bibo
Last name official
This looks delicious. The potatoes look nice and crispy.
looks nice, but even more than that, it looks absolutely delicious! i want this in my mouth rn
Potatoes over cooked for sure, you’d want a golden brown. Not sure about that raw dill sat on top. Otherwise would be a stunning dish.
I like the concept and flavors, but I’d rather have a meticulously layered gratin with a nicely cooked filet on top.
Dragon filet.