It could probably do without the tomato seeds, but I’d eat it either way. The fish is beautiful.
Mega__Sloth on
Gorgeous so far.
I’d add a a single fatty wedge of heirloom tomato (dressed and salted) to the side of the fish, sliced edge up. Don’t cook it but temper it to room temp before serving (slice it to order).
Then it just needs some kind of teeny tiny garnish on the fish, but keep it small so it doesn’t hide that beautiful sear. Perhaps a teaspoon sized shaved fennel salad with a few (very small) basil leaves.
sexyhardpeach on
very beautiful plating, first class
grabmebytheproton on
What’s the texture like on that dressing? It looks pretty pulpy. Fish is gorgeous, but I worry that it’s sitting on a puddle of snot. Could maybe do with a splash of something green just to lift the plate a bit
7 Comments
It could probably do without the tomato seeds, but I’d eat it either way. The fish is beautiful.
Gorgeous so far.
I’d add a a single fatty wedge of heirloom tomato (dressed and salted) to the side of the fish, sliced edge up. Don’t cook it but temper it to room temp before serving (slice it to order).
Then it just needs some kind of teeny tiny garnish on the fish, but keep it small so it doesn’t hide that beautiful sear. Perhaps a teaspoon sized shaved fennel salad with a few (very small) basil leaves.
very beautiful plating, first class
What’s the texture like on that dressing? It looks pretty pulpy. Fish is gorgeous, but I worry that it’s sitting on a puddle of snot. Could maybe do with a splash of something green just to lift the plate a bit
SOB. I’m literally developing this right now lol.
Nice. I love Spanish mackerel.
What’s confit sunchoke like?