Curious about your buerre blanc method. Did you just whisk in the miso at the end?
Chefjay999 on
I wouldn’t have the sauce covering the sea bass. I’m rarely a fan of anything other than white China but in this instance another plate color would make this less monochromatic. The flavors all sound great and I would happily eat this.
Cardiff07 on
Where’s the color mate?
autoredial on
Sound delicious. I would not cover the fish with sauce so the fish can be highlighted. If the plate can be heated I would have a controlled pool of sauce as foundation. Then use ring mold to center rice and greens with fish on top.
4 Comments
Curious about your buerre blanc method. Did you just whisk in the miso at the end?
I wouldn’t have the sauce covering the sea bass. I’m rarely a fan of anything other than white China but in this instance another plate color would make this less monochromatic. The flavors all sound great and I would happily eat this.
Where’s the color mate?
Sound delicious. I would not cover the fish with sauce so the fish can be highlighted. If the plate can be heated I would have a controlled pool of sauce as foundation. Then use ring mold to center rice and greens with fish on top.