If you peel the asparagus, and keep the trim you can use it for asparagus soup. Perfect amuse bouche
Historical_Focus1407 on
Great plating but I’d like to see a pic from the business end of the asparagus
Skunkfunk89 on
Why call them marble potato? Is this really a thing besides people just calling it that because they thought it sounds cool? Does the case of potatoes come in labeled marbled potatoes? Why not just multicolor baby potatoes?
chunkybrewster55 on
What does that have to do with bordelaise?!
Why not actually shingle the fish with potato scales instead of this lazy method?
baconwrappedpikachu on
I think maybe it would look prettier if the potatoes were somewhere other than right on top. Even if they were below the fish, or if they’re needing to stay totally crispy, maybe fanned out around something… feels overwhelming trying to take in the rest of the dish from underneath them.
I’ve no professional experience though so ya. Just my two cents.
VelociFapster on
I’m kind of at a loss here. But I’ll give it a go:
1. How is that sauce bordelaise and also why waste the caviar in it? Looks more akin to a stained hollandaise.
2. Potato scales should be paper thin and translucent they can then be shingled and wrapped around the fish.
3. Asparagus could be peeled to look a little more refined and the. Bundle together and give a half twist- this keeps them together and adds a little height.
At this point I would place the asparagus bundle down, offset the potato wrapped fish on it and put a small dollop of caviar atop the fish. Sauce wise go for something a little cleaner looking and a small pool to one corner of the plating
TwopintsyaPrick on
Fish and c*risps*
chefadams on
I think it looks beautiful, but I do agree that the asparagus could use some more attention. Hell, I’d dig in because it sounds delicious!
Soft_Author2593 on
I love the colours! Flavour combination sounds exciting! This is a pretty sexy dish! Well done!!!
Edit: asparagus might be a bit squashed with kther flavours leaking into it. I’d put that somewhere else
Minkiemink on
Way too much piled on top. It looks like the swordfish has been dogpiled by a bunch of potatoes.
jessajames2023 on
Beautiful presentation!!! Looks delicious!!!
BadAdviceBison on
First time I look at (a) fish and go “Damn, I wanna eat that thing’s scales.” – well done xd
13 Comments
If you peel the asparagus, and keep the trim you can use it for asparagus soup. Perfect amuse bouche
Great plating but I’d like to see a pic from the business end of the asparagus
Why call them marble potato? Is this really a thing besides people just calling it that because they thought it sounds cool? Does the case of potatoes come in labeled marbled potatoes? Why not just multicolor baby potatoes?
What does that have to do with bordelaise?!
Why not actually shingle the fish with potato scales instead of this lazy method?
I think maybe it would look prettier if the potatoes were somewhere other than right on top. Even if they were below the fish, or if they’re needing to stay totally crispy, maybe fanned out around something… feels overwhelming trying to take in the rest of the dish from underneath them.
I’ve no professional experience though so ya. Just my two cents.
I’m kind of at a loss here. But I’ll give it a go:
1. How is that sauce bordelaise and also why waste the caviar in it? Looks more akin to a stained hollandaise.
2. Potato scales should be paper thin and translucent they can then be shingled and wrapped around the fish.
3. Asparagus could be peeled to look a little more refined and the. Bundle together and give a half twist- this keeps them together and adds a little height.
At this point I would place the asparagus bundle down, offset the potato wrapped fish on it and put a small dollop of caviar atop the fish. Sauce wise go for something a little cleaner looking and a small pool to one corner of the plating
Fish and c*risps*
I think it looks beautiful, but I do agree that the asparagus could use some more attention. Hell, I’d dig in because it sounds delicious!
I love the colours! Flavour combination sounds exciting! This is a pretty sexy dish! Well done!!!
Edit: asparagus might be a bit squashed with kther flavours leaking into it. I’d put that somewhere else
Way too much piled on top. It looks like the swordfish has been dogpiled by a bunch of potatoes.
Beautiful presentation!!! Looks delicious!!!
First time I look at (a) fish and go “Damn, I wanna eat that thing’s scales.” – well done xd
looks like papaya guts, really pretty