I pulled inspiration from some previous posts on this one, and the flavor was on point but I do have some self critiques after looking at this again, and would appreciate yours (home cook here, with previous resteraunt experience). I drizzled a little bit of my confit oil over the cod and corn and it ran over the sauce making it look broken, which I promise it isn't. I think I should have skipped the fennel frond. Something about the veg placement doesnt feel right, but I'm not sure how I'd do it differently. What do you think?
Thanks in advance!
by skamokawakris
1 Comment
@u/bighungrybelly I pulled inspiration from your previous post and used my oil from confit tomatoes, herbs and garlic with the cod in sous vide. Flavor was awesome! Thank-you.