The sprig is fennel, the flowers are sweet william.
I am a homecook (probably goes without saying). I would have chosen a different fish if I had other options available, and it’s a bit over.
The soubise is meant to be whipped and hold it’s shape in which case the pernod cream would go on the bottom, and the soubise would go beside, but I think I added too much of the cream when blending the onions or maybe the cream got too hot in the pan
by AccomplishedMud1218
3 Comments
Looks delicious!
I’m curious why you wouldn’t completely centre the main element with the sauce surrounding it. You’re using a circular plate, just my humble opinion that it would’ve looked better that way. Perchance slightly smaller piece of green on top.
You don’t need to say onion soubise. Like saying atm machine or PIN number.
You’re a home cook?! That is one of the best looking plates I’ve seen on here, and that’s really saying something!