You’ve got a habit of stacking things high unnecessarily. Generally speaking if you’re going to nail the sear on a halibut, don’t cover it with compound butter and a lemon, you’re hiding the most attractive part of this dish. Could just be me, but risotto should never be dry enough to form a puck. Id rather see a light bed of risotto, protein nicely presented, with a garnish that isn’t green. You’ve got green risotto, green butter, asparagus, everything is green. Something to contrast would take you pretty far, a Chile oil, espelette, etc.
OnTheBrinkOfRope on
The dish sounds delicious.
I could do without the lemon slice on top. When I dig into a lovely plate, I like not to have to deconstruct too much. I would plate the fish to the side of the asparagus and risotto, let it shine, it looks like it has a nice color on top.
2 Comments
You’ve got a habit of stacking things high unnecessarily. Generally speaking if you’re going to nail the sear on a halibut, don’t cover it with compound butter and a lemon, you’re hiding the most attractive part of this dish. Could just be me, but risotto should never be dry enough to form a puck. Id rather see a light bed of risotto, protein nicely presented, with a garnish that isn’t green. You’ve got green risotto, green butter, asparagus, everything is green. Something to contrast would take you pretty far, a Chile oil, espelette, etc.
The dish sounds delicious.
I could do without the lemon slice on top. When I dig into a lovely plate, I like not to have to deconstruct too much. I would plate the fish to the side of the asparagus and risotto, let it shine, it looks like it has a nice color on top.