Need to clean up that corn sauce – it looks messy. Otherwise, looks good!
[deleted] on
Why two purées/sauces of a sweet vegetable. I’d say focus on one of the two to highlight and go from there, and include the actual vegetable in it’s solid form too. Basically just keep it simple, instead of overloading the dish with flavors that can clash or muddy the final desired outcome.
And don’t put sauce on that crispy sear you worked so hard to achieve. Only thing that should be hitting that is some finishing salt or a squeeze from a fresh cheek of citrus.
Example: a place I worked previously we did duck with a corn/miso purée with charred and fermented corn kernels folded in. It brings a nice flavor and textural contrast.
[deleted] on
I would swap the corn sauce for some sort of oil perhaps with a bright green color from herbs to add contrast /brighten the dish up. Looks delicious thoigh great cooking of the fish
Gear-Straight on
Fish looks like it’s cooked perfectly, personally I would definitely eat that🤙🤙
5 Comments
This looks amazing. I want to eat it
Need to clean up that corn sauce – it looks messy. Otherwise, looks good!
Why two purées/sauces of a sweet vegetable. I’d say focus on one of the two to highlight and go from there, and include the actual vegetable in it’s solid form too. Basically just keep it simple, instead of overloading the dish with flavors that can clash or muddy the final desired outcome.
And don’t put sauce on that crispy sear you worked so hard to achieve. Only thing that should be hitting that is some finishing salt or a squeeze from a fresh cheek of citrus.
Example: a place I worked previously we did duck with a corn/miso purée with charred and fermented corn kernels folded in. It brings a nice flavor and textural contrast.
I would swap the corn sauce for some sort of oil perhaps with a bright green color from herbs to add contrast /brighten the dish up. Looks delicious thoigh great cooking of the fish
Fish looks like it’s cooked perfectly, personally I would definitely eat that🤙🤙