Lose the plate, it is ugly. Also clean the streak of butter.
Too much crammed together, does look stressful.
Add saffron (a little) when simmering the fennel to make it pop.
bugzzzz on
* Never seen the “rack” approach – I love the bones on the fish; does it eat easily?
* Would prefer a plain plate; maybe something darker given the colors here are lighter/beige
* Is the brown sauce the dill sauce? Or are you referring to the green oil? Given the colors of the fish, couscous, and onions, the puddle of beige isn’t helping.
feastmodes on
Looks good. less couscous I think. Deeper sear on the fennel for contrast. Use more herbs and place them intentionally along the bones.
hop_on_oppenheimer on
The uniformity of the color palate makes me intuitively read this as partially digested and thrown-up. The color also vaguely reminds me of the pink slime that forms in the tub if you haven’t cleaned in a couple of weeks. Sorry, just giving honest feedback. I think you need more color contrast and a more structured sauce application to make it look delicious.
Wonderful-Stop1631 on
Geez harsh crowd. I’m ready to invite myself over for dinner. I love the way the stripes play off the bones. Could it be more colorful, sure. But I think it’s impressive for a weeknight dinner, bravo! And sounds delicious.
Cool_Share2602 on
I love it. My only question is could you slice the fish like a rack of lamb and fan them out? Could be fun
Head-Confidence-79 on
How long does it take to french fish bones? Honestly, I would just put some bones to the torch and stick them in. It’s a brilliant idea.
Like others, a bit more char on the fish and artichoke, a bit more deliberate on the garnish.
7 Comments
Lose the plate, it is ugly. Also clean the streak of butter.
Too much crammed together, does look stressful.
Add saffron (a little) when simmering the fennel to make it pop.
* Never seen the “rack” approach – I love the bones on the fish; does it eat easily?
* Would prefer a plain plate; maybe something darker given the colors here are lighter/beige
* Is the brown sauce the dill sauce? Or are you referring to the green oil? Given the colors of the fish, couscous, and onions, the puddle of beige isn’t helping.
Looks good. less couscous I think. Deeper sear on the fennel for contrast. Use more herbs and place them intentionally along the bones.
The uniformity of the color palate makes me intuitively read this as partially digested and thrown-up. The color also vaguely reminds me of the pink slime that forms in the tub if you haven’t cleaned in a couple of weeks. Sorry, just giving honest feedback. I think you need more color contrast and a more structured sauce application to make it look delicious.
Geez harsh crowd. I’m ready to invite myself over for dinner. I love the way the stripes play off the bones. Could it be more colorful, sure. But I think it’s impressive for a weeknight dinner, bravo! And sounds delicious.
I love it. My only question is could you slice the fish like a rack of lamb and fan them out? Could be fun
How long does it take to french fish bones? Honestly, I would just put some bones to the torch and stick them in. It’s a brilliant idea.
Like others, a bit more char on the fish and artichoke, a bit more deliberate on the garnish.
I like the plate.