Cured the fillets in salt, sugar and citrus zest. The fillets were smaller than expected. I used the garlic chips for crunch but Im not vibing with it. They're not garlicky tho, which is nice. It doesn't overpower the fish. I used the French Laundry's method of blanching in milk 3 times. Might just dehydrate the skin and deep fry it instead for next time. Was also planning to dust on some coriander powder but I forgot it at work and cant be arsed to go and get it.
by teehee99
5 Comments
She’s a beaut! Tell me about that blood orange sauce, did you use xanthan? I love how the oil just sets up on top. Poppin!
Lol I said out loud to myself, “wow that looks fuckin dope.”
Then I read your description and it’s so typical of skilled people to say “here’s everything wrong.” (My partner is similarly self-deprecating)
Beautiful work.
I can understand your hesitancy around the garlic, the moment it becomes not-crisp it’ll be stale/gummy and hard to eat. But if it’s fresh that sounds really fun!
I love the color contrast. I’m not a fan of the garlic slices either. Doesn’t look great visually and I don’t think this dish needs that texture. I think black tobiko or salmon fish roe would work well here.
Who in the Cthulu plated this? Reminds me of the floating demon things from Doom. All I see is eyeballs and eyebrows. Also something about milk blanched disturbs me.
I agree with you that the garlic chips are not helping this dish in any meaningful way and frying the skin is probably a better move. That being said, love the general pop art and playful vibe of this plate. It does kinda look like eyes but that’s not a turn off to me.