Roasted red pepper vodka sauce, Chilean sea bass, broccolini and cherry tomatoes
Roasted red pepper vodka sauce, Chilean sea bass, broccolini and cherry tomatoes
by Chefmetal93
5 Comments
Milagro_Blanco_87
did you know. “chilean” sea bass is actually a marketing ploy created to attract people to eat “Patagonian tooth fish” because the original name was an unappealing bottom feeder. but CHILEAN sea-bass sounds so much better. Chile doesn’t have sea-bass. plate looks good though. just stupid shit i heard and it was suprising
Over_Replacement3369
Steamed Veg that looks unloved, fish that was very clearly frozen, sauce that’s slopped onto the plate and a ton of micro green pubes to try to make it fancy. Solid.
discordianofslack
My primary critique would be to roast or broil those tomatoes whole. Not only would they taste better with the dish they would look amazing, especially on the vine.
Newjacktitties
Why does the fish look like styrofoam?
GrapeElephant
Not a bad looking plate in the grand scheme of things. But there’s a lot that could be worked on. The sauce underneath just looks like a haphazard spilling. It doesn’t necessarily have to be the typical swipe or swirl, but it should look like it has some thought and intention behind it. I’m not really sure why the cherry tomatoes are there, or what they’re contributing. Maybe smoked, charred, confit, or incorporated into some kind of relish. But just slicing a couple tomatoes in half and tossing them on the plate doesn’t give this dish any creative touch. And the micros look like kudzu.
5 Comments
did you know. “chilean” sea bass is actually a marketing ploy created to attract people to eat “Patagonian tooth fish” because the original name was an unappealing bottom feeder. but CHILEAN sea-bass sounds so much better. Chile doesn’t have sea-bass. plate looks good though. just stupid shit i heard and it was suprising
Steamed Veg that looks unloved, fish that was very clearly frozen, sauce that’s slopped onto the plate and a ton of micro green pubes to try to make it fancy. Solid.
My primary critique would be to roast or broil those tomatoes whole. Not only would they taste better with the dish they would look amazing, especially on the vine.
Why does the fish look like styrofoam?
Not a bad looking plate in the grand scheme of things. But there’s a lot that could be worked on. The sauce underneath just looks like a haphazard spilling. It doesn’t necessarily have to be the typical swipe or swirl, but it should look like it has some thought and intention behind it. I’m not really sure why the cherry tomatoes are there, or what they’re contributing. Maybe smoked, charred, confit, or incorporated into some kind of relish. But just slicing a couple tomatoes in half and tossing them on the plate doesn’t give this dish any creative touch. And the micros look like kudzu.