Poached Walleye on butter mashed potatoes bed, and a à la Parisienne sauce base. Steamed baby broccoli leaves and lemon thyme garnish.
I am not a professional chef, and am not attempting to pose at one. I made, what I think is a respectable amateur dish and am looking for helpful pointers.
I am an avid forager and angler. I was fortunate enough to catch the walleye and striped bass used in this dish in a legal, sustainable manner. I also used foraged Chanterelle mushrooms to give the poaching liquid and resulting sauce a touch of apricot and earthiness. It think Walleye, being so mild, loves the earthiness flavors so I also grate nutmeg over it.
by branchlizard
2 Comments
It’s quite nice for an amateur dish. I would say that the sauce ratio is just really high. Pull that back a hair and the plate will make more sense.
If I were modifying this, I’d actually add more broccoli leaves, to create stronger visual contrast, just like you started to already.
i think the flavours of this dish would be very nice but the colour is far too strongly bland , any brighter touch of colour and less sauce is really all anyone could have issue with this