I’m a 25 year old sous chef at a fine dining restaurant. Some people told me to show this here. This dish is a very popular one on our winter menu. New to showing pics on Reddit so lmk what I can improve! I’m very open to constructive criticism:)
by sarahswag101
2 Comments
Home cook here, cook on the fish looks great, crispy skin. I’m not a huge fan of the stem / stalk part of the microgreens so a little less of them but just personal preference there. Overall portion size looks well balanced too. What is underneath the fish? I see the lemongrass veloute but wasn’t sure re the other ingredients, that a quinoa or pearl barley or such like? Squeeze of lemon and I’d dive right in.
the photo is too close and needs better (more) lighting