Salmon, ratatouille, beurre blanc

by quaaaesitum

5 Comments

  1. Beneficial_Report601

    Way too much beurre blanc, I think. A little goes a long way

  2. Commercial_Comfort41

    Use like half the sauce. And when plating with butter sauces I prefer infused oils as they sit better on the sauce they look more elegant as well

  3. ranting_chef

    First though I had was sperm. Followed by tadpoles.

    The herb on top and the frisee seem a little out of place. Maybe lose the frisee and chiffonade the herb or incorporate it into the ratatouille? Maybe a little heavy on the butter sauce. Not sure what that dark stuff is – I hope it’s not balsamic reduction out of a squirt bottle – that stuff should be illegal. A little basil oil might be nice instead if you want to do that with the greenery on top.

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