Is the puree supposed to look like that? Looks like it split.
yells_at_bugs
That purée sailing on a pool of oil is very off-putting. If that oil has a flavor that is essential to the dish, maybe consider emulsifying it into the potatoes. I recommended it on another dish on this sub and I don’t want to sound redundant, but a potato pave might serve you here. Fish is a soft protein as is, so a texture difference with slightly crisp potatoes might be complimentary.
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Is the puree supposed to look like that? Looks like it split.
That purée sailing on a pool of oil is very off-putting. If that oil has a flavor that is essential to the dish, maybe consider emulsifying it into the potatoes. I recommended it on another dish on this sub and I don’t want to sound redundant, but a potato pave might serve you here. Fish is a soft protein as is, so a texture difference with slightly crisp potatoes might be complimentary.