Guys, I asked my chef if I can run a fish special, and he said yes! I'm so fucking excited, as I've tried to run specials at other jobs, ant they always gave me some b.s. excuse, but this time my chef just flat out told me yes. Not only that, but I'm pretty sure I'm the first employee to run a special here!
I'm going to do blackened mahi laid over a bed of asparagus placed on top of a big spoonful of beurre blanc
by Vlad1mir_Lemon
21 Comments
Hell yeah, happy for you 🤙
hells yes, that looks delish
Looks fantastic! Keep it up
Looks nice and it seems like food people would understand. I hope it sells well!
Classic! Looks great
Love this! I feel like this plating needs some yellow. Maybe a few curly lemon zest strips?
Can I have it?
I’m super not a fan of fish but I’ll be damned if that doesn’t look good
I would order that. I adore blackened mahi. When I visit family in south Florida, I look for it on every menu.
Looks great! If anything I‘d replace the peppers with maybe drops of parsley oil. But just because I think spicy peppers don’t go well with asparagus.
Yes! And that plate is perfect. Simple, elegant, good colors, good texture combination, and well thought out. Congrats on your first special! It’s beautiful.
Maybe a bit much sauce presentation wise.
But for the actual eating I always prefer extra sauce.
Maybe like a small sauce boat with extra on the side and less on the plate?
Rethink the peppers
I think you are in a great position to succeed.
But the jalapeño, while pretty, doesn’t make sense to me. Burrell blanc is awesome, but that’s waaaaay too much. A little starch would pair better.
I would eat it
Looks pretty good. But fuck off the cut chives and jalapeno, make a nice vibrant chive and jalapeno oil instead. Little over the fish and a few dots in the beurre blanc as well. Possibly a touch of burnt onion powder for sprinkles and bit of bitterness.
And you’re killing it!! Congratulations!
That’s a lot of buerre blanc and ur asparagus looks very overdone. Plate looks okay but dial in and refine my boy
Looks alright, kinda lose me in the puddle of beurre blanc presentation wise. Something more cohesive looking, something not so loose? 7/10 would eat
Once you start taking this much pride in your own food leaving the kitchen it becomes an addiction 😁,
personally I dehydrate lemons as a fish garnish, touch of yellow here would be awesome 👌, already fantastic work!
Chive blossoms and a drizzle of some nice EVOO would be a good way to finish this dish. Looks delicious. Congrats!