Red snapper, romesco, dill oil, dehydrated tapioca crisp
Red snapper, romesco, dill oil, dehydrated tapioca crisp
by Used_Hat1802
6 Comments
scurrybuddy
I like pic 2 the most but you need a lighter sauce hand
pinkybatty
The first pic especially is very unpleasant to look at, something about it reminds me of zombies from the last of us😭
BostonFartMachine
Way too much romesco on all three, as tasty as it may be. Is the fish hiding under the crisps? The dill oil is a great concept but is messy in all three iterations. The sprigs of thyme are ugly AF. Pick off the leaves.
When you have so few components they all have to be spot on.
Tossthebudaway
Unless you want it chunky, I’d pass the romesco through a chinois.
yells_at_bugs
I think the dish with the dots is attractive if you tighten up the oil and place it more neatly.
6 Comments
I like pic 2 the most but you need a lighter sauce hand
The first pic especially is very unpleasant to look at, something about it reminds me of zombies from the last of us😭
Way too much romesco on all three, as tasty as it may be.
Is the fish hiding under the crisps?
The dill oil is a great concept but is messy in all three iterations.
The sprigs of thyme are ugly AF. Pick off the leaves.
When you have so few components they all have to be spot on.
Unless you want it chunky, I’d pass the romesco through a chinois.
I think the dish with the dots is attractive if you tighten up the oil and place it more neatly.
Please don’t serve an entire sprig of thyme