Red snapper, fennel veloute, dill/basil oil. Arugula and fennel salad on top
Red snapper, fennel veloute, dill/basil oil. Arugula and fennel salad on top
by AnyGuidance9564
5 Comments
OkFlamingo844
Way too oily, fish looks anemic, veloute looks way too thin.
Upstairs-Dare-3185
Fish looks very badly cooked, and the plating is very messy
ChefPneuma
People, as usual, are being overly harsh.
Your veloute doesn’t need to be any thicker, I don’t understand why anyone would think that. Overly thickened, gloppy sauces are gross and way too many chefs whack the shit out of their sauces and ruin them. A lighter veloute/brothier is the way to go IMO.
How do you make your sauce? Does it have fumet in it or just basically fennel cream? Honestly wouldn’t even use roux (if you are), it’s just kind of outdated.
Your salad is a classic combo and I can see the fresh fennel going with the fennel veloute. Maybe add a few sprigs of herbs along with the arugula, like some dill and parsley. A bit of citrus segments (orange or blood orange) is also classic and might add a touch of acidity.
The main issue I see is the oil should be brighter. I’m not sure of your method but green oil should pop more. Adding some blanched parsley or even a bit of blanched spinach can help without affecting flavor too much.
A bowl might also be a good idea, a low bowl or coupe bowl would work better IMO for a brothy dish
Make sure you filter out some of the advice you get here, I’m convinced 90% of these commenters can’t cook a sandwich properly.
Cheers
Klutzy-Client
Oof. I bet the flavors are amazing together. Tighten up that veloute, use the oil sparingly, it looks like the Exxon Valdez mate. Blot the fish after the cook to prevent char going into your sauce. Maybe work on independent parts before putting this together, first work on the cook of the fish. It looks a bit tortured. Again, flavor profile is on point but if this is a main you will need a starch in my opinion
lunartardigrade
It’s really giving me vibes of Morla, the ancient tortoise from The Neverending Story.
5 Comments
Way too oily, fish looks anemic, veloute looks way too thin.
Fish looks very badly cooked, and the plating is very messy
People, as usual, are being overly harsh.
Your veloute doesn’t need to be any thicker, I don’t understand why anyone would think that. Overly thickened, gloppy sauces are gross and way too many chefs whack the shit out of their sauces and ruin them. A lighter veloute/brothier is the way to go IMO.
How do you make your sauce? Does it have fumet in it or just basically fennel cream? Honestly wouldn’t even use roux (if you are), it’s just kind of outdated.
Your salad is a classic combo and I can see the fresh fennel going with the fennel veloute. Maybe add a few sprigs of herbs along with the arugula, like some dill and parsley. A bit of citrus segments (orange or blood orange) is also classic and might add a touch of acidity.
The main issue I see is the oil should be brighter. I’m not sure of your method but green oil should pop more. Adding some blanched parsley or even a bit of blanched spinach can help without affecting flavor too much.
A bowl might also be a good idea, a low bowl or coupe bowl would work better IMO for a brothy dish
Make sure you filter out some of the advice you get here, I’m convinced 90% of these commenters can’t cook a sandwich properly.
Cheers
Oof. I bet the flavors are amazing together. Tighten up that veloute, use the oil sparingly, it looks like the Exxon Valdez mate. Blot the fish after the cook to prevent char going into your sauce. Maybe work on independent parts before putting this together, first work on the cook of the fish. It looks a bit tortured. Again, flavor profile is on point but if this is a main you will need a starch in my opinion
It’s really giving me vibes of Morla, the ancient tortoise from The Neverending Story.