Pumpkin risotto and seabass fillet by FitElephant1438 5 Comments LalalaSherpa 1 month ago Color, texture and plate presentation here are not appetizing to me.A dark plate would probably do a much better job of complementing the risotto’s color.The dark chunky parts of the risotto aren’t appealing and make me wonder what they are, and the fish just seems plopped on top. BostonFartMachine 1 month ago Pretty looking risotto. Good ratio of liquid to rice!Sadly it may be my traditional background – I hate seeing proteins served on top risotto. Two different courses.Fish looks like it could use a deeper harder sear. Crispier skin is never bad. jontseng 1 month ago Wouldn’t the heat of the risotto likely overcook the seabass from below? Its a delicate fish at the best of times.. agmanning 1 month ago I don’t understand why these two things are put together. JunglyPep 1 month ago r/nosear
LalalaSherpa 1 month ago Color, texture and plate presentation here are not appetizing to me.A dark plate would probably do a much better job of complementing the risotto’s color.The dark chunky parts of the risotto aren’t appealing and make me wonder what they are, and the fish just seems plopped on top.
BostonFartMachine 1 month ago Pretty looking risotto. Good ratio of liquid to rice!Sadly it may be my traditional background – I hate seeing proteins served on top risotto. Two different courses.Fish looks like it could use a deeper harder sear. Crispier skin is never bad.
jontseng 1 month ago Wouldn’t the heat of the risotto likely overcook the seabass from below? Its a delicate fish at the best of times..
5 Comments
Color, texture and plate presentation here are not appetizing to me.
A dark plate would probably do a much better job of complementing the risotto’s color.
The dark chunky parts of the risotto aren’t appealing and make me wonder what they are, and the fish just seems plopped on top.
Pretty looking risotto. Good ratio of liquid to rice!
Sadly it may be my traditional background – I hate seeing proteins served on top risotto. Two different courses.
Fish looks like it could use a deeper harder sear. Crispier skin is never bad.
Wouldn’t the heat of the risotto likely overcook the seabass from below? Its a delicate fish at the best of times..
I don’t understand why these two things are put together.
r/nosear