rack of lemon sole . fennel . pearl couscous . dille sauce
I usually try to have better natural lighting, but it was late
by flufferfail
3 Comments
idiotista
Lose the plate, it is ugly. Also clean the streak of butter.
Too much crammed together, does look stressful.
Add saffron (a little) when simmering the fennel to make it pop.
bugzzzz
* Never seen the “rack” approach – I love the bones on the fish; does it eat easily? * Would prefer a plain plate; maybe something darker given the colors here are lighter/beige * Is the brown sauce the dill sauce? Or are you referring to the green oil? Given the colors of the fish, couscous, and onions, the puddle of beige isn’t helping.
feastmodes
Looks good. less couscous I think. Deeper sear on the fennel for contrast. Use more herbs and place them intentionally along the bones.
3 Comments
Lose the plate, it is ugly. Also clean the streak of butter.
Too much crammed together, does look stressful.
Add saffron (a little) when simmering the fennel to make it pop.
* Never seen the “rack” approach – I love the bones on the fish; does it eat easily?
* Would prefer a plain plate; maybe something darker given the colors here are lighter/beige
* Is the brown sauce the dill sauce? Or are you referring to the green oil? Given the colors of the fish, couscous, and onions, the puddle of beige isn’t helping.
Looks good. less couscous I think. Deeper sear on the fennel for contrast. Use more herbs and place them intentionally along the bones.