Sea bass, braised fennel, micro herbs, green apple, fennel-citrus sauce
Sea bass, braised fennel, micro herbs, green apple, fennel-citrus sauce
by Ok_Measurement_8658
11 Comments
elijha
Since you seem to be in Reddit to advertise your private chef services, I would really reconsider whether this plate is gonna have the desired effect on any potential customer
PM_ME_Y0UR__CAT
What the hell is that symbiote-looking villain on the left?
Why would you post this for us to look at and roast you mercilessly?
rosepahhhty
Did somebody already take a bite? Looks disheveled, and wipe the damn plate.
schematicboy
What’s the brown thing on the left?
assbuttshitfuck69
Weak sear on the skin, it looks soggy and unappetizing. Not sure if I’d want to chew on a bunch of fennel fronds and whole parsley leaf, and if there are micro herbs on that plate they’re being overpowered in flavor and composition.
Burn_n_Turn
Is the professional in the room with us right now?
BostonFartMachine
Micro herbs ?!
This is too early for an April fools post…
MMAHipster
On one hand, I’m inclined to think this ragebait. If not – this is unholy on so many levels. WAY too much sauce – not to say it’s not really a sauce, it’s two competing watery, broken, sad liquids. WAY too much on the greens front. Are you trying to hide the braised fennel for some reason, or are they cowering under the greens in shame?
Onto the worst sea-related atrocity since the Titanic – your fish. Have you ever considered cooking the skin side? If you’re not going to crisp the skin, just take it off.
Finally – what the fuck is that disgusting brown blob on the side of the plate?
I think there is a beginner’s cooking/home cooking/plating sub you could check out. This plate isn’t something I’d expect from a commis, let alone a sous.
AgreeableDesign3686
Visually this is not a great plate but I also think it should be said that it is absolutely NOT necessary for so many rude comments, it’s not constructive criticism it’s just outright rude and disrespectful. Be constructive, be fair and offer pointers. Don’t be a dick
premature_eulogy
Nothing micro about these herbs.
Ok_Measurement_8658
Thank you for all the comments!
The reason of choosing this picture to post was that I really like the mixing of fish oil and sauce which looks like a picture to me. The whitespace infused into the gradient orange, with the green like a landscape. Guess my eyes were too captured by this part and overlooked the whole picture. This may not the best view of this dish, but still I like it.
Regarding to the fish skin, soft skin absorb the sauce better. Also crispy skin give a richer flavor which will take away the freshness of the dish. It’s a balance of taste and look to be considered.
I am sure this dish was delicious and satisfying. Chef did a great job. If not, we would have known otherwise, as we are committed to quality money-back guarantee.
Again thanks for the feedback. I will be more careful on my photo selection. Look forward to your comments for the next dish!
11 Comments
Since you seem to be in Reddit to advertise your private chef services, I would really reconsider whether this plate is gonna have the desired effect on any potential customer
What the hell is that symbiote-looking villain on the left?
Why would you post this for us to look at and roast you mercilessly?
Did somebody already take a bite? Looks disheveled, and wipe the damn plate.
What’s the brown thing on the left?
Weak sear on the skin, it looks soggy and unappetizing. Not sure if I’d want to chew on a bunch of fennel fronds and whole parsley leaf, and if there are micro herbs on that plate they’re being overpowered in flavor and composition.
Is the professional in the room with us right now?
Micro herbs ?!
This is too early for an April fools post…
On one hand, I’m inclined to think this ragebait. If not – this is unholy on so many levels. WAY too much sauce – not to say it’s not really a sauce, it’s two competing watery, broken, sad liquids. WAY too much on the greens front. Are you trying to hide the braised fennel for some reason, or are they cowering under the greens in shame?
Onto the worst sea-related atrocity since the Titanic – your fish. Have you ever considered cooking the skin side? If you’re not going to crisp the skin, just take it off.
Finally – what the fuck is that disgusting brown blob on the side of the plate?
I think there is a beginner’s cooking/home cooking/plating sub you could check out. This plate isn’t something I’d expect from a commis, let alone a sous.
Visually this is not a great plate but I also think it should be said that it is absolutely NOT necessary for so many rude comments, it’s not constructive criticism it’s just outright rude and disrespectful. Be constructive, be fair and offer pointers. Don’t be a dick
Nothing micro about these herbs.
Thank you for all the comments!
The reason of choosing this picture to post was that I really like the mixing of fish oil and sauce which looks like a picture to me. The whitespace infused into the gradient orange, with the green like a landscape. Guess my eyes were too captured by this part and overlooked the whole picture. This may not the best view of this dish, but still I like it.
Regarding to the fish skin, soft skin absorb the sauce better. Also crispy skin give a richer flavor which will take away the freshness of the dish. It’s a balance of taste and look to be considered.
I am sure this dish was delicious and satisfying. Chef did a great job. If not, we would have known otherwise, as we are committed to quality money-back guarantee.
Again thanks for the feedback. I will be more careful on my photo selection. Look forward to your comments for the next dish!