Any feedback on this is much appreciated, only been a chef for a few months and head chef put me in charge of the fish dish, practiced this at home so it’s a little messy as had to rush because I don’t have a hot light to keep things hot😂
Sea bass – Potato dauphinoise – Pea Puree – Lemon dill sauce – Creamed spinach – Asparagus
by Whydoucare-
5 Comments
Feels slightly… dry? It looks good, but just appearance-wise i might’ve wanted more liquid for the fish to… swim in 👀
Thinking of the dill-lemon flavours (nice, btw.) you could go for a hearty beurre blanc made with dill-infused butter/olive oil. Or just add the dill to the beurre blanc as it works best for you.
Beautiful cook on that fish!
My only question is why include the asparagus if it is only a single spear? Keeping the touches down on a dish will always help with efficient plating.
Otherwise I think it looks like a winner!
Solid effort. It’s very safe but if that’s whats needed I can’t see any complaints. Maybe a little shy with the sauce but that’s my personal preference.
The plating is a little chaotic, there seems to be little rhyme or reason as to where things are going.
I actually like the dish a lot in terms of its components and it mostly looks well-executed, but the fish being on the edge, the sauces just being in globs, the asparagus being haphazardly chucked on top… Theres no one fix here but I would try a few different things and see what works best.
The plating is a little chaotic, there seems to be little rhyme or reason as to where things are going.
I actually like the dish a lot in terms of its components and it mostly looks well-executed, but the fish being on the edge, the sauces just being in globs, the asparagus being haphazardly chucked on top… Theres no one fix here but I would try a few different things and see what works best.