Just learning , practicing and put on specials today, hoping good 🙏😇
thats-tough-lmao
Somethings off but i cant quite put my finger on it. Big fan of how the couscous is garnished however, looks pretty
medium-rare-steaks
Great effort but honestly terrible execution on the scales. The slices are unevenly cut and not laid uniformly. You use a full size zucchini, which is lazy since it takes fewer slices to cover the fish. You need to use baby zucchini to make it actually look like fish scales and cook it all together, not lay cooked zucchini after cooking the fish.
slice baby zucchini all the same thickness, and lay them on a small piece of parchment in a uniform pattern with a footprint larger than the fish portion. Put the fish on top and cut away the zucchini slices flush with the 4 sides of the portion. Use a spatula to gently get the whole thing into a vac bag, parchment and all, to get ready to cook sous vide. The scales will bind to the fish when it cooks.
Source: I made this MANY times for the 3* chef you mentioned.
reallytheyrealltaken
Esthetically, I think making the fish cuddle up with the couscous and then putting the sauce over to the side would look nicer.
4 Comments
Just learning , practicing and put on specials today, hoping good 🙏😇
Somethings off but i cant quite put my finger on it. Big fan of how the couscous is garnished however, looks pretty
Great effort but honestly terrible execution on the scales. The slices are unevenly cut and not laid uniformly. You use a full size zucchini, which is lazy since it takes fewer slices to cover the fish. You need to use baby zucchini to make it actually look like fish scales and cook it all together, not lay cooked zucchini after cooking the fish.
slice baby zucchini all the same thickness, and lay them on a small piece of parchment in a uniform pattern with a footprint larger than the fish portion. Put the fish on top and cut away the zucchini slices flush with the 4 sides of the portion. Use a spatula to gently get the whole thing into a vac bag, parchment and all, to get ready to cook sous vide. The scales will bind to the fish when it cooks.
Source: I made this MANY times for the 3* chef you mentioned.
Esthetically, I think making the fish cuddle up with the couscous and then putting the sauce over to the side would look nicer.
But I don’t know shit.