Toasted pine nuts, olive oil and basil chiffonade.
by SliceOfYuzu
2 Comments
throw667
At first I didn’t like the off center plating but then I started liking if if the food closest to the edge is served closest to the eater. The blue and red work well together. NAP (not a pro)
SpinachPositive7503
NAP but the textures on this plate are working super well. A more even sear on the fish, and probably less olive oil though.
2 Comments
At first I didn’t like the off center plating but then I started liking if if the food closest to the edge is served closest to the eater. The blue and red work well together. NAP (not a pro)
NAP but the textures on this plate are working super well. A more even sear on the fish, and probably less olive oil though.