Salmon filet, antiboise, fondant potato, wilted spinach and hollandaise sauce.
Salmon filet, antiboise, fondant potato, wilted spinach and hollandaise sauce.
by alwaysbored22
3 Comments
I_deleted
I’d like to see a smaller cut on the tomato concasee so the antiboise didn’t look so much like a pico, and the odd bubbles in the Hollandaise mean you need to work on technique a bit, it should be smooth.
Clean up the oil drops in your negative space it makes the dish kinda look greasy.
limerickdeath
And Mexican salsa? Get them tomaters off that beautiful salmon skin you crisped ever so lovingly. Add a sprig of chervil.
3 Comments
I’d like to see a smaller cut on the tomato concasee so the antiboise didn’t look so much like a pico, and the odd bubbles in the Hollandaise mean you need to work on technique a bit, it should be smooth.
Clean up the oil drops in your negative space it makes the dish kinda look greasy.
And Mexican salsa? Get them tomaters off that beautiful salmon skin you crisped ever so lovingly. Add a sprig of chervil.
Never seen skin side up. Gotta say I’m not a fan