Pan-Seared Sea Bass with Beetroot and Carrot Purée, Sautéed Wild Mushrooms, Celeriac Slaw and Creamy Horseradish
Pan-Seared Sea Bass with Beetroot and Carrot Purée, Sautéed Wild Mushrooms, Celeriac Slaw and Creamy Horseradish
by Living-Airline9487
3 Comments
BushyEyes
A few too many elements IMO. The mushrooms and horseradish seem out of place and unnecessary. The slaw would be nicer with more finely sliced celeriac.
The fish is huge too! Maybe a smaller portion cut into a neat rectangle placed at an angle on top of your purée with the slaw on top or just to the side.
ChefBoyD
I second with the person saying a bit too much happening on the plate. Celeriac slaw would be better if sliced thinner, julienned or thinner. If ya really want the mushrooms i could see them doing well inside the slaw (probably sliced thin after a nice sear)
3 Comments
A few too many elements IMO. The mushrooms and horseradish seem out of place and unnecessary. The slaw would be nicer with more finely sliced celeriac.
The fish is huge too! Maybe a smaller portion cut into a neat rectangle placed at an angle on top of your purée with the slaw on top or just to the side.
I second with the person saying a bit too much happening on the plate. Celeriac slaw would be better if sliced thinner, julienned or thinner. If ya really want the mushrooms i could see them doing well inside the slaw (probably sliced thin after a nice sear)
I like it other than the mf Donald’s colors lol