Personally I’d go with option 4 but also include some kind of herb oil in the velouté to add some colour, otherwise it looks too plain and beige. Not sure if I’m a fan of the black plate either.
Love the dish concept though and fish skin looks super crispy…delish!
3 Comments
Personally I’d go with option 4 but also include some kind of herb oil in the velouté to add some colour, otherwise it looks too plain and beige. Not sure if I’m a fan of the black plate either.
Love the dish concept though and fish skin looks super crispy…delish!
I like 3 but would like the fish plated like 2
3 but put the fish on the sauce.