Leaves weren’t fresh so they look very wilted. Not sure what they’re called, might be sorrel? but they have a slightly sour citric taste, which worked beautifully with the fish. Advice on any component welcome!
by knarcy
4 Comments
bkyyy
Would look great in 1712. Maybe.
Ghoststories_312
That’s gonna be a no from me dog
grabmebytheproton
It looks like it’s still in the frying oil.
grabmebytheproton
Ok but seriously, what is the point of frying the fish if you’re going to dunk it in a “broth” and ruin any crispness you may have gotten? There doesn’t seem to be any kind of crust on it anyways so maybe that’s a wash. I wouldn’t expect the fish to hold up to that kind of treatment regardless of what you put on it, so might as well skip what I can only assume was a shallow fry and go for a poach instead. You could skip the broth and opt for a sauce, or if you’re married to both then get some extra garnish/sides to elevate the fish off of the bottom of the plate so that they sit in the liquid while the fish is resting on top.
Bowl looks dirty, greens look like they’re weeping. This might work more as an amouse or something lighter but I think the dish as a whole is not composed or complete for an entree.
4 Comments
Would look great in 1712. Maybe.
That’s gonna be a no from me dog
It looks like it’s still in the frying oil.
Ok but seriously, what is the point of frying the fish if you’re going to dunk it in a “broth” and ruin any crispness you may have gotten? There doesn’t seem to be any kind of crust on it anyways so maybe that’s a wash. I wouldn’t expect the fish to hold up to that kind of treatment regardless of what you put on it, so might as well skip what I can only assume was a shallow fry and go for a poach instead. You could skip the broth and opt for a sauce, or if you’re married to both then get some extra garnish/sides to elevate the fish off of the bottom of the plate so that they sit in the liquid while the fish is resting on top.
Bowl looks dirty, greens look like they’re weeping. This might work more as an amouse or something lighter but I think the dish as a whole is not composed or complete for an entree.