Torched makeral Escabeche sat on pickeld ribbon carrots, fennel, and garlic served in a pickled broth, then topped with pickled red onions and micro fennel.
by grantlewis_chef
5 Comments
2730Ceramics
Very pretty – though I’d like to see a bit more leaning into the “torched” aspect. Looks like you just showed the fish a blowtorch and then filleted it. 😉
yells_at_bugs
Perhaps show off the torch (little bit harder, imo) by moving your onions and fennel off the middle and more to one side. Let the carrots and fennel peek out a bit more for color.
christo749
So many badly chosen plates.
medium-rare-steaks
pretty plating. dish sounds not great and very lazy
Prinzka
Looks a bit unbalanced with the fish shoved to the right as far as it can go
5 Comments
Very pretty – though I’d like to see a bit more leaning into the “torched” aspect. Looks like you just showed the fish a blowtorch and then filleted it. 😉
Perhaps show off the torch (little bit harder, imo) by moving your onions and fennel off the middle and more to one side. Let the carrots and fennel peek out a bit more for color.
So many badly chosen plates.
pretty plating. dish sounds not great and very lazy
Looks a bit unbalanced with the fish shoved to the right as far as it can go