Pan seared fresh cod, sauce ivoire suprême, roasted pearl tomatoes, carrots glacé, chives, lemon, with jasmine rice served on the side.
Pan seared fresh cod, sauce ivoire suprême, roasted pearl tomatoes, carrots glacé, chives, lemon, with jasmine rice served on the side.
by PhilosophersPants
7 Comments
Errickbaldwin
Tell me about the sauce.
Only note would be to include rice on the plate
thats-tough-lmao
Looks delicious, i would personally center the fish on the plate and incorporate the carrots into the plating more as opposed to segregating the 2.
jonrx8man
Looks great! I would have a slightly bigger plate though. Keep those carrots off the rim. I would also Pool the sauce in between the carrots and fish. And maybe add a crumb on top of the carrots for texture
medium-rare-steaks
fish has no sear. carrots are a purchased pre-peeled (no effort) and not glazed at all. theyre better off on a side dish like the rice. tomato and fish is great, but you’ve done nothing to make them go together. sauce ivoire is a weird choice for fish, but it can work with cod. since you have no sear, I would have nappe’d the sauce over the top. rice is fine on the side for a home meal, but you really didnt need to mention it. same with the chives and lemon. those dont need mentioning.
rekipsj
Where does one even get pearl tomatoes?
asomek
Lose the chives. We don’t need another chivegate. It makes the dish look haphazard.
As others have said: try to centre to plating incorporating the carrots
pyroSeven
I feel like the sprinkles take focus away from the star of the dish.
7 Comments
Tell me about the sauce.
Only note would be to include rice on the plate
Looks delicious, i would personally center the fish on the plate and incorporate the carrots into the plating more as opposed to segregating the 2.
Looks great! I would have a slightly bigger plate though. Keep those carrots off the rim. I would also Pool the sauce in between the carrots and fish. And maybe add a crumb on top of the carrots for texture
fish has no sear. carrots are a purchased pre-peeled (no effort) and not glazed at all. theyre better off on a side dish like the rice. tomato and fish is great, but you’ve done nothing to make them go together. sauce ivoire is a weird choice for fish, but it can work with cod. since you have no sear, I would have nappe’d the sauce over the top. rice is fine on the side for a home meal, but you really didnt need to mention it. same with the chives and lemon. those dont need mentioning.
Where does one even get pearl tomatoes?
Lose the chives. We don’t need another chivegate. It makes the dish look haphazard.
As others have said: try to centre to plating incorporating the carrots
I feel like the sprinkles take focus away from the star of the dish.