Seared Salmon, Mashed Potatoes and a Beurre Blanc Sauce
Appreciate all insights!
by E-Pli
7 Comments
Repulsive_Ad_1272
Someone else will have better critiques, I’m just here to say I’d eat the whole thing.
AlienRemi
Is this a troll?
You know you destroyed that salmon. Why even post if the main protein is so wrecked?
Sauce looks very loose and yellow. Onions are insanely uneven. I’d be upset to be served this.
bitchwhohasnoname
I bet this tastes so good, I like salmon “overcooked” so this doesn’t bother me at all. What’s in the sauce?
Dirtywally
Was it ripped apart by hand before or after cooking?
wearingabear11
My advice:
Salmon should be portioned into two portions before cooking. It’s very difficult(almost impossible) to get clean cuts on overcooked fish.
Get rid of the big clump of lemon zest on the fish and try either adding it to the sauce so it’s a very lemony buerre Blanc, or zest it higher above the plate so it covers everything.
The scallions can be cut with just the greens, and you could use the whites in your butter sauce. Slice the greens on a very sharp bias, super thin and soak them in ice water to get the curly Qs look to ’em.
As for the buerre Blanc, if you want to step it up try and omit the CF and go pure butter. I’m not saying it wasn’t delicious, but with the wine and lemon zest/juice you don’t need the acid from the CF. You could try adding it to the potatoes instead.
jimmy35700
Looks good for eating dinner at home or at a casual restaurant. But if this was a fine dining place, then you’d probably get some negative feedback just from the sloppiness of the garnish and an un-even salmon. Also, you’d definitely want to portion your fish before you cook it to avoid the whole filet from falling apart when cutting it cooked. When you cook fish, the texture of the flesh becomes flaky rather than whole in its raw form, and you can portion each filet with the skin on easier in raw form than in cooked form. I always like to portion/prepare my fish before I cook it by cutting into filets big enough for each person that’s eating it. I then sprinkle some salt and pepper on each and let it sit for 15-20 min before I cook it in a pan. All in all, I’d definitely finish this entire plate imo haha
7 Comments
Someone else will have better critiques, I’m just here to say I’d eat the whole thing.
Is this a troll?
You know you destroyed that salmon. Why even post if the main protein is so wrecked?
Sauce looks very loose and yellow. Onions are insanely uneven. I’d be upset to be served this.
I bet this tastes so good, I like salmon “overcooked” so this doesn’t bother me at all. What’s in the sauce?
Was it ripped apart by hand before or after cooking?
My advice:
Salmon should be portioned into two portions before cooking. It’s very difficult(almost impossible) to get clean cuts on overcooked fish.
Get rid of the big clump of lemon zest on the fish and try either adding it to the sauce so it’s a very lemony buerre Blanc, or zest it higher above the plate so it covers everything.
The scallions can be cut with just the greens, and you could use the whites in your butter sauce. Slice the greens on a very sharp bias, super thin and soak them in ice water to get the curly Qs look to ’em.
As for the buerre Blanc, if you want to step it up try and omit the CF and go pure butter. I’m not saying it wasn’t delicious, but with the wine and lemon zest/juice you don’t need the acid from the CF. You could try adding it to the potatoes instead.
Looks good for eating dinner at home or at a casual restaurant. But if this was a fine dining place, then you’d probably get some negative feedback just from the sloppiness of the garnish and an un-even salmon. Also, you’d definitely want to portion your fish before you cook it to avoid the whole filet from falling apart when cutting it cooked. When you cook fish, the texture of the flesh becomes flaky rather than whole in its raw form, and you can portion each filet with the skin on easier in raw form than in cooked form. I always like to portion/prepare my fish before I cook it by cutting into filets big enough for each person that’s eating it. I then sprinkle some salt and pepper on each and let it sit for 15-20 min before I cook it in a pan. All in all, I’d definitely finish this entire plate imo haha
That poor salmon died for this.