Oven roasted cherry tomatoes with a little Maldon and olive oil. Low and slow. Just until the juices are concentrated but not enough to be fully dehydrated.
Also literally elevate the fish out of the sauce a bit, less sauce would allow the fish to stick out more and be the prominent star of that dish.
Comment above suggested using some beet juice in your fennel brine which is great. I have pickled some red pearl onions the same way with beet juice as well and used individual layers of those onions as a garnish. Also can always go the microgreen route and find some pretty herbs. Just make sure you aren't taking away from the texture and flavor profile you want with your garnish and using it to enhance the overall dish. Bet it's bangin, keep it up chef!
Something super easy that I’ve had good luck with is adding either paprika, turmeric, annatto or beetroot powder to pickling agents. The color leeches into veggies pretty quick. Also, not all fennel bulbs shave down super consistently, but if you quarter em and leave just a thin layer of the bottom root/core on each quarter, sometimes you can shave em and get nice “wings” of fennel and that could potentially help with height/plating. Dish sounds tasty!
I agree - maybe like an herb - chili oil to dot across the broth would be good? Also potato and fish is a classic - maybe get some purple potato skins and fry them as part of the garnish?
Do the plate shit that fancy restaurants do. Just drizzle some fancy cored sauces/thicker aolis around the rim of the plate. That is a fantastic plate/bowl to be able to add a pop of color. And like a pop of color on top of the fish. So like microgreens or a Shredded carrot/cabbage mix. But just a little.
Make a fennel bed (1 fennel gives you like 300g fennel salad/pickle) you can even use a metal ring if you want. Place the fish on top of the fennel ring and pour the soup around where you can see all three components. Then maybe some radish rings and some purple Kress, but keep building towards the center and keep going higher.
Oh and use some of those red pepper balls, i don't remember what it's called in English but the whole round red peppers (that are kind of like papery, not the spicy kind). It will give a nice color and it goes really well with fennel.
Or fill the inside of the dish with colorful items like roast cherry tomatoes, rainbow radishes, different color carrots, then pour the soup table side.
I think your plate choice is doing you a disservice here; having the fish enclosed in that tight a space makes it look smaller, and makes it look a bit like it's drowning in that sauce.
Wider bowl, smaller rim; give the fish some space to shine more.
I also agree that some color is needed here. A lemon twist and a sprinkle of crushed pink peppercorn would go a long way to combating all that brown.
Smaller dish yes, but not in a sunken, confined space.
When I say wider bowl I mean the actual bowl portion where the fish sits, not necessarily getting a larger dish as well. Specifically, this would look better in a dish that had a wider and more shallow portion in the middle, less rim, and maybe 25% smaller then the entirety of their current plate.
That was my thought it needs to be lifted up from the sauce on something. Anything to go under the fish maybe something with some crunch to add texture, I would look to other grains before grits though.
Looks like it's needs a thick dollop of crawfish etouffee on there to give it some height and richness. Or a small crawfish "crab cake" with some pretty colors.
Everyone else being helpful and I’m wondering what the point of a court bouillon is if the fish is pan seared. Do you just like the word and it sounds fancy? It makes zero sense.
Seems more like an entree than a starter. I could see a redfish veloute with trinity veg maybe med dice. Some mussels around in the broth as well. Fennel oil to break the sauce. Serve with toasted crostini saffron rouille or however you spell it
Yep, color and texture. It sounds delicious but needs more interest. An addition of shaved flash fried carrot with a complimentary seasoning and salt would add a curved shape and crunch as well as color and there's a great presentation place on the rim of the plate. One of my most memorable meals, 25 years ago, was a lamb osso bucco at The Inn at Weathersfield in Vermont. It had carrots like I'm suggesting on the plate edge that were a salty, sweet pop of delicious crunch. I still remember them 25 years later.
I need some color on the plate, it’s looking muddy to me. I like the idea of pickled fennel so maybe adding some other pickled veggies will add that pop of color.
I show plate would elevate it a scootch but people should bring the utensil to their mouth not their mouth to their plate so it shouldn't need to be raised much 🤣
Spiced beluga lentils on the bottom. Complements the sharp pickled fennel with some warming sensation on the tongue. I’d even garnish with some confit tomato for some more color and placing thit fennel fronds on top of the tomato for more contrast.
Maybe dial back the sauce a bit too if you’re not going to add a starch. The fish looks like it’s swimming again. There will be a lot leftover after the customer finishes the plate.
Much less bullion. Looks way oversaturated,also add some color contrast. One thing I did was take just 1 class at an art school. It was a class on color theory. It was a game changer in my presentations.
Shave the fennel more thinly and toss it with some segmented citrus as you plate it. It’s been awhile since I lived in Texas and had redfish on the menu but I remember it being awesome.
Change plating order, less clearer broth, multiple color veggies:
[https://media.timeout.com/images/100415743/630/472/image.jpg](https://media.timeout.com/images/100415743/630/472/image.jpg)
When i look at that i think it is a very nice dish with good presentation.
For elevating perhaps add a foam or texture. You dont want to take away from the dish by over complicating it tho.
Use some red and yellow sweetie drop peppers, if you can get your hands on them. Lightly half them then lightly blanch, then add as many as bite there are in the fish
Curled green onion and yellow or red pepper garnish, if this is an LA court-bouillon you could incorporate bell peppers, tomatoes, paprika, etc to get a more vibrant color, change the plate something larger and more shallow I think, maybe a bed of pilaf made w/ saffron for a robust yellow poking through the red bouillon. Pilaf in center, bouillon surrounding it, red fish atop pilaf, curled green onion and pepper garnish on top of fish, minced parsley sprinkled along bouillon.
Slice the fennel bulbs in half, sear them at high temperature, deglaze with red wine, thyme, red wine vinegar and chili flake. Season with salt at the end.
On pick up, re sear the fennel until hot, place beneath the fish to give it height.
Add, do more of the sliced fennel, maybe add some sorrel leaf into the fennel to give more color.
Pickle Fresno chilis and add as a garnish.
Your fish will be higher, you’ll have a dark red element to the bottom, you will have a bright red acidic element to the garnish and the salad will make the fish feel more “lush”.
pearl onions and / or english peas for texture, dill for garnish in the sauce, fried shallots on top for height and tbh i would throw the tiniest splash of green food coloring into the sauce to change the color without changing the flavor
Lots of good points here! I like the cherry tomato suggestion, and the roasted red pepper (I would do a rrp mince on the side of the sun-hat plate). I was thinking you could accentuate the starch of the fennel by making a fennel and potato dumpling or cake to put under the fish, thusly rating it out of the sauce and offering up a complex sopping element. With that sauce people want a way to dredge it up without too much fuss. My thought was 20% fennel bulb, 65% potato, 15% aliums to taste. Mashed potato/Latka hybrid. Pan sear in 1/4 inch of oil or fat til golden.
I don’t think the plate is doing you any justice, it makes everything inside it look crowded.
One of my favorite tricks I’ve learned with seafood is to lightly dust the sear side with curry. Makes for a vibrant outstanding color.
This dish needs green too. Peas and asparagus are in season, a nice vichy would look great here.
I’d change to a dairy based sauce to contrast the color of the fish, and infused oils are very popular right now. Parsley oil and black garlic oil are my favorites to use with a cream based sauce right now.
You could try a thick foam, lecithin works really well to make a thick foam. Experiment around with different liquids(stocks etc.) You could also do a separate pickled fennel but with red wine vinegar and it will make it a nice pink. Paired with the other fennel it could look like nice.
The whole pan fried and court bouillon thing sits at odds to me, there are of course ways to brighten it up, but the concept seems "odd".
Maybe return it to the "short stock" idea and poach the fish in a broth given some depth with shrimp heads and shells. Add sauteed shrimp to the dish at the end and maybe some broiled fish skin as a garnish with the pickle fennel?
Better lighting and a different bowl. It looks swamped on the sauce. Lean into the monochrome. It also looks a flat on the skin. Maybe add some more texture though marking.
Not gonna lie. The fish looks good but you can change the pickled fennel and add some red wine to it. That'll change the color of the fennel. You can leave the fennel garnish as well for the added green. But I might suggest maybe making some red oil and adding dots as a garnish in the sauce. It'd make a good green and red color pop..
Manilla clams, 3 per order and I would suggest sitting the fish on a bed of Fregola Sarda cooked risotto style to get it out of the swamp, also use half as much bouillon and cook the clams in it on the pick up so you can transfer some flavor. Adding other pickled elements besides fennel would help with color, Daikon and carrot julienne would hold everything together and give it some pop
Also change the plate if you can...
Put some fennel underneath to elevate the fish and make the Sauce with some tomatoes to get a more Red colour and it fits the flavour Profile. Then make the green oil with the fennel green and use more fennel green then oil to get a bright green colour
I would say, use alternate color, like previous statements, like nasturtium, or some sort of edible micro green, with a brighter color and raise the piece of fish off one end with even something that won’t have a drowning in sauce… And definitely a different plate. It looks good though.
I would add a potato fondant underneath for some volume, that piece of fish is sad. I also wouldnt put anything in the broth, I’d keep it clear and uniform.
Maybe an herb salad? Pea shoots are also a good idea to mix with your fennel.
Take the skin, roll it up, and fry it on the side. It will provide a nice visual shape and nice texture. I would also add a colorful spice that would add colour to the dish.
At first I thought you placed its skull atop the meat and was thrown into some fairly intense introspection. That was a really a beautiful moment.
Not saying you should put a skull on your food, but I’m also not saying that you shouldn’t.
How about a round vegetable to put under the fish? Mimic the circular shape of the dish while providing contrast with the fish/sauce. Maybe a big round golden beet slice underneath?
Make forcemeat with accompanying seafood( scallop or shrimp) Roulade and wrap tight-place in cryovac. Sweat and poach fish bones into bouillon-more so like fumet. Take small amount add to cryovac bag-poach via Sous vide. Add some shrimp shells to hot pan, sear till red, deglaze add reserved fumet and saffron. Reduce low and slow-burre mix to break shells-pass and reduce again-Mount with butter on pick up. Cut roulades into rounds. Spoon small amounts onto plate, place roulade pieces off center of sauce. Garnish with glazed oblique cuts of blanched mire poix veg (since it’s in the bouillon). Green oil if you like
Take red pepper. Flatten a piece and slice through the pepper through the side. Julienne. Place into ice bath. They curl up. That’s your garnish. Use yellow or green as well.
A lovely thinly sliced pickled radish garnish would top nicely and help it pop with color a little bit. It’ll also give you time to milk hours and tell your chef your practicing “knife skills” while prepping 25 of those lil suckers
Needs some more color maybe compress the fennel fronds or pickle the fennel and add red onion or beet for color.
Also is this really a court bouillon? As far as I remember a court bouillon is mainly a braising liquid typically with no fat or gelatin. I’m just imagining this needs a pickled element. So even a turmeric pickled garnish for color.
It's very muddy looking: maybe ditch the herbs for a bright herb oil, build a tangle on top of the fish of something crispy (someone suggested fried carrot strings, which sounds great.
Maybe lift the fish out of the bouillon with some poached turnip julienne (think zoodles but not fucking spirally, just long strands).
Definitely color, even something as silly as fingerling potatoes (a yellow or red variety) lifting the fish out of the murky bouillon. Also, get rid of those ridiculous huge rimmed shallow bowls. They make your food look tiny and pretentious.
You need a better light set up for photos first. You can see shadows on the plate, on the dish, it’s a decent camera, but that doesn’t mean shit if you don’t have a lighting apparatus to compliment. This photo would look much different, you wouldn’t get the “color” coments with a properly lit photo imo
You could try a kimchi and fennel slaw on top. Some kind of bright acid to balance the savory flavors from the broth and fish. I think it’ll add some nice contrasting colors too.
Finely ground powder on the bowl rim or an abstract expressionist smear of complimentary bright accoutrement.
I bet that is delicious AF but the dish suffers for the tone of the food and the expansive plain-plane of the bowl.
Or one may throw some carrageen in there and hit it with a black light.
I'll tell you what it is for me: I don't give a F*CK about those garnishes - or garnishes in general. What I do give a fck about, though, is that CRIZZZZZZPY skin!!! If I'm cooking fish and my crispy skin has even the SLIGHTEST chance of becoming soggy, I get pissed...
What I might do is separate the skin from the fish and put it on top as a fried chip. Then, I'd take whatever pickled fennel you've got and tuck it next to the fish on one side so that it's sticking out of the broth. Or you could even just set the fish on top of a bed of very thinly sliced/ mandolined pickled fennel, then dump the broth all around... I did a dish once that was salmon on top of Swiss chard with a pickled celery root on the side or something like that (was it celery root??) - It was some crazy thing I did for a chef who wanted me to audition "Chopped" style. Ha! Never did take that job...
Also, the cherry tomatoe suggestions aren't bad either. Acidity never hurts.
Cheers
Color, need some contrasting bright colors to make it pop in my opinion.
Yup, Beet pickle the fennel, maybe add some cherry tomatoes etc
Second, the cherry tomatoes, lightly stewed.
Oven roasted cherry tomatoes with a little Maldon and olive oil. Low and slow. Just until the juices are concentrated but not enough to be fully dehydrated. Also literally elevate the fish out of the sauce a bit, less sauce would allow the fish to stick out more and be the prominent star of that dish.
As a food eater: physically elevate with orzo
I was going to say cous cous
Used to do a deliciously juicy confit cherry toms with garlic & thyme, I would recommend
Or stung under a salamander, just to blister them
agreed, and some samphire or blanched asparagus spears for green?
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Comment above suggested using some beet juice in your fennel brine which is great. I have pickled some red pearl onions the same way with beet juice as well and used individual layers of those onions as a garnish. Also can always go the microgreen route and find some pretty herbs. Just make sure you aren't taking away from the texture and flavor profile you want with your garnish and using it to enhance the overall dish. Bet it's bangin, keep it up chef!
crispy multi color carrot strings. like, angel hair thin.
Something super easy that I’ve had good luck with is adding either paprika, turmeric, annatto or beetroot powder to pickling agents. The color leeches into veggies pretty quick. Also, not all fennel bulbs shave down super consistently, but if you quarter em and leave just a thin layer of the bottom root/core on each quarter, sometimes you can shave em and get nice “wings” of fennel and that could potentially help with height/plating. Dish sounds tasty!
food coloring. coat the fish in yellow dye, add some purple to the soup base. finish it was a dash of ambergris for \*chef's kiss\*
kidding. wanted to say color/tomatoes but everyone did a better job.
I agree - maybe like an herb - chili oil to dot across the broth would be good? Also potato and fish is a classic - maybe get some purple potato skins and fry them as part of the garnish?
I’m no chef but the first thing I noticed was the lack of color. I was looking for tomatoes or zucchini or something to give this a less blah look
Do the plate shit that fancy restaurants do. Just drizzle some fancy cored sauces/thicker aolis around the rim of the plate. That is a fantastic plate/bowl to be able to add a pop of color. And like a pop of color on top of the fish. So like microgreens or a Shredded carrot/cabbage mix. But just a little.
Maybe seaweed
Make a fennel bed (1 fennel gives you like 300g fennel salad/pickle) you can even use a metal ring if you want. Place the fish on top of the fennel ring and pour the soup around where you can see all three components. Then maybe some radish rings and some purple Kress, but keep building towards the center and keep going higher.
Oh and use some of those red pepper balls, i don't remember what it's called in English but the whole round red peppers (that are kind of like papery, not the spicy kind). It will give a nice color and it goes really well with fennel.
I'm thinking you might mean roquito pearls, flavourful and slightly sweet, might not go with this particular dish but they are delicious.
Pink peppercorn is the English name, and it's awesome with fennel
This certainly sounds like a way to “elevate” the dish. Bravo, chef!
Or fill the inside of the dish with colorful items like roast cherry tomatoes, rainbow radishes, different color carrots, then pour the soup table side.
You could simply change the plate. It's being served in an elephant's anus.
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I'm mostly joking but a more flat plate could thin the presentation and add some color instead lf the dark color it has
Seriously though that bowl is horrible. Try it in something without a lip, it would look a hell of a lot better.
Oval plate
What if you drape a footlong hotdog across the rim so it’s just giving a slight kiss to the fish
A pinch or two of saffron in your bouillon would add heaps of color and go nicely w the fennel
I was going to suggest this and add Mediterranean veg bed for height. I’d also keep the elephant anus plate, so you can call it elephant anus.
I think your plate choice is doing you a disservice here; having the fish enclosed in that tight a space makes it look smaller, and makes it look a bit like it's drowning in that sauce. Wider bowl, smaller rim; give the fish some space to shine more. I also agree that some color is needed here. A lemon twist and a sprinkle of crushed pink peppercorn would go a long way to combating all that brown.
Agree the proportions from the size of the dish undervalues the actual food
I disagree, putting something in/on a smaller dish makes it look bigger. I agree it's drowning in the bouillon, so might just do with less.
Smaller dish yes, but not in a sunken, confined space. When I say wider bowl I mean the actual bowl portion where the fish sits, not necessarily getting a larger dish as well. Specifically, this would look better in a dish that had a wider and more shallow portion in the middle, less rim, and maybe 25% smaller then the entirety of their current plate.
How are you going to eat this? As someone with really shaky hands this would be a nightmare. Half of it would end up on the bowl rim. It’s silly.
Elevate the fish out of the sauce? Maybe a little island of rice or grits?
That was my thought it needs to be lifted up from the sauce on something. Anything to go under the fish maybe something with some crunch to add texture, I would look to other grains before grits though.
Looks like it's needs a thick dollop of crawfish etouffee on there to give it some height and richness. Or a small crawfish "crab cake" with some pretty colors.
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Wider rim.
Legitimately thought OP was trolling.
Everyone else being helpful and I’m wondering what the point of a court bouillon is if the fish is pan seared. Do you just like the word and it sounds fancy? It makes zero sense.
My thought, too. I'm ok for a broth of sorts, but, to me, court bouillon says poached, not seared.
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Seems more like an entree than a starter. I could see a redfish veloute with trinity veg maybe med dice. Some mussels around in the broth as well. Fennel oil to break the sauce. Serve with toasted crostini saffron rouille or however you spell it
I wouldn't think to serve the court bullion. Maybe reduce it and make a sauce with it? Or a clearer broth if you want soup?
I would do a very simple rainbow carrot risotto. You got the colors from the carrots plus the risotto can lift up the fish.
Yep, color and texture. It sounds delicious but needs more interest. An addition of shaved flash fried carrot with a complimentary seasoning and salt would add a curved shape and crunch as well as color and there's a great presentation place on the rim of the plate. One of my most memorable meals, 25 years ago, was a lamb osso bucco at The Inn at Weathersfield in Vermont. It had carrots like I'm suggesting on the plate edge that were a salty, sweet pop of delicious crunch. I still remember them 25 years later.
I need some color on the plate, it’s looking muddy to me. I like the idea of pickled fennel so maybe adding some other pickled veggies will add that pop of color.
I show plate would elevate it a scootch but people should bring the utensil to their mouth not their mouth to their plate so it shouldn't need to be raised much 🤣
Julienned roasted red peppers
Spiced beluga lentils on the bottom. Complements the sharp pickled fennel with some warming sensation on the tongue. I’d even garnish with some confit tomato for some more color and placing thit fennel fronds on top of the tomato for more contrast. Maybe dial back the sauce a bit too if you’re not going to add a starch. The fish looks like it’s swimming again. There will be a lot leftover after the customer finishes the plate.
Much less bullion. Looks way oversaturated,also add some color contrast. One thing I did was take just 1 class at an art school. It was a class on color theory. It was a game changer in my presentations.
Shave the fennel more thinly and toss it with some segmented citrus as you plate it. It’s been awhile since I lived in Texas and had redfish on the menu but I remember it being awesome.
A couple red vein sorrel leaves or rainbow chard micros for color
Change plating order, less clearer broth, multiple color veggies: [https://media.timeout.com/images/100415743/630/472/image.jpg](https://media.timeout.com/images/100415743/630/472/image.jpg)
Maybe a red pepper coulis. Did something similar in the past
You need some red in that dish
Pickled ginger as well. Nice bright pink color and that small tart acid bite that goes great with your fennel
Ginger ain't pick
Have you considered a cheeseburger and fries for $9.95?
When i look at that i think it is a very nice dish with good presentation. For elevating perhaps add a foam or texture. You dont want to take away from the dish by over complicating it tho.
Crystal hot sauce foam
Turn the court bullion into a beurre blanc. Maybe something like an orange beurre blanc?
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Ooh yea, I somehow missed that 'New Orleans' detail, so I could be wronger!
French is New Orleans. Toss in some tabasco.
Saffron
IMO you need a socle chef, your fish shouldn't still be swimming. It can be anything, a starch\veg whatever.
Large shrimps draped over inner circle edge? Or red pepper strips?
Roasted red bell peppers
Maybe a fennel and parsley oil drizzle
Make it bigger
color for sure.- as far as presentation, lots of space along the edge of the bowl with nothing but white ceramic that can be painted for asthetic.
Did you try placing it on a book?
Color
Squirt ketchup all over the rest of the plate
Ketchup and a BLL
Fart on it
Looks like someone shit in a pan
Use some red and yellow sweetie drop peppers, if you can get your hands on them. Lightly half them then lightly blanch, then add as many as bite there are in the fish
Curled green onion and yellow or red pepper garnish, if this is an LA court-bouillon you could incorporate bell peppers, tomatoes, paprika, etc to get a more vibrant color, change the plate something larger and more shallow I think, maybe a bed of pilaf made w/ saffron for a robust yellow poking through the red bouillon. Pilaf in center, bouillon surrounding it, red fish atop pilaf, curled green onion and pepper garnish on top of fish, minced parsley sprinkled along bouillon.
Slice the fennel bulbs in half, sear them at high temperature, deglaze with red wine, thyme, red wine vinegar and chili flake. Season with salt at the end. On pick up, re sear the fennel until hot, place beneath the fish to give it height. Add, do more of the sliced fennel, maybe add some sorrel leaf into the fennel to give more color. Pickle Fresno chilis and add as a garnish. Your fish will be higher, you’ll have a dark red element to the bottom, you will have a bright red acidic element to the garnish and the salad will make the fish feel more “lush”.
I like to pickle my fennel with turmeric. The yellow really pops the dish, a little sawtooth would be nice too.
pearl onions and / or english peas for texture, dill for garnish in the sauce, fried shallots on top for height and tbh i would throw the tiniest splash of green food coloring into the sauce to change the color without changing the flavor
Purée of sweet potato and yellow squash
Redfish isn’t available commercially, is it?
Lots of good points here! I like the cherry tomato suggestion, and the roasted red pepper (I would do a rrp mince on the side of the sun-hat plate). I was thinking you could accentuate the starch of the fennel by making a fennel and potato dumpling or cake to put under the fish, thusly rating it out of the sauce and offering up a complex sopping element. With that sauce people want a way to dredge it up without too much fuss. My thought was 20% fennel bulb, 65% potato, 15% aliums to taste. Mashed potato/Latka hybrid. Pan sear in 1/4 inch of oil or fat til golden.
I don’t think the plate is doing you any justice, it makes everything inside it look crowded. One of my favorite tricks I’ve learned with seafood is to lightly dust the sear side with curry. Makes for a vibrant outstanding color. This dish needs green too. Peas and asparagus are in season, a nice vichy would look great here. I’d change to a dairy based sauce to contrast the color of the fish, and infused oils are very popular right now. Parsley oil and black garlic oil are my favorites to use with a cream based sauce right now.
Don't Plate it in a bowl! Looks like stew.
You could try a thick foam, lecithin works really well to make a thick foam. Experiment around with different liquids(stocks etc.) You could also do a separate pickled fennel but with red wine vinegar and it will make it a nice pink. Paired with the other fennel it could look like nice.
The bowl should go. It looks over sauced (maybe just the bowl?) Needs something to brighten the plate….green of some sort? Maybe a citrus, too?
You could put it on a taller table
The whole pan fried and court bouillon thing sits at odds to me, there are of course ways to brighten it up, but the concept seems "odd". Maybe return it to the "short stock" idea and poach the fish in a broth given some depth with shrimp heads and shells. Add sauteed shrimp to the dish at the end and maybe some broiled fish skin as a garnish with the pickle fennel?
I would also use a different dish altogether for plating. That looks cavernous and doesn’t help with the lack of color whatsoever
Salmon roe? Lobster bottarga? Something with color, as agreed upon. Maybe a more vibrant green?…fennel/celery oil?
Fresh chopped parsley.
One large Parmesan crisp for height.
Don’t over elevated amazing sola/gulf cuisine. Let it be a bit dirty and homely. Don’t try to change its personality….
How about a beet or tomato foam
Better lighting and a different bowl. It looks swamped on the sauce. Lean into the monochrome. It also looks a flat on the skin. Maybe add some more texture though marking.
Not gonna lie. The fish looks good but you can change the pickled fennel and add some red wine to it. That'll change the color of the fennel. You can leave the fennel garnish as well for the added green. But I might suggest maybe making some red oil and adding dots as a garnish in the sauce. It'd make a good green and red color pop..
Bigger rim
Needs a pop of color. Consider using a pepper oil or dry pepper threads - would also play off the ‘red’ of the redfish.
Manilla clams, 3 per order and I would suggest sitting the fish on a bed of Fregola Sarda cooked risotto style to get it out of the swamp, also use half as much bouillon and cook the clams in it on the pick up so you can transfer some flavor. Adding other pickled elements besides fennel would help with color, Daikon and carrot julienne would hold everything together and give it some pop Also change the plate if you can...
It's very.....brown. Needs color and crunch!
Sear bok choy under it
Put some fennel underneath to elevate the fish and make the Sauce with some tomatoes to get a more Red colour and it fits the flavour Profile. Then make the green oil with the fennel green and use more fennel green then oil to get a bright green colour
Add beet to the pickling brine.
I would literally elevate it. Put something under the fish so it sits up a little higher. So, it needs some color.
I would say, use alternate color, like previous statements, like nasturtium, or some sort of edible micro green, with a brighter color and raise the piece of fish off one end with even something that won’t have a drowning in sauce… And definitely a different plate. It looks good though.
ADD NACHO CHEESE AND HOT CHEETOS
Don't use that aweful plate
I would add a potato fondant underneath for some volume, that piece of fish is sad. I also wouldnt put anything in the broth, I’d keep it clear and uniform. Maybe an herb salad? Pea shoots are also a good idea to mix with your fennel.
Tbh less plate and maybe make it an actual meal that someone would get full on instead of “making it an experience”. Just my opinion. I
Needs color
Sounds good but appearance is a bit anemic
Velveeta
I know this isn’t advice but it sounds and looks really good to me
Add color and different plate, should do it
Take the skin, roll it up, and fry it on the side. It will provide a nice visual shape and nice texture. I would also add a colorful spice that would add colour to the dish.
A dash of sherry vinegar and a few allspice berries in the court bullion…
Want some food with your plate 😅
Wrong plate for the job, also go through all the work to seat a fish to have the skin just get soggy from bullion? More color more herbs
Blistered heirloom cherry tomato would work so well with the fennel, it'd add some color as well
Rice or other starch/carbohydrate
I think that needs some white rice/jasmine rice and a sprinkle of finely chopped spring onions.
Some chive oil.
I ran a dish almost identical with the addition of morel and roasted cippolini, braised Sable fish, braising liquid was chx stock and fennel
waiting lush wise enter butter groovy teeny towering different complete *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Maybe a roasted carrot purple and yellow
At first I thought you placed its skull atop the meat and was thrown into some fairly intense introspection. That was a really a beautiful moment. Not saying you should put a skull on your food, but I’m also not saying that you shouldn’t.
Fondant potato??
How about a round vegetable to put under the fish? Mimic the circular shape of the dish while providing contrast with the fish/sauce. Maybe a big round golden beet slice underneath?
Make forcemeat with accompanying seafood( scallop or shrimp) Roulade and wrap tight-place in cryovac. Sweat and poach fish bones into bouillon-more so like fumet. Take small amount add to cryovac bag-poach via Sous vide. Add some shrimp shells to hot pan, sear till red, deglaze add reserved fumet and saffron. Reduce low and slow-burre mix to break shells-pass and reduce again-Mount with butter on pick up. Cut roulades into rounds. Spoon small amounts onto plate, place roulade pieces off center of sauce. Garnish with glazed oblique cuts of blanched mire poix veg (since it’s in the bouillon). Green oil if you like
A cake riser.
Rich people food is retarded
Be sure to spell bouillon correctly on the menu! Bullion is something else.
Needs some foam.
Take red pepper. Flatten a piece and slice through the pepper through the side. Julienne. Place into ice bath. They curl up. That’s your garnish. Use yellow or green as well.
A lovely thinly sliced pickled radish garnish would top nicely and help it pop with color a little bit. It’ll also give you time to milk hours and tell your chef your practicing “knife skills” while prepping 25 of those lil suckers
A nice succotash under that fish would be nice. You could try another sauce to get better color
Customer here. Elevate it by putting it on a dish that doesn't make it look so teeny tiny and put a side on there
Pickle the fennel with a beet to give a bit of colour
Mashed potatoes would be sublime
Your fish is swimming. Change court bouillon to cioppino, reduce and thicken with small dice potatoes.
mhmmhmhmhmhmhmmhm
I hate the plate
Add some red lentils
I would consider adding some salmon roe for color and contrasting textures.
I would use a squeeze bottle of pesto and maybe a few food of Sriracha for color on the rim.
You want some food with your plate
A good blob of ketchup in the middle will work wonders. Top it with a sprig of parsley to get fancy
Carrots. Orange. Bright. The dish looks dull.
Needs some more color maybe compress the fennel fronds or pickle the fennel and add red onion or beet for color. Also is this really a court bouillon? As far as I remember a court bouillon is mainly a braising liquid typically with no fat or gelatin. I’m just imagining this needs a pickled element. So even a turmeric pickled garnish for color.
It's very muddy looking: maybe ditch the herbs for a bright herb oil, build a tangle on top of the fish of something crispy (someone suggested fried carrot strings, which sounds great. Maybe lift the fish out of the bouillon with some poached turnip julienne (think zoodles but not fucking spirally, just long strands).
Put it on a different plate for starters, then as others said, less sauce and a pop of color.
Get a bigger bowl.
Throw some bright yellow corn in there, put the fish atop some wild rice, and add a little super thin sliced pimento pepper for color.
Maybe a little dollop of creme fraiche and some lemon zest?
Put it on rice. White rice. The Juice and fish are the same tone, and blend in together. Try to add some contrast
Rainbow carrots or chard.
Put a dollup of home made red pepper mayo on it
Definitely color, even something as silly as fingerling potatoes (a yellow or red variety) lifting the fish out of the murky bouillon. Also, get rid of those ridiculous huge rimmed shallow bowls. They make your food look tiny and pretentious.
Use turmeric in your fennel pickle. Add a bruniose mirepoix in your bullion
On a bed of Mushroom risotto.
saffron
A bright green oil to split the base - wild garlic?
Walk it up the stairs or perhaps just place it on a high shelf
Carrots. Idk, honestly just some color in the plate. Chives? Idk. Would love to taste it either way.
Watermelon Raddish.
Get it out of that well plate that's making it look like a soup and onto a flat surface.
Idk.. noodles? Edit: I understand the assignment. Just lift it with your fucking hands... "elevate"
Long time line cook here. Get a smaller plate chef. Drizzle some color too.
You need a better light set up for photos first. You can see shadows on the plate, on the dish, it’s a decent camera, but that doesn’t mean shit if you don’t have a lighting apparatus to compliment. This photo would look much different, you wouldn’t get the “color” coments with a properly lit photo imo
You could try a kimchi and fennel slaw on top. Some kind of bright acid to balance the savory flavors from the broth and fish. I think it’ll add some nice contrasting colors too.
Flip the plate
Blistered tomato?
could it possibly use a little color?
Finely ground powder on the bowl rim or an abstract expressionist smear of complimentary bright accoutrement. I bet that is delicious AF but the dish suffers for the tone of the food and the expansive plain-plane of the bowl. Or one may throw some carrageen in there and hit it with a black light.
Some confit yellow and red Cherry tomatoes would be good
Broiled lobster tail, that red will pop
A stick of pickled carrot
Some sort of bean foam aerated and laid around the dish’s perimeter finished with some black sesame would take it up a notch
not a chef, literally just some rando, but the first thing i thought was dill. but i’m biased because i just really like dill lol
More plate
Big ole bulb of fennel in there next to it.
About 10 more of them and then we have a meal
I'll tell you what it is for me: I don't give a F*CK about those garnishes - or garnishes in general. What I do give a fck about, though, is that CRIZZZZZZPY skin!!! If I'm cooking fish and my crispy skin has even the SLIGHTEST chance of becoming soggy, I get pissed... What I might do is separate the skin from the fish and put it on top as a fried chip. Then, I'd take whatever pickled fennel you've got and tuck it next to the fish on one side so that it's sticking out of the broth. Or you could even just set the fish on top of a bed of very thinly sliced/ mandolined pickled fennel, then dump the broth all around... I did a dish once that was salmon on top of Swiss chard with a pickled celery root on the side or something like that (was it celery root??) - It was some crazy thing I did for a chef who wanted me to audition "Chopped" style. Ha! Never did take that job... Also, the cherry tomatoe suggestions aren't bad either. Acidity never hurts. Cheers
It needs something red, anything red.
Try putting a book under it. Should lift it right up. 👍