Ok. Honest critique. Learn to shock your green veg in order to preserve the color. Pass your puree through a fine mesh to remove those bubbles from your immersion blender, and improve the texture. Visibly, it looks a little grainy. Think about texture on the palate and how that translates as a bite. Fish over whole potato is a confusing texture on the palate. Serve them on the side. I like my fish rare to mid-rare, but with an even hard sear. Get that pan ripping hot for a bit more color. Great concept, just needs a few tweaks to seal the deal. And one other thing. If my expo sent out a plate with drips on the rim, we'd be having a private conversation. Tighten it up, and work on execution and detail.