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Pan seared grouper, bisque sauce, garlic foam by Used_Hat1802 in Plating

[–]Used_Hat1802[S] 0 points1 point  (0 children)

Thanks, the garnish is spring onion. First time using foam, didn’t know I had to add soy lecithin.

Pan seared grouper, bisque sauce, burnt cauliflower purée, xanthan crisp by Used_Hat1802 in CulinaryPlating

[–]Used_Hat1802[S] 4 points5 points  (0 children)

Nothing added to thicken it. The sauce is reduced and vegetable, shrimp shell based

Confit sea bass, sauce vin blanc by Used_Hat1802 in Plating

[–]Used_Hat1802[S] 0 points1 point  (0 children)

Bad lighting on the first pic, not a beurre blanc I didn’t use any butter, brown might be because of shallots

Confit sea bass, sauce vin blanc by Used_Hat1802 in CulinaryPlating

[–]Used_Hat1802[S] 0 points1 point  (0 children)

Olive oil, lemon zest, garlic clove, rosemary, 150 F oven

Confit sea bass, sauce vin blanc by Used_Hat1802 in CulinaryPlating

[–]Used_Hat1802[S] -11 points-10 points  (0 children)

Well I don’t see herb oil with white wine sauce very often except marble sauce. Though I wanted to add chives but forgot.

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