Week Ten - Fish

Reflection

I baked salmon and served it with creme fraiche and braised Brussel sprouts. The meal was okay, just needed a texture change. Chef suggested a few deep fried Brussel sprout leaves could add some crunch. Next time, allow the cream to thicken up further before use or plate differently because the heat of the salmon and the hot plated melted the creme fraiche.

For the grilled MahiMahi and asparagus, the the asparagus spears were very slender, so they charred on the grill a bit more than I wanted. I like to eat it that way, but it didn’t look good on the plate. The Mahi was amazing.