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Orsolya Csernák ha publicado una actualización
Level:
Stagier
Puede que no sea el plato más bonito, pero sin duda es sabroso y saludable
Las zanahorias a la parrilla se marinan en una velouté fresca de ajo, aceite de oliva, limón y perejil.
El pescado se reboza en pan rallado y se cubre con una salsa caliente de mantequilla, ajo, perejil y un chorrito de zumo de limón fresco.
¡Uno de los mejores platos de la historia!Level:
Stagier
This might not be the most beautiful plate, but it’s definitely a flavorful and healthy dish!
The grilled carrots are marinated in a fresh velouté of garlic, olive oil, lemon, and parsley.
The fish is coated in breadcrumbs and topped with a warm sauce made of butter, garlic, parsley, and a splash of fresh lemon juice.
One of the best dishes ever!
Traducido del inglés
Lana Mihajlović, Beatriz Torija y5 más2 Comentarios-
Level:
Scoolinary Team
Thank you for sharing this dish so full of intention.
I love the balance between technique and flavor: the touch of the marinade on the carrots adds freshness and character, while the breading on the fish combined with the warm butter sauce creates a comforting yet light combination. The result feels both thoughtful and tasty. If you want to add a visual boost to your presentation, you could play with color and height contrasts: a crunchy detail or a light purée as a base might help “lift” the dish without overwhelming it.
What is your criteria when deciding which ingredients accompany the fish? Do you prioritize texture, flavor contrast, or nutritional balance?
Thanks for sharing, and keep exploring, trying combinations, and refining details. 😉 -
Level:
Executive Chef
Tiene esa belleza de la comida casera y reconfortante. Tiene que estar todo riquísimo
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