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Zouhair Bellout ha publicado una actualización
This fish is called Pompano, a very popular fish in Florida.
2 preparations.
First one: Crudo style with fruit salsa and nappa cabbage salad
Second one: this is a dish I grew up with . Fish tagine with potatoes, tomatoes peppers and a sauce called chermoula. Along with preserved lemons and cilantro.
Cheers!
@#FishChallenge
jaddygonzalez, Mercedes Delgado de Miguel y5 más13 Comentarios-
Level:
Sous Chef
Hermoso pescado.
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I can’t eat fish unfortunately but dish 1 is kind of calling my name! 🙈 Looks very nice!
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@rekahorvathr-e2c3b8 Thank you. What was it that called your name? The colors? The ingredients?….
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@zouhair-bellout I quite like the colour combinations in both bits, and the salad looks quite fresh. I think that bit is what I liked the most in it – the other component could probably pop a bit more but I see quite nice knife cuts in the salsa, too, so I kind of liked the look of that, and I think goes well with the fish.
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@rekahorvathr-e2c3b8 Thank you.
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Level:
Executive Chef
Muy rico
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The crudo looks very appealing to me
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@fabrizio-vindigni thank you
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Level:
Scoolinary Team
Beautiful entries, Chef. The Pompano brings a clear sense of place, and the crudo approach feels spot on: clean, fresh and respectful of the fish. The fruit salsa adds brightness, while the nappa cabbage gives crunch and structure. Lovely storytelling from sea to plate. What fruit did you choose for the salsa?
The second entry carries memory and identity: the chermoula, preserved lemon and cilantro give the Pompano a deep, soulful aroma. You can feel that this is a dish with roots, not just technique. What detail from the version you grew up with did you most want to preserve?
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@soldamiani Sol, thank you.
The fruit I used called Loquat, a fun fruit with sweet tangy notes and a fun meaty texture brings up a lot a brightness to the dish.
As far as the details that I most want to preserve with that dish is the fact that you always share that dish with friends and family members. It is a great way to preserve memories and special moments, laughs and moments that need to be cherished.-
Level:
Scoolinary Team
@zouhair-bellout Chef, loquat is a beautiful choice, sweet, tangy and with that firm bite that makes the crudo feel layered. And I love that the second dish protects the ritual of sharing. How could you reflect that warmth visually in the plating next time? 👏
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@soldamiani there was no intention to refine that dish. It was made for my family just how I used to eat it as a kid.
Refining the dish plating might be achieved by presenting the vegetables in a different way while preserving the flavor profile, maybe adding a fresh micro salad on top for bringing a fresher vibe. A drizzle of a nice citrus olive oil… the sky is the limit. Cheers !
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