Deviant Login Shop  Join deviantART for FREE Take the Tour
×



Details

Submitted on
August 14, 2012
Image Size
898 KB
Resolution
1939×2573
Link
Thumb
Embed

Stats

Views
202
Favourites
17 (who?)
Comments
14
Downloads
9

Camera Data

Make
HTC
Model
Desire HD
Focal Length
5 mm
ISO Speed
109
Date Taken
Aug 13, 2012 3:48:15 PM +00:00
×
Seared Chillean Sea Bass by PrYmO-ART Seared Chillean Sea Bass by PrYmO-ART
Seared Chillean Sea Bass
Seared Sea Bass, Strawberry Salsa, Sauteed Bed of Spinach and Arugula, Basil Crisp
Add a Comment:
 

The Artist has requested Critique on this Artwork

Please sign up or login to post a critique.

:iconhazelnut8299:
Hazelnut8299 Aug 25, 2012  Hobbyist General Artist
The sea bass looks perfectly moist... Art on a plate, as always. :)
Reply
:iconprymo-art:
PrYmO-ART Aug 26, 2012  Hobbyist Photographer
This sold not so good 2 weeks ago...maybe if they saw the dish...
Reply
:iconhazelnut8299:
Hazelnut8299 Aug 27, 2012  Hobbyist General Artist
Well, you know when it's good. Maybe some day you can introduce it again.
Reply
:iconprymo-art:
PrYmO-ART Aug 27, 2012  Hobbyist Photographer
I think it was also because our hotel is very slow due to a 6 month rennovation
Reply
:iconellycrazy:
fantastic presentation
Reply
:iconprymo-art:
PrYmO-ART Aug 16, 2012  Hobbyist Photographer
thank u
Reply
:iconthesilverchef:
TheSilverChef Aug 14, 2012  Student Artisan Crafter
I like this. It's simple, looks good, and the flavors all mesh. The only thing I find that it's lacking is a sauce of some kind. The salsa is supposed to take care of that, in a way. However, having a liquid sauce on the plate would give a more consistant flavoring and would add a bit of flair to the plate. For this dish, I would probably suggest some kind of strawberry and black pepper gastrique. Start with a splash of vodka and strawberry puree before heat, add whole black peppercorns, a little rice vinegar, sugar, and the smallest touch of clove. Cook it until it's at a moderately syrupy consistancy. If it doesnt have enough black pepper flavor, add some cracked black pepper and cook over low until you can taste it enough. reset the consistancy to moderately syrupy with water, adjust seasoning with salt, and cool.

The strawberry flavors in the gastrique align with the salsa, the pepper aligns with the arugula, and the clove aligns with the anise flavors in the basil.
Reply
:iconprymo-art:
PrYmO-ART Aug 14, 2012  Hobbyist Photographer
Thanks for the tip
Reply
:iconnosugarjustanger:
The fish looks amazing! Flaky and moist. :love:
Reply
:iconprymo-art:
PrYmO-ART Aug 14, 2012  Hobbyist Photographer
Thanks, it tasted pretty darn good too ;)
Reply
Add a Comment: