This dish was fun! Kind of slow, but it was a relaxed kind of day (6:30 pm classes on Saturdays are kinda like that). It let me have some fun with the plating. The chef didn’t taste anything, but the fish was well done, and I personally think the flan + fish both tasted pretty good. The beurre blanc was nice and foamy as the chef requested, and the taste had a good kick to it.
But this is a pretty tasty recipe, even though it requires quite a lot of steps. Pretty proud of how my turned mushroom turned out 🙂