“I went with something simple- whitefish slow cooked in butter on low heat!
That way the fish keeps all its delicate texture with added moisture and buttery flavor!
Well? Whaddya think?!"
"The natural flavors of the ingredients are adequately retained, yes."
"YEAH! AIN'T THEY?"
"However...
while cooking in butter on low heat does give the fish extra juiciness, the flavor becomes too thick and heavy. Did it not even occur to you to add something tangy like wine vinegar to properly rebalance the flavors? That is an egregious failing.
Not only that, you used Vin Juane and Macvin du Jura wines in the sauce, correct? That you neglected to come up with some means of accenting the nutty bouquet unique to those yellow wines is another failing.
As for your garnish, the hints of buckwheat flour in the Crozet pasta do not at all go with the Comté cheese. More negative points.”