File:Poached halibut in a sesame court bouillon.jpg

Page contents not supported in other languages.
This is a file from the Wikimedia Commons
From Wikipedia, the free encyclopedia

Poached_halibut_in_a_sesame_court_bouillon.jpg(452 × 300 pixels, file size: 29 KB, MIME type: image/jpeg)

Summary

Description Poached Halibut in a Sesame court bouillon. This dish was served with baby radishes, some daikon and turnips. The vegetables were oh-so-sweet, which went along nicely with the slightly too salty broth. I found the flavours a bit too heavy handed on the salt factor here at LB. I would have liked the flavours a bit more muted. This was the same issue I had with JG's meal last year.
Date
Source NYCLeBernadin6
Author snowpea&bokchoi

Licensing

w:en:Creative Commons
attribution
This file is licensed under the Creative Commons Attribution 2.0 Generic license.
You are free:
  • to share – to copy, distribute and transmit the work
  • to remix – to adapt the work
Under the following conditions:
  • attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
This image was originally posted to Flickr by snowpea&bokchoi at https://flickr.com/photos/28531775@N06/3919809464. It was reviewed on 10 November 2015 by FlickreviewR and was confirmed to be licensed under the terms of the cc-by-2.0.

10 November 2015

Captions

Add a one-line explanation of what this file represents

Items portrayed in this file

depicts

2 July 2009

File history

Click on a date/time to view the file as it appeared at that time.

Date/TimeThumbnailDimensionsUserComment
current21:23, 10 November 2015Thumbnail for version as of 21:23, 10 November 2015452 × 300 (29 KB)Northamerica1000Transferred from Flickr via Flickr2Commons
The following pages on the English Wikipedia use this file (pages on other projects are not listed):

Global file usage

The following other wikis use this file: