Sidney Schute prepares a dish with mackerel at the Michelin star Librije's Zusje

Executive Chef Sidney Schute prepares a dish with mackerel at the Michelin star restaurant Librije's Zusje in Amsterdam, The Netherlands.
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[@efrialhamdika6750]

Man forgot about everyone bad comments, you have a really great job. It's pure art , cool mate

[@nickchannel5364]

So beautiful

[@kimgraf6339]

imagine that you have to prepare 30 of these plates a evening. all you see is mackerel flying by when are in bed

[@iwantafreetrial7611]

This could be plated faster, but it's a nice looking dish. I'm not sure what the point of eating sashimi is if you're going to drown it in such a strong sauce, though.

[@markie19921]

Actualy 2 stars

[@crimsonfancy]

Average 55 plates a day? It is gorgeous but the detail is ridiculous in preparation. I can assume how this is set up daily for quick service but very impractical in my opinion. Don't get me wrong, I'm sure it's sexy and quite a bite so I'm not here to criticize. The mustard seed technique can be learned at Jules Cooking here at KZbin. Basically it's simmered coarse mustard until the seeds caramelize and are strained to remove. We typically would never cook mustard and always add at the end to a sauce to *not cook mustard and retain integrity but times change with technique.

[@wm2427]

An hour and a half later...

[@private9948]

Not impressed

[@yeahouichef]

to much much plating not enough cooking

[@brianthatchefguy631]

a pool of sauce ruins the plate big time.

[@holybun]

wtf is head of liver?

[@kewenter]

+holybun Haddock liver?

[@tonyg168]

haddock liver

[@maceujinnotan6433]

that piece of shit cost bucks

[@MrYoumitube]

This must be a punk'd video? All that time, one spoon full and the dish is ruined.