Thanks :) A lot of my drive to get nicer plating (and generally nicer food) comes from what I hope were constructive critics from this sub a while ago when I started to learn how to cook. It's been quite the journey so far.

I've posted it in another comment now ,-)

This is my first attempt so the recipe is still in the work. My inspiration is a video of Aaron & Claire : https://www.youtube.com/@AaronandClaire

Here's my take on it:

Shallots, garlic & mushrooms prep;

Chicken to the color I like, not cooked through at this stage. I put it in the oven until it hits 64°c at this point;

I deglaze with white wine and mirim;

Once the alchool evaporates completely I added some chicken stock and let it cook a bit. Then I set this prep aside.

At that point I added the shallots & garlic with some oil. After I while I set this batch aside too so that I could cook the mushrooms (I was not feeling like doing a lot of dishes today...):

Then I put the shallots, garlic and juices back to the pan and added whole cream to it:

That's when I add the miso ~2 large spoon of it. I take some sauce in a bowl and mix it well before putting it back in the pan. To avoid chunks of miso in the sauce.

Once the chicken reached 64°c it went back in to finish cooking until 66 / 68°c.

And for serving I like to pre-cut my chicken and put it in grandma's iron plate with the sauce.

It took about 1/2 hour to cook based on my pics timestamps :)

It’s been a while since I have taken home fishes. When it looks like they won’t make it I taken them home out of respect.

Trouts I sometimes take one or two when I fish more pristine rivers.

Those fatso though I fish them in the « Meuse » and it’s a heavy-metal and various polluants prone river. It’s even prohibited to take home eels…

Yup. Somehow it’s easier for me to get it to the color I want in the pan and then I put it in the oven till it reaches 64*c.

Then back to the pan with the sauce to finish cooking.

For catfish with teaser & clonk I’m using a black cat white series 60-150gr. It’s a relatively short rod so I can control them better especially when they get bigger :)

It's basically A LOT of small veggies, some parboiled and generally lightly salted and kept in lightly vinegary water for taste.

Initially I even skipped the vinegar part. Just parboil the carrots & shrimp if you use them.

The peanut sauce is just peanut butter, soy sauce (light & a tad of dark), hoisin sauce, lime, garlic and some hot water till you have a nice consistency.

It's really the star of the show. I could eat it alone just like that.

It's called "silure" in french or "meerval" in dutch. Silurus Glanis would be the latin name. Super fun game fish. They go up to 3m something. I'm trying personally to reach 2m but so far I'm stuck at 1m80. They are... resilient. So with hotter water these last years it's the most commom predatory fish we have.

Not sure I like that way of calling them xD

Did u pickle those cucumbers and serve with sesame seeds? They look glazed some what?

Super simple. I cut them in stripes, removing a bit of the core part with seeds and I cut them in ~4cm sticks. I put some salt on them for about 1/2 hour. It firm them a bit. I discard the cucumber water that drains in the bowl. Then equal part low sodium light soy sauce and rice vinegar. For 1 cucumber I us 2x 4 spoons. I let them a bit in the fridge so they absorb the seasoning.

Before serving I add sesame oil & toasted sesame seeds.

That's one of the things I sometimes prep during weekends in batch & I keep them in containers.

Fried chicken is the best thing ever. I need additional recipes of fried chicken :)