Cod with Chicory Jam and Citrus Dressing / Op de huid gegrilde kabeljauw met witlofmarmelade en frisse citrusdressing

Meh. The components didn't work together as a combination, and by even themselves they were a bit weird.

The citrus dressing, for example, was either to oily or too sour, we couldn't really decide; in any case, it was too strong for the cod. As we prepared the dish twice (except for the dressing), we had two chances with the chicory; unfortunately, we never really got it right. The first time around it wasnt sweet enough, the second time, it was too sweet, but as yet still too bitter... not my thing.

Also, I became a bit annoyed by the whole 'Chicory Jam' idea - where did they get that from? I added half a glass of wine or perhaps even less (in any less than the full glass recommended), and had the chicory swimming in liquid for quite a while. But even once the liquid started to boil away, it didn't turn into a syrupy consistency at all - you'd probably need loads of sugar to achieve that.

And needless to say, it didn't look like the picture at all. Normally I'm not really a fan of making the comparison, because obviously we know food photographers do a good job at food styling and lighting, but this was way off - my sauce was light pink instead of the deep red shown!