Butter Poached Halibut, jumbo lump crab, fermented apple foam, vanilla-parsnip puree, roasted carrots, apple brandy gel, pinot grigio marinated compressed apples
by arbeaner
Butter Poached Halibut, jumbo lump crab, fermented apple foam, vanilla-parsnip puree, roasted carrots, apple brandy gel, pinot grigio marinated compressed apples
by arbeaner
9 Comments
Beautiful! Almost looks like a rainbow on a plate.
So I’m gonna need details on the fermented apple foam. Please? How interesting
Wow stunning dish – bravo chef
Wow, great plate. I’m not typically a fan of fish, but would definitely give that a try!
So beautiful! One of those cases where I think the flowers and micro greens add quite a lot to the dish, where a lot of times they seem unnecessary and distracting. The colors are just incredible and everything looks appetizing.
Reminds me of spring and autumn at the same time
This hits all marks for me. Vivid color well distributed about the plate; some composed, sparse, elements set against a nicely constructed visual center with the fish and accompaniments. I think garnish highlights are used judiciously and precisely placed. Balance across all dimensions here. The choice of plate is the exact, perfect canvas for it all. Beyond that, I think the staging only adds to overall frame. That setting does the whole picture additional favors.
I love it all and would gobble this up! But it is sad that halibut is so overfished :/
You should be extremely proud of this plate. Great work Chef