Haddock, feral garlic, basil, bell pepper, fermented spicy mustard greens, and fresh garlic mustard greens. Was hoping the pepper/mustard purée would pop more. I guess it could use some colour in general. Was tasty though.
by moogsauce
Haddock, feral garlic, basil, bell pepper, fermented spicy mustard greens, and fresh garlic mustard greens. Was hoping the pepper/mustard purée would pop more. I guess it could use some colour in general. Was tasty though.
by moogsauce
10 Comments
I made this at 2am and ate it with French fries and aioli because why not
“Feral garlic” conjures up some amusing images. 🙂
I bet it tasted good, though.
That’s not what feral means.
I think “wild” garlic would be a more appropriate term here.
Idk if this is it, I feel like it’s missing everything.
2 small pieces of haddock, 2 sauces, and 3 leaves doesn’t make a complete dish for me.
Obv I can’t comment on the flavors, but seeing as you posted this on culinary playing I’m gonna say, the playing is lacking.
Oh look it’s a morsel and a couple of puddles
Bet that garlic was hissing and clawing the whole time you were trying to peel it
Free range wild caught organic feral garlic
Feral garlic. How about wild Allium ursinum. Aka wild garlic. Feral as if it is somehow untamed. Smfh
Sear on the fish is lacking. Sauce seems to have been just thrown on the plate. And as others have stated, where are the sides to make this a dish? You could tighten up the green sauce a bit more using a bit of agar and pipe little dots around. Put the puree under the fish so you get the flavor but don’t have to worry so much about color. And again, sides to fill it out.