I would do supremes for the citrus and chop/robot coupe the nuts. Nobody wants to use a knife to cut nuts
TastyBreakfastSquid on
I love this presentation, very elegant. I particularly enjoy the cut of the satsuma, it reminds me of a handfan. Sounds like it would be a pleasure to eat as well with the texture and flavour combination, although I do agree the nuts could be slivered.
grievoustomcat6 on
the satsuma surprised me but looks beautiful
edit, how do you prep citrus like that?
RobbyWasaby on
I have read the above comments and though there are some valid points I think this is one of the better things I’ve seen on this sub by a million miles and looks absolutely fantastic and delicious I would stick with it the way it is it has Elegance beauty Grace a naturalness etc,
Edit
the pith on the citrus can be a bit unpleasant but I think with the richness of the dish texturally and flavor-wise a little bit of bitterness and chew would be fantastic I give it 4.3 out of 5
OnTheTopDeck on
Oh wow, it looks fantastic. Sage and satsuma are not a pairing I’ve ever seen before, but I’m imagining it now and all sorts of oohs are happening in my mind. How did it taste?
queen_of_potato on
This may be the neatest plating I’ve ever seen! Is this even real? Everything looks perfect!
Side note.. what is in the puree to make it so light in colour?
Other side note, and not intended to be rude.. could you plate this the same constantly?
Calm_Selection7306 on
Isn’t sweet potato orange or in some cases kinda yellow? Is there something I don’t know?
Blueharvst16 on
Looks awesome. Can you tell your roulade method please?
8 Comments
I would do supremes for the citrus and chop/robot coupe the nuts. Nobody wants to use a knife to cut nuts
I love this presentation, very elegant. I particularly enjoy the cut of the satsuma, it reminds me of a handfan. Sounds like it would be a pleasure to eat as well with the texture and flavour combination, although I do agree the nuts could be slivered.
the satsuma surprised me but looks beautiful
edit, how do you prep citrus like that?
I have read the above comments and though there are some valid points I think this is one of the better things I’ve seen on this sub by a million miles and looks absolutely fantastic and delicious I would stick with it the way it is it has Elegance beauty Grace a naturalness etc,
Edit
the pith on the citrus can be a bit unpleasant but I think with the richness of the dish texturally and flavor-wise a little bit of bitterness and chew would be fantastic I give it 4.3 out of 5
Oh wow, it looks fantastic. Sage and satsuma are not a pairing I’ve ever seen before, but I’m imagining it now and all sorts of oohs are happening in my mind. How did it taste?
This may be the neatest plating I’ve ever seen! Is this even real? Everything looks perfect!
Side note.. what is in the puree to make it so light in colour?
Other side note, and not intended to be rude.. could you plate this the same constantly?
Isn’t sweet potato orange or in some cases kinda yellow? Is there something I don’t know?
Looks awesome. Can you tell your roulade method please?