Smoked beetroot, a horseradish-anchovy mousse and a coarse basil oil. Together with a cheese crisp of gruyere cheese and ‘old cheese’ (dutch cheese).
by subzeroNL
Smoked beetroot, a horseradish-anchovy mousse and a coarse basil oil. Together with a cheese crisp of gruyere cheese and ‘old cheese’ (dutch cheese).
by subzeroNL
8 Comments
If I received this at a table I would ask “Where’s the rest of it?”
It’s not very impressive from a plating perspective, neither from a technical perspective.
That being said I think if you managed to build on those points you could have quite a nice dish here.
I’d eat that! Was this one course for a multiple course meal?
Pretty sure I could eat a 5gallon bucket of the cheese crisp 🤤
Like the idea. Beet root should not be a big hunk. I would small dice, like sashimi. Keep same basic shapes & elements.
Please pardon my ignorance, but is beetroot the same as beets?
First of all I think it sounds super tasty! Flavors sounds like they fit together nicely, and I’d gladly eat this plate if you served it to me.
But to elevate the plating, I would cut down the beet in smaller pieces, pipe the mousse in between and then ad the crisp in smaller pieces. So that with every bite you get a little bit of everything.
A good thing to work after when playing is a “plating line”. Decide a line you’d like the food to be focused at, then build up textures, colors and flavors on top and focused after that line.
I hate beets but I can taste all that through the photo and i bet it would be amazing. Earthy, savory, sweet and umami.
I feel like cubed and stacked beetroot like a poke or tartare would look and taste more appealing than just a big hunk of beet