[Professional] Trout Tartare, walnut truffle emulsion, walnut ketchup, celeriac Remoulade/shoestring celeriac, Dill
by Mulppyy
[Professional] Trout Tartare, walnut truffle emulsion, walnut ketchup, celeriac Remoulade/shoestring celeriac, Dill
by Mulppyy
10 Comments
I take no credit for the dish just the plating 🙂
The dishes are perfect for plating
Looks good. Maybe just a better picture. Second dish out of focus to appreciate.
Plate on.
I wouldn’t buy a lot of trout.
Cant say im a fan of the greyish sauce on the trout. Looks like troll bogeys. Gives it like a mucousy regurgitated look.
The plating itself is very nice though, and the dish is perfect for fish/seafood. Would love to see somthing more vibrant on them.
I think I would have to be pretty confident in the kitchen to order a freshwater fish tartare.
Plates look nice though.
It looks like it was either put together in the kitchen of a high-end restaurant… or out of garbage in the alley behind an Arby’s.
I love the shoestring celeriac for texture. I love a good balance of texture as well as flavour. Would order for sure if I saw it on the menu and would be happy when this was put in front of me
This looks and sounds amazing. I’d love to know how you made the walnut truffle emulsion, I need it in my life 🤩. Also those plates….
I’m sure it tasted wonderful but I looks like the krabby patty SpongeBob makes the health inspector to poison him