Pike-perch, rolled up and sous vided. Seared with butter. Broccolini and peas. Spring onion pure. Pickled fennel (seabuckthorn juice incorporated in pickle stock). And beurre blanc based seabuckthorn-ginger sauce/foam. And dried dill "dust".
Thoughts?
by Cmdr_W0lff3
9 Comments
Right half looks great. Left half looks like my dog had too much grass to eat.
Beautiful! I love the color palette and flavors sound excellent. I do wonder about the foam, is there a benefit over a plain buerre blanc? You have so many appealing textures I’m not sure the foam is adding much. It’s not negative by any means, just curious why you went with a foam!
Great dish, though I think I’d enjoy the degree more as it’s emulsified sauce form rather than the foam as someone else said too
The sprig is so large, wouldn’t feel natural to eat it.
I want to see it over the foam. Or maybe just some hits of foam on either side. Looks great though.
Has many lovely elements, alas the key protein, which looks like it could be lovely, is hiding.
I have yet to see a foam actually work and not look upsetting.
I don’t know how they became a trend.
Sea buckthorn. So hot right now.
Seriously though I’ve never tried it and it sounds interesting. I’d like to taste some.
This dish sounds really good. But I agree with others that the foam doesn’t look awesome. It might be better as just a burre blanc. Or if it’s a foam, without the flecks of dill.
I actually like the foamy sauce, but I don’t like the dill dust. Either way, it’s a good looking modern plate.