Scallop Carpaccio, White Asparagus Mousseline Filled Squash Blossom, Pickled Fiddleheads & Young Strawberries
by Fickle-Spell-1297
Scallop Carpaccio, White Asparagus Mousseline Filled Squash Blossom, Pickled Fiddleheads & Young Strawberries
by Fickle-Spell-1297
11 Comments
Very fallopian
Real talk though, the strawberry and fiddlehead placement doesn’t really work and the dish as a whole is very disjointed. Kinda looks like stuff tossed on for colour and contrast instead of cohesion.
I feel like all these textures would be funny in the mouth.
The plating looks sparse, and the symmetry isn’t working for me. Is the carpaccio dressed? It definitely needs a sauce of some sort.
I wouldn’t wanna eat these ingredients together no matter how it was plated
Young strawberries? Good lord you fancy… I like my strawberries aged like a good cheese
I don’t see the scallops, which is the whole assignment of a carpaccio. I barely see the mousseline, and the colour and weep is a little gross to look at on the plate. I’d change to a darker plate, for an off white sauce, and try to keep the shape tighter.
I think giving the asparagus more presence instead of turning it into the sauce would’ve been good.
Fiddleheads and white asparagus can play together in structure.
I’d ditch the strawberries, or maybe use powdered strawberry because as is it’s a distraction. Same with the table – I’d rather not notice it.
If you must include a flower, I’d use a smaller edible flower with not as much presence as the squash blossom.
How to eat? The squash blossom needs to be cut. Should I also cut a scallop? Do they compliment each other?
Yea, but what was your opening roll?
Think it would look nicer on a Cones of Dunshire board
This dish is ill conceived, I’m afraid, it’s not a harmonious celebration of texture and flavor, but it seems like it was constructed because you thought these items were fancy or cool. Fine dining is meant to humbly offer pleasure and the fun of discovery to your diner, I’m not seeing humility, pleasure or fun here.
Plainly put this just ain’t it. Unappealing flavors that have no cohesion. Raw squash blossoms extremely un-appealing. I feel like you didn’t even taste the ingredients of this dish together. I believe this needs a complete rework. Typically in carpaccio or any raw preparations you want the fish to be the star of the dish and use ingredients that complement without over powering it. Don’t let this discourage you in any way a lot of progress is all trail and error! Looking forward to seeing what you can come up with given the feedback that’s received.
Cheers!