Featuring a cranberry "fruit glass" ala chef Eddie shepherd. The fish sits on top of a shallow brown butter tartlette hovering above smoked corn puree, kabocha puree, as well as a koginut puree. Behind the fish is an umeboshi plum, and the dots are Lemon infused coconut cream and cranberry reduction.
This was course four of my first pop up I did earlier this month. Plating was rushed and I felt sloppy to my standards but I was very happy with execution overall. Always something to work on I suppose. In hindsight I think this color palette would benefit from some green, but does anyone have any ideas beyond the basic micro greens? Any thoughts appreciated
by Bassplayer421