Pan seared whitefish, cauliflower puree, miso roasted cauliflower, Jerusalem artichokes, Beurre blanc and leek oil.
by Strixt3r
Pan seared whitefish, cauliflower puree, miso roasted cauliflower, Jerusalem artichokes, Beurre blanc and leek oil.
by Strixt3r
9 Comments
flavors sound great and every element seems well cooked. that said, too many uniformly beige elements. the oil you’ve dropped into the beurre blanc has a strange grid-like character. it seems like you want the “split sauce” thing that’s in right now- play with other ways to achieve that look with more natural integration of the oil, like adding oil to your sauce in a small carafe and then pouring so it disperses naturally. i also think that a much darker green leek oil could probably be achieved and that would help.
Absolutely marvellous. I love that you made a cave with the fish. And the choice of colors is wonderful. Well done, this dish takes the eater on a journey of primal urges.
Very elegant plate. Flavour’s on point.
Is the whole filet that skinny, or is it the angle?
I’m always confused when the menu states “ white fish”. I know there no fish actually named whitefish. Interesting plating…that cauli purée looks like it came from a soft serve machine. I like how it shows the layers. The plate seems ok but maybe a bit large. The colors all seem a bit mute however. Fried leek greens on top? Hoping they crumble nicely for disbursement. I’m prepping for a gig for 50 right now. Easy.
The oil looks like a fresh color, you’re Sole? Looks cooked well. Maybe a different color plate would be more exciting.
Have fun!
I kind of love that it’s monotone with pops of color – it feels chic.
I think if that’s what you’re going for, a simpler and darker plate would really make it stand out.
Tbh I think the beurre blanc and artichoke purée are a bit much,also it looks like a soupy pile
Nice use of muted colors. Beautiful
oil could use alot more collour, but it’s nice