Turbot (Cooked on the bone), tournéd potatoes with tarragon, scallop mousse stuffed morels, seared fluted button mushroom, pea purée, shelled green peas, melted leeks, fried leeks, and a smoked trout roe and chive beurre blanc.
This is a very busy plate for restaurant service, but for ACF competition it won gold twice.
This was a plateup from practice, but the plateup in competition looked identical
Repost because mods took it down for having a story in the title
Mr-Okay on
This gives me r/trypophobia vibes sorry
PersistingWill on
That is an interesting effect with the roe. I bet you could make others even better using that.
Philly_ExecChef on
Congrats on winning the competitions at CIM, but I don’t agree with the judges. The roe being dispersed into a beurre Monte on top of the fish is just off-putting.
daintywristbigdick on
I do not find this plate appealing
VP007clips on
It looks good, I’d happily eat it, but the plating could be enhanced and some of the components seem like they are being used without a real purpose.
The items could perhaps be father apart, it avoid them mixing into a pile. If they were more complimentary items (for example meat that would release juices over potato) I could see it working better, but this doesn’t quite have that synergy. Or splitting it into two plates could work.
Then I’m not a huge fan of the usage of the roe either. Sauce is meant to be eaten with the food, if you have roe mixed in it hinders that. Let’s think about how you would eat that, one way is that you have to cut a piece, scoop up the roe, and carefully place the roe back on them move it to your mouth without knocking off the spherical roe. Or perhaps more likely is that the roe will either be left on the plate or scooped up with a spoon afterwards. I’m not quite sure how I would integrate it, maybe with the peas?
Overall it looks delicious, I don’t want to be too critical, but that’s just my thoughts.
6 Comments
Turbot (Cooked on the bone), tournéd potatoes with tarragon, scallop mousse stuffed morels, seared fluted button mushroom, pea purée, shelled green peas, melted leeks, fried leeks, and a smoked trout roe and chive beurre blanc.
This is a very busy plate for restaurant service, but for ACF competition it won gold twice.
This was a plateup from practice, but the plateup in competition looked identical
Repost because mods took it down for having a story in the title
This gives me r/trypophobia vibes sorry
That is an interesting effect with the roe. I bet you could make others even better using that.
Congrats on winning the competitions at CIM, but I don’t agree with the judges. The roe being dispersed into a beurre Monte on top of the fish is just off-putting.
I do not find this plate appealing
It looks good, I’d happily eat it, but the plating could be enhanced and some of the components seem like they are being used without a real purpose.
The items could perhaps be father apart, it avoid them mixing into a pile. If they were more complimentary items (for example meat that would release juices over potato) I could see it working better, but this doesn’t quite have that synergy. Or splitting it into two plates could work.
Then I’m not a huge fan of the usage of the roe either. Sauce is meant to be eaten with the food, if you have roe mixed in it hinders that. Let’s think about how you would eat that, one way is that you have to cut a piece, scoop up the roe, and carefully place the roe back on them move it to your mouth without knocking off the spherical roe. Or perhaps more likely is that the roe will either be left on the plate or scooped up with a spoon afterwards. I’m not quite sure how I would integrate it, maybe with the peas?
Overall it looks delicious, I don’t want to be too critical, but that’s just my thoughts.