Amuse: brook trout tatar, brook trout caviar, beetroot meringue, lime zest, pickled radish, chivemayo, blossoms
by TheBoofingCompany
Amuse: brook trout tatar, brook trout caviar, beetroot meringue, lime zest, pickled radish, chivemayo, blossoms
by TheBoofingCompany
5 Comments
Love almost everything about this, but definitely not the Petri dish with sand and shells.
How did you make the beetroot meringue?
Every time I’ve cleaned a female brook trout, the eggs were orange. What makes them turn yellow like that?
Sounds interesting, but the clam and mussel shells are salt water mollusks, where brook trout lives in cold, fresh water. Those seem like oxymorons to me… at any rate, they don’t do anything to foreshadow what I’m about to eat.
Looks beautiful and very technical. A great display of skills and I’m sure that it tastes just as good.
In the covered dish there appears to be sea shells, mollusc shells and salt – which seems to me to be a bit out of place as I would assume a Brook Trout to be freshwater.
I’d consider the surroundings in which a Brook Trout lives and reflect that in the display.
So some green moss, a few stones peaking out, some miniature fern leaves – all of which could be artificial, as it is sealed under the amuse-bouche. It’s hard to tell, but is this single bite size?
Great work, very impressive.
Those shells are a horror.
This with some sort of sauce on a white or black plate would look bomb.
This on the terrarium with the shells, honestly looks like you got it that shit from the dollar store.