I would never order a dish that states no waste very unappealing.
carboncord on
Oil bubbles look… oily. To combine this with the other 2 comments, I think your best bet may just be using a different sauce.
gilbertasv on
Looks messy as fuck. Idea: put two platting rings inside one another to form a circle, place your fondue there to make a nice round shape. Add your bisque in the middle to keep it from going places. Add your tails on top of fondue, you might want to reduce the amount to maintain it elegant. Think of some crispy texture… you lack it… and color… plate color doesn’t play in your favor as well
shiverhype22 on
Make the portion of the leak and fennel fondue 3x bigger + incorporate the “no waste sauce” into the fondue, put the fondue into a chef mousse ring in the center of a white plate. Add a layer of some green herb (samphire) into the ring. Remove the ring and place the three langoustines onto the circular structure. Finish with one or two herbs (same herb as before) garnish. This plating is simple, and gives the protein height + center stage.
Crisss_72us on
I think this is a very well presented dish and will surely be delicious. I would love to try it.
Air_fried_eyes420 on
Try reducing your sauce a little bit more, mount with butter then you can glaze your langoustines. Also the sauce will be more viscous so it won’t pool across your plate. But I see where you’re going, just needs a lil finesse. The colors are cool, you don’t need to add unnecessary colors to your dish if it doesn’t need it.
monkey_trumpets on
Puddle of brown is never a good idea
iwasinthepool on
Try getting a bit more of the leek greens into the mix. Usually I like to cut the greens off about a centimeter above the leaf split (if you get what that means). It’ll make it pop a little more but shouldn’t affect the flavor or texture. I like to slice it he leek super thin, mandolin the fennel as thin as you can, then start them in a cold pot with a good amount of butter, salt, and just let the texture cook out. Take the leek greens and make an oil. Use that green oil instead of the prawn oil and it will have more color contrast.
Everything else looks really good. Maybe line the langostine up and bisque underneath. Or leeks underneath with langos straight across, sauce over, then oil.. Idk. I think 3 langos is hard for a dish. I normally just use them on a small plate.
cheftt51dudu on
What does no waste even mean? So you cooked the shells and heads and arms? What did you with after you were done? This is just how a bisque gets made, I don’t see the point about talking about the waste. What did you do with the green parts of the leeks?
10 Comments
It could use a bit more vibrancy in the colors
I would never order a dish that states no waste very unappealing.
Oil bubbles look… oily. To combine this with the other 2 comments, I think your best bet may just be using a different sauce.
Looks messy as fuck. Idea: put two platting rings inside one another to form a circle, place your fondue there to make a nice round shape. Add your bisque in the middle to keep it from going places. Add your tails on top of fondue, you might want to reduce the amount to maintain it elegant. Think of some crispy texture… you lack it… and color… plate color doesn’t play in your favor as well
Make the portion of the leak and fennel fondue 3x bigger + incorporate the “no waste sauce” into the fondue, put the fondue into a chef mousse ring in the center of a white plate. Add a layer of some green herb (samphire) into the ring. Remove the ring and place the three langoustines onto the circular structure. Finish with one or two herbs (same herb as before) garnish. This plating is simple, and gives the protein height + center stage.
I think this is a very well presented dish and will surely be delicious. I would love to try it.
Try reducing your sauce a little bit more, mount with butter then you can glaze your langoustines. Also the sauce will be more viscous so it won’t pool across your plate. But I see where you’re going, just needs a lil finesse. The colors are cool, you don’t need to add unnecessary colors to your dish if it doesn’t need it.
Puddle of brown is never a good idea
Try getting a bit more of the leek greens into the mix. Usually I like to cut the greens off about a centimeter above the leaf split (if you get what that means). It’ll make it pop a little more but shouldn’t affect the flavor or texture. I like to slice it he leek super thin, mandolin the fennel as thin as you can, then start them in a cold pot with a good amount of butter, salt, and just let the texture cook out. Take the leek greens and make an oil. Use that green oil instead of the prawn oil and it will have more color contrast.
Everything else looks really good. Maybe line the langostine up and bisque underneath. Or leeks underneath with langos straight across, sauce over, then oil.. Idk. I think 3 langos is hard for a dish. I normally just use them on a small plate.
What does no waste even mean? So you cooked the shells and heads and arms? What did you with after you were done? This is just how a bisque gets made, I don’t see the point about talking about the waste. What did you do with the green parts of the leeks?