Guys i need some help. 26 yo chef de partie here, 2 1/2 yrs experience (I started late, though i did finish culinary school. Im designing a 3 course menu and working on the main now.
Dish:
– Seared backfillet of cod (3.5 – 4 mins grill then 5.5 mins @ 170° C oven
– Pommes Dauphine 4 mins @ 170 fryer
– Parsnip Creme (Stewed in a mixture of Full fat bio milk, cream, homemade fishstock and infused with bay leaf pepercorns and thyme)
– Chicory lightly dressed with extra vierge olive oil
– Yuzu Beurre Blanc
– Cremini
– Sea Fennel
Im not entirely satisfied with the dish. Here are my points of consideration:
-Add / Remove elements or components
-Overal cohesion of flavor profile?
Fatty, earthy, sweet, bitter, sour, as well as textural dynamics
-Crunchy/crisp(y) garnish needed?
– Focus of center
– flow of focus in relation to the center piece (the cod in this case obviously)
Any other points i might have not considered?
Would love to see what you guys come up with!
A fellow chef,
by Squash_Flashy
2 Comments
I am a humble home cook and that looks incredible. I would be very happy to be served that. The cod is wonderfully seared, if not maybe a little bit more than what I prefer. I can’t imagine the raw mushrooms adding much to the dish, however.
I personally would serve something like this a bit more rusticly. The dish itself leans more towards comfort food than a high end main. So I’d go with a more abundant side of potatoes, with less regard for presentation.
I’m not sure if I would separate the sauce from the dauphinoise potatoes.
I think parsley would complement the dish. Either way, the presentation is fantastic. A grey plate would make the colours pop up more.
The mushrooms can go, it’s rarely pleasant eating raw mushrooms and I’m not really seeing what they’re adding to the dish as is.
Your beurre blanc is broken. I would also advise plating it more precisely.
More uniformity in the pommes.
The cut on the fish needs to be tightened up, and you could do with some more colour.
I would avoid plating in such a way that the puree is melting into the beurre blanc.
tldr most of your issues here are technique, not the composition of the dish itself. Chicory is a good choice–there’s a lot of fatty richness on the plate and that bitterness will cut through it very nicely.