Korean BBQ Chicken and pan sauce ontop of a harissa and duck fat roasted carrot and cauliflower puree with caramelized shallots, and fried brussel sprouts with a fish chili sauce
by Cistoran
Korean BBQ Chicken and pan sauce ontop of a harissa and duck fat roasted carrot and cauliflower puree with caramelized shallots, and fried brussel sprouts with a fish chili sauce
by Cistoran
9 Comments
Sounds tasty. Looks like an angry shiny crab fortified in a Brussels sprouts base
Oh I want this in my life.
That screams deep flavor. Wonderful dish from shallots to carrots and all in between!
Way too many flavors competing. Harissa, Korean yam yum sauce (on K chicken, otherwise it’s just friend chicken) and fish chili sauce. One will overpower the others and those profiles all cancel each other out. Adding in duck fat is just superfluous. More is not always more.
I would minus the fish chili sauce it’s not needed for this dish otherwise looks good !
I am here to stan your fish sauce chili fried sprouts. Those are some delicious eats!
Really pretty pan sauce too.
I wish I could see more of the veg, that’s some nice color peeking out on the right.
Sounds delicious looks very dark , I would add a Brighter sauce element to brighten it up.
Your trying a little too hard imo. Looks good and probably tastes fantastic but it’s too much. You don’t ever need to put pan sauce in the title of a dish unless it’s a pan gravy or something for a roast Turkey or chicken, beef etc. just say Korean BBQ chicken over roasted vegetable purée, w a side of fried sprouts. The fish chili sauce is unnecessary and only complicates the dish more. I love the effort and presentation, simplify.
That sounds amaazzinnggg. What was the timing on the cook?