Chicken Ballotine stuffed with ground dark meat, shiitake and truffle. Crispy skin, mushroom cream, pan sauce, parsley oil
by kytran40
Chicken Ballotine stuffed with ground dark meat, shiitake and truffle. Crispy skin, mushroom cream, pan sauce, parsley oil
by kytran40
9 Comments
Nice composition. Chicken texture/moisture looks great.
I would, and this is a little gripe, daub that skin to remove the excess oil and fat. Lotta shine on that plate and it pushes it into a greasy look.
I find myself wishing that piece of (delicious looking) crispy skin wasn’t there ruining the intense symmetrical circular vibe it’s got going on. Give me circles! 🧿
Jacques Pépin, one of these days, I will make one of those.
I’m curious what’s in the pan sauce i.e. if there’s citrus or wine outside of any mushroom/chicken fond. It looks great, I like the Maldon salt flakes, nice job!
I’m a trained chef and have worked at michelin starred places and frequent this subreddit without commenting too often. I have to say, this is extremely advanced and looks amazing. I struggle to find any criticism visually. I can see first hand the amount of work that went into this dish and for you to just be a home cook, blows my mind. Great job.
its clean, its smart, its not overstated and it looks tasty. what more can we ask for?
I like it. If I were to do it, I’d probably make the skin a little smaller as it currently takes the eye away from the rest of the plate. I’d also be concerned that try to break up the crispy skin with my fork would cause me to mash up the rest of the plate.
with such rich and strong flavors less is more,
I’d feel stuffed if I ate that whole thing
you could get away with half that portion size which would allow you to make the plate a bit sexier.
micro herb salad with some lemon or vinegar as garnish & the right wine would be all I’d add. Nice work.
– The colour from parsley oil is not vibrant enough.
– Is there a loose end of your ballotine under the crispy skin?
– This is the creation of someone else