If you’re ever going to plate with something black, you need bright colors on the plate to contrast. There’s way too much dark on the plate, and the plate is also on the darker side.
Mix the black trumpets with some matsutakes and create a conserva as the bed on which the trout will lay. I would throw a good amount of minced parsley in as well upon plating for that super vibrant pop.
I’m not sure what a shallot mushroom crunch is but it looks like burnt dripping you poured over your fish. Just make a simple breadcrumb with some lemon zest. I love taking a piece of sourdough and getting it super crunchy and crispy with some garlic oil and just micro planing it over the top.
Take those fucking chive blossoms off and only use the petals. I would use a combination of chives, the petals, and the breadcrumb as the garnish on the fish, would look fantastic covering a crispy skin.
For my style of cooking personally, I like pairing light cream based sauces with freshwater fish. I would use orange juice, vermouth, rosemary and sage in my sauce for this dish, and I’d turn that black garlic into an infused oil for some really dramatic contrast.
1 Comment
Lots of flaws here.
If you’re ever going to plate with something black, you need bright colors on the plate to contrast. There’s way too much dark on the plate, and the plate is also on the darker side.
Mix the black trumpets with some matsutakes and create a conserva as the bed on which the trout will lay. I would throw a good amount of minced parsley in as well upon plating for that super vibrant pop.
I’m not sure what a shallot mushroom crunch is but it looks like burnt dripping you poured over your fish. Just make a simple breadcrumb with some lemon zest. I love taking a piece of sourdough and getting it super crunchy and crispy with some garlic oil and just micro planing it over the top.
Take those fucking chive blossoms off and only use the petals. I would use a combination of chives, the petals, and the breadcrumb as the garnish on the fish, would look fantastic covering a crispy skin.
For my style of cooking personally, I like pairing light cream based sauces with freshwater fish. I would use orange juice, vermouth, rosemary and sage in my sauce for this dish, and I’d turn that black garlic into an infused oil for some really dramatic contrast.