Amateur looking for feedback!
The carrot puree is made with fish sauce and brown butter. The carrots are rubbed in sumac. Pistachio is shaved.
My main criticism for myself is that the fat didn’t render well enough on the steak, so to focus on that next time. Additionally, I thought the dish generally ate very nicely, but it needed more acid. Thinking pickled blackberries could be a good solution to that.
by Buzz_LightYe
4 Comments
Looks pretty great, although dial back that contrast/saturation. The blue cheese bits are a bit clunky, maybe smaller crumbles would work. Agreed re:fat. I’d say add acid to the purée instead of pickled blackberries, you already have the blue cheese and pistachio garnishes. All in all, would love to eat it!
Or if you want to keep the blackberry idea, an acidic blackberry glaze/gastrique that you can squeeze bottle circle around/over the puree, but under the rest of the stuff.
Another option is quick pickled carrot ribbons?
The blue cheese chunks is the only thing that’s not very cohesive for me. I can’t really think of a better way to incorporate it into the dish, but I bet the flavor is good with the carrot. Maybe a blue cheese sauce that goes down over the center of the steak. Maybe fold them into the puree?
Broil some of that bleu cheese, until it gets golden brown and bubbly, and slide it onto the plated steak.
I like sumac, especially if it’s got the correct fresh bright color.
If yours does, I’d recommend using it for garnish. I can’t see it on the carrots.
Also, those are some big baby carrots.
Some may say too long.