Beef Tartare, Pickled Shallots, Fried Capers, Sous Vide Yolk Puree, Everything Bagel Crostini
Plate up for Valentine’s Day. Any suggestions?
by LetItBeOrNevermind
5 Comments
Fbeezy
Absolutely beautiful, puts mine to shame.
nomorejobg1oves
Tartare is super nice. Don’t change a thing. But change the yolk and capers. Make it tighter / on top / underneath the tartare. It’s dressed so beautifully, those two parts should be pet of that clean and clinical ring. I’d do a thicker purée under the garnish, on top of the tartare and lose the capers. Keep it tight. Will look clean af
HeardTheLongWord
I’d eat the hell out of this, looks amazing. To nitpick, I’d maybe reduce the pickled onion by 10% and the tartare itself looks like it could do with maybe a hair more moisture – though that beautifully yellow probably accomplishes that anyways, maybe even a zsuz of oil around, or like one more light sauce to go around connecting the yellow circles – I’m seeing something red that could go very fine lines, like a tomato caramel?
All in all though this looks stunning, and I’d be very pleased if this hit my table as it is.
dotcubed
Maybe a beet in the shallot while pickling so the color gets more intense. Valentine’s Day needs that kind of red & pink accented theme, too pale with the yellow.
Outrageous_Yak_4381
Some advice to get a better consistency on the egg yolk. Sous vide it at 64 for 45 mins. Then whisk or blend it with some olive oil until emulsified. You’ll end up with a much better color and consistency
5 Comments
Absolutely beautiful, puts mine to shame.
Tartare is super nice. Don’t change a thing. But change the yolk and capers. Make it tighter / on top / underneath the tartare. It’s dressed so beautifully, those two parts should be pet of that clean and clinical ring. I’d do a thicker purée under the garnish, on top of the tartare and lose the capers. Keep it tight. Will look clean af
I’d eat the hell out of this, looks amazing. To nitpick, I’d maybe reduce the pickled onion by 10% and the tartare itself looks like it could do with maybe a hair more moisture – though that beautifully yellow probably accomplishes that anyways, maybe even a zsuz of oil around, or like one more light sauce to go around connecting the yellow circles – I’m seeing something red that could go very fine lines, like a tomato caramel?
All in all though this looks stunning, and I’d be very pleased if this hit my table as it is.
Maybe a beet in the shallot while pickling so the color gets more intense.
Valentine’s Day needs that kind of red & pink accented theme, too pale with the yellow.
Some advice to get a better consistency on the egg yolk. Sous vide it at 64 for 45 mins. Then whisk or blend it with some olive oil until emulsified. You’ll end up with a much better color and consistency