Chicken leg, caramelized shallots, mushroom, salmon roe and parsley sauce
Hi chefs. Just wondering if I’m overcrowding the plate? Thanks for any comments and suggestions !
by Prophet_in_exile
4 Comments
ConjeturaUna
The green leaves seem kinda pointless
TheSpaceBoundPiston
I would rather see gloriously roasted chicken skin.
Roast that chicken skin!
InsideAd2490
Are those Swiss chard leaves? Also, what kind of microgreens are those?
I’d say the chicken skin could benefit from a little more color, but that parsley sauce looks great.
Did you find the roe worked well with the dish? It seems like the sort of thing with limited applications (that being said, I still have a lot to learn about cooking myself, so I don’t mean to suggest it wouldn’t work).
diablosinmusica
Everything cooked needed more heat. The chicken skin, the shallots and especially the mushroom. That’s a good combination of flavors, but don’t be scared of the maillard.
4 Comments
The green leaves seem kinda pointless
I would rather see gloriously roasted chicken skin.
Roast that chicken skin!
Are those Swiss chard leaves? Also, what kind of microgreens are those?
I’d say the chicken skin could benefit from a little more color, but that parsley sauce looks great.
Did you find the roe worked well with the dish? It seems like the sort of thing with limited applications (that being said, I still have a lot to learn about cooking myself, so I don’t mean to suggest it wouldn’t work).
Everything cooked needed more heat. The chicken skin, the shallots and especially the mushroom. That’s a good combination of flavors, but don’t be scared of the maillard.