Meant to dust smoked paprika and float a shaved crimini-fennel-herb, (julienned) rbp salad on top…
by ummmphrasinganyone
4 Comments
bloomsbury03
does it really need crème fraiche if you’re already getting tang from a lemon-poached potato? sauce could also be reduced further. good ideas needs a tighter execution i’d think
SilkyPatricia
Reduce sauce further. Add a small amount of xanthan gum to it to stop it bleeding on plate
ImLettuce
I’d definitely peel the potato. Poached Yukon gold potato skin sounds and looks incredibly unappetizing but maybe that’s just me.
dreamsdo_cometrue
Don’t reduce the sauce no matter what they say. That’s a whole potato that would do well with some sauce. We eat with our eyes first but then rest of the time it’s with our mouth. Don’t sacrifice taste for visuals.
If you want to reduce sauce for the look of it then maybe Don’t put the sauce on the plate and put it in a mini saucer or a sauce bowl to be poured by thr person eating.
I agree with others that creme fraiche looks unnecessary. Maybe it could be replaced with the saucer for the sauce.
4 Comments
does it really need crème fraiche if you’re already getting tang from a lemon-poached potato? sauce could also be reduced further. good ideas needs a tighter execution i’d think
Reduce sauce further. Add a small amount of xanthan gum to it to stop it bleeding on plate
I’d definitely peel the potato. Poached Yukon gold potato skin sounds and looks incredibly unappetizing but maybe that’s just me.
Don’t reduce the sauce no matter what they say. That’s a whole potato that would do well with some sauce. We eat with our eyes first but then rest of the time it’s with our mouth. Don’t sacrifice taste for visuals.
If you want to reduce sauce for the look of it then maybe Don’t put the sauce on the plate and put it in a mini saucer or a sauce bowl to be poured by thr person eating.
I agree with others that creme fraiche looks unnecessary. Maybe it could be replaced with the saucer for the sauce.