To highlight the minerality of the fish used sel gris for every step from brining to using as finishing salt.
Fish: brined for 10 hours in milk whey, grilled and brought to 42 in whey-based beurre monte.
Sauce: magnolia Beurre blanc with a touch of wild rose vinegar.
Puree: Potato-fennel.
Chip: potato circle soaked and then fried at 130 for 10m, dusted with a mix of fennel pollen and dried fennel fronds.
by Dry_Respect2859
3 Comments
this is pretty nice visually. the magnolia sauce brings some nice color, but i wish it wasn’t just barely touching the fish on one edge. it either needs some room or to be a bigger circle with the fish placed over it imo. some green somewhere could really make the whole dish pop. would be excited to eat this regardless
care to list your steps for the magnolia beurre blanc?
Looks like everything was executed perfectly. Looks beautiful! I wonder if a different plate type would make the dish pop out even more though
Darker plate could help. The plating looks kind of washed out. I’m simultaneously intrigued and deterred by the magnolia element. I grew up around magnolia trees and played with the flowers extensively as a kid. It’s a very strong smelling flower. A nostalgic smell for me but not an overly pleasant one I’d associate with food. Rose vinegar seems like it would just top on that astringent tone magnolia all ready has. Then adding a fennel aspect…is the protein just lost at this point? Monkfish is pretty delicate as it is.