Mustard green stuffed chicken breast over wild rice and roasted Brussels, blueberry vinaigrette and fresh blueberries
by hsean13
5 Comments
bamboozledgardener
I think it would look better without the drizzle, because of the colour it looks a bit like a murder scene. Sorry
meggienwill
Sear your chicken harder on the presentation side, flip, and baste with butter with some garlic, shallots, and thyme and put it in a hot oven for a couple of minutes to finish. Strain your sauce through a fine mesh sieve, whisk in a knob of cold butter to mount, and tighten up the pour. Just a small pool around the rice would like nicer, imo. The splatters are looking a little rough. Also consider how the fist full of chive flowers is going to taste on top of a raw blueberry…. that’s a very odd flavor combination, and those are strong and should be used very deliberately and sparingly. The cook on your sprouts and wild rice looks nice, I like them with a little char on the cut side. I think it’s a nice first rendition of what could be a nice dish with a little refinement.
WhatsTheGoalieDoing
The vinaigrette destroys anything else you’ve tried to do visually with this.
OkFlamingo844
What in the world. Did you really plate this and think “oh ya, this is it” ?
And just raw blueberries for garnish? Not even macerated?
Beginning-Outside390
I’d cut the drizzle to a half moon starting at 1 o’clock to 5 o’clock on the left side and it’s perfect imo
5 Comments
I think it would look better without the drizzle, because of the colour it looks a bit like a murder scene.
Sorry
Sear your chicken harder on the presentation side, flip, and baste with butter with some garlic, shallots, and thyme and put it in a hot oven for a couple of minutes to finish. Strain your sauce through a fine mesh sieve, whisk in a knob of cold butter to mount, and tighten up the pour. Just a small pool around the rice would like nicer, imo. The splatters are looking a little rough. Also consider how the fist full of chive flowers is going to taste on top of a raw blueberry…. that’s a very odd flavor combination, and those are strong and should be used very deliberately and sparingly. The cook on your sprouts and wild rice looks nice, I like them with a little char on the cut side. I think it’s a nice first rendition of what could be a nice dish with a little refinement.
The vinaigrette destroys anything else you’ve tried to do visually with this.
What in the world. Did you really plate this and think “oh ya, this is it” ?
And just raw blueberries for garnish? Not even macerated?
I’d cut the drizzle to a half moon starting at 1 o’clock to 5 o’clock on the left side and it’s perfect imo