Featuring a cranberry "fruit glass" ala chef Eddie shepherd. The fish sits on top of a shallow brown butter tartlette hovering above smoked corn puree, kabocha puree, as well as a koginut puree. Behind the fish is an umeboshi plum, and the dots are Lemon infused coconut cream and cranberry reduction.
This was course four of my first pop up I did earlier this month. Plating was rushed and I felt sloppy to my standards but I was very happy with execution overall. Always something to work on I suppose. In hindsight I think this color palette would benefit from some green, but does anyone have any ideas beyond the basic micro greens? Any thoughts appreciated
by Bassplayer421
2 Comments
Love those crispy scales. Hot oil pourover?
I personally don’t think the dish needs anything green. The colors you have already are beautiful and you don’t want to do too much. Very appealing dish love the fish scales and the fruit glass gives it a nice touch