Pan-Seared Sea Bass over a Silky Carrot Purée, served with Charred Broccolini, Eggplant, and Zucchini [OC]
Pan-Seared Sea Bass over a Silky Carrot Purée, served with Charred Broccolini, Eggplant, and Zucchini [OC]
by ClaraMel333
3 Comments
Sherbourne-for-this
That is broccoli, not broccolini, and it is not charred. It looks boiled and overdone.
itsmaxx
is there something on top of the eggplant there right next to the solo broccoli?
Reznerk
Plating comp is weird, your veg is chunky. The micros in the way you’ve used them are an afterthought and don’t really add anything of value to the plate up. If you’re charring broccoli or broccolini, ideally you blanch them until the stem starts to give a little and then go directly into an ice bath so it doesn’t grey on you. Broccoli can be used, but you have to break down the crown in 1/2, 1/4s etc. Broil or grill depending on your setup.
I’m not trying to be a dick but that isnt a silky carrot puree. You need a thermomix/Vitamix, I can see the texture on your low res image. You should be sweating diced carrots with some EVOO, cooking until they’re fully tender without getting any color. From there you blend In small batches with a splash of carrot juice as necessary and season to taste. Push it through a conical sieve with a tamp or scrape through a Tami. Chill with a film seal so you don’t develop a skin as it cools.
3 Comments
That is broccoli, not broccolini, and it is not charred. It looks boiled and overdone.
is there something on top of the eggplant there right next to the solo broccoli?
Plating comp is weird, your veg is chunky. The micros in the way you’ve used them are an afterthought and don’t really add anything of value to the plate up. If you’re charring broccoli or broccolini, ideally you blanch them until the stem starts to give a little and then go directly into an ice bath so it doesn’t grey on you. Broccoli can be used, but you have to break down the crown in 1/2, 1/4s etc. Broil or grill depending on your setup.
I’m not trying to be a dick but that isnt a silky carrot puree. You need a thermomix/Vitamix, I can see the texture on your low res image. You should be sweating diced carrots with some EVOO, cooking until they’re fully tender without getting any color. From there you blend In small batches with a splash of carrot juice as necessary and season to taste. Push it through a conical sieve with a tamp or scrape through a Tami. Chill with a film seal so you don’t develop a skin as it cools.