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Trout, beef, & oyster mushroom
In Culinary Plating

Trout, beef, & oyster mushroom


1-3. Rainbow trout, shaved Brussels, pickled green tomatoes, bacon, drunken mustard, arugula, lemon oil

4. Beef bourguignon, pomme purée

5. Oyster Mushroom Marsala, pomme purée

by Chocolate_mint22

3 Comments

  1. im_sooo_sure

    could you maybe slice down the center of the trout and have 1/2 filet side up? that much skin is a turnoff

  2. icecoldcarr0ts

    You need to take the fins off.
    Also why didn’t you crisp the entire skin?
    Looks very sad slumped over that salad and some random arugula thrown on top. 🙁

  3. limerickdeath

    I was like, “wtf, is the beef….under the trout?” Then pic 4 happened.

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