Amuse: Smoked wild eel, scallops, sojagel, yuzucream, olive oil, fresh and handpicked herbs and flowers
Amuse: Smoked wild eel, scallops, sojagel, yuzucream, olive oil, fresh and handpicked herbs and flowers
by TheBoofingCompany
6 Comments
hititwithyourpurse
Interesting, intricate, and a little busy. Also not an amuse. Are those scallops cut into flower shape? The flavors sound good though
TheBoofingCompany
A creative way to serve it, very nice taste when they’re so thin.
ChefBoyD
Dang son an amuse is a small bite. This is straight up an app.
All in all though it looks good as hecks.
TheBoofingCompany
You have to imagine that the eel was 3 mm thick. The scallops on 2 mm. Looks more than it was.
ChefBoyD
Heyo what the geck is sojagel? I googled it and im still pretty confuzzled at what it be.
moogsauce
I’ll probably get downvoted for this, but I think there’s a point of diminishing returns in plating. This crosses it for me. Please tell me you’re keeping the scallop trimmings.
I… seriously though I don’t understand why you’d trim a scallop like that unless the rest of it ends up on on the plate, maybe a sauce.
6 Comments
Interesting, intricate, and a little busy. Also not an amuse. Are those scallops cut into flower shape? The flavors sound good though
A creative way to serve it, very nice taste when they’re so thin.
Dang son an amuse is a small bite. This is straight up an app.
All in all though it looks good as hecks.
You have to imagine that the eel was 3 mm thick. The scallops on 2 mm.
Looks more than it was.
Heyo what the geck is sojagel? I googled it and im still pretty confuzzled at what it be.
I’ll probably get downvoted for this, but I think there’s a point of diminishing returns in plating. This crosses it for me. Please tell me you’re keeping the scallop trimmings.
I… seriously though I don’t understand why you’d trim a scallop like that unless the rest of it ends up on on the plate, maybe a sauce.