Langoustine, Leek and Fennel Fondue, “No Waste” Bisque Sauce and Prawn Oil
Langoustine, Leek and Fennel Fondue, “No Waste” Bisque Sauce and Prawn Oil
by Living-Airline9487
5 Comments
Martissimus
It could use a bit more vibrancy in the colors
lordofthedries
I would never order a dish that states no waste very unappealing.
carboncord
Oil bubbles look… oily. To combine this with the other 2 comments, I think your best bet may just be using a different sauce.
gilbertasv
Looks messy as fuck. Idea: put two platting rings inside one another to form a circle, place your fondue there to make a nice round shape. Add your bisque in the middle to keep it from going places. Add your tails on top of fondue, you might want to reduce the amount to maintain it elegant. Think of some crispy texture… you lack it… and color… plate color doesn’t play in your favor as well
shiverhype22
Make the portion of the leak and fennel fondue 3x bigger + incorporate the “no waste sauce” into the fondue, put the fondue into a chef mousse ring in the center of a white plate. Add a layer of some green herb (samphire) into the ring. Remove the ring and place the three langoustines onto the circular structure. Finish with one or two herbs (same herb as before) garnish. This plating is simple, and gives the protein height + center stage.
5 Comments
It could use a bit more vibrancy in the colors
I would never order a dish that states no waste very unappealing.
Oil bubbles look… oily. To combine this with the other 2 comments, I think your best bet may just be using a different sauce.
Looks messy as fuck. Idea: put two platting rings inside one another to form a circle, place your fondue there to make a nice round shape. Add your bisque in the middle to keep it from going places. Add your tails on top of fondue, you might want to reduce the amount to maintain it elegant. Think of some crispy texture… you lack it… and color… plate color doesn’t play in your favor as well
Make the portion of the leak and fennel fondue 3x bigger + incorporate the “no waste sauce” into the fondue, put the fondue into a chef mousse ring in the center of a white plate. Add a layer of some green herb (samphire) into the ring. Remove the ring and place the three langoustines onto the circular structure. Finish with one or two herbs (same herb as before) garnish. This plating is simple, and gives the protein height + center stage.