Your plate is the wrong color. Try a solid black plate
WhatsTheGoalieDoing
Did you use a white wine for the sabayon? It should really be marsala but that definitely wouldn’t go with the colour, so maybe a fino sherry?
I personally would’ve gone with continental/flat-leaf parsley rather than regular parsley. More flavour and a bit less retro looking.
Colour of the plate doesn’t suit.
All in all though, I really like this. Would love to see it on one of my local vegetarian/vegan restaurant menus.
MummsTech
Seeing a lot of green. Vessel color isn’t adding to the presentation. The flavors are light, at best. Adding a smattering of aleppo flake would elevate the taste and add color to the dish.
3 Comments
Your plate is the wrong color. Try a solid black plate
Did you use a white wine for the sabayon? It should really be marsala but that definitely wouldn’t go with the colour, so maybe a fino sherry?
I personally would’ve gone with continental/flat-leaf parsley rather than regular parsley. More flavour and a bit less retro looking.
Colour of the plate doesn’t suit.
All in all though, I really like this. Would love to see it on one of my local vegetarian/vegan restaurant menus.
Seeing a lot of green. Vessel color isn’t adding to the presentation. The flavors are light, at best. Adding a smattering of aleppo flake would elevate the taste and add color to the dish.