Did/replicated a dish of chef Dabiz Muñoz from DiverXo, Madrid.
Sweat peas cooked in wok, in pork fat, for 10 seconds. Baeri caviar. Green mole from pistachios and jalapeños. Ajo blanco sauce with coconut and horseradish. Mayu – black (burned) garlic oil.
Green sauce: oil, garlic, onion, jalapeño, tomatillos, dashi, pistachios, coriander leaves, spinach, and salt.
White sauce: coconut milk, macadamia nuts, cold dashi, garlic, olive oil, champagne vinegar, horseradish, white bread, salt, white pepper, and xanthan.
by Dry_Respect2859
4 Comments
Looks great overall. I don’t agree with the small dots in the sauces. It’s drawing attention to their irregular shape, when everything else is clean and clear. I think that’s a bit of a miss.
Do people want to just eat a plate of peas and caviar?
To clarify my other comment, where I said I would want toast with this, one, for just the sake of ease of eating. But it’d almost sort of be an interesting concept too. Peas on toast being associated with a poverty food, and the caviar toast the opposite.
Might also give you more plating options that look less like a face staring back at me.
I’m also high at the moment so take of this as you will.
You didn’t break the eggd