Guys i need some help. 26 yo chef de partie here, 2 1/2 yrs experience (I started late, though i did finish culinary school. Im designing a 3 course menu and working on the main now.
Dish:
– Seared backfillet of cod (3.5 – 4 mins grill then 5.5 mins @ 170° C oven
– Pommes Dauphine 4 mins @ 170 fryer
– Parsnip Creme (Stewed in a mixture of Full fat bio milk, cream, homemade fishstock and infused with bay leaf pepercorns and thyme)
– Chicory lightly dressed with extra vierge olive oil
– Yuzu Beurre Blanc
– Cremini
– Sea Fennel
Im not entirely satisfied with the dish. Here are my points of consideration:
-Add / Remove elements or components
-Overal cohesion of flavor profile?
Fatty, earthy, sweet, bitter, sour, as well as textural dynamics
-Crunchy/crisp(y) garnish needed?
– Focus of center
– flow of focus in relation to the center piece (the cod in this case obviously)
Any other points i might have not considered?
Would love to see what you guys come up with!
A fellow chef,
by Squash_Flashy
1 Comment
I am a humble home cook and that looks incredible. I would be very happy to be served that. The cod is wonderfully seared, if not maybe a little bit more than what I prefer. I can’t imagine the raw mushrooms adding much to the dish, however.
I personally would serve something like this a bit more rusticly. The dish itself leans more towards comfort food than a high end main. So I’d go with a more abundant side of potatoes, with less regard for presentation.
I’m not sure if I would separate the sauce from the dauphinoise potatoes.
I think parsley would complement the dish. Either way, the presentation is fantastic. A grey plate would make the colours pop up more.