Dry cured turbot, poached in buerre monte, Jerusalem artichoke, mustard seeds, trout roe, apple and sauce supreme.
by Some-Percentage9420
8 Comments
jorateyvr
This looks like an absolute mess
ambienotstrongenough
Respectfully:
There’s a lot going on here.
Medium-Quiet-4248
There’s a lot of mustard seeds. Like a fucking lot.
wearingabear11
Where turbot
hwhs04
I’ve never seen frisée in a soup before
larissah94
Some advice, feel free to take it or leave it.
Fuck off the lettuce, it is a detriment to the dish. Use maybe 1/16th of the mustard and place it mindfully. They way you have it currently is going to down out the taste of the caviar.
Reduce down your sauce because it current looks like a pool.
The fish needs to be visible, it should be the star of the show.
Try julienning the apple. Right now it kinda looks like it’s just thrown in there.
Ok-Needleworker-5657
The components sound nice but the plating is a mess. You can’t see the turbot at all, and that is a wild amount of pickled mustard seeds.
Perfect_Entertainer7
As a customer, this is a messy plate with a lot going on and I would be disappointed. I can’t even see the turbo which is supposed to be the star ingredient. There is a lot and I mean A LOT of mustard seeds on this plate; I like mustard but this is over kill. I think you need to rethink the composition and cut down on the items in plating. It sounds delicious but it does not live up to its description and that is very unfortunate. You have a great concept that needs to be refined. Keep going!
8 Comments
This looks like an absolute mess
Respectfully:
There’s a lot going on here.
There’s a lot of mustard seeds. Like a fucking lot.
Where turbot
I’ve never seen frisée in a soup before
Some advice, feel free to take it or leave it.
Fuck off the lettuce, it is a detriment to the dish.
Use maybe 1/16th of the mustard and place it mindfully. They way you have it currently is going to down out the taste of the caviar.
Reduce down your sauce because it current looks like a pool.
The fish needs to be visible, it should be the star of the show.
Try julienning the apple. Right now it kinda looks like it’s just thrown in there.
The components sound nice but the plating is a mess. You can’t see the turbot at all, and that is a wild amount of pickled mustard seeds.
As a customer, this is a messy plate with a lot going on and I would be disappointed. I can’t even see the turbo which is supposed to be the star ingredient. There is a lot and I mean A LOT of mustard seeds on this plate; I like mustard but this is over kill. I think you need to rethink the composition and cut down on the items in plating. It sounds delicious but it does not live up to its description and that is very unfortunate. You have a great concept that needs to be refined. Keep going!