Pan fried black tiger prawn (4/6) on a chili mayonnaise; asparagus blanched (the spear), pickled (the rolls and the two segments) and as a puree (in one roll); salmon roe (in one asparagus roll), dried cote de boeuf tomato, mustard leaf and flower and gin infused and iced cucumber (the little green dots).
To me, the picture looks like this dish needs a sauce of some sort, which in real life, it did not (in my opinion). It had the mayo, the puree, the pickled asparagus and the almost creamy prawns.
Also, I would probably switch the mustard leaf for something with a citrus aroma and less spicy.
by K_R_Weisser
6 Comments
The choice of ingredients sounds like an appetizing combination and the plate is beautifully put together.
It feels inspired, I dig it. The only aspect I’m questioning is the puree in the asparagus ring, I can see it working, I would just need to see how the ring pulls off. The only thing I would change is the lack of a shrimp head staring at me from that magical underwater forest, but that’s only because I am a cave man.
I think this is lit. A sexy prawn head and or tail standing straight up might really emphasize the plates focus. I agree, it does not need sauce, this is an elegant, composed plate. Don’t clutter it or drown anything with sauce.
10/10, this is inspiration.
Edit: a shiso leaf might be a good replacement for the mustard leaf.
Nice! This might be exactly was this is missing. Thanks!
This is a really well thought out, and executed dish. Well done.
I like it. Particularly the sense of scale that’s achieved with the ingredients used. At a glance, I easily would have thought the dish had a huge asparagus with a piece of lobster, served on an entree plate.