Sous vide (reverse) chx ballotine, roasted red pep and butt squash puree, sauteed arugula shallot and garlic, seared celeriac steamed w chx stock, rosemary, allspice, beurre blanc.
by Psychological-Exam84
2 Comments
CrustyT-shirt
“I made food”. I guess you did
EmergencyLavishness1
The seated celeriac is the lump on top of the greens right?
Looks like it was torched not seared. And I don’t like the look of it. It’s also a LOT of celeriac.
The ballontine looks very well done.
For me, less celeriac, give it an actual sear. And bring it all closer together.
I’m also not sure if buerre blanc would be the best option as a sauce for this. Maybe a pan sauce from the juices cooking. Could still hit a heap of cream in their for a similar colour
2 Comments
“I made food”. I guess you did
The seated celeriac is the lump on top of the greens right?
Looks like it was torched not seared. And I don’t like the look of it. It’s also a LOT of celeriac.
The ballontine looks very well done.
For me, less celeriac, give it an actual sear. And bring it all closer together.
I’m also not sure if buerre blanc would be the best option as a sauce for this. Maybe a pan sauce from the juices cooking. Could still hit a heap of cream in their for a similar colour