-
Ryan Finney ha publicado una actualización
Level:
Scoolinar
Inspired by the kingfish dish in the Lasarte tasting menu course and Justin Horne’s no waste fish. Fresh from my garden and local goodies. Halibut w/ crème beurre monté au
fumet•garden oil•roasted balsamic endive •sake fennel relish.
Cary B, BBQ TongTwister y5 others9 Comentarios-
Level:
Scoolinar
A beautiful presentation. It looks like a light, delicious dish.
1-
Level:
Scoolinar
@Mandie Lowe perfect small plate for a tasting or smaller multi-course menu. Rich and flavorful but still bright and light.
1 -
Level:
Scoolinar
@Mandie Lowe Thanks!
1
-
-
Level:
Scoolinar
Beautiful plating!
1 -
Level:
Scoolinary Team
This preparation has a great presentation, with a visually balanced arrangement of the elements and colors. The combination of halibut with crème beurre monté and fresh garden ingredients, such as roasted balsamic endive and fennel relish with sake, showcases exceptional creativity.
Thank you for sharing with the community.
Best regards.1-
Level:
Scoolinar
@Sussan ScoolinaryTeam thank you kindly!
-
-
Level:
Scoolinary Team
Standing ovation for never letting anything go to waste, Ryan!🙌 This presentation is absolutely stunning. I’d definitely order it! If you had to think of an entrance prior to this beautiful dish, what would you suggest?
1-
Level:
Scoolinar
@Sol Damiani Thanks again, so much. As in a course that would precede this for a menu? I think something like a gazpacho with a little emphasis on the acid to really prep the palate for the contrast to the fish and creamy sauce with the balsamic in the endive and the relish bridging the two in succession.
1-
Level:
Scoolinary Team
Great choice, Ryan🙌
-
-
-
