Stuffed sole fish fillet with mushroom and watercress coulis

The sabayon needed to be caramelized under the salamander, but due to how high above my head the equipment was, I wasn’t able to get it as I would have liked. In other words, that’s why there’s holes in the colouration.

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Sole farcie aux champignons, coulis de cresson, topinambour meunière
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Stuffed sole fish fillet with mushroom quenelles, Jerusalem artichokes and waterfress coulis quenelles

I know, the plating for this dish was dreadfully uninspired. Mushroom quenelles again, Amanda? Pfft.

May 27th, 2017

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