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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Boeuf bourguignon

This is a modern version of the classical French braised beef dish from Burgundy. All the traditional garnishes are there: potatoes, bacon and onions, but there is also a foie gras dariole and parsley crouton circles.

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Boeuf bourguignon avec lardons, royale de champignons et foie gras, glacer à brun des petits oignons, les croutons et pommes de terre cuire à l’anglaise
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Burgundy-style braised beef chucks with glazed pearl onions, boiled potatoes, smoked bacon and cooked mushroom-duck liver mousse
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I got pretty excited about this dish.

April 19th, 2017