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

Stuffed squid and Cassolet de Castelnaudary

These dishes are from Languedoc-Roussillon.

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Encornets farcis à la Sétoise

I would have photographed the cassolet, but it was literally just baked beans covered in breadcrumbs in silver pie tin. It wasn’t a very photogenic dish despite being filled with confit duck leg, hand-stuffed sausage and salted pork belly.

If I ever served this dish on my fictitious menu in my hypothetical restaurant, I would have to re-engineer it for presentation of all the hard work that goes into it.

February 20th, 2017