Homemade: Seared threadfish

Seared threadfish, cooked on a saute pan till an internal temperature of 50C.

Potato cut outs cooked in duck fat, constant basting

Thyme

Ratatouille(baked)

I recently had the tasting menu at Pollen, one of the mains was a beef dish, it had three sauces on the plate- a pesto, a jus, and a parmesan cream. There was no major flaws with the dish, and it tasted well, but it got to a point where it was confusing as to how the dish was meant to be eaten, do I mix the pesto with the condiments, and eat the beef with the jus and parmesan cream? Or does it work the other way around. There were too many permutations. It made me re-evaluate the food I cook, if the diner cannot see the vision and message of the dish in 1-2 bites, then perhaps the dish is too noisy.

_DSC4680-as-Smart-Object-1

About these ads

One thought on “Homemade: Seared threadfish

  1. sybaritica says:

    Lovely presentation … I’ve not heard of threadfish before. Does it have another name?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 84 other followers

%d bloggers like this: