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Pan-seared fish fillet with crispy skin, potato fondant, green pea pur e swoosh, lemon gel dots, and microgreens on a black plate.

Pan-seared fish fillet with crispy skin, potato fondant, green pea pur e swoosh, lemon gel dots, and microgreens on a black plate.

Main Course: Pan-Seared Sea Bass with Potato Fondant, Buttered Leeks, Pea Purée, and Lemon Gel 📋 Components: • Sea Bass Fillet • Crispy skin, cooked just right (not oily, not overcooked). • Seasoned with salt and pepper. • Potato Fondant • Golden brown, soft centre. • Sits on a disc of pea purée. • Buttered Leeks • Thinly sliced, soft, buttery, and placed under the fish. • Pea Purée • Smooth, vibrant green, swooshed cleanly across the plate. • Lemon Gel • Sharp citrus contrast. • Dotted elegantly along the plating arc. • Optional Garnish: • Fish skin shard (crispy vertical element) or herb tuile. • Micro shoots. • Small edible flower (optional, adds colour). 🍽️ Plating Design: • Matte black plate. • Bottom-left to top-right arc arrangement: • Start with pea purée swoosh. • Potato fondant sitting on purée disc. • Buttered leeks under the fish. • Sea bass placed at an angle. • Lemon gel dots following the arc. • Vertical crisp garnish near the potato. • Micro shoots scattered lightly. • Optional edible flower for colour. ⸻ Dessert 1: Pistachio & Raspberry Tart with Isomalt Dome and Spun Sugar Nest 📋 Components: • Tart Base • Crisp tart shell (~8 cm diameter, ~3 cm high). • Pistachio Frangipane • Baked with 3 fresh raspberries inside. • Raspberry Jam Layer • Thin, even layer above frangipane. • White Chocolate Ganache Layer • Thin, smooth layer on top of jam. • Fresh Raspberries (Glazed) • Fully glazed with raspberry glaze for shine. • Filled with pistachio crème. • Mehr sehen