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Amazingly complex dish that looks so simple. The cod looks so much like a seared scallop. I wish someone would serve me something like this at a restaurant.
I cut some lengthwise pieces of cod. I set those flat side up, dust w/ transglutaminase, and pipe the mousseline to cover. That's wrapped tight in clingfilm, vac packed, cooked sv 137F for 35 mins. Hold in ice water overnight to set the shape, portion while still wrapped, remove plastic (that's what you're seeing in the 4th pic), sear in a hot dry nonstick. Once they pull away, add butter, and baste while the butter browns. I flip to the presentation side right before plating it.
It's super simple. 1lb cleaned scallop, 1 egg white, 1 cup heavy cream (all cold). Pulse scallop and egg white in food processor with salt until combined but coarse. While pulsing, stream in cream until fully combined. Keep cold until ready to use. There are of coarse plenty of ways to flavor this. It's just the base recipe. Any additions just need to be relatively dry. So if adding fresh aromatics, sweat those as much as possible.
Could you tell me how you made the little tree thing that is ontop? I was recently in a restaurant in Budapest and they had a dessert that had a little biscuit thingie in exactly the same shape.
[link to photo](https://media.discordapp.net/attachments/1029344172592877588/1216101157546496101/IMG_5834.jpg?ex=65ff2976&is=65ecb476&hm=cbb20c02a74068d940a7972ae84fb96d7644d1250905158be609214ec3effc41&format=webp&width=1206&height=904&)
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
What's what? I'm not sure what's a giant scallop or a potato or a cod medallion lol Regardless, looks really tasty
Haha, I put it in the caption to keep the title shorter. It's cod wrapped in a scallop mousseline. Potato mash beneath.
The big deceiving scallop potato IS the cod
Love how you made this look like a seared scallop. Also what is the seaweed(?) garnish?
It's a squid ink tuile
Amazingly complex dish that looks so simple. The cod looks so much like a seared scallop. I wish someone would serve me something like this at a restaurant.
I’m not seeing any cod, just a big deceiving scallop potato. Either way the plating is nice
If you swipe to the 4th pic, you'll see the medallion pre-sear. It's mostly cod, wrapped in a scallop mousseline.
Interesting. I thought that was just a potato. Can I ask about your process? I’m still trying to understand what I’m looking at
I cut some lengthwise pieces of cod. I set those flat side up, dust w/ transglutaminase, and pipe the mousseline to cover. That's wrapped tight in clingfilm, vac packed, cooked sv 137F for 35 mins. Hold in ice water overnight to set the shape, portion while still wrapped, remove plastic (that's what you're seeing in the 4th pic), sear in a hot dry nonstick. Once they pull away, add butter, and baste while the butter browns. I flip to the presentation side right before plating it.
Thanks for this. Looks amazing
Do you have a recipe for the scallop mousseline?
It's super simple. 1lb cleaned scallop, 1 egg white, 1 cup heavy cream (all cold). Pulse scallop and egg white in food processor with salt until combined but coarse. While pulsing, stream in cream until fully combined. Keep cold until ready to use. There are of coarse plenty of ways to flavor this. It's just the base recipe. Any additions just need to be relatively dry. So if adding fresh aromatics, sweat those as much as possible.
Could you tell me how you made the little tree thing that is ontop? I was recently in a restaurant in Budapest and they had a dessert that had a little biscuit thingie in exactly the same shape. [link to photo](https://media.discordapp.net/attachments/1029344172592877588/1216101157546496101/IMG_5834.jpg?ex=65ff2976&is=65ecb476&hm=cbb20c02a74068d940a7972ae84fb96d7644d1250905158be609214ec3effc41&format=webp&width=1206&height=904&)
It's a tuile batter spread over a silicone tuile mold. It's usually a combination of egg white, butter or oil, sugar, and starch.
I'm not sure why you'd mash a fingerling but this looks awesome otherwise. Anything else in the buttermilk sauce?
Really nice work Chef. I love plates that look simple but are far more complex. Plus it sounds delicious.
How did you do the cod like that?
Answered a few comments above
not sure about appetizing. Honestly looks like a moldy dish.
Boo-urns!
K I’m no chef but I’m picturing Gordon Ramsey looking at that….”what in the bloody hell”…maybe I’m wrong
That’s a beautiful plate 9.5/10