23d • General discussion
The complete dish.
For me a complete dish has to have a lot of different ingredients and with that said I mean something else than most people.
Fist I decide what will be my main ingredient.
For an example it can be a bit of cod fish.
The cod is tasty but mild. Now I know that I can't have to much spiciness. I want things that complement the fish in flavor, texture and taste. Too spicy and the fish will be destroyed.
Texture.
Want something creamy, another part shall be crispy and ingredients that are chewy/crispy.
If everything is the same texture it will be boring to eat.
Taste.
Here I want all kinds of tastes but there need to be a saltiness, some acidity and if possible umami
My dish when ready:
Saltmarinated panfried cod / potatoe- & parsnip purée / creamy dill- & crayfish sauce/ lemonsauted carrots & leek / parsnip chips
Different textures:
Smoothness in both sauce and purée.
Crispy carrots.
Soft leek.
Really crispy parsnip chips.
Taste:
Saltiness in the fish.
Mild but interesting (parsnip) taste in the purée.
Mild but nice taste of dill and a hint of acidity in the sauce. Umami from the crayfish stock.
Acidity in the carrots and the leek.
Saltiness in the chips.
This a little hint of how I think when I compose a dish.
0
0 comments
The complete dish.
powered by
skool.com/the-nordic-chef-3994
Discover the beauty of the Nordic countries and the tasteful cooking with it's roots close to nature. Recipes, stories and pictures.
Suggested communities
Powered by