Chicken Breast seared over mashed potatoes
Blanched and sautéed Broccolini with garlic
Pan Sauce with mirepox, Chanterelle liquor, Cognac, dry vermouth, brown stock, demi cube, butter, tarragon infused heavy cream, aged sherry vinegar.
The Broccolini stalk is too long and hanging over the sauce. The garlic is distracting. The garnish needs more height. What else would you suggest to improve the dish?
by branchlizard
3 Comments
I’d chop the tarragon garnish. Your mash potatoes can have a more consistent texture. If you want height you can plate potato, sauce, and chicken. Or sauce over chicken. More sauce is what I’m saying 🙂 and then place broccoli next to it or against it. I’m sure it taste good.
Without changing the dishes elements, and just plating wise, this is what I would do.
A straight swipe/smear of the sauce from edge to edge with a rubber spatula, not a spoon.
In the center, I’d plate the mash with the chicken. And I’d book end it with the 4 pieces of broccoli, with the floret side opposite for each end.
If I were to make small tweaks, then either cut the tarragon finer. Or even better, fry it in some EVOO, use the fried leaves as garnish, then use that same oil to drizzle to finish on the plate.
Is the space on the plate for the cutlery?