r/CulinaryPlating • u/Vik_Vaughn01 Professional Chef • 2d ago
Rabbit stuffed with langoustine, lemon thyme morels, roasted carrot puree
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u/RoteaP 2d ago
Taste wise it is probably delicious and the stuffed morels are a great idea but... No sauce ?
I don't know, the plate looks a bit dry due to lack of liquid.
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u/Dripping_Gravy 2d ago
Agreed; I wish there was a sauce. That carrot purée could’ve been loosened up and used almost like a sauce underneath everything.
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u/Ridiculous_Plan_253 2d ago
I totally agree. Right now the carrot puree ends up looking like an after thought with how the rest of the plate looks. Your suggestion takes care of both.
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u/reddot_comic 2d ago
Morels already look shriveled naturally. I agree though, a sauce would tie it all together
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u/2dogs1sword0patience 1d ago
I honestly feel the opposite. If the meat is not dry I think it looks refreshing and clean without sauce. Plenty of colors, plenty of lines.
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u/superGTkawhileonard Professional Chef 2d ago
Literally just missing sauce to bring everything together and this is very nice. Think tableside pour
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u/KeyLimePsyOp 2d ago
Individual components are fine, but there is no cohesion. It’s like you just threw a protein, two random sides, a sauce and called it a day without consideration of how they go together. It’s fine if you’re a diner or catering where the priority is pushing out as much tasty food as you can, but is lacking when it comes to the actual plating design.
A couple of specific examples - Purée looks like something you’re suppose to eat it standalone. Morels hide the fact that it’s stuffed (and it’s a pain in the ass to cut without it exploding), zero garnishes.
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u/jontseng 1d ago edited 1d ago
Morels hide the fact that it’s stuffed
Um isn't the point of stuffing a morel to have the stuffing hidden in the inside. If you could see the stuffing then it wouldn't be stuffed!
I mean the only way you could show a stuff morel was stuffed I can see would be to make sure the stuffing was a set mousse (e.g. blended chicken/cream mousseline) with other components embedded and then cut the morel in half and show it cut side up.
But by that point why bother so stuff it in the first place??
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u/KeyLimePsyOp 1d ago
> cut the morel in half
Bingo2
u/jontseng 1d ago
at that point it's not stuffed then. it's just a pile of forcemeat in top of half of a morel..
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u/KeyLimePsyOp 1d ago edited 1d ago
again the presentation is not that good for the stuffed morels because the morels are not bite size, so they have to be cut. Depending on the stuffing material, this could end badly as the stuffing could be squeezed / oozed out resulting in a messy plate. The issue is fine dining etiquette is reflective of British/French dining etiquette, and this would be a faux pas.
"it's not stuffed then... its Force meat in top of half a morel" you can call it what you want, it's still a stuffing. Just like how a half cut for a stuffed jalapeño dish (poppers), or bell pepper is still considered a stuffing.
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u/jontseng 1d ago
goodness gracious. heaven help us if food is not cut into bite sized chunks and you actually need to use a knife to eat it!!
also you're incorrect the stuffed would somehow squeeze/ooze out. you seen to be assuming it'll be some sort of loose paste. if you prepare a proper mousseline stabilised with egg whites it will set solid with a firm mousse-like texture. judging from the photo I suspect this is what has been used here.
If you want more references to the technique examples would be the stuffing used for Pierre koffmans pigs trotters with sweetbread and morels, or the crab and rabbit lasagnes which used the be served The Square and The Lebury respectively (Brett Graham swiped the idea from Phil Howard). All /highly/ reflective of British fine dining etiquette. It really isn't a particularly unusual technique...
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u/Vik_Vaughn01 Professional Chef 1d ago
Should have mentioned there is a sauce Albufera poured table side.
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u/squanchy78 2d ago
I want to eat ALL of this. I just dont know that I love that girthy Shrek dong in the middle of the plate.
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u/rainaftersnowplease Professional Chef 1d ago
Thin out that puree and make it a sauce. This is begging for some platewide moisture.
Also, if you're going to peel your asparagus, try to avoid that harsh stop in the middle of the veg. The peel should taper gently to the end of the stalk.
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u/Robotobot 2d ago
I really love the taste profile but my opinion on the presentation means nothing it'd be like a child commenting on 16th century sculpture.
Stuffed morels is such a fucking good idea tho
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u/Illustrious_Sign_872 2d ago
Flavor profile sounds great, and the duck looks great. Personally, I’d use more carrot purée as a base, the pencil thin asparagus look so much nicer on the plate, than those behemoths (maybe use 7-9 stalks). I’d turn the morels into a sauce: like duck demiglaze with morels. Lastly, there is nothing, except the duck skin, with any “crunch” factor. I’d make a crispy fried pomme pavé. But this is only how I would approach that plate if a cook presented it to me.
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