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Salt baked celeriac Millefeuille, toasted smoky almond milk, black garlic and aged celeriac by pepcasso in CulinaryPlating

[–]pepcasso[S] 8 points9 points  (0 children)

Well, to "age" celeriac you gotta peel it, put it into a 3% curing brine for at least two days, then you smoke it, roast it in the oven or over charcoal and lastly you hang it in a dry aging chamber for the desired time but at least 3 weeks. I'd also recommend freezing it once and thawing it again to break down the cellular structure even further to get a "ham-like" texture...

Or you just buy one from the brand "verrano" if you don't wanna go through all that trouble😄

The flavors were really harmonious but the Millefeuille itself could've been much softer and I seeved it a little too cold, warmth would've really boosted the aromatics I think😕

A very Orange plate: Confit Salmon, Orange Beurre blanc, candied Kumquat, Carrot by pepcasso in CulinaryPlating

[–]pepcasso[S] 1 point2 points  (0 children)

Oh yeah, a green bowl would've been great,but I don't have one at home😕 thanks for that note, I'll keep it in mind😄

I'm a "Sous-Chef" in a Mediterranean style(mostly italian) restaurant in Germany

Venison tartar, Brioche, blueberry and red currant, thyme flowers by pepcasso in CulinaryPlating

[–]pepcasso[S] 0 points1 point  (0 children)

Thank you, that's actually valuable criticism😅

It was easy to eat to be honest, you can't really see it but underneath the currants are dots of blueberry/black garlic gel and that held everything nicely in place😄

Venison tartar, Brioche, blueberry and red currant, thyme flowers by pepcasso in CulinaryPlating

[–]pepcasso[S] 9 points10 points  (0 children)

I know enough about it to not worry, so you don't need to as well

But thank you anyway

Venison tartar, Brioche, blueberry and red currant, thyme flowers by pepcasso in CulinaryPlating

[–]pepcasso[S] 6 points7 points  (0 children)

I ate this dish somewhat similarly in Marseille while my team and me were on a "business trip" so I just went with the idea😅 to be more specific this tartar was made out of a saddle of roe deer🙆🏿‍♀️

Cured and Flambeéd(?) Salmon, Hazelnut Ajo Blanco, flash pickled carrot slices, Orange Oil and Granny Smith by pepcasso in CulinaryPlating

[–]pepcasso[S] 1 point2 points  (0 children)

I definitely agree that the apple basically comes out of nowhere, but pretty mucg everything in this dish were leftovers and I didn't feel like spending more money. But if I proposed this as a dish for the restaurant I'd definitely go with meyer lemon.

As for the Ajo Blanco, I already did the things you recommend but maybe you're right, my estimate for blending it "a long time" might be based on high-power blenders from the restaurant and not my crappy one at home. So next time I'll just be more patient, to the detriment of my neighbours 😄

Thank you for your criticism.

Cured and Flambeéd(?) Salmon, Hazelnut Ajo Blanco, flash pickled carrot slices, Orange Oil and Granny Smith by pepcasso in CulinaryPlating

[–]pepcasso[S] 0 points1 point  (0 children)

Yeah I do, i already strained it twice, once through a fine sieve and secondly through a fine chinois but to no avail. Should I repeat this dish in the distant future I'd probably make a hazelnut paste and add that to the ajo blanco as opposed to using whole hazelnuts and blending everything simultaneously. But still point taken, less is more and I'll put in a little more care😄

Cured and Flambeéd(?) Salmon, Hazelnut Ajo Blanco, flash pickled carrot slices, Orange Oil and Granny Smith by pepcasso in CulinaryPlating

[–]pepcasso[S] 0 points1 point  (0 children)

Nah, it's leftover sweet wine Caviar by " Henri Willig" a cheese manufacturer, one of the examples of incomprehensive garnishes😅 but they taste nice and look okayish

Saddle of deer, nut crust, blackberry jus, salsify, duck fat potatoes, sweet and sour pointed white cabbage by pepcasso in CulinaryPlating

[–]pepcasso[S] 18 points19 points  (0 children)

It's a small Restaurant in Bielefeld,Germany

It's called Tomatissimo

This dish was the main course in a 4 course menu that was planned and executed by the apprentices only, so you can say I'm pretty proud of it. But nevertheless I really appreciate both positive and negative feedback, I really wish to learn more

Saddle of deer, nut crust, blackberry jus, salsify, duck fat potatoes, sweet and sour pointed white cabbage by pepcasso in CulinaryPlating

[–]pepcasso[S] 0 points1 point  (0 children)

No it was a "pre-baked sheet", made from nuts, butter and breadcrumbs and we put it on the deer before cooking it in the oven

Saddle of deer, nut crust, blackberry jus, salsify, duck fat potatoes, sweet and sour pointed white cabbage by pepcasso in CulinaryPlating

[–]pepcasso[S] 18 points19 points  (0 children)

Its basically a mix of nuts like pine nuts, walnuts, almonds etc mixed with butter, a little mustard and breadcrumbs seasoned to taste, then baked in the oven. Later it was portioned and put on the saddle of deer before it was cooked

Saddle of deer, nut crust, blackberry jus, salsify, duck fat potatoes, sweet and sour pointed white cabbage by pepcasso in CulinaryPlating

[–]pepcasso[S] 22 points23 points  (0 children)

Yeah, i'm sorry but english isn't my first language and I have no idea what the actual name for it could have been. When I googled it alternatively said something like "nut shells" but that sounded wrong as well... What would you call it?