This was by far the best dish I have created so far! This is V1, there a few adjustments to be made but I am really happy with the results.
It's made up of:
Poached Carrots at 85C in carrot juice,
Pickled Carrots, with the Chefsteps' Pickled Onions as a reference;
Lemon Cream Cheese, inspired by CS' Lemon Mascarpone;
Deep-Fried Carrot Skins, they speak for themselves;
Brown Butter Solids, CS style;
Brown Butter;
Honey-Mandarin & Liquid Smoke Glaze;
Nasturtium & Rosemary!
I was aiming for a sweet'n'sour carrot type of thing, and I got pretty darn close!
Not-so-good points were:
- Texture of the cream cheese was not the best, shouldn't have smoothed it out and mixed with the essential oil so early;
- The glaze I'll probably sub for a maple syrup gastrique for an added acidic bite;
- The sear on the carrots wasn't too even, as my pans suck balls.
- Plating is as I pictured it, expect for the midsectioned carrot, that was a bit too tiny and left some negative space on the plate where there shouldn't be any.
V2 will probably be next month!
