classy little bisque, good to see that french cuisine as a base is still on.
What i would have liked to see is a bit higher starting temperatur on the mirepoix (and start with the carrots alone, let them really get color) and a deeper roast overall for more complexity on the aroma and a natural darker coloring on the sauce. Bitterness of the roast combines to the sweetness of the seafood and can be made more complex to top it of with some tarragon-vinegar, but real gentle or your sauce is taking the risk to split, particularly when you add heavy cream at the end.
Did you see the softened outside of your rice? If you do cook rice al á risotto you MUST fill up your roasted rice with HOT fond. Otherwise the outside of your rice is getting all sludgy on the outside cause it steeps, while the core stays intact or even kind of grainy and hard.
Dont get me wrong here, it looks totally fine and it tasted for sure by what i could see, but there is more potential to make it better or give a different direction (as always for us chefs 0.O).
Dont bother too much on my input, you are doing really fine. All the steps and the knowledge behind it is far further than any homecooking freelancer ever would understand.
2 Comments
I’m speechless, jealous, and my mouth is watering all at the same time! 😂
classy little bisque, good to see that french cuisine as a base is still on.
What i would have liked to see is a bit higher starting temperatur on the mirepoix (and start with the carrots alone, let them really get color) and a deeper roast overall for more complexity on the aroma and a natural darker coloring on the sauce. Bitterness of the roast combines to the sweetness of the seafood and can be made more complex to top it of with some tarragon-vinegar, but real gentle or your sauce is taking the risk to split, particularly when you add heavy cream at the end.
Did you see the softened outside of your rice?
If you do cook rice al á risotto you MUST fill up your roasted rice with HOT fond. Otherwise the outside of your rice is getting all sludgy on the outside cause it steeps, while the core stays intact or even kind of grainy and hard.
Dont get me wrong here, it looks totally fine and it tasted for sure by what i could see, but there is more potential to make it better or give a different direction (as always for us chefs 0.O).
Dont bother too much on my input, you are doing really fine. All the steps and the knowledge behind it is far further than any homecooking freelancer ever would understand.
You should be proud of yourself!
sincerely
(not a native englishman haha)