Yield: 1 info
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For a Contemporary Look:
~ Serve smooth, brightly colored sauces under the seafood.
~ Use squeeze bottle to drizzle different sauces in patterns on the plate. - Center the food on the plate and decorate all around it.
~ Use dramatic cuts, colors and shapes.
For a More Comfortable Look:
~ Prepare ingredients in large, recognizable pieces.
~ Serve slightly larger portions.
~ Use chunkier sauces over the seafood.
~ Cook to a little darker color, caramelize the vegetables lightly.
~ Garnish simply, featuring natural looking items.
For a Splash of Color:
~ Parsley, chopped or whole-leaf, is a delightfully fragrant garnish when fresh and moist. Use Italian flat-leaf parsley for a change.
~ Chives finely sliced in lengths, or even whole, add elegant lines.
~ Other herbs, chopped or whole, add lively flavor and color. Be sure to keep them consistent with the recipe.
~ Bouquets of fresh greens bring a robust and refreshing element to the dish. Try mizuna, frisee, tatsoi, dandelion, red endive or watercress. - edible flowers and petals like nasturtiums, pansies, calendula, bachelor buttons or clover bring a splash of springtime color. Pluck from your garden or purchase from a produce grocer to be sure that they have not been sprayed with harmful chemicals.
~ Bell peppers offer all of the colors of the rainbow! Cut them in triangles, strips or dice them up into tiny, bright confetti.
~ Citrus zest, grated or cut in long curly strips or fine threads, adds a tart and colorful accent.
~ Olive oil combined with concentrated vegetable or herb juices and drizzled on the plates makes a brightly colored and lively accent. Use beets, basil or carrots to add color and flavor.
~ Condiments such as bright relishes, chutneys or even diced, marinated vegetables add a dollop of color and exciting flavor.
~ Seeds like toasted white or black sesame seeds, mustard seeds, poppy seeds, or even coarse black pepper bring a sprinkling of contrast and interest. Investigate Middle eastern or Indian markets for edible seeds. - eggs are a versatile garnish. Cut hard-boiled egg whites into shapes with tiny cutters. egg yolks can be pressed through a sieve for a dusting of yellow. For lines of color, cut thin omelets into strips.
Simply Seafood
Fall 1995
Submitted By DIANE LAZARUS On 11-13-95