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Ryan Finney posted an update
Level:
Scoolinar
‘Cioppino’- Inspired by Shaun Hergatt’s tasting course and always trying to utilize and elevate scraps and such. A cioppino that was made with garden tomatoes and herbs, fish scraps and crab shells/scraps then reduced. The cod and scallop were sautéed seperately with the cod finishing poached in some of the strained cioppino broth. the sauce was mounted with some crab beurre monte I had in the freezer to finish. Salsa verde was from herbs from the garden with the flowers from them for garnish. The potato was just on hand so I brought it in to play! 😁
Adam Julian Redoblado, Shaun Mendonca and 5 others4 Comments-
Level:
Scoolinar
Your plate looks amazing. Congratulations!!! I LOVE how you used flowers with the potato cubes 🎲🌸🎲🌸🎲🌸
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Level:
Scoolinary Team
Hi Ryan.
Your cioppino dish looks incredibly sophisticated and well-executed!
I love how you managed to elevate the ingredients, using fish and crab leftovers to create such a flavorful broth. The presentation is spectacular, with a perfect balance between the vibrant colors of the sauce and the delicate touches of garden herbs and flowers. A true example of culinary creativity and sustainable resourcefulness.
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Level:
Scoolinar
@sussan_scoolinaryteam thanks as always! I hate letting things go to waste. Trying to use up older herbs or over ripe veg for sauces and stocks is a full time job I think.
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Level:
Scoolinar
Nice plating here! Good job making the checkerboard-like pattern with the herbs!
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