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Hey Everyone! I'm new here and I just wanted to tell you guys that i'm awed by the good vibes i see on this forum... I love all the advice and sane, non-troll answers I've been reading to questions people ask here... I'd be really grateful if you guys could help me out too...

So, i've been asked to head the kitchen of a cafe that's recently opened in my town, New Plymouth (New Zealand). The cafe has been open about 3 months and the existing menu doesn't seem to be working out that well. I've made them a new breakfast and lunch menu, but now that i'm attempting dinner, I'm stuck on my Fish mains. The owner has given me complete freedom in creating what I want but because it's a winter menu, the food needs to be comforting and warm without compromising on having that bit of edge. This is my first attempt at my own menu.

The fish dish that I wanted to do was a Crispy Skin Salmon steak in a small portion of Seafood Bisque. Of these two elements, I'm sure. The problem where i'm stuck at is that I want to do this in a pasta bowl with a long Parmesan crisp resting on the edges of the plate with something delicate on the crisp. I know i want 1 other element on the crisp and 1 element resting in the bisque. the second picture isn't exactly what i want to do, but it is similar.

I'm debating as to whether I should do a small seaweed salad on the crisp. What do you guys think? HELP!

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