Pan-seared meat dishes often feel greasy, but this pan-fried grouper served with pea puree avoids that, as the fish itself has a lighter, fresher flavor. The chosen layered plating method not only adds visual appeal with striking layers but also refreshes the palate, breaking away from the heaviness typically associated with pan-seared dishes.
Ingredients: cauliflower, bell peppers, red peppers, olives, grouper, etc.
Method: After scaling the grouper, cut it into pieces and pan-sear until cooked. Blanch the cauliflower, bell peppers, red peppers, and olives, and set them aside.
Scene 1: The bold contrast of black and green colors highlights the dish, while the rustic tableware evokes a sense of warmth
Plating Method
①Use a black plate to create a striking contrast. Start by placing boiled vegetables like cauliflower, sweet peppers, red peppers, and olives in the center of the plate. The portion doesn't need to be large—just enough to match the size of the grouper fillet that will go on top.
②Place the grouper fillet directly on top of the vegetables, gently pressing it down, and sprinkle a little sea salt. This creates the first layered effect.
③Add another layer by placing spinach, tomatoes, fennel, and kumquats on top of the grouper fillet.
④Finally, drizzle some pea purée and a bit of olive oil around the dish in a random, effortless manner. The sauce doesn't need to be applied with precision—just let it flow naturally.
Plating Tip: Black plates often give off a heavy vibe, but when used correctly, they can also create a light and refreshing presentation. The key lies in playing with contrasting colors. In this case, the white grouper fillet contrasts sharply with the black plate, producing a vibrant and eye-catching visual effect!
Scene 2: Rich Sauce Paired with a Dark Plate to Showcase Plating Aesthetics
Given the dish’s rich and eye-catching sauce, the second plating style uses a plain brown plate. The plate itself has a metallic sheen, creating an intriguing contrast with the green pea sauce. A touch of edible flowers adds boldness and creativity to the overall presentation.
Plating Method
① Start by spreading a base of pea puree in the center of the plate. After dropping the sauce, use the back of a spoon to drag it to one side, creating a line.
② At this point, the plate is visually divided into two sections: upper and lower.
③ Place the rectangular pieces of grouper on the upper left and lower right sections, approximately at the start and end of the line, to create a sense of symmetry. Add fennel on top of the fish to enhance the freshness. Then, arrange sliced kumquats and edible flowers in a triangular pattern, allowing the flowers to echo each other without appearing too scattered.
④ In the middle of the plate, place a few pieces of boiled cauliflower, sweet peppers, red peppers, and olives. Since the dish emphasizes a clean and simple style, limit the boiled vegetables to just three or four pieces. Finally, sprinkle a small pinch of sea salt at the bottom of the plate as both a garnish and a flavor enhancer. Drizzle olive oil over the grouper, and the plating is complete!
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