Do you wish you could create restaurant quality looking food for company? A few simple tricks is all it takes.
I am always thinking about how I will plate my dished when I create my recipes. I think about color and texture. At this point in my development, I have a plating style that I would describe as comfort and homey. With this Smoked Cod over a Red Pepper Sauce, I tried to make it look a little fancier. Here is a YOUTUBE link that provides some ideas on restaurant quality plating.
To give you different examples of my plating style that I think shows the comfort homey style I referenced above, see these two recipes – TANDOORI SEAFOOD CURRY or this SPICY MEXICAN SEAFOOD dish. To provide a little more insight into my plating thought process, the tandoori dish is actually pretty fancy for me. You will note the color contrast between the yellow of the curry on the fish with the green of the cucumbers and the red of the pickled onions. The Spicy seafood is much more my style. The halibut is served over a purée and surrounded by a sauce. Don’t you think this latter style is much more comforting than fancy?
I created two main flavor profiles in this dish. As you can see below, I did a quick indoor smoke on the cod using wood chips. The second strong flavor in this recipe is the RED PEPPER SAUCE. The plating was adorned with roasted carrots oven baked cauliflower and broccoli. Baking the broccoli and cauliflower added some nice texture to the dish.
The set up for the smoking of the cod.
The Smoked Cod over a Red Pepper Sauce Plated.
Smoked Cod over a Red Pepper Sauce
- 2 Lbs Cod fillets
- 1 Handful Wood Chips - cherry or mesquite
Puts the chips in the bottom of a baking tray. Use a lighter to get the chips smoking. Place the fish on a tray and place on the baking tray. Cover with tin foil and move to a stovetop on a light flame. Smoke for 10 minutes.
Move the cod to a new baking tray and place in a 325 degree oven. Cook for approximately 10 minutes.
Serve over a red pepper sauce. Enjoy!