My name is Joey Herrera, I'm an instructor at Manila's Center for Culinary Arts. This April, I'll be representing my school at the singapore FHA neptune's catch event. (single dish, 4 portions) WACS and ACF standards apply. As of late, my dish is Sundried tomato crusted seabass with truffled mashed potatoes, vegetable melange and green pea emulsion. Im not so comfortable cooking this style, as my personal style is more modern. I had to go a bit old school for the competition. Anyway, please give me any input, positive or negative, and suggestions for changes will be noted and appreciated.
Here's the first trial:
Heres the second trial, with microgreens as a garnish.
Ive been thinking of poaching the fish (healthier and more classic?) and serving it with a kataifi wrapped prawn, to provide crisp and height, and to make it more "neptune-y". Give me a hand guys!