More on Bauscher plates

I have been working on perfecting this fish dish which is wrapped in Brik dough.  Brik dough is commonly used in Morrocan cooking for making brik à l’oeuf or as the wrapping for bisteeya, the famous pigeon dish that is wrapped in brik, baked till super crispy and topped with cinnamon and confectioners sugar.  It is very similar to Filo dough except more resillient and has more shatter when it is fried crisp.

I have been in recent communication with Jeff Heaney Director for Bauscher USA.  He has a desire to start a blog featuring plate presentations created by different chefs featuring different Bauscher plates.  The idea instantly inspired me to the use the same components and plate them on 4 different Bauscher plates.

Striped bass wrapped in Brik with shellfish emulsion and jerusalem artichoke puree on silhouette plate

Striped bass wrapped in Brik with shellfish emulsion and jerusalem artichoke puree on silhouette plate

Same conponents on a different Bauscher plate

Same conponents on a different Bauscher plate

On a Compliments plate

On a Compliments plate

On another silhouette plate

On a silhouette plate

I was kind of in a rush when I took these so I could not really think the presentations through all the way.  Believe it or not I am not using a tripod to take these shots.  It is remarkable what the shape of a plate can do for a presentation. Each plate design provides its own shade definition.

The following day we made Lobster à l’americaine and I just had to plate it on my new favorite Bauscher plate from the Compliments line.  The lobster was cooked just until I could easily remove it from its shell and then finished to perfection in a beurre fondue.

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