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This is a recipe of my own creation. The presentation technique is called Milla Feuille, it's french meaning many layers. It applys really to anything from entrees to desserts I believe. The filling comprises of potato, asparagus, and lightly sauted shrimp. Each Layer is then separated by a fried wonton wrapper and topped with caviar. I add a little (ok a lot in the picture above, I went a bit overboard there) balsamic vinegar. A lot of people really like this dish for the different textures here, the soft mushiness of the potatoe vs the snap of the asparagus and the crispy wonton skins. The caviar is there for a bit more saltiness, and the balsamic vinegar really adds flavor to the potatoes which tend to be a little too bland without it.
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