I wanted something more visual than usual.

The zucchini was super easy and only took 30sec of blanching before assembly.

The chicken was cooking sous-vide style

Then I briefly grilled it

And made the sauce using my frozen chicken fond

And voila :)

At some point I’ll need to buy additional plates because it’s becoming quite repetitive to always plate using the same…

  • cAUzapNEAGLb
    2·
    21 days ago

    Beautiful implementation!

    Ill have to experiment making zucchini like that

    • a4ng3lOP
      6·
      21 days ago

      For the zucchini’s I tried the mandoline, knife and potatoes peeler; go for the peeler. Don’t bother with the mandoline unless you have maybe a high quality one.

      Use quality olive oil because that’s basically all the taste you’ll have on them.

      Serve them room temp or slightly higher but don’t go re-heating them too hot otherwise it’s all turning to mush.