Ravioli of Cod

ravioli (on flickr)

This is the first thing I've been allowed to actually
cook during service.

It's a bacalao (cod) and veggie mixture (a sort of pisto) that's wrapped in long slices of cucumber, dipped in tempura and deep fried. The circle of stuff on the plate is the same stuff that's in the raviolis. There's a streak of a red sauce on the place and a dusting of fresh parsley flakes.

I'm quite happy about being allowed anywhere near the stove during service; it's a step up from salads and deserts. Feels somewhat more chef-like. Next step... something in a frying pan maybe?

Looking at the plating of this dish I'm not all that excited about it. The raviolis are nicely browned, fried but not greasy; crisp. But the ravioli on top of the swirl of sauce doesn't look "right" to me and the sprinkling of parsley isn't visually appealing. It needs some thought.

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