Fish with three purées

This is red snapper over a bed of three purées: beetroot, sweet and purple potato. Bathed with a beurre blanc sauce and garnished with potato curls. The flavors are subtle and sweet, they accentuate the flavor of the red snapper, the fish is perfectly cooked, it melts in your mouth. This is one of the many great creations made in the Culinary Arts Academy by the students.

Here we have three pictures of the same plate, each one with different angle and close-up. It is good to see how these simple movements and decisions affect the final result. It was also needed to add more light in an after process since the room was poorly lighted.