This beautifully plated Chilean Sea Bass is from Kelly G. Mullarney, owner of Chef Innovations, Inc. in Orange, California.
It was originally published in November 2009 as part of the Deep Plate exercise and consists of pan-roasted Chilean Sea Bass with braised celery hearts, oven-dried heirloom tomatoes, and a celery leaf salad.
Sometimes a blank canvas inspires. Take a look at all your plating possibilities today in the Bauscher Hepp Design Guide.
