How to Plate Crab-Stuffed Salmon With Forbidden Rice

Video Transcript

CHEF BLONDIE: Okay so we've got some fun to do here, we're going to do two very different plating. I'm starting with a little ring mold, gently putting our rice in and we're looking to get some height. Now once I plate it, it may not stay around like I have in the ring mold but it'll have the general shape of my ring mold and that's what I'm looking for. There we are. We've got our beautiful piece of fish which I'm going to set to the side of the ring mold. I'm going to grab a ladle. And on this particular dish, I'm just going to ladle my malt beurre around the edge of the salmon and it's just a lovely butter sauce. Now I'm going to put a little bit of dill on this which reminds us again that we have dill in our sauce and just right up at the top, grab my towel and clean my plate. I got one plate there. And we mustn't forget our beautiful crab cake, now we're going to plate one of these crab cakes, a little seafood appetizer. We still got a gorgeous piece of salmon here but I think I'm going to just stick with a little bit of dill, a little bit of a malt beurre and viola we have two beautiful dishes made with salmon, crab meat stuffing, some forbidden rice.

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