I made this dish as a way to practice creative food plating. Its a baked sliced chicken breast served over homemade romesco sauce.
The chicken is garnished with pickled green onions, cillantro, white pepper, pickled radish slices and light sesame seeds, with dabs of wasabi for dipping.
The vegetables are pickled julienned carrots, cherry tomato juliennes and charred julienned red pepper and brussel sprout.
With more elaborate meals that have smaller servings, you have multiple courses throughout the meal so even though you’re eating small portions of each thing, so you’re still eating a lot of food overall. This is what people mean when they refer to a ten course meal or something like that.