Kaustav Chatterjee, Executive Chef of The Club at the Strand (Naples, Fla.) says his Ora King salmon with daikon and Champagne velouté, pickle daikon sheets and crispy salmon skin perfectly encapsulates his goal of creating dishes that are both flavorful and beautiful.
The flavors of the dish are natural and earthy, says Chatterjee, and well-balanced with citrus, sweet and savory elements.
He’s particularly proud of the presentation of the dish, which members often say is almost too beautiful to eat.
“I love to produce something on the plate with a ‘wow’ factor,” says Chatterjee, adding that he finds inspiration from local chefs in Naples, Fla., including Josh Zeman from Sea Salt. “I think all chefs are artists; we like to see others’ creations and get inspired.”