Gorgeous. I mean, wow. Question, how do the nasturtiums pair with the ponzu? And how do you make that dope tapioca wafer (ok 2 questions)?
chefguy831 on
Bruh!! This is epic, looks and sounds delicious, fucking aye, a great plate
BadCaseOfClams on
That is such an elegant looking piece of fish lol just the shape of it, the way it curls just a little. I like the sort of neutral colors of the whole thing. Personally think a smaller crisp would be a good choice.
seansy5000 on
I know there is a lot of love and rightfully so, buuuuut that sauce is a little loose and distracts from the overall presentation. I have zero qualms other than that.
MmasterOfPuppets on
How did it taste? I love mackerel. Looks beautiful
No_Permit8766 on
I’ve never described food as elegant, but that’s the Chanel of Mackerel. Bravo!
FloralRay on
Not a chef but an artist- If you like the visual of how loose the sauce is, I’d recommend researching some contemporary watercolor artists to give inspiration on how to display this sauce. Alternatively, you could thicken it to be less loose. Additionally, i would think about cleaning up the crisp. Proportionally it seems large to the mackerel and could be finessed. Art and food correlate very well artistically and you can definitely find plating inspiration in any form.
Good luck, Chef!
Prestigious_Eye3174 on
i follow emboidery subs and i thought this was an embroidery hoop! exceedingly pretty 🙂
ayatheclown on
Looks and sounds delicious!
My only thought are the tapioca/wakame crisp. Maybe ad a dust of wakame on top. I’m guessing it’s folded in when you fry them? The green flakes kinda reminds me a bit of old styrofoam. But that also might just be as it’s quite a lot of contrast in the photo.
Purple-Tumbleweed on
I’m torn…I love this. I love the flavors. My first reaction is the sauce needs to be tightened up, but that’s a personal preference. I don’t want runny sauces, so I can control the flavors. However, it definitely gives a watercolor vibe, and looks like a silk painting, which is beautiful.
AnKoP on
You can texturize ponzu not to be liquid in many ways. Would look more elegant like a gel dots and provide more colour than being a shade under the fish.
krshnaconscious1 on
The more I see this on my screen, the more I like it. I didn’t like the way the crisp overhangs the plate…just so knitpicky on my part, but I love the simplistic and minimal aesthetic of it. I love a neutral look.
12 Comments
Gorgeous. I mean, wow. Question, how do the nasturtiums pair with the ponzu? And how do you make that dope tapioca wafer (ok 2 questions)?
Bruh!! This is epic, looks and sounds delicious, fucking aye, a great plate
That is such an elegant looking piece of fish lol just the shape of it, the way it curls just a little. I like the sort of neutral colors of the whole thing. Personally think a smaller crisp would be a good choice.
I know there is a lot of love and rightfully so, buuuuut that sauce is a little loose and distracts from the overall presentation. I have zero qualms other than that.
How did it taste? I love mackerel. Looks beautiful
I’ve never described food as elegant, but that’s the Chanel of Mackerel. Bravo!
Not a chef but an artist- If you like the visual of how loose the sauce is, I’d recommend researching some contemporary watercolor artists to give inspiration on how to display this sauce. Alternatively, you could thicken it to be less loose. Additionally, i would think about cleaning up the crisp. Proportionally it seems large to the mackerel and could be finessed. Art and food correlate very well artistically and you can definitely find plating inspiration in any form.
Good luck, Chef!
i follow emboidery subs and i thought this was an embroidery hoop! exceedingly pretty 🙂
Looks and sounds delicious!
My only thought are the tapioca/wakame crisp. Maybe ad a dust of wakame on top. I’m guessing it’s folded in when you fry them? The green flakes kinda reminds me a bit of old styrofoam. But that also might just be as it’s quite a lot of contrast in the photo.
I’m torn…I love this. I love the flavors. My first reaction is the sauce needs to be tightened up, but that’s a personal preference. I don’t want runny sauces, so I can control the flavors. However, it definitely gives a watercolor vibe, and looks like a silk painting, which is beautiful.
You can texturize ponzu not to be liquid in many ways. Would look more elegant like a gel dots and provide more colour than being a shade under the fish.
The more I see this on my screen, the more I like it. I didn’t like the way the crisp overhangs the plate…just so knitpicky on my part, but I love the simplistic and minimal aesthetic of it. I love a neutral look.