Plating wise:
– differentiate the layers. The tartar and pecans (toasted? Anythinged? Seasoning?) should be in distinct layers.
– Pecans could be crushed a little more evenly
– take off those dill trees. Pick the tips – 3-5 for garnish, chop the rest up and put it through your beet for color and eye texture.
– add some yellow beet for color
– needs a sauce, vin, purée, something to liven up that plate
– mango sphere looks fairly smooth, however slightly lumpy, maybe a slightly smaller (easier to keep the shape) in comparison to the ring mold you used.
Looks like it has legs, keep at it chef!
ranting_chef on
Does mango and dill go THAT well together? Seems like a lot of dill for that proportion. Maybe just one of those fronds well-picked would suffice?
Velicanstveni_101 on
You did it for a pun, didn’t you?
Jinglesdd on
Looks good but can I ask why so off centre plating?
Just_Tamy on
I would reduce the dill amount or at least not have it be huge sprigs. Other than that I would like some liquid to be incorporated in there, a gel or some kind of sauce, it looks very dry, specially being alone on the plate.
Also your plate is not clean, there are specs all around your tartar and a few marks from the ring mold, you need to be more decisive and careful when lifting the ring. And always clean it up afterwards if you can. On the far right there it what looks like a tiny piece of thread on the dish.
All in all it looks good and it should be fairly easy to perfect!
NtreeLeveL on
How does it eat interesting ingredients
llilllillillillllill on
How did you create the mango sphere?
Sphynx87 on
is anything on this plate dressed at all, hard to tell
Mundane-School-8507 on
I would choose a lighter herb than dill, chervil does wonders imo. Otherwise simple elegant plate! 👏
WowzerzzWow on
I read “beef” tartare on first glance…
Philly_ExecChef on
Did you accidentally buy a case of dill instead of a pound?
Alert-Blueberry2311 on
I want the mango sphere to be an egg yolk.
HeardTheLongWord on
I realize the sphere is going to act as a sauce, but the plate as is looks very dry. Too much green, and a vin for the beets for sure. It should be a juicy bite Chef, make it look juicy.
Willing_Carpet_9392 on
but at the end day gold besets would look and be better
steak_tartare on
I have… mixed feelings about it…
Willing_Carpet_9392 on
thank you for your opinion and not just attacking ever since i mis read the title at the beginning of this that is what i was looking for and yes it would off set the look of the mango , so i would have to play with the sphere a little to change the color to make it more visually appealing
Davepiece1517 on
Instead of the mango deal you could do an egg yolk confit style
dysfunkti0n on
Too much dill. Needs oil. Many people are saying this.
However it also really needs to be more finely diced. Desperately. I can’t attest to the flavor of the mango but I’d rather it be egg?
PeengPawng on
Looks good. Sounds not good.
smiley199 on
The mango sphere looks exactly like an egg yolk
mikedamnsure on
Overall looks good, I think the dill is just too much. Maybe use smaller bits?
21 Comments
Plating wise:
– differentiate the layers. The tartar and pecans (toasted? Anythinged? Seasoning?) should be in distinct layers.
– Pecans could be crushed a little more evenly
– take off those dill trees. Pick the tips – 3-5 for garnish, chop the rest up and put it through your beet for color and eye texture.
– add some yellow beet for color
– needs a sauce, vin, purée, something to liven up that plate
– mango sphere looks fairly smooth, however slightly lumpy, maybe a slightly smaller (easier to keep the shape) in comparison to the ring mold you used.
Looks like it has legs, keep at it chef!
Does mango and dill go THAT well together? Seems like a lot of dill for that proportion. Maybe just one of those fronds well-picked would suffice?
You did it for a pun, didn’t you?
Looks good but can I ask why so off centre plating?
I would reduce the dill amount or at least not have it be huge sprigs. Other than that I would like some liquid to be incorporated in there, a gel or some kind of sauce, it looks very dry, specially being alone on the plate.
Also your plate is not clean, there are specs all around your tartar and a few marks from the ring mold, you need to be more decisive and careful when lifting the ring. And always clean it up afterwards if you can. On the far right there it what looks like a tiny piece of thread on the dish.
All in all it looks good and it should be fairly easy to perfect!
How does it eat interesting ingredients
How did you create the mango sphere?
is anything on this plate dressed at all, hard to tell
I would choose a lighter herb than dill, chervil does wonders imo. Otherwise simple elegant plate! 👏
I read “beef” tartare on first glance…
Did you accidentally buy a case of dill instead of a pound?
I want the mango sphere to be an egg yolk.
I realize the sphere is going to act as a sauce, but the plate as is looks very dry. Too much green, and a vin for the beets for sure. It should be a juicy bite Chef, make it look juicy.
but at the end day gold besets would look and be better
I have… mixed feelings about it…
thank you for your opinion and not just attacking ever since i mis read the title at the beginning of this that is what i was looking for and yes it would off set the look of the mango , so i would have to play with the sphere a little to change the color to make it more visually appealing
Instead of the mango deal you could do an egg yolk confit style
Too much dill. Needs oil. Many people are saying this.
However it also really needs to be more finely diced. Desperately. I can’t attest to the flavor of the mango but I’d rather it be egg?
Looks good. Sounds not good.
The mango sphere looks exactly like an egg yolk
Overall looks good, I think the dill is just too much. Maybe use smaller bits?