How would i plate this better? Still learning. Za’atar roasted pumpkin and celery root. Salmon filet, honey mustard sauce and potatoes. Garnished with dill
by alwaysbored22
How would i plate this better? Still learning. Za’atar roasted pumpkin and celery root. Salmon filet, honey mustard sauce and potatoes. Garnished with dill
by alwaysbored22
20 Comments
I would whip one of those root veggies and cut the other two into a more presentable and palatable shape. You could also purée all three and combine them on the plate as a sort of tri color root veg whip. And scatter the dill around more. Looks like a great fall meal
On a culinary philosophical standpoint, presentation comes at the inception of the dish. When you decide on a garnish that goes with the main item on the dish based on flavour, you also want to consider colour, shape, texture, architecture, contrast, cooking technique etc…
Certainly purée for one of the roots, I’d consider using a melon ball for the potatoes!
Pumpkin, celeriac, an potato gratin. Salmon next to the gratin, nice an tight. Bit of Zhoug underneath your fish.
Hey not about your plating , but as far as presenting photos an aerial view / photo from above is usually included.
Purée the pumpkin and put the sauce over the fish and around the plate. Stack everything more centered layering ingredients with the fish on top then sauce then garnish. Also maybe switch the potato’s for something more appealing or change the way you present/prepare them.
Looks amazing! Don’t you change a thing! Well….lighten up on the dill, but that’s literally it.
Need to give some height to it, so doing something as simple as placing the Salmon on top of the pumpkin pieces + adding the potatoes around it and then pouring some sauce on them, that’d give it more color and the potatoes wouldn’t look like they’re not even salted/tas less. Remember: no color, no flavour. Also, like someone mentioned on prev comments, salmon skin is on point. 👌🏾 well done!
Everything looks extremely bland, no texture. The skin on the salmon should have some brown on it. Same for the potatoes.
Mash the spuds, crisp that skin good and pop the fish atop the mash, crispy jardiniere or batons of the root veg on top of fish and a sauce moat.
I build high. Layered. The potatos could use some work.
I would place the salmon back in the oven. Roast the potatoes with some lemon pepper or garlic powder, but only enough to drizzle the top of the potatoes. Use the remaining sauce off the fish and put some on the potatoes to the plating. Place the salmon in the middle. Then stack the pumpkin and celery root on top of each other and lay in front of the salmon at an angle. And use the remaining space to place the potatoes. Sprinkle some drill on everything and you’re good to go.
Cut the vegetables uniformly and layer overlapping in a circle. Sauce on out side edge and filet in the center.
I would mash the potatoes into a paste anf kinda do like swerve line on the left side
The massive pile of dill covering the spot on the salmon skin that didn’t lie flat in the pan and thus did not get crispy. Like putting a scarf over a hickey in the summer that just makes the hickey more obvious.
Start with color contrast and think of layering your components
I would build it up more. It looks to flat. Take a picture from directly above and you will see what I’m saying.
Just plating wise, stack the celery and pumpkin in the middle of the plate, put the salmon on top. Make the sauce nice and foamy, put some of the foam on the salmon. Potatoes either on the side in a little bowl or 3 little piles around the veggies, sauce: a nice circlethat doesnt touch the salmon and its base.
More verticals rather than wide playing
i’d consider doing something else with the potatoes. as is, they make the salmon look rather small. they could do with a bit of browning for both texture flavour and appearance. the dill pile on top is a bit much, I wouldn’t like to chew it between mouthfuls of salmon. might be better off finely chopped as part of a sauce vierge.