Looking for harsh feedback on my dish I’m working on.. which plate looks best?
Black or green?
How can I improve plating, I know my citrus cubes should be a lot more uniform, mixed micros would look even better. The gel needs to be tighter and maybe placed different? If I insist on the radish maybe i should form them into flowers?
I also debated a few pomegranate arils and infusing fresh loquat into my citrus gel.
The fish is in basically a sauce comprised of : white shoyu, rice vinegar, olive oil, lemon, passion fruit, minced garlic .. I think it needs heat
by socalbalcony
4 Comments
The flowers are lemon verbena & wood sorrel, they lost some pop after I picked them too early I guess, not sure how to store.
Dude, I ….. in 1 there is n crudo to be seen. Just I don’t know….. a mess. In two one can visualize fish on the horrible plate, but again just mess. Not artful mess. It seems you have some flavor sense and creativity….. breathe. You are trying too hard.
I do not like the green plate. Where is the crudo? Why so many micros? What does it add?
2 is awful. 1 is the more attractive plate, but for me still a bad presentation of a crudo. I want to see the fish. You’ve gone hard on the idea of placing things (i.e. alternating radish discs and a single piece of whatever it is on each radish). I’d take the cucumber away from the fish and plate a few tiny spoonfuls of a green/orange/red dice around the outside (e.g. on the radish). Probably also remove the gel from the fish and put it on the outside. I’d try something like that and see how it looks. Next step would maybe be to move from a rectangular layout to concentric circles.