I’m super intrigued by the texture and viscosity of the fig leaf oil interacting with that sweet potato.
There’s something really, really great going on here. Esoteric, recognizable, but a real mixed media abstract look.
If anyone’s going to ding you on anything, it’ll probably be the fish edge on the top right and the yellow pepper rings, but I think the whole thing works.
mytwocents22 on
Because the radish is so small it looks like it was attacked by an octopus or it’s sick and has sores on it.
chefinsomnia on
I’m sure it’s good but the sweet potatoes look like they’re making a sad face.
STDS13 on
The purée looks goofy, could definitely improve on your spoon drops. Peppers look a bit odd as well.
noccusJohnstein on
Great flavor pairings and very nice job getting that fish skin nice and crispy.
Gotta do something with the shaping of the sweet potato, though. If the plate is nice and warm when you go to plate the dish, you can just smear it on first, drizzle the oil around the edge, center the spinach on top, and keep the fish where it is.
Maybe consider a light fry on of the peppers to get them crispy. Anything on top of the fish skin should have a nice crispy texture- raw radishes already do, but a tempura, fritto misto, or even pan fry of the peppers would make the dish more cohesive.
Bastian14 on
Very intrigued by how it actually tastes, however I don’t know what it is but it looks/feels cold.
Maybe it’s the plate or the puree which looks somewhat scooped on and “handled”. The fish looks great!
lordpunt on
Try thinning out your puree a bit. Looks like you got it super smooth though. I wouldn’t even put anything on the skin of the fish as that’s what you’re showcasing anyway. That oil colour is fantastic.
7 Comments
I’m super intrigued by the texture and viscosity of the fig leaf oil interacting with that sweet potato.
There’s something really, really great going on here. Esoteric, recognizable, but a real mixed media abstract look.
If anyone’s going to ding you on anything, it’ll probably be the fish edge on the top right and the yellow pepper rings, but I think the whole thing works.
Because the radish is so small it looks like it was attacked by an octopus or it’s sick and has sores on it.
I’m sure it’s good but the sweet potatoes look like they’re making a sad face.
The purée looks goofy, could definitely improve on your spoon drops. Peppers look a bit odd as well.
Great flavor pairings and very nice job getting that fish skin nice and crispy.
Gotta do something with the shaping of the sweet potato, though. If the plate is nice and warm when you go to plate the dish, you can just smear it on first, drizzle the oil around the edge, center the spinach on top, and keep the fish where it is.
Maybe consider a light fry on of the peppers to get them crispy. Anything on top of the fish skin should have a nice crispy texture- raw radishes already do, but a tempura, fritto misto, or even pan fry of the peppers would make the dish more cohesive.
Very intrigued by how it actually tastes, however I don’t know what it is but it looks/feels cold.
Maybe it’s the plate or the puree which looks somewhat scooped on and “handled”. The fish looks great!
Try thinning out your puree a bit. Looks like you got it super smooth though. I wouldn’t even put anything on the skin of the fish as that’s what you’re showcasing anyway. That oil colour is fantastic.