Would love to get some recommendation on cookbooks/blogs about plating basics and overall philosophy about it, as this was my first attempt and I find it pretty exciting.
by bedoge_
Would love to get some recommendation on cookbooks/blogs about plating basics and overall philosophy about it, as this was my first attempt and I find it pretty exciting.
by bedoge_
8 Comments
Nearly googled ātoutā… looks great op! Edit:
Tout- the frisbee shaped fruiting body of the low lying shrub ātoutious toutaeā endemic to the NE Andes.
I think the placement of the radish could be a little more “natural,” aka haphazard, or it could be left off altogether. Other than that, I dig it.
The ratio of potato to trout is way off, donāt need nearly that much mash. Add more radish but donāt arrange it quite so deliberately. Pretty composition otherwise.
Whatās the point of the radish? It doesnāt complement the flavor profile of a veloutĆ©, or dill, or zucchini. The whole thing is has a really strange proportionality to it.
Knife and fork are not aligned, it detracts from the dish
That is quite a lot of potatoā¦is it a potato dish or a tout dish? (You could still edit the post to say trout)Otherwise a very pretty plate that a lot of my chefs would be proud of plating wiseā¦
I love the mashed plating. I agree with some other posters that itās a lot, portion wise. Anything less would have made the mashed cold really quickly, though.
I just havenāt seen this shape made with mashed before, and for such a common plate component, it is refreshing to see something cool!
I thought it was a fancy waffle at first