Elote salad is a bit of a stretch all I see is corn dog.
Rl3otic on
While i do see color presented here its placement and approach of display could definitely be done better. Definitely could have added some color other than black beans puree, almost had to char the snapper just to get a similar contrast between the two. I do not think that is ideal.
22rockyroad on
Not a good “look.” Better with a pureed, colourful vegetable and mashed potatoes. Leave the black beans for the burritos, etc.
water2wine on
The color scheme leaves an immense amount to be desired here, it’s uniform and drab.
The bean purée looks a bit sickly and not appetizing and the corn seems a bit like an afterthought.
Sorry this ain’t it chief.
captzahl on
Bad choices, mate. Black on black or brown on black does not make an appetizing look. Too much puree for the plate. Halve it and put the fish on the side of it . Add some color. Just get rid of the black blob…..
[deleted] on
It looks like a cow got into a corn patch and took a shit, and now the worms are starting to attract to it.
Additional_Reserve21 on
Contrarian opinion; I think you’re on to something. A black plate would have made this look like a theme. A few additional pops of color would add a good level of contrast and really pop. E.g red peppers in the elote, drops of chili oil around the plate, slice of lime to accompany the fish, etc.
ThyLordSweezus on
Might I suggest a bed of black bean and roasted corn succotash rather then a pile of poo
ScarletEverdeenHD on
Yeah this dish doesn’t look good or appealing, it’s black on brown, with oily green festering on the bottom. The platting idea looks decent though, pickled red onions look excellent.
My additional feed back is this though, Using those flavors aren’t wrong per say, how you approach them though that’s the dilemma here, instead with those ingredients try a different approach for an example. Corn purée instead, with that rich bright yellow purée put it down first on the plate, after that swap out the black beans for a say cannelloni beans or white beans. Bright colors first, then that fish on top giving it some height and a darker contrast, apply your pickled red onions and instead of green onion oil, take the whole bunch cut the root off and char or roast a few and place on top as your garnish adding some depth of flavor with a rustic look. If wanting or needing a pan sauce just essentially use the pan you cooked the fish in with say white wine, veggie or chicken stock, butter lemon juice parsley and let it reduce down and then pour on top.
crabclawmcgraw on
i didn’t want to go through and reply to every comment, i just want to say to everyone that’s commented i sincerely appreciate all the criticism. the only way i can get better is hearing feedback, whether it’s good or bad
Purple-Tumbleweed on
I love the colors. I agree with the other poster that the elote is lacking. It really looks like plain whole kernel corn. I think it’s a little too much black beans. But it makes a great color contrast. Just cut it by at least 2/3. Tighten up the onion oil. Use drops or something so it’s not swimming in it.
The pickled radish makes the presentation. Neaten it up a little and it could be great.
ramblinsam on
Gotta say I like the black on black. And you’ve given me a couple ideas on how to use this sazon.
13 Comments
Elote salad is a bit of a stretch all I see is corn dog.
While i do see color presented here its placement and approach of display could definitely be done better. Definitely could have added some color other than black beans puree, almost had to char the snapper just to get a similar contrast between the two. I do not think that is ideal.
Not a good “look.” Better with a pureed, colourful vegetable and mashed potatoes. Leave the black beans for the burritos, etc.
The color scheme leaves an immense amount to be desired here, it’s uniform and drab.
The bean purée looks a bit sickly and not appetizing and the corn seems a bit like an afterthought.
Sorry this ain’t it chief.
Bad choices, mate. Black on black or brown on black does not make an appetizing look. Too much puree for the plate. Halve it and put the fish on the side of it . Add some color. Just get rid of the black blob…..
It looks like a cow got into a corn patch and took a shit, and now the worms are starting to attract to it.
Contrarian opinion; I think you’re on to something. A black plate would have made this look like a theme. A few additional pops of color would add a good level of contrast and really pop. E.g red peppers in the elote, drops of chili oil around the plate, slice of lime to accompany the fish, etc.
Might I suggest a bed of black bean and roasted corn succotash rather then a pile of poo
Yeah this dish doesn’t look good or appealing, it’s black on brown, with oily green festering on the bottom. The platting idea looks decent though, pickled red onions look excellent.
My additional feed back is this though, Using those flavors aren’t wrong per say, how you approach them though that’s the dilemma here, instead with those ingredients try a different approach for an example. Corn purée instead, with that rich bright yellow purée put it down first on the plate, after that swap out the black beans for a say cannelloni beans or white beans. Bright colors first, then that fish on top giving it some height and a darker contrast, apply your pickled red onions and instead of green onion oil, take the whole bunch cut the root off and char or roast a few and place on top as your garnish adding some depth of flavor with a rustic look. If wanting or needing a pan sauce just essentially use the pan you cooked the fish in with say white wine, veggie or chicken stock, butter lemon juice parsley and let it reduce down and then pour on top.
i didn’t want to go through and reply to every comment, i just want to say to everyone that’s commented i sincerely appreciate all the criticism. the only way i can get better is hearing feedback, whether it’s good or bad
I love the colors. I agree with the other poster that the elote is lacking. It really looks like plain whole kernel corn. I think it’s a little too much black beans. But it makes a great color contrast. Just cut it by at least 2/3. Tighten up the onion oil. Use drops or something so it’s not swimming in it.
The pickled radish makes the presentation. Neaten it up a little and it could be great.
Gotta say I like the black on black. And you’ve given me a couple ideas on how to use this sazon.
I think this sounds delicious