I like it on the bigger plate for sure fish break apart no reason for a perfectly cooked fish to fall on the floor, maybe cold blanch the carrots and celery to brighten up the colors to match your garnish on top. And why they radish slices why not match stick them aswell?
orbtl on
If you are going to try to mimic those types of clean minimalist knife work garnishes, they better be perfect. The entire design of those types of garnishes is to draw attention to perfect knifework. Yours are very uneven and so it just makes the whole plate look sloppy as a result. Just use a mandoline if you can’t get them perfect with a knife (and almost no one can)
ItsRichardPersimmons on
Most of this is very unnecessary. Too many garnishes and not really a comprised dish. No sauce? Fish doesn’t look like it was weighted down while cooking, watch your heat, too.
In regards to plating, I do like how clean it is, and your knife skills are ok. I prefer the first plate in comparison. The second looks a bit too forced for the components you have.
This dish kinda of reads a Provençal style to me more than Asian. I’d ditch the miso. I would make a duxelle of those mushroom and put it in a square ring mold. I’d then dust the skin of that bass with some curry powder and fry skin side down in duck fat at a low temp, once it reads mid rare I’d baste with a hit of butter and a clove of garlic.
Along with the radish, and mirepoix for the most part, I’d then make a sauce for the fish and I’d brunoise all of those ingredients, alongside kalamata olive, capers, and those blistered tomatoes that I would finely blend, but not purée. I’d start by sautéing the mirepoix first with a touch of garlic just until it becomes aromatic in a tiny bit of oil, then I’d add the capers, olives, tomato, some more garlic, and clarified butter. I would cook at mid heat for no more than 4-5 minutes, and I’d finish the sauce with the fresh brunoise radish off heat.
I’d do the duxelle square just off center to one side, and the fish just off center to the other side. I’d spoon the sauce over the top of the fish just until coated and a small puddle pours over the fish. Finish with a bunch of really thin cut chives and a good squeeze of fresh lemon, and a bit of maldon if you have it.
3 Comments
I like it on the bigger plate for sure fish break apart no reason for a perfectly cooked fish to fall on the floor, maybe cold blanch the carrots and celery to brighten up the colors to match your garnish on top. And why they radish slices why not match stick them aswell?
If you are going to try to mimic those types of clean minimalist knife work garnishes, they better be perfect. The entire design of those types of garnishes is to draw attention to perfect knifework. Yours are very uneven and so it just makes the whole plate look sloppy as a result. Just use a mandoline if you can’t get them perfect with a knife (and almost no one can)
Most of this is very unnecessary. Too many garnishes and not really a comprised dish. No sauce? Fish doesn’t look like it was weighted down while cooking, watch your heat, too.
In regards to plating, I do like how clean it is, and your knife skills are ok. I prefer the first plate in comparison. The second looks a bit too forced for the components you have.
This dish kinda of reads a Provençal style to me more than Asian. I’d ditch the miso. I would make a duxelle of those mushroom and put it in a square ring mold. I’d then dust the skin of that bass with some curry powder and fry skin side down in duck fat at a low temp, once it reads mid rare I’d baste with a hit of butter and a clove of garlic.
Along with the radish, and mirepoix for the most part, I’d then make a sauce for the fish and I’d brunoise all of those ingredients, alongside kalamata olive, capers, and those blistered tomatoes that I would finely blend, but not purée. I’d start by sautéing the mirepoix first with a touch of garlic just until it becomes aromatic in a tiny bit of oil, then I’d add the capers, olives, tomato, some more garlic, and clarified butter. I would cook at mid heat for no more than 4-5 minutes, and I’d finish the sauce with the fresh brunoise radish off heat.
I’d do the duxelle square just off center to one side, and the fish just off center to the other side. I’d spoon the sauce over the top of the fish just until coated and a small puddle pours over the fish. Finish with a bunch of really thin cut chives and a good squeeze of fresh lemon, and a bit of maldon if you have it.