Have you thought of a nice vibrant green herb oil to circle the fish? Give it some much needed contrast with all the pale colors? And perhaps some curled scallion greens on top of the fish to add height as well as introduce some brightness?
squanchy78 on
Love the sear. White fish on white sauce…..maybe get some color going? More textures to help the crispy-ness of this fish come out?
medium-rare-steaks on
impressive sear for a confit…
Buck_Thorn on
I don’t see what is “plated” about this. Pretty much just a piece of fish in a pool of sauce with some sort of greenery poking out from underneath. Not sure either why two nearly identical shots were necessary.
wearingabear11 on
Lean into the confit! White fish on white wine sauce, maybe some chives for garnish.
extra_anus on
honestly so much better than most of the overdone plating i see here. Not every dish needs a ton of contrast. Could take one more element if u wanted but i like this.
cheftt51dudu on
I cant taste the sauce, but it looks to me like you could mount a little more butter into it. It looks a little grainy. It would make the plate pop. What about something white to keep w the theme of white on white. Warm celery root Salade, or cauliflower, maybe a puree of something white, button mushrooms, a dew dollops of whipped creme fraiche.. For garnish a plouche of chervil, some rough chopped fines herbes. I want to eat this. Nice work.
KusarigamaEnjoyer on
Whatever garnish that is under the fish looks really sparse. Either add more of whatever component that is so it looks more substantial, or put it on top of the fish, or ditch it. When it comes to plating every element should be displayed clearly so it’s immediately clear what you’re eating. Basically all I’m seeing is a piece of fish sitting in a pool of sauce without any clear contrasts. On the one hand things shouldn’t be overcomplicated, but there’s not really much “plating” to begin with. The sea bass itself looks nice though, good sear.
faucetpants on
Don’t add green oil, it’s dumb. Definitely mount some butter in your sauce before serving. I would have gone all white with cauliflower and a shaved fennel salad.
weedywet on
When you say confit, you obviously, I assume?, didn’t cook it on its own fat.
So what fat or oil did you use?
In a circulator or in the oven?
kidsaredead on
what seabass is that ? haven’t seen a seabass that big, ever.
ranting_chef on
Sauce looks a little grainy, not sure if maybe the roux needed to be cooked out a little more. Is there butter to finish? Seems like it’s lacking color, maybe an infused oil?
stretchy_palendrome on
Theres a guy in r/kitchenconfidential that could loan you some chives. Needs green for sure.
14 Comments
Have you thought of a nice vibrant green herb oil to circle the fish? Give it some much needed contrast with all the pale colors? And perhaps some curled scallion greens on top of the fish to add height as well as introduce some brightness?
Love the sear. White fish on white sauce…..maybe get some color going? More textures to help the crispy-ness of this fish come out?
impressive sear for a confit…
I don’t see what is “plated” about this. Pretty much just a piece of fish in a pool of sauce with some sort of greenery poking out from underneath. Not sure either why two nearly identical shots were necessary.
Lean into the confit! White fish on white wine sauce, maybe some chives for garnish.
honestly so much better than most of the overdone plating i see here. Not every dish needs a ton of contrast. Could take one more element if u wanted but i like this.
I cant taste the sauce, but it looks to me like you could mount a little more butter into it. It looks a little grainy. It would make the plate pop. What about something white to keep w the theme of white on white. Warm celery root Salade, or cauliflower, maybe a puree of something white, button mushrooms, a dew dollops of whipped creme fraiche.. For garnish a plouche of chervil, some rough chopped fines herbes. I want to eat this. Nice work.
Whatever garnish that is under the fish looks really sparse. Either add more of whatever component that is so it looks more substantial, or put it on top of the fish, or ditch it. When it comes to plating every element should be displayed clearly so it’s immediately clear what you’re eating. Basically all I’m seeing is a piece of fish sitting in a pool of sauce without any clear contrasts. On the one hand things shouldn’t be overcomplicated, but there’s not really much “plating” to begin with. The sea bass itself looks nice though, good sear.
Don’t add green oil, it’s dumb. Definitely mount some butter in your sauce before serving. I would have gone all white with cauliflower and a shaved fennel salad.
When you say confit, you obviously, I assume?, didn’t cook it on its own fat.
So what fat or oil did you use?
In a circulator or in the oven?
what seabass is that ? haven’t seen a seabass that big, ever.
Sauce looks a little grainy, not sure if maybe the roux needed to be cooked out a little more. Is there butter to finish? Seems like it’s lacking color, maybe an infused oil?
Theres a guy in r/kitchenconfidential that could loan you some chives. Needs green for sure.
Too hard a char for my taste, bloke.