I would probably love that, but the lighting is too weird!
fddfgs on
I like it, gives me flintstones vibes
tooPunkForTP on
Sounds tasty and the salmon looks very nice. Maybe plate in a wide rimmed bowl to keep things tighter, and pick a happier looking piece of greens for the garnish. IDK about your availability, but I think confetti cilantro would work very nicely in this dish. My heart wants the mousse to be in a quenelle as well.
Keep it up Chef, hoping to see some progress pics!
BoycottPapyrusFont on
The salmon is cooked really nicely and the mousse appears appetizing.
The oil dots in the emulsion are too regular/consistent imo. This sort of gives it a “not food” feel, it’s reminiscent of mold or bacteria. I would suggest varying the spacing and sizes of the dots, clustering a couple big ones together close to the salmon and getting smaller the farther apart they are. Fewer dots altogether too. It’ll look more pleasing to the eye.
HeyEverybody876 on
Don’t use the word emulsion when it’s just a sauce. You made a sauce, call it a sauce.
[deleted] on
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wesleyhroth on
Little blobs on the sauce look alien and unappealing
[deleted] on
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Dahmeratemydonger on
You take this picture in Mexico?
Bearenfalle on
Rugrats.
[deleted] on
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Chef-Andy-B on
The colors aren’t really working for me. The dish looks like it would be very soft consistency wise. Soft salmon, the soft mousse and the sauce. I’d like to see a crunch element, such as dehydrated and salted salmon skin.
Crowbar-J on
Well I like uniform dots – doesn’t say petri dish to me at all.
14 Comments
NGL the plating kind of give Petri dish vibes
I would probably love that, but the lighting is too weird!
I like it, gives me flintstones vibes
Sounds tasty and the salmon looks very nice. Maybe plate in a wide rimmed bowl to keep things tighter, and pick a happier looking piece of greens for the garnish. IDK about your availability, but I think confetti cilantro would work very nicely in this dish. My heart wants the mousse to be in a quenelle as well.
Keep it up Chef, hoping to see some progress pics!
The salmon is cooked really nicely and the mousse appears appetizing.
The oil dots in the emulsion are too regular/consistent imo. This sort of gives it a “not food” feel, it’s reminiscent of mold or bacteria. I would suggest varying the spacing and sizes of the dots, clustering a couple big ones together close to the salmon and getting smaller the farther apart they are. Fewer dots altogether too. It’ll look more pleasing to the eye.
Don’t use the word emulsion when it’s just a sauce. You made a sauce, call it a sauce.
[removed]
Little blobs on the sauce look alien and unappealing
[removed]
You take this picture in Mexico?
Rugrats.
[removed]
The colors aren’t really working for me. The dish looks like it would be very soft consistency wise. Soft salmon, the soft mousse and the sauce. I’d like to see a crunch element, such as dehydrated and salted salmon skin.
Well I like uniform dots – doesn’t say petri dish to me at all.