This has lots of thought put into it, and good pictures. Thanks you for posting.
shuriken36 on
I really like everything on the plate. If I were to do it, I’d try and have something close to the cod so it’s not just “slab of fish” in the middle of the plate- maybe some daikon or grilled chives to add some height. The roasted carrot looks disconnected and a little crispy over there with the sun dried tomato powder- I think something wet would help bring the carrots together as part of the dish and be more appetizing. The sun dried tomato powder has a killer line down the middle- try and get a crisp transition like that around the outside edge of the plate too, otherwise it can look a bit dirty.
Great work! I’d love to try this- sounds delicious and really does look scrumptious.
ionised on
Why is this plate telling me to look to the left?
icecoldcarr0ts on
I’d focus on mastering cooking before you worry about trying to plate things fancy. The fish skin is shocking.
crunchytacoboy on
First of all that plate looks great. Are the fried carrot greens seasoned/dressed? If not how do they actually eat?
isotaco on
Asking the chefs: is there a particular reason to serve fish skin-up (or skin down?) Does it matter by the fish or cut?
7 Comments
This has lots of thought put into it, and good pictures. Thanks you for posting.
I really like everything on the plate. If I were to do it, I’d try and have something close to the cod so it’s not just “slab of fish” in the middle of the plate- maybe some daikon or grilled chives to add some height. The roasted carrot looks disconnected and a little crispy over there with the sun dried tomato powder- I think something wet would help bring the carrots together as part of the dish and be more appetizing. The sun dried tomato powder has a killer line down the middle- try and get a crisp transition like that around the outside edge of the plate too, otherwise it can look a bit dirty.
Great work! I’d love to try this- sounds delicious and really does look scrumptious.
Why is this plate telling me to look to the left?
I’d focus on mastering cooking before you worry about trying to plate things fancy. The fish skin is shocking.
First of all that plate looks great. Are the fried carrot greens seasoned/dressed? If not how do they actually eat?
Asking the chefs: is there a particular reason to serve fish skin-up (or skin down?) Does it matter by the fish or cut?
the cod looks juicy and flaky, yum!