first post on this sub! i think the pea could be plated better, and it might’ve been an odd choice to have the sage standing up out of the fish. Maybe one filet instead of two?
overall happy w it and the flavors were good and felt cohesive when i ate it
[deleted] on
[deleted]
Litrebike on
I’m sure it tastes nice. But there’s lots of brown, rustic things here. Either dainty it up and keep more primary colour with smaller amounts of each element or go totally rustic and serve it as sharing plates of each element. Decide who you are.
PlagerizedUsername on
Too brown. And what’s with the carrot looks so meek.
chinaboyce on
Sometimes less is more!, what does each item bring to the plate, I don’t think you need the carrot or leek, keep pushing!
KeyBirthday5556 on
Chicken needs more Maillard
Embarrassed_Row_280 on
I won’t claim to be an expert on the culinary arts. but I do have some suggestions for you to consider
1. Who’s your target market? Hobby, Diner or fine dining?
2. Is this dish part of a set menu, or an a la carte menu?
What your dish requires is a touch of finesse and balance
– have some sauce on the plate, and on the side in a tiny cup for the guest to pour
– consider maybe a starch (potato, grits, …) instead of carrots or leek to make it a wholesome meal
– those beauty watercress, leave the stems on, and in a bigger bunch. That’s your receptacle for acidity to balance the richness of your fish dish
Hope that helps, good luck and post your progress here 👍 the community is supportive
fattnessmonster on
The pea puree doesn’t look smooth. Could use some more color contrast, and the sauce makes it look like a soup. The carrot and leek need to be smaller, how would someone cut those without crushing the fish into the broth? Fresh herb garnish couldn’t hurt. More movement, more finesse.
SalamancaSam on
I definitely appreciate all the elements, but the plating leaves something to be desired. I think you have too many ‘roasted, braised, and crisped’ elements. Maybe a couple of thin slices of fresh carrot curled up on the plate? Drizzle the miso sauce and serve the rest in a ramekin? The crisped sage sticking out of it looks odd as well. Maybe better flat. (Clearly, I’m not a chef, but I do love the fuck out of food and dining well!)
OmarALuis on
Congrats! You’re self sufficient and know how to take care of your nutritional needs.
DeerAware on
Maybe sauté the Leek and water cress with some garlic, perhaps think of a different cut with the carrot? Oblique? Would drop the sage and Miso combo and come up with a different sauce.. Maybe Ginger carrot? Showcase the Peas in some way..
Gear-Straight on
The fish looks nicely cooked, I would just scale it back a bit with everything else…. especially the sauce I would put half of that sauce maybe less. Nonetheless I would love to try this👍
12 Comments
first post on this sub! i think the pea could be plated better, and it might’ve been an odd choice to have the sage standing up out of the fish. Maybe one filet instead of two?
overall happy w it and the flavors were good and felt cohesive when i ate it
[deleted]
I’m sure it tastes nice. But there’s lots of brown, rustic things here. Either dainty it up and keep more primary colour with smaller amounts of each element or go totally rustic and serve it as sharing plates of each element. Decide who you are.
Too brown. And what’s with the carrot looks so meek.
Sometimes less is more!, what does each item bring to the plate, I don’t think you need the carrot or leek, keep pushing!
Chicken needs more Maillard
I won’t claim to be an expert on the culinary arts. but I do have some suggestions for you to consider
1. Who’s your target market? Hobby, Diner or fine dining?
2. Is this dish part of a set menu, or an a la carte menu?
What your dish requires is a touch of finesse and balance
– have some sauce on the plate, and on the side in a tiny cup for the guest to pour
– consider maybe a starch (potato, grits, …) instead of carrots or leek to make it a wholesome meal
– those beauty watercress, leave the stems on, and in a bigger bunch. That’s your receptacle for acidity to balance the richness of your fish dish
Hope that helps, good luck and post your progress here 👍 the community is supportive
The pea puree doesn’t look smooth. Could use some more color contrast, and the sauce makes it look like a soup. The carrot and leek need to be smaller, how would someone cut those without crushing the fish into the broth? Fresh herb garnish couldn’t hurt. More movement, more finesse.
I definitely appreciate all the elements, but the plating leaves something to be desired. I think you have too many ‘roasted, braised, and crisped’ elements. Maybe a couple of thin slices of fresh carrot curled up on the plate? Drizzle the miso sauce and serve the rest in a ramekin? The crisped sage sticking out of it looks odd as well. Maybe better flat. (Clearly, I’m not a chef, but I do love the fuck out of food and dining well!)
Congrats! You’re self sufficient and know how to take care of your nutritional needs.
Maybe sauté the Leek and water cress with some garlic, perhaps think of a different cut with the carrot? Oblique? Would drop the sage and Miso combo and come up with a different sauce.. Maybe Ginger carrot? Showcase the Peas in some way..
The fish looks nicely cooked, I would just scale it back a bit with everything else…. especially the sauce I would put half of that sauce maybe less. Nonetheless I would love to try this👍