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    Culinary Plating

    Monkfish, purple sweet potato and parsnip puree with lemon and lavender, rainbow carrots, easter egg and watermelon radishes, fennel, blackberry, and pomegranate seeds


    Monkfish, purple sweet potato and parsnip puree with lemon and lavender, rainbow carrots, easter egg and watermelon radishes, fennel, blackberry, and pomegranate seeds

    by Aprice0

    View 31 Comments

    31 Comments

    1. Aprice0 on

      I’m a home cook trying to learn how to plate. How’d I do? It seems a little off but I don’t know why.

    5. queen_of_potato on

      I don’t know if I would want to eat this dish (maybe too many sweet items on a savoury dish for me) but it is beautiful to look at!

      If I had one suggestion it would be to make the sweet potato smaller.. (assuming that’s what is fanning out on the side of the plate ).. it seems overwhelming compared to the size of the other components

    6. qweqwetherington on

      The elements are cool. Especially the puree colour is wicked. Use less of everything except the monkfish.

      One largeish smear of the puree would do. Smaller cubes of the garnishes, less radish slices, maybe arrange like 3 or 4 of them around the plate instead of having heaps of them on the fish. There is too much everywhere, distracts the eye when you look at it. I think that sprig of dill or fennel on top is a bit weird too.

      There is a beautiful dish in there though mate, just got to cut some things down

    7. OrcOfDoom on

      Good use of color. It doesn’t look like something I want to eat though. Good job though.

    12. lock_em_in_da_trunk on

      the pink puree looks awesome. the fish is done dirty by covering it up with radishes. it looks like a work of art , but unfortunately doesn’t look appetizing.

    14. professorjellyjam on

      I actually loooove the space the puree takes up, the color and the half moon fanning just stunning. I like the pops of yellow and pink from the carrots and radish, definitely with preference to the coin cut rainbow carrots. I see you agreeing with comments saying the edit and I agree, but maybe for this dish scaling back (maybe one slice of radish as a garnish) and uniform cuts could make it still vibrant but less overwhelming. Such a beautiful and playful dish

    16. ConorthegiantCondor on

      It’s very busy, but competent. Decide what flavors you absolutely can’t do without in the dish and ditch the other half of em.

      Btw how did you prepare the monkfish? Poached? It looks very nicely cooked

    18. ChrisTheChaosGod on

      I think there’s a really solid idea here.

      I’d drop the blackberries, radish on top of the fish, and the carrots; and work around the bright vibrant colors that are happening. Maybe romanesco would be interesting? And perhaps a sauce with a little structure – my immediate thought is like a fennel/lemon chimichurri or gremolata, leaning into the pink/green palette that’s going on.

    19. finger_licking_robot on

      a very nice “food painting. but precisely because it is so well arranged and appealing in colour, it is a bit of a pity that there ar two things to criticize:

      there is too much free space on the plate, while parts of the arrangement are already close to the plate´s edge.

      there are small particles, as if you had previously wiped with a cloth so fibers were left behind on the plate´s blank space. maybe considering a better fotografy of your great work would be more in line with its quality.

    20. 3minmacro on

      Wow this looks better than 90% of the stuff posted here frequently.

      Visually stunning but too much going on. Since thought and effort is put into this might as well work on the radishes on the monkfish too. Im just nitpicking at this point. Good work.

      If you can kindly show the technique how you plated the parsnip potato puree really loving this.

    21. reallybadchoices on

      do vegetables and fruits go well together? Whenever I see them mixed on a platter something cringes in my brain.

    24. cheffydlight on

      Food for thought, just because something is pretty doesn’t mean it will taste good. Is this a dish you would crave to eat?

    27. PhilosophyFair9062 on

      Love the presentation and vibrance. The hard question though, does it taste as good as it looks?

    28. MercTreads on

      You could remove 3 or 4 things from this dish and it would still be a whole dish. That’s a problem.

      The purée looks wicked though.

    30. Brians_eats_lv on

      Absolutely beautiful, love the color combos and it took me a minute to realize that was the purée on the right and not something fanned out! Well done!

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