Needs more sauce, the flowers have no place there, needs more browning on the polenta, on the other hand halibut polenta and red pepper sounds like a winning combo.
Saxochef on
If that red beet essence is reduced beet juice, you can do some really dramatic things with it using a pastry brush, and it will make the deep purple come out against the white plate.
I agree with a harder sear on the polenta, and it looks like your Hali stuck to the pan a bit with the corner coming up. Love to see a deeper dear on the halibut, and the sauce could be as simple as a bit of the browned butter from basting the fish, or you could use some carrot purée in a beurre blanc to get another dramatic Color, and sauce, and keep your flavour profile.
Nice bright green asparagus, if they are huge you may want to peel them.
All in all this is some good food, and shows care. Some polishing and playing around will make this pop.
Love to see the next iteration!
tbrodtrick1 on
I’m probably being a prude but I’m a fan of a clean rim.
Alibotify on
Real nice esthetic, good dots. Look a bit dry but might be just be the picture. A harder sear on the fish and polenta would be nice as some mentions.
jesusbowstodoom on
Is the “red beet essense” just a general feeling we get? What does it feel like? Does a yellow one feel any different?
queen_of_potato on
I personally find the plating a bit confusing, it makes my eye jump around too much rather than enjoying everything as a whole.. maybe have the asparagus and carrots more in sync with each other rather than flaring out both ends like a Christmas cracker?
When I can focus on a single element they all look great, I just think it would be more enticing if you stacked everything to be a central focal point if that makes sense?
Good_for_her2022 on
Did you blanch the veggies before roasting? They look way over blanched and wet and hardly roasted at all. The polenta should be seared a bit more. Darker coloring
7 Comments
Needs more sauce, the flowers have no place there, needs more browning on the polenta, on the other hand halibut polenta and red pepper sounds like a winning combo.
If that red beet essence is reduced beet juice, you can do some really dramatic things with it using a pastry brush, and it will make the deep purple come out against the white plate.
I agree with a harder sear on the polenta, and it looks like your Hali stuck to the pan a bit with the corner coming up. Love to see a deeper dear on the halibut, and the sauce could be as simple as a bit of the browned butter from basting the fish, or you could use some carrot purée in a beurre blanc to get another dramatic Color, and sauce, and keep your flavour profile.
Nice bright green asparagus, if they are huge you may want to peel them.
All in all this is some good food, and shows care. Some polishing and playing around will make this pop.
Love to see the next iteration!
I’m probably being a prude but I’m a fan of a clean rim.
Real nice esthetic, good dots. Look a bit dry but might be just be the picture. A harder sear on the fish and polenta would be nice as some mentions.
Is the “red beet essense” just a general feeling we get? What does it feel like? Does a yellow one feel any different?
I personally find the plating a bit confusing, it makes my eye jump around too much rather than enjoying everything as a whole.. maybe have the asparagus and carrots more in sync with each other rather than flaring out both ends like a Christmas cracker?
When I can focus on a single element they all look great, I just think it would be more enticing if you stacked everything to be a central focal point if that makes sense?
Did you blanch the veggies before roasting? They look way over blanched and wet and hardly roasted at all. The polenta should be seared a bit more. Darker coloring