Seared salmon, za’atar roasted celeriac and potatoes. Butternut squash puree, honey mustard sauce and dill gremolata.
by alwaysbored22
Seared salmon, za’atar roasted celeriac and potatoes. Butternut squash puree, honey mustard sauce and dill gremolata.
by alwaysbored22
9 Comments
Bowl of potato chips: 10/10
Honey mustard shadow salmon: 1.5/10
The gremolata was a perfect opportunity to add some color to the plate and it has been shunted off to the side. I think the sauces need to be better incorporated into the dish rather than pooled on the edges.
Also, your root veggies are kind of haphazardly thrown underneath your salmon. While I appreciate the height you were going for, a neater stack or layer would give the whole plate a cleaner, more purposeful, presentation.
Swing and a miss.
What about chips. You forgot to mention the chips
Your purée looks really silky and nice.
Root veg placement has very little finesse.
You put the sauce on the side because you didn’t want to hide the salmon even though the skin doesn’t look that crispy.
I can tell you out the gremolata on last because you didn’t know what to do with it. You saw that you put your main sauce on the side and didn’t feel right putting it on top of the salmon where it belongs.
Sauce on sauce on sauce bring more texture next time
the dill gremolata looks like it has too much oil – like the dill is just floating around in oil. maybe tighten that up and quenelle it on top of the salmon
butternut squash puree + honey mustard sauce, both are delicious components but i feel like it would be too much sweet. maybe a non honey mustard sauce instead? also you could try incorporating the mustard into the salmon or the root veg that way there isnt so much saucing going on and the dish becomes more cohesive. i am also unsure of how za’atar tastes alongside these other components, what do you think?
I think you have too many soft texture and sauces. Some more color would be good too! Gremolata could be utilized better
I guess we’re ordering a pizza!