Lose the cilantro. Other than that, it’s a really nice plate.
ginozilla1985 on
Croquettes of what ? Its the star of the dish …..hmm since theres tofu im guessing it some vegan filling which they didnt bother mentioning because it has no flavour
Sonygahtz on
Trade the cilantro like mentioned above but for a micro version. Also a dusting of sumac or Aleppo pepper or something that would pair with whatever type of croquette you got there.
smarthobo on
Beautiful plating, it just needs a little tweaking:
(Disclaimer: merely a preference; don’t take this as the de-facto way of doing it)
The cilantro could be tossed with some parsley and loosely torn Thai basil with some kind of briney, citric salad – lime juice, green olive brine, that kind of thing
The salad, loosely tossed, would serve as a bed for the croquettes
Finally, garnishes for each sauce that’s both complimentary to their respective base but additionally an added component of texture
For the fermented chill, charred cippolini (charred whole, then quarted)
For the tofu crema, something more savory – oven roasted bunashimeji, maitake, etc.
Finally, I think the dish needs some kind of sweetness to balance it out – it’s hard to narrow it down, because it’s ultimately contingent on what’s in the croquettes. My top picks, (depending, of course) would be something along the lines of a saba drizzle around the plate, a dollup of yuzu marmalade somewhere, campari reduction, lemon verbena gastrique, etc.
Was this dinner at home, or dev for a restaurant?
chickenhawk111 on
I like the dualism. Are the herbs fried? If they are then I would just go with a sporadic plating of fresh. It would break up how clinical this feels.
gharr87 on
Blend the panko more finely, that roughness scrapes the soft palate.
Wabsta on
Sir those are bitterballen.
pomegranate7777 on
This is great- simple but effective.
[deleted] on
This looks great and the cilantro looks fine. Good job!
86thesteaks on
clean, simple, classy. really nothing to argue with here good job.
13 Comments
Lose the cilantro. Other than that, it’s a really nice plate.
Croquettes of what ? Its the star of the dish …..hmm since theres tofu im guessing it some vegan filling which they didnt bother mentioning because it has no flavour
Trade the cilantro like mentioned above but for a micro version. Also a dusting of sumac or Aleppo pepper or something that would pair with whatever type of croquette you got there.
Beautiful plating, it just needs a little tweaking:
(Disclaimer: merely a preference; don’t take this as the de-facto way of doing it)
The cilantro could be tossed with some parsley and loosely torn Thai basil with some kind of briney, citric salad – lime juice, green olive brine, that kind of thing
The salad, loosely tossed, would serve as a bed for the croquettes
Finally, garnishes for each sauce that’s both complimentary to their respective base but additionally an added component of texture
For the fermented chill, charred cippolini (charred whole, then quarted)
For the tofu crema, something more savory – oven roasted bunashimeji, maitake, etc.
Finally, I think the dish needs some kind of sweetness to balance it out – it’s hard to narrow it down, because it’s ultimately contingent on what’s in the croquettes. My top picks, (depending, of course) would be something along the lines of a saba drizzle around the plate, a dollup of yuzu marmalade somewhere, campari reduction, lemon verbena gastrique, etc.
Was this dinner at home, or dev for a restaurant?
I like the dualism. Are the herbs fried? If they are then I would just go with a sporadic plating of fresh. It would break up how clinical this feels.
Blend the panko more finely, that roughness scrapes the soft palate.
Sir those are bitterballen.
This is great- simple but effective.
This looks great and the cilantro looks fine. Good job!
clean, simple, classy. really nothing to argue with here good job.
Beautiful plate,sometimes less it more .
This is a gorgeously composed plate.
Looks like fireworks! very nice