Nice plating, pretty tight. Hard to find too much to criticize without tasting but the fish look like a bit oily. The only plating change I’d make it to tidy up the radishes with look a little bit rough compared to everything else. Perhaps making small radish balls instead, or punching out perfect rounds, etc.
ActualObligation7603 on
Looks like a good dish chef. Feel like the radishes are kind of an afterthought. Would prefer just a single larger piece of fish, feel like the fish might overcook before getting a crispy skin. Like the parsnips chip, looks like it’s waving hello.
kenjihata1 on
love the radish (maybe except the placement of it so it doesn’t look “wilted”if you will). honestly it’s splitting hairs at this point but I’d put an emulsion down and garnish that with herbs, would make it look pretty w some nice added texture
buffybot232 on
The plating is very nice but I feel like it looks more like an appetizer or part of a tasting menu. If this is intended as a main course, I would not cut up the fish to 2 pieces. It would retain more moistness if you leave it as one piece.
fastermouse on
Looks like the what I cleaned up at 4am.
Not sure which of my cats was the guilty party.
Silly-Philosopher393 on
My only possible critique is the plate itself. Feels like a different one might help it pop. But looks dope Chef
6 Comments
Nice plating, pretty tight. Hard to find too much to criticize without tasting but the fish look like a bit oily. The only plating change I’d make it to tidy up the radishes with look a little bit rough compared to everything else. Perhaps making small radish balls instead, or punching out perfect rounds, etc.
Looks like a good dish chef. Feel like the radishes are kind of an afterthought. Would prefer just a single larger piece of fish, feel like the fish might overcook before getting a crispy skin. Like the parsnips chip, looks like it’s waving hello.
love the radish (maybe except the placement of it so it doesn’t look “wilted”if you will). honestly it’s splitting hairs at this point but I’d put an emulsion down and garnish that with herbs, would make it look pretty w some nice added texture
The plating is very nice but I feel like it looks more like an appetizer or part of a tasting menu. If this is intended as a main course, I would not cut up the fish to 2 pieces. It would retain more moistness if you leave it as one piece.
Looks like the what I cleaned up at 4am.
Not sure which of my cats was the guilty party.
My only possible critique is the plate itself. Feels like a different one might help it pop. But looks dope Chef