Skin down so we can see that beautiful Alessi Brand Balsamic Glaze drizzled lovingly over that fish on a bed of warm salad.
With the added bonus of a flower to stuff behind your ear so you look cute for the rest of your dinner.
fddfgs on
I’d be putting the kale to one side and the fish skin side up, lose the balsamic or just put a small blob for dipping. Is the flower edible?
Make the garlic and pumpkin both more roasted and more visible.
lamaface21 on
Sorry but this is not culinary plating. Wayyyy too much of that kale
B8conB8conB8con on
Balsamic glaze suck out of general principle but putting it on a subtle tasting fish totally overpowers the flavour, and the flower is just silly.
Gunner253 on
No offense but it looks very outdated and frumpy, for a lack of a better word. The drizzle of fake glaze looks bad, there’s way too much kale in a messy pile and the flower is cheesy.
The roasted squash needs to be more prominent, maybe making a puree out of it or cutting it bigger and getting color on them. They look like an after thought compared to everything else.
I’d change a couple things and compose the plating accordingly and it’ll be a much nicer look dish.
assbuttshitfuck69 on
Fuck the glaze, just deglaze the pan you sauté the kale in with some balsamic, or glaze the salmon in a pan as you cook it. Leave the salmon clean. If you’re going to use edible orchid and micro greens then at least pull the petals off the orchid and toss them with the micro greens and some kind of dressing. Don’t just use whatever micro greens sysco has. There are different blends. Cilantro pairs well with fish. But usually micro greens just kind of wilt under the heat lamp and add nothing to a dish. Honestly, micro greens and flower petals are redundant when the salmon is plated on a bed of other leaves, especially kale. The flavors just get swallowed up. Lean into the garlic and squash. I don’t know where you live, but maybe just scrap the whole dish and choose some more seasonal veg. Squash is a late summer/fall/winter kind of thang. The salmon could use a harder sear as well.
aysurcouf on
I don’t want to be a dick but I hate this plate up.
Strange_Window_7206 on
Those edible flowers are fucking expensive. They probably cost the same as the salmon.
8 Comments
Skin down so we can see that beautiful Alessi Brand Balsamic Glaze drizzled lovingly over that fish on a bed of warm salad.
With the added bonus of a flower to stuff behind your ear so you look cute for the rest of your dinner.
I’d be putting the kale to one side and the fish skin side up, lose the balsamic or just put a small blob for dipping. Is the flower edible?
Make the garlic and pumpkin both more roasted and more visible.
Sorry but this is not culinary plating. Wayyyy too much of that kale
Balsamic glaze suck out of general principle but putting it on a subtle tasting fish totally overpowers the flavour, and the flower is just silly.
No offense but it looks very outdated and frumpy, for a lack of a better word. The drizzle of fake glaze looks bad, there’s way too much kale in a messy pile and the flower is cheesy.
The roasted squash needs to be more prominent, maybe making a puree out of it or cutting it bigger and getting color on them. They look like an after thought compared to everything else.
I’d change a couple things and compose the plating accordingly and it’ll be a much nicer look dish.
Fuck the glaze, just deglaze the pan you sauté the kale in with some balsamic, or glaze the salmon in a pan as you cook it. Leave the salmon clean. If you’re going to use edible orchid and micro greens then at least pull the petals off the orchid and toss them with the micro greens and some kind of dressing. Don’t just use whatever micro greens sysco has. There are different blends. Cilantro pairs well with fish. But usually micro greens just kind of wilt under the heat lamp and add nothing to a dish. Honestly, micro greens and flower petals are redundant when the salmon is plated on a bed of other leaves, especially kale. The flavors just get swallowed up. Lean into the garlic and squash. I don’t know where you live, but maybe just scrap the whole dish and choose some more seasonal veg. Squash is a late summer/fall/winter kind of thang. The salmon could use a harder sear as well.
I don’t want to be a dick but I hate this plate up.
Those edible flowers are fucking expensive. They probably cost the same as the salmon.