The colors are pretty, but this plating really doesn’t work for me. Too many large asymmetric chunks of fish and large spears scattered around the plate. They are just too large and unevenly cut for me. They do appear to have a really nice sear on them and the puree looks great though. I’d bet it’s delicious.
ClearSkiesCuteThighs on
flavors sounds great and cook looks good on everything. if i ordered this i’d be pretty surprised by the presentation of the fish- i would prefer a whole steak, but if you really wanna cut it, evenly-sized pieces would probably be a a better bet
it feels like the overall arrangement could have more cohesion. lots of elements at many different angles. asparagus should be trimmed to a uniform length. i’d probably prefer to see a more elongate streak of the puree rather than a large puddle. then arrange the other elements to accentuate the linear geometry of the puree. or, a neat circle of puree centered on or just offset from a single piece of fish.
malicious_joy42 on
The colors look nice, but the overall chaos of the plate doesn’t work for me.
It kind of looks like the swordfish filet was just broken apart and randomly placed. Clean cuts and equal sizes or keep it whole.
NikuToWain on
Looks like a reenactment of a sea battle
ThatGoddess on
I’d take this portion, and cut it in half. I don’t think I’d be down for 4 chiles and 6 big ass asparagus
amreinj on
Cut the pieces of fish before you cook them. Even sizes would be better in my opinion as well.
sipmargaritas on
If this is a restaurant i light a candle for your food cost. Looks very tasty though, even if it’s double the amount i’d expect or want. I like the handling of the white asparagus, lightly blanched is boring to me. If this is home cooking i love it but the plating is a bit confusing. The fish that’s cut diagonally and stood up offers what? And the oil could be a nicer colour
ALLYOURBASFS on
Kumquats in this as color.
Jeffery_G on
Fish looks scattered, chef. Good job on the sauce.
domjoepro on
This is interesting to say the least… Looks like you had no game plan for the plating. Just kinda randomly putting stuff down. Food itself sounds good, but the plating needs a serious rework lol.
Edit to say I really like that plate tho
An_Anonymous_Acc on
Love the colors. How do you determine how much moisture to add to your puree to get the perfect consistency?
your-numble-harrator on
I don’t think I’ve seen this anywhere else but you really should peel white asparagus before cooking. The stems can be unpleasantly fibrous.
12 Comments
The colors are pretty, but this plating really doesn’t work for me. Too many large asymmetric chunks of fish and large spears scattered around the plate. They are just too large and unevenly cut for me. They do appear to have a really nice sear on them and the puree looks great though. I’d bet it’s delicious.
flavors sounds great and cook looks good on everything. if i ordered this i’d be pretty surprised by the presentation of the fish- i would prefer a whole steak, but if you really wanna cut it, evenly-sized pieces would probably be a a better bet
it feels like the overall arrangement could have more cohesion. lots of elements at many different angles. asparagus should be trimmed to a uniform length. i’d probably prefer to see a more elongate streak of the puree rather than a large puddle. then arrange the other elements to accentuate the linear geometry of the puree. or, a neat circle of puree centered on or just offset from a single piece of fish.
The colors look nice, but the overall chaos of the plate doesn’t work for me.
It kind of looks like the swordfish filet was just broken apart and randomly placed. Clean cuts and equal sizes or keep it whole.
Looks like a reenactment of a sea battle
I’d take this portion, and cut it in half. I don’t think I’d be down for 4 chiles and 6 big ass asparagus
Cut the pieces of fish before you cook them. Even sizes would be better in my opinion as well.
If this is a restaurant i light a candle for your food cost. Looks very tasty though, even if it’s double the amount i’d expect or want. I like the handling of the white asparagus, lightly blanched is boring to me. If this is home cooking i love it but the plating is a bit confusing. The fish that’s cut diagonally and stood up offers what? And the oil could be a nicer colour
Kumquats in this as color.
Fish looks scattered, chef. Good job on the sauce.
This is interesting to say the least… Looks like you had no game plan for the plating. Just kinda randomly putting stuff down. Food itself sounds good, but the plating needs a serious rework lol.
Edit to say I really like that plate tho
Love the colors. How do you determine how much moisture to add to your puree to get the perfect consistency?
I don’t think I’ve seen this anywhere else but you really should peel white asparagus before cooking. The stems can be unpleasantly fibrous.