I like your ideas here, but I’d find a way to showcase the greens and the onion puree, because that’s beautiful. Maybe use a bit less foam and offset it with the mullet to the right.
That way you can really see the asparagus and puree, and it gives more dimension to the dish.
OviliskTwo on
Why ya gotta hide my nice greens man.
If you think it’ll be a nice surprise under there it won’t.
Over_Replacement3369 on
This is mind-boggling.
Why on earth would you put a foam on top of all the greens that were so meticulously placed?
How does that make any sense?
NYEDMD on
Concept is great, but the foam and the purée should fill the bottom. Not sure if this was your intention, but having them look similar is great. Even better if they looked identical.
chychy94 on
I don’t necessarily agree with others about hiding the asparagus only because I’ve worked in fine dining where we have done plate ups like this. However, the plate up prior to foam is absolutely beautiful so if the foam was added ala minute table side so the guest could see it I think that is a viable option. However, I find this dish beautiful and I don’t have much criticism. In fact I think it’s inspired me as a chef and I hope to see more of your work.
Philly_ExecChef on
I get the trend of covering things with foam or espuma, but it’s not a good deception here, because it looks just like mashed potatoes. The delicacy is lost in perception.
Everything looks great. Rethink the plating
iwasinthepool on
I think the potato should just be left out. You have these lovely greens and the onion just getting covered, but also the potato just makes this a heavy dish. The reason you don’t really see a lot of fish with potato is just that the contrast from heavy to delicate doesn’t always work.
I would call it a day after the greens and place the fish on top, forgetting the potato altogether. If you want the color of the potato, or the creaminess you could do a soubise instead of caramelizing the onions.
boldredditor on
I can only see half the components
HeyEverybody876 on
I love this dish, don’t change a thing.
Thick-Tooth-8888 on
Love the concept and cooking. Wouldn’t mind seeing some of the greens peek out from under the foam so they were slightly visible like a tease/like plants under water
HeyEverybody876 on
So many people saying the plate is covered in foam and it does a disservice to the greens and purée underneath. I can name ten 50BEST restaurants that do this. Not every element of every dish needs to be displayed.
12 Comments
I thought the greens were another dish.
I like your ideas here, but I’d find a way to showcase the greens and the onion puree, because that’s beautiful. Maybe use a bit less foam and offset it with the mullet to the right.
That way you can really see the asparagus and puree, and it gives more dimension to the dish.
Why ya gotta hide my nice greens man.
If you think it’ll be a nice surprise under there it won’t.
This is mind-boggling.
Why on earth would you put a foam on top of all the greens that were so meticulously placed?
How does that make any sense?
Concept is great, but the foam and the purée should fill the bottom. Not sure if this was your intention, but having them look similar is great. Even better if they looked identical.
I don’t necessarily agree with others about hiding the asparagus only because I’ve worked in fine dining where we have done plate ups like this. However, the plate up prior to foam is absolutely beautiful so if the foam was added ala minute table side so the guest could see it I think that is a viable option. However, I find this dish beautiful and I don’t have much criticism. In fact I think it’s inspired me as a chef and I hope to see more of your work.
I get the trend of covering things with foam or espuma, but it’s not a good deception here, because it looks just like mashed potatoes. The delicacy is lost in perception.
Everything looks great. Rethink the plating
I think the potato should just be left out. You have these lovely greens and the onion just getting covered, but also the potato just makes this a heavy dish. The reason you don’t really see a lot of fish with potato is just that the contrast from heavy to delicate doesn’t always work.
I would call it a day after the greens and place the fish on top, forgetting the potato altogether. If you want the color of the potato, or the creaminess you could do a soubise instead of caramelizing the onions.
I can only see half the components
I love this dish, don’t change a thing.
Love the concept and cooking. Wouldn’t mind seeing some of the greens peek out from under the foam so they were slightly visible like a tease/like plants under water
So many people saying the plate is covered in foam and it does a disservice to the greens and purée underneath. I can name ten 50BEST restaurants that do this. Not every element of every dish needs to be displayed.
Maybe just a few Quinnells of foam instead