Youāve got an essentially plate of everything the same height, color, and texture, and far too much of all of itā¦ just not very appealing sorry to say.
Hereās maybe good inspiration if you want to start refining the idea
And try to incorporate all Your elements into the dish, (not tossed into a side ramekin)
malicious_joy42 on
This is not an appetizing plate of food.
RickJ_19Zeta7 on
This does not look good. Everything is the same color as the plate and itās not a very appetizing or flattering color. and thatās a fuck ton of quenelles. Plus the side ramekin of potatoes indicates that itās not necessarily part of the dish.
Theburritolyfe on
Interesting concept. Your plating can grow over time. You probably should take the feed back people are giving you and use it to do better. I think I’ll make this concept for myself some time. The flavors sound interesting. The plating can use some work.
iwasinthepool on
I like all the flavors, I’m just not liking the plate. It’s presented like our should be a small plate, but it’s not. One quenelle on a smaller plate with a spoonful of sauce over it, one potato to the side, touching. Shave the fennel way thinner so it nests. Quick pickle it cold in a bowl and chop up some of the fronds in there for a little texture. Make a little nest at on top. Add your fennel fronds on that. This will give your a bunch of height and the plate will stand out. It’ll also add a little needed color and delicacy.
Think about it in ratios. Is this a sauce dish, or fish? That’s a lot of sauce. It’s also a lot of fennel.
Are you using a mold to shape, or spoons? If spoons, that’s a very nice quenelle. I think it’s a mold though. When you’re piping in the fish, tap it around a bit to get rid of some of the air pockets.
BusterTheCat17 on
If you’re not gonna change anything about the food, than put it on a black plate. Will pop more. But I would suggest finding a way to include something green in the sauce for contrast of color.
tcarnie on
Not sure why everyoneās being so mean to you. I really like the idea of this dish. Is it perfect? Nope. Nice quenelles, fennel sauce and fennel. Not every dish has to have every single texture and color on it. I could see this as an appetizer on a menu. I would compress the fennel in ice cold pickle liquid or shock the fennel in ice water so you get a little more texture from it, mixed with a kumquat or preserved lemon slice. Maybe incorporate the potatoes onto the plate and not as a side car. Just slice them and put them on and under your quenelles.
Good idea, just needs little refinements.
Fwiw I am exec chef and owner of a Michelin bib gourmand restaurant.
Edit: people downvoting arenāt chefs. Just big ego cooks. Or not professional cooks at all. Chefs donāt knock down ideas. Chefs work with their teams. We take ideas and help people work through their vision and designs to bring something to life in a plate.
rebelgardener on
Looks really delicious and sophisticated. Great job chef
STDS13 on
A bit messy and bland, Iād add some type of green and maybe place it under the quenelles for a bit of height. Definitely a decent start though.
Dismal_Equivalent_68 on
I thought this page was for professionals and joined so I could use the ideas for elevating my own dishes in my restaurant, catering, or on the yacht. Not so much these days. But Iāll say fish quenelles is interesting. The argumentsā¦not so much.
Muse9901 on
Partially smash the potatoes and fry them. Add them to the plate to vary color and texture
nah2daysun on
Why separate the potatoes?
culinarybadboi on
This isnāt what youāre going for, but Iād sub out those potatoes and do house made potato chips. That would eat so well with everything on the plate.
MrCrash2U on
Did you just watch āThe Taste of Thingsā by chance?
TitsMageesVacation on
OP, settle an argument for me; which came first, the quenelle thatās a seafood dumpling, or the shape used in many other forms, like dessert?
15 Comments
Youāve got an essentially plate of everything the same height, color, and texture, and far too much of all of itā¦ just not very appealing sorry to say.
Hereās maybe good inspiration if you want to start refining the idea
https://cookidoo.co.uk/recipes/recipe/en-GB/r248386
And try to incorporate all Your elements into the dish, (not tossed into a side ramekin)
This is not an appetizing plate of food.
This does not look good. Everything is the same color as the plate and itās not a very appetizing or flattering color. and thatās a fuck ton of quenelles. Plus the side ramekin of potatoes indicates that itās not necessarily part of the dish.
Interesting concept. Your plating can grow over time. You probably should take the feed back people are giving you and use it to do better. I think I’ll make this concept for myself some time. The flavors sound interesting. The plating can use some work.
I like all the flavors, I’m just not liking the plate. It’s presented like our should be a small plate, but it’s not. One quenelle on a smaller plate with a spoonful of sauce over it, one potato to the side, touching. Shave the fennel way thinner so it nests. Quick pickle it cold in a bowl and chop up some of the fronds in there for a little texture. Make a little nest at on top. Add your fennel fronds on that. This will give your a bunch of height and the plate will stand out. It’ll also add a little needed color and delicacy.
Think about it in ratios. Is this a sauce dish, or fish? That’s a lot of sauce. It’s also a lot of fennel.
Are you using a mold to shape, or spoons? If spoons, that’s a very nice quenelle. I think it’s a mold though. When you’re piping in the fish, tap it around a bit to get rid of some of the air pockets.
If you’re not gonna change anything about the food, than put it on a black plate. Will pop more. But I would suggest finding a way to include something green in the sauce for contrast of color.
Not sure why everyoneās being so mean to you. I really like the idea of this dish. Is it perfect? Nope. Nice quenelles, fennel sauce and fennel. Not every dish has to have every single texture and color on it. I could see this as an appetizer on a menu. I would compress the fennel in ice cold pickle liquid or shock the fennel in ice water so you get a little more texture from it, mixed with a kumquat or preserved lemon slice. Maybe incorporate the potatoes onto the plate and not as a side car. Just slice them and put them on and under your quenelles.
Good idea, just needs little refinements.
Fwiw I am exec chef and owner of a Michelin bib gourmand restaurant.
Edit: people downvoting arenāt chefs. Just big ego cooks. Or not professional cooks at all. Chefs donāt knock down ideas. Chefs work with their teams. We take ideas and help people work through their vision and designs to bring something to life in a plate.
Looks really delicious and sophisticated. Great job chef
A bit messy and bland, Iād add some type of green and maybe place it under the quenelles for a bit of height. Definitely a decent start though.
I thought this page was for professionals and joined so I could use the ideas for elevating my own dishes in my restaurant, catering, or on the yacht. Not so much these days. But Iāll say fish quenelles is interesting. The argumentsā¦not so much.
Partially smash the potatoes and fry them. Add them to the plate to vary color and texture
Why separate the potatoes?
This isnāt what youāre going for, but Iād sub out those potatoes and do house made potato chips. That would eat so well with everything on the plate.
Did you just watch āThe Taste of Thingsā by chance?
OP, settle an argument for me; which came first, the quenelle thatās a seafood dumpling, or the shape used in many other forms, like dessert?