Surf and turf-fresh herb risotto-carrot reduction and Demi-glace sauce.
Surf and turf-fresh herb risotto-carrot reduction and Demi-glace sauce.
by Untetheredsoul-1
2 Comments
HeardTheLongWord
If you’re open to feedback see below, otherwise just want to say that I’d eat the hell out of this.
>!So there’s a lot that I like here – I see a ton of potential. First, a question – what’s all in that mixture with the dill and fried capers? It looks lovely. I also love the colour of your risotto, in fact all the pieces look sound. !<
>!Visually, it’s confused. You’re covering the stars of the dish while leaving the only visual uniformity the green of the risotto. In my view you need to swap your approach – the green should be your canvas, broken up by your stars, and highlighting your techniques and flavours.!<
>!If it was me, the risotto would be centred and laid down first. Put the radishes underneath the protein to show off the meat and the beautiful herb salad mixture, do the same with your scallop garnish, just move it down to provide a visual flow from the green herb salad around the side of the scallop. Steak sits at the top of the plate, about where it is, but taking up way more of that risotto border. Make it the standout, right at the 12 position, with the scallop at 4, and the tail at 8. Swoop of Demi around, breaking up the risotto a bit more. All in all it should just be a bit tighter. Lastly, I don’t see anything on this plate that screams carrot reduction – either make it more apparent or cut it from the description.!<
Jazzlike_Math_8350
Sorta reminds me of when I’ve got 5/6 things from the Chinese takeaway and need to strategically position them so that dry things stay dry and complimentary saucy things are alongside each other.
2 Comments
If you’re open to feedback see below, otherwise just want to say that I’d eat the hell out of this.
>!So there’s a lot that I like here – I see a ton of potential. First, a question – what’s all in that mixture with the dill and fried capers? It looks lovely. I also love the colour of your risotto, in fact all the pieces look sound. !<
>!Visually, it’s confused. You’re covering the stars of the dish while leaving the only visual uniformity the green of the risotto. In my view you need to swap your approach – the green should be your canvas, broken up by your stars, and highlighting your techniques and flavours.!<
>!If it was me, the risotto would be centred and laid down first. Put the radishes underneath the protein to show off the meat and the beautiful herb salad mixture, do the same with your scallop garnish, just move it down to provide a visual flow from the green herb salad around the side of the scallop. Steak sits at the top of the plate, about where it is, but taking up way more of that risotto border. Make it the standout, right at the 12 position, with the scallop at 4, and the tail at 8. Swoop of Demi around, breaking up the risotto a bit more. All in all it should just be a bit tighter. Lastly, I don’t see anything on this plate that screams carrot reduction – either make it more apparent or cut it from the description.!<
Sorta reminds me of when I’ve got 5/6 things from the Chinese takeaway and need to strategically position them so that dry things stay dry and complimentary saucy things are alongside each other.