Skewers of salmon fried with sesame oil, lemon in hollandaise sauce, garnished with red onion and also dill
Skewers of salmon fried with sesame oil, lemon in hollandaise sauce, garnished with red onion and also dill
by Grzymislawa
10 Comments
kuchenrolle
This looks delicious, but super uneven and just altogether messy. The dimensionality doesn’t work either, I think. So perfect for the family table, but not really great plating.
Diamondhands_Rex
It’s pretty enough where if I made this at home and looked just like this I would be satisfied. If this was a restaurant I’d be fucking livid.
icebychris
Way to much going on. That should be at least 2 servings
chefadams
I think it looks absolutely fabulous! Not too much for 2 people! Lol…it’s a lot! Beautiful presentation!
Suga-Mamma
I love salmon and this dish looks delicious.
ankit19900
Take it as constructive feedback, from one homecook to another
1. Pile the skewers in one place and keep sauce separate
2. Use coloring agents like smoked paprika for better color and flavours. Also use turmeric. Fennel seeds, long pepper, a bit of orange zest and salt, crushed in a food processor or a morter pastel or Indian/Mexican equivalent make a great addition
3. Keep the oil temp super high and use avocado oil instead. Your salmon will have far better color and it’s fine for most people if a good fish like salmon is a bit rare
Edit: if you really like an “asian” flavour, use toasted sesame seed oil with a brush after you have fried
HideousTits
Not sure about pairing sesame with hollandaise
HeardTheLongWord
First instinct: Pretty! But also, Messy!
Upon further investigation: What are the bits of red onion and pepper accomplishing? Additionally, what is the lemon on the skewer accomplishing?
I’m not mad at this concept, having the skewer served in the sauce, but the sauce needs to be only on the bottom, not on the top, so you can see each component (and you need like half the amount). The dill is light enough to stick to the skewer, so it’s a good garnish – the red pepper and onion I can imagine being left on the bottom of the plate when they’re done; they should be bigger pieces and on the skewer itself. The lemon should be halved with the face of it done on the grill.
kingsloyalty
I have no idea what other ppl are talking about. Looks well proportioned and beautiful
WolfOfPort
If want to step up plating could put sauce in side dish with some whipped around the plate in artsy way along with the herbs and toppings.
10 Comments
This looks delicious, but super uneven and just altogether messy. The dimensionality doesn’t work either, I think. So perfect for the family table, but not really great plating.
It’s pretty enough where if I made this at home and looked just like this I would be satisfied. If this was a restaurant I’d be fucking livid.
Way to much going on. That should be at least 2 servings
I think it looks absolutely fabulous! Not too much for 2 people! Lol…it’s a lot! Beautiful presentation!
I love salmon and this dish looks delicious.
Take it as constructive feedback, from one homecook to another
1. Pile the skewers in one place and keep sauce separate
2. Use coloring agents like smoked paprika for better color and flavours. Also use turmeric. Fennel seeds, long pepper, a bit of orange zest and salt, crushed in a food processor or a morter pastel or Indian/Mexican equivalent make a great addition
3. Keep the oil temp super high and use avocado oil instead. Your salmon will have far better color and it’s fine for most people if a good fish like salmon is a bit rare
Edit: if you really like an “asian” flavour, use toasted sesame seed oil with a brush after you have fried
Not sure about pairing sesame with hollandaise
First instinct: Pretty! But also, Messy!
Upon further investigation: What are the bits of red onion and pepper accomplishing? Additionally, what is the lemon on the skewer accomplishing?
I’m not mad at this concept, having the skewer served in the sauce, but the sauce needs to be only on the bottom, not on the top, so you can see each component (and you need like half the amount). The dill is light enough to stick to the skewer, so it’s a good garnish – the red pepper and onion I can imagine being left on the bottom of the plate when they’re done; they should be bigger pieces and on the skewer itself. The lemon should be halved with the face of it done on the grill.
I have no idea what other ppl are talking about. Looks well proportioned and beautiful
If want to step up plating could put sauce in side dish with some whipped around the plate in artsy way along with the herbs and toppings.