Celeriac purée, sautéed shrimp and mushroom, beurre blanc sauce, toasted bread with caviar
I am completely new to fine plating and would greatly appreciate some feedback and advice how to plate this dish better.
It tasted great but the plating really bothers me. Its taste deserves better plating!
by msdot2
6 Comments
noddawizard
My brother in knives, the top part of this plate looks like puke. The bottom is amamzing; simple, well portioned, great color contrast, good elevation. The top though. No. I am so sorry. No.
chefsteph77
Less puree in general, seems like a lot for a couple smaller shrimps and it visually doesn’t look great. I don’t think in general this is one cohesive plate but two separate. You could do the caviar on a smaller side plate and on the big one put individual dollops of puree for each shrimp, put the shrimp on the dollops and sauce each one lightly and id use chives on each one, the oil will look messy. Also strain the herb oil more, put a sports towel in the strainer to get those solids out. Keep working at it youll get there
Optimal-Hunt-3269
Was the shrimp under cooked? Should it not be pink, instead of the same color as the puree?
Aggressive-Cable-893
Amateur here. Can you cook the shrimp separate and place them on the sauce? I think nice pink shrimp would help a lot visually.
Hefty_Sherbert_5578
In a weird way, this is shockingly close to awesome for something that, today, looks pretty mediocre / bad. You’re on your way!!
As others have said, way less puree. Like a lot a lot less. The puree and shrimp being the same color really hurts you here also, so I’d consider how you can bring to contrast and color to that component.
The green sauce is a great color but looks runny, so making t a bit thicker would help.
The bread component looks great!
JunglyPep
You should really focus on learning about taste and flavor and focus on cooking food that tastes good. Your attempts to make a fancy sounding “plated” dish here has resulted in something that looks terrible and probably doesn’t taste great either. Worry about impressing yourself before you worry about impressing people here.
6 Comments
My brother in knives, the top part of this plate looks like puke. The bottom is amamzing; simple, well portioned, great color contrast, good elevation. The top though. No. I am so sorry. No.
Less puree in general, seems like a lot for a couple smaller shrimps and it visually doesn’t look great. I don’t think in general this is one cohesive plate but two separate. You could do the caviar on a smaller side plate and on the big one put individual dollops of puree for each shrimp, put the shrimp on the dollops and sauce each one lightly and id use chives on each one, the oil will look messy. Also strain the herb oil more, put a sports towel in the strainer to get those solids out. Keep working at it youll get there
Was the shrimp under cooked? Should it not be pink, instead of the same color as the puree?
Amateur here. Can you cook the shrimp separate and place them on the sauce? I think nice pink shrimp would help a lot visually.
In a weird way, this is shockingly close to awesome for something that, today, looks pretty mediocre / bad. You’re on your way!!
As others have said, way less puree. Like a lot a lot less. The puree and shrimp being the same color really hurts you here also, so I’d consider how you can bring to contrast and color to that component.
The green sauce is a great color but looks runny, so making t a bit thicker would help.
The bread component looks great!
You should really focus on learning about taste and flavor and focus on cooking food that tastes good. Your attempts to make a fancy sounding “plated” dish here has resulted in something that looks terrible and probably doesn’t taste great either.
Worry about impressing yourself before you worry about impressing people here.