Mostly local/domestic produce with the exception of the broccolini from spain.
Restaurant is in northern Finnish Lapland next to Norwegian border.
by samsony_huakia
6 Comments
ranting_chef
Nice job on the skin! I would kill this if it was in front of me.
bhromo
Looks flavourful with good technique but the plating looks meh. First off, use a deep plate for this dish and create height. For example, potatoes in the center with broccoli on top a bit wideways up. Three dots of the puree spread around the plate. Bb poured over the potatoes. Fish on top of potatoes in a way that they are still visble. Garnish salad partially on the of the fish to show off the nice sear without any aspect messing with the dish. This way you create centered height and do not remove the guests eating convenience.
LalalaSherpa
Love the color on the char.
What do you think about a plate that isn’t white, since you’re using a white sauce?
I also think presentation is most appealing when the components seem like part of an integrated whole.
Right now these elements – potato, char, beet root, etc – each seem isolated into islands of individual ingredients.
Slaphappyfapman
The fish looks a bit over done and dry, plus the rest looks kind of scraggly
thenickdyer
Out of curiosity and for the sake of my time, is this your plating or the plating at a restaurant you went to?
WerewolfExtreme4250
Tighten that dish together put the sauce on the right of the fish and you got a beautiful plate
6 Comments
Nice job on the skin! I would kill this if it was in front of me.
Looks flavourful with good technique but the plating looks meh. First off, use a deep plate for this dish and create height. For example, potatoes in the center with broccoli on top a bit wideways up. Three dots of the puree spread around the plate. Bb poured over the potatoes. Fish on top of potatoes in a way that they are still visble. Garnish salad partially on the of the fish to show off the nice sear without any aspect messing with the dish. This way you create centered height and do not remove the guests eating convenience.
Love the color on the char.
What do you think about a plate that isn’t white, since you’re using a white sauce?
I also think presentation is most appealing when the components seem like part of an integrated whole.
Right now these elements – potato, char, beet root, etc – each seem isolated into islands of individual ingredients.
The fish looks a bit over done and dry, plus the rest looks kind of scraggly
Out of curiosity and for the sake of my time, is this your plating or the plating at a restaurant you went to?
Tighten that dish together put the sauce on the right of the fish and you got a beautiful plate