Ahi tuna wasabi nori mash. Crispy enoki mushroom beurre blac
Ahi tuna wasabi nori mash. Crispy enoki mushroom beurre blac
by Alarmed_Ad_2413
11 Comments
seansy5000
Maybe it’s the glare and the angle, but that doesn’t look appealing nor appetizing to me.
The buerre blanc looks a little thin, and the mash looks like it was squirted out of a toothpaste tube. Also the colors don’t contrast at all.
The cutting technique on the tuna is sloppy and unprofessional. The size and thickness of the cuts are way too large and look like raw bricks.
I think the mushrooms look really delicious and crispy. I think you have something there, but refinement definitely will come with practice of correct techniques with your knife skills.
itony_02
Not your best plating chef, I don’t like how the mash and the tuna is presented, those mushrooms looks good tho. Keep working on it!
Spirited-Arm-5799
Those enokis are so pretty I love them.
EstablishmentLow272
tuna looks nice. Beurre blanc with this dish screams fresh out of culinary school.
agmanning
This looks like something out of The Last of Us.
theperfectingmoment
Try to take the picture top down next to a window with indirect light.
yells_at_bugs
It all sounds good, but the presentation is not appealing. Rein that sauce in. The puddle look is not working. Perhaps try another method for your potatoes. A pave could still deliver your flavors, but provide an interesting texture and visual aspect. Experiment with different colored potatoes. The cut on the tuna is not ok. More delicate slices arranged with more care. I recommend a rub on the tuna to be more attractive and flavorful. Tri color sesame seeds and pulverized shiitake would be a good start. The mushrooms look fantastic!
ranting_chef
Not crazy about the presentation, not sure if raw tuna and mashed potatoes even works if the plating is better. Lots of heavy stuff going on – mashed potatoes, butter sauce……I feel like the tuna is going to get lost. Maybe slice the fish more thinly to start. I’m not sure what the oils are or if they necessarily belong, or if they were just nearby when the fish got plated.
And I feel like we need to stop using flowers so much – it seems like most pics I see here have flowers on the plate. I know they’re edible…..technically…..but I’m still not a huge fan.
tattoosydney
mmmmmm big fat slabs of raw tuna
salamandersquach
Sounds absolutely wonderful but you need to tighten up the plating big time. That is a TON of beurre blanc to serve with blue tuna. You won’t be able to taste the fish at all..
11 Comments
Maybe it’s the glare and the angle, but that doesn’t look appealing nor appetizing to me.
The buerre blanc looks a little thin, and the mash looks like it was squirted out of a toothpaste tube. Also the colors don’t contrast at all.
The cutting technique on the tuna is sloppy and unprofessional. The size and thickness of the cuts are way too large and look like raw bricks.
I think the mushrooms look really delicious and crispy. I think you have something there, but refinement definitely will come with practice of correct techniques with your knife skills.
Not your best plating chef, I don’t like how the mash and the tuna is presented, those mushrooms looks good tho. Keep working on it!
Those enokis are so pretty I love them.
tuna looks nice. Beurre blanc with this dish screams fresh out of culinary school.
This looks like something out of The Last of Us.
Try to take the picture top down next to a window with indirect light.
It all sounds good, but the presentation is not appealing. Rein that sauce in. The puddle look is not working. Perhaps try another method for your potatoes. A pave could still deliver your flavors, but provide an interesting texture and visual aspect. Experiment with different colored potatoes. The cut on the tuna is not ok. More delicate slices arranged with more care. I recommend a rub on the tuna to be more attractive and flavorful. Tri color sesame seeds and pulverized shiitake would be a good start. The mushrooms look fantastic!
Not crazy about the presentation, not sure if raw tuna and mashed potatoes even works if the plating is better. Lots of heavy stuff going on – mashed potatoes, butter sauce……I feel like the tuna is going to get lost. Maybe slice the fish more thinly to start. I’m not sure what the oils are or if they necessarily belong, or if they were just nearby when the fish got plated.
And I feel like we need to stop using flowers so much – it seems like most pics I see here have flowers on the plate. I know they’re edible…..technically…..but I’m still not a huge fan.
mmmmmm big fat slabs of raw tuna
Sounds absolutely wonderful but you need to tighten up the plating big time. That is a TON of beurre blanc to serve with blue tuna. You won’t be able to taste the fish at all..
It looks like an aquascape