Third iteration of my seabass crudo. Simplified the garnish and switched to a white plate for contrast. Cure is passionfruit with lemon and white shoyu. Garnished with cucumber, diced grapefruit, pomegranate gel, and micro herbs. Maybe crispy fried shallots would work well here too?
by socalbalcony
4 Comments
go to an art gallery. even if you can’t taste you know there has to be a certain mix of acid, salt, savoury, sweet and texture. The same goes for visual stimulation. I’m not trying to be a cunt here but this isn’t about anything. start with how they will eat it and work backwards. Form from function.
I’m trying to imagine all of these flavors in one bite and I’m not sure it all works together. Passionfruit with pomegranate and grapefruit? Not sure I’d call this a crudo over a tartare. Maybe something to use as a vessel, like with a ceviche. I’m not sure what that pink is – flower petal of some sort?
If I see the word “crudo” on a menu, I feel like I should be seeing slices of perfect fish, with far less flavors working against it.
Looks like a unicorn or fairy dropped a load on a plate. Sorry. I do not like the unrolled cigar look.
Lovely looking crudo, although tartare does seem more fitting here. I don’t like this plating– needs more structure. I would put it in a vessel of some sort, either edible or a bowl