- Salmon: sashimi-grade salmon, dry cured then sear on skin side only until crispy, leaving half of the flesh rare for texture contrast.
- Top right: apple & fennel salad topped with salmon roe and cornflowers
- Middle right: cauliflower puree
- Bottom right: yuzu kosho
by Hai_Cooking
3 Comments
i would destroy this plate
Bring it all together. It looks like it almost wants to be cohesive but the parts are too far away. If you want to use distance I would make the distances vary, to keep things organic and not look like it wasn’t intentional. Make the salmon farther from the puree than the fennel salad, for example.
Looks and sounds awesome.