I pulled inspiration from some previous posts on this one, and the flavor was on point but I do have some self critiques after looking at this again, and would appreciate yours (home cook here, with previous resteraunt experience). I drizzled a little bit of my confit oil over the cod and corn and it ran over the sauce making it look broken, which I promise it isn't. I think I should have skipped the fennel frond. Something about the veg placement doesnt feel right, but I'm not sure how I'd do it differently. What do you think?
Thanks in advance!
by skamokawakris
4 Comments
@u/bighungrybelly I pulled inspiration from your previous post and used my oil from confit tomatoes, herbs and garlic with the cod in sous vide. Flavor was awesome! Thank-you.
it’s not appealing to my eyes, second one is too crowded
first one just is lacking tightness/neatness for elegant plating
flavors sound great tho
like me I think you struggle with your photo taking skills, lighting etc
i’d like to see a tightened up cleaner version of the first one
Nice job, OP. One can’t sweat the placement of every frond, after all.
The food looks great and cooked well!
The plating is unappealing…too close up , plus too much white space imo. The protein looks strange because it’s not centered on the circle of sauce, and then the piece of grilled corn and vegetables seem kind of randomly stuck to the side. İt’s not balanced when looked at as a whole plate.