I'm very happy with this dish, the flavors came together nicely. If I were to tweak anything, I might turn the pickled strawberries into a purée to make it easier to get a perfect bite. I'm also not very experienced with raw fish preparations, but I thought my slices turned out pretty well. Definitely open to any feedback on technique.
by FractalDreams
6 Comments
Beautiful plate chef!! If you wanted to make sure people were enjoying that perfect bite I’d dice everything up small and plate it in a round as a sort of tartare, with that leek basket then looking slightly more harmonious as height on a similar shape
My only comment is a bit of refinement. Maybe layer the the dish a bit more spaced out so it doesn’t look so clunky?
You could layer the dish in a circle with a gap in the middle and plate everything around the fish ring. Or layer down the fish and stager the pieces and dice the strawberries and garnish ontop of each piece of fish individually for even bites each time a diner goes for one.
Just a simple critique. Flavours sound great… but you essentially have to pull this whole plate apart and turn it into a mess to get a even bite of everything
Tell me more about the pink peppercorn pickled strawberries, sounds lovely.
Now THAT is a beautiful plate! Sounds amazing too!
What’s in the yuzu aguachile?
this sounds and looks very pleasant, thanks for the inspo 🙂