Hey everyone, just tried plating this up: cured and torched mackerel with ajo blanco, some thin grape slices, and parsley oil.
Still figuring out plating, so curious what you think, anything I could do to make it look cleaner or more balanced? Thanksss
by ProfessorOfTheWorld
2 Comments
Could we see the other angle of the dish?
It currently looks like you should bump up the grape slices, but I’d like to see the whole plate before I give concrit.
It’s otherwise clean and well balanced, the torch on the mackerel looks lovely and the parsley oil complements the ajo Blanco beautifully. You could pull the ajo more in round or more sharply asymmetrical since it’s currently in between, and wipe that stray oil drop to tighten up, but it’s otherwise lovely.
I’m curious about dish choice though: you’ve got soup on a plate, are you giving the customer something to sop it with or just treating it entirely like a sauce for the fish?
Ajo Blanco is already bread-heavy, so I’m curious what your sop is if you’re using one that isn’t a bread side.
I would fully commit to green only. Love the black fish skin and the bright green contrast.