Need some advice to elevate this dish: Butternut Tempura with Carrot Miso “Ketchup”, Lemon Aioli, Parmesan and Tomato
Flavor wise it’s f’in delicious, but it feels a bit empty. I’m absolutely burned out at work and I’m trying to rekindle my creative spark.
by Dadlidon92
6 Comments
Bigdoinks69-420
Looks good the only thing I don’t like is when cheese sweats like that 😅
ronvil
Smaller plate without a large edge to make it feel less lonely, with a color that complements the colors of the dish. Or sit it on top of another element, to again, make it feel less alone.
mishkamishka47
I feel like the wobbly tomatoes are taking away from how smooth and elegant everything else feels. Maybe replace them with whole, peeled, confit cherry tomatoes so they’re nice and round, but still have the same flavor profile.
Maybe some sort of puree in the center could add something, too. I feel like something with spinach and mascarpone as a base could be nice, so you get a nice sage green color without overpowering the flavors you already have. Or maybe move the ketchup to the center and introduce a black sesame component to the top? I just feel like something really belongs in the middle of the ring.
LionBig1760
Tomato season ended over a month ago.
Bourbon_Hymns
For the love of God pour something in the middle
BRAX7ON
Without changing the flavor profile, you could slice the butternut tempura thinner, and then add height Napoleon mille-feuille style by alternating layers.
6 Comments
Looks good the only thing I don’t like is when cheese sweats like that 😅
Smaller plate without a large edge to make it feel less lonely, with a color that complements the colors of the dish. Or sit it on top of another element, to again, make it feel less alone.
I feel like the wobbly tomatoes are taking away from how smooth and elegant everything else feels. Maybe replace them with whole, peeled, confit cherry tomatoes so they’re nice and round, but still have the same flavor profile.
Maybe some sort of puree in the center could add something, too. I feel like something with spinach and mascarpone as a base could be nice, so you get a nice sage green color without overpowering the flavors you already have. Or maybe move the ketchup to the center and introduce a black sesame component to the top? I just feel like something really belongs in the middle of the ring.
Tomato season ended over a month ago.
For the love of God pour something in the middle
Without changing the flavor profile, you could slice the butternut tempura thinner, and then add height Napoleon mille-feuille style by alternating layers.
This would add a modern upscale flair