Hamachi, pepper sauce, cilantro lime coulis, pickled red onion, cilantro
I know the coulis is a little thin, any other feedback would be appreciated!
by jellok2
3 Comments
Beginning-Cat3605
The cuts of fish are fairly inconsistent and sparse. If cilantro is a garnish I’d recommend to chiffonade or use a micro. Plate shape doesn’t compliment the food, I feel like fish crudos look visually more appealing on circular bowls or plates. Fish could use more visible sauce, oil, or seasoning salt like Maldon. The clash of sauce colors is good but I’d like the red sauce to be a hint more bright.
SkepticITS
I try to be positive on this sub, but I’m sorry I really don’t like this.
I can live with the fish being cut imperfectly, but the sauces are bad, both the cilantro and onion garnishes are heavy-handed, and the entire thing looks wrong to me. I’m also quite confused – what is a lime and cilantro coulis, and what sort of pepper sauce is it?
Let’s see if we can be constructive:
Single leaves of cilantro look bad. Obviously micros are always going to plate more nicely, but if you really want to use full size, at least pick the nicest leaves (and probably coat them in something so they’re not visually matte – dry leaves aren’t appealing).
Onion would be improved either by slicing super thin or by doing a brunoise. I understand that you can do a pickle that really tames the pungency, but it’s still a lot of onion for each bite.
Rectangular plates are less forgiving of imprecision. You can often get away with things being a little scrappy on a round plate. It looks charming and rustic. Rectangles are precise and so the food needs to replicate that. In this case, the biggest culprit is the pepper sauce – that amount of sauce and the way that it pools just doesn’t look good.
jonrx8man
Best crudo is lemon salt and evoo. Start there and add other ingredients sparingly
3 Comments
The cuts of fish are fairly inconsistent and sparse. If cilantro is a garnish I’d recommend to chiffonade or use a micro. Plate shape doesn’t compliment the food, I feel like fish crudos look visually more appealing on circular bowls or plates. Fish could use more visible sauce, oil, or seasoning salt like Maldon. The clash of sauce colors is good but I’d like the red sauce to be a hint more bright.
I try to be positive on this sub, but I’m sorry I really don’t like this.
I can live with the fish being cut imperfectly, but the sauces are bad, both the cilantro and onion garnishes are heavy-handed, and the entire thing looks wrong to me. I’m also quite confused – what is a lime and cilantro coulis, and what sort of pepper sauce is it?
Let’s see if we can be constructive:
Single leaves of cilantro look bad. Obviously micros are always going to plate more nicely, but if you really want to use full size, at least pick the nicest leaves (and probably coat them in something so they’re not visually matte – dry leaves aren’t appealing).
Onion would be improved either by slicing super thin or by doing a brunoise. I understand that you can do a pickle that really tames the pungency, but it’s still a lot of onion for each bite.
Rectangular plates are less forgiving of imprecision. You can often get away with things being a little scrappy on a round plate. It looks charming and rustic. Rectangles are precise and so the food needs to replicate that. In this case, the biggest culprit is the pepper sauce – that amount of sauce and the way that it pools just doesn’t look good.
Best crudo is lemon salt and evoo. Start there and add other ingredients sparingly