Tried this dish but not sure to add crispy skin on plate or not, need opinions. Thanks
by D21G
6 Comments
OrganicHovercraft169
First pic with no skin is better If you want to add texture it needs to be either radical, like a large skin shard Or crumbles But it’s okay to have soft plate sometimes Especially some of the over has some crunch
Over-Director-4986
I don’t like the skin in the middle. Maybe try it off to the side? It’s a gorgeous plate.
D21G
Agreed with your kind advice, Thank you all for your valuable time and feedback, appreciate it.
thatsmycompanydog
I love the colours. What’s the cream sauce? Seems like *a lot* of cream.
Burn_n_Turn
Roll the torchon larger, 1 piece not 3. White sauce washed out on a white plate. Garnish too busy, reduce volume and place elements intentionally. Cuisson on salmon is meh, brush with a syrup you make from the bones or something..
buffybot232
Beautiful! I think it would look even cooler if the middle part (of the mosaic) is asparagus or spinach. Regarding the skin, I think it’s a good idea for you to explore. I think it needs to be a significantly bigger piece of skin and perhaps you can even coat it in tempura batter and deep fry it for a crunchier texture.
6 Comments
First pic with no skin is better
If you want to add texture it needs to be either radical, like a large skin shard
Or crumbles
But it’s okay to have soft plate sometimes
Especially some of the over has some crunch
I don’t like the skin in the middle. Maybe try it off to the side? It’s a gorgeous plate.
Agreed with your kind advice, Thank you all for your valuable time and feedback, appreciate it.
I love the colours. What’s the cream sauce? Seems like *a lot* of cream.
Roll the torchon larger, 1 piece not 3. White sauce washed out on a white plate. Garnish too busy, reduce volume and place elements intentionally. Cuisson on salmon is meh, brush with a syrup you make from the bones or something..
Beautiful! I think it would look even cooler if the middle part (of the mosaic) is asparagus or spinach. Regarding the skin, I think it’s a good idea for you to explore. I think it needs to be a significantly bigger piece of skin and perhaps you can even coat it in tempura batter and deep fry it for a crunchier texture.