Miso marinated celeriac, fried bonito, bonito mayo, dashi rice, nasturtium petals, and burnt corn husk on the plate. Trying to learn composed plates, all feedback greatly appreciated.
I think this plate would’ve benefitted from some green, probably nasturtium leaves. And the celeriac would’ve looked better cut a bit smaller. Tasted pretty good.
Thanks in advance for any critiques.
by leatherlover1234
4 Comments
All good points in the description.
Cubes look big.
Not sure about the burnt corn husk. It’s an odd addition. Why not a line of lightly dusted green matcha powder? Adds another Asian twist.
Honest question: how’d it taste?
I’m definitely intrigued, but both visually and in the description I’m turned off. I could absolutely be wrong, but it feels like it would be a huge umami bomb with nothing to really temper that or provide balance (seems like the rice is somewhat intending to do that, but also seeing just white rice on a plate that’s meant to be a play on a tartar feels wrong to me).
I appreciate that you see that you need the nasturtium leaves as well as petals, or some other green, as well as the size. Did you cut the celeriac before you marinated it or after? I could see good arguments for both.
I think removing the rice and solving the two other issues would make the dish a lot more visually appealing, which would open me up to the intensity of the flavours more. I also feel like it would benefit from more fat, and being served with like a crunchy puffed rice cracker or the like.
I’m also very curious about your method for the celeriac marination – was it just Miso you marinated in? How long? Was it vac-sealed? I’m assuming the process broke it down to a place where the texture is quite pleasant, but also I could see that process being taken too far and having it turn mushy pretty quick if you’re not careful.
All in all, definitely compelling! I’d be interested in trying the components and I can see a lot of potential – but as of yet I would not choose to order it on a menu, and if I was served it I would hesitate before trying it.
Honestly this is on the way to being inspired… I love celeriac remoulade and this plays on some similar angles… I might be inclined to lean into that and use more ingredients regional to celeriac, perhaps Worcestershire sauce instead of dashi (exploring a plant based version seems appropriate as you are using celariac instead of tuna) and maybe plate it without the rice but in a slightly wider circle and run chives through it or perhaps as you have here over gratin idk… Def got me thinking though bravo… I think there is something delightful here keep exploring 💪🏼🥂
I don’t think it needs green. I think it’s MUCH harder to make a more muted color palate like this look appetizing but it’s very impressive when one does and you’re almost there. Maybe some sort of chili oil or something on that red/earth tone scale.