Crispy skin silver bream, celeriac-garlic-potato mash, pan fried eggplant, semi-dried cherry tomatoes and a saffron- champagne beurre blanc sauce.
What can I improve on my plating?
by lofaszkapitany
1 Comment
Lifehighjimmy
Looks good from the top but the height might be lacking from the view of it sat infront of a customer, colour is nice but the dish needs a third texture as the fish mash and eggplant will be relatively soft you need some crunch in there. You could try a dehydrated fish stock cracker they are very easy to make or you could go for a tapioca pearl tuile? Or potentially you could bring the veg together with the fish by adding a creative kind of verde? I’m sure it eats lovely though and I’d eat that in a hard beat:)
Edit the buerre blanc looks lovely aswell mate maybe you could also add a green oil maybe infused with dill ? Tapioca is also very versatile to add colour to it for instance squid ink!
1 Comment
Looks good from the top but the height might be lacking from the view of it sat infront of a customer, colour is nice but the dish needs a third texture as the fish mash and eggplant will be relatively soft you need some crunch in there. You could try a dehydrated fish stock cracker they are very easy to make or you could go for a tapioca pearl tuile? Or potentially you could bring the veg together with the fish by adding a creative kind of verde? I’m sure it eats lovely though and I’d eat that in a hard beat:)
Edit the buerre blanc looks lovely aswell mate maybe you could also add a green oil maybe infused with dill ? Tapioca is also very versatile to add colour to it for instance squid ink!