Special-ing this tomorrow and I feel like it still needs work. Suggestions?
by LetItBeOrNevermind
9 Comments
Theburritolyfe
I dunno about it. I mean I’ll make you a deal and try it out. But just to help you out.
Yeah I’d eat that.
plastic_apollo
I don’t like the cod on top of the rice like that – there’s too much negative space in the rest of the dish, so it looks like a pile of food pushed to the side rather than an attractive presentation. Possibly rotating the cod so that it extends down off the rice (like a pier) and then readjusting the placement of the garnish will make it look more composed for the space. Top of that fish looks stellar, though.
shadowwalker789
Who is still eating sable?!?
Present-Garage-1416
Like another user said, I think negative space is doing a disservice here. I would plate it in the middle with the dashi around it. Cod looks fantastic though, great job!
thatsmycompanydog
I’d put the dashi in a little bowl so the rice isn’t swimming in it, and then plate everything on a plate.
But I’m a lawyer not a chef
Wild_Plant_2100
dashi is a secret ingredient….
RockDoveEnthusiast
ingredients sound great and that sear is unreal.
fastermouse
This looks fantastic.
Not Michelin star but definitely upper level.
I’d gladly pay $60 for this with nice service and atmosphere.
reecewithnospoon
Looks pretty nice. The rice will fall apart in the broth though, so I would lean more into “chazuke” territory if that’s your intention
9 Comments
I dunno about it. I mean I’ll make you a deal and try it out. But just to help you out.
Yeah I’d eat that.
I don’t like the cod on top of the rice like that – there’s too much negative space in the rest of the dish, so it looks like a pile of food pushed to the side rather than an attractive presentation. Possibly rotating the cod so that it extends down off the rice (like a pier) and then readjusting the placement of the garnish will make it look more composed for the space. Top of that fish looks stellar, though.
Who is still eating sable?!?
Like another user said, I think negative space is doing a disservice here. I would plate it in the middle with the dashi around it. Cod looks fantastic though, great job!
I’d put the dashi in a little bowl so the rice isn’t swimming in it, and then plate everything on a plate.
But I’m a lawyer not a chef
dashi is a secret ingredient….
ingredients sound great and that sear is unreal.
This looks fantastic.
Not Michelin star but definitely upper level.
I’d gladly pay $60 for this with nice service and atmosphere.
Looks pretty nice. The rice will fall apart in the broth though, so I would lean more into “chazuke” territory if that’s your intention