This is one of the dishes I did for an old co worker and 12 of her friends. Totally off menu, but I think it has potential. I’m very aware my plating here is not it. Give me guidance, and don’t give up on me Chef.
by Cool_World_666
5 Comments
SarahHumam
I like the colors. Chive blossoms look haphazard, two of them on the edge of the plate can be moved inward. it would look decent if all you did was get a smaller plate where the fish will fill it out and there won’t be a very large pool of sauce.
n_ion
Break up the chive flower heads into individual flowers that way s person could actually enjoy eating them. No one wants a giant clump o chive in their mouth. Looks better that way too.
StrangeAndUnseeming
I think the flavors here sound really nice together, although I do agree about the scallions and chives being too close. I’d recommend keeping the scallion threads personally because they’re a different size to the rest of the elements, whereas the chives blend into the mostarda.
I’m sorry that I couldn’t find a kinder way to phrase this but my biggest suggestion is to find a way to control the plating of the sauce, because the way it’s pooled looks uncomfortably vomit-adjacent in conjunction with the colors and textures on first glance. I think keeping it either a bit separate or keeping it from bleeding out from underneath in an uneven form would make a big difference there.
All together I feel like this is a really fun concept, I hope you’re able to share it again at some point!
BMoney201
Lots of good advice here so far. Ingredients and flavors all sound great, the dish just needs refinement. Trim the pedals off the chive blossom and garnish with this along with the chives. Still getting the nice pops of color. Ditch the scallion strands, they are outdated. The ponzu reduction should be thick enough to coat the tuna, not pool, so a light drizzle along each row would clean the appearance up.
mcmurphy1
I think the biggest take away here is to think about how the dish will be eaten as the customer.
The visual composition of the dish is only one element. (And that could be debated here but is secondary).
Literally put yourself in the position of the customer. Do the flavor components work? Does it work texturally? Is it an enjoyable process to put in your mouth, bite to bite? Does each bite enhance the last bite? Is there any way in which the process could be improved?
5 Comments
I like the colors. Chive blossoms look haphazard, two of them on the edge of the plate can be moved inward. it would look decent if all you did was get a smaller plate where the fish will fill it out and there won’t be a very large pool of sauce.
Break up the chive flower heads into individual flowers that way s person could actually enjoy eating them. No one wants a giant clump o chive in their mouth. Looks better that way too.
I think the flavors here sound really nice together, although I do agree about the scallions and chives being too close. I’d recommend keeping the scallion threads personally because they’re a different size to the rest of the elements, whereas the chives blend into the mostarda.
I’m sorry that I couldn’t find a kinder way to phrase this but my biggest suggestion is to find a way to control the plating of the sauce, because the way it’s pooled looks uncomfortably vomit-adjacent in conjunction with the colors and textures on first glance. I think keeping it either a bit separate or keeping it from bleeding out from underneath in an uneven form would make a big difference there.
All together I feel like this is a really fun concept, I hope you’re able to share it again at some point!
Lots of good advice here so far. Ingredients and flavors all sound great, the dish just needs refinement. Trim the pedals off the chive blossom and garnish with this along with the chives. Still getting the nice pops of color. Ditch the scallion strands, they are outdated. The ponzu reduction should be thick enough to coat the tuna, not pool, so a light drizzle along each row would clean the appearance up.
I think the biggest take away here is to think about how the dish will be eaten as the customer.
The visual composition of the dish is only one element. (And that could be debated here but is secondary).
Literally put yourself in the position of the customer. Do the flavor components work? Does it work texturally? Is it an enjoyable process to put in your mouth, bite to bite? Does each bite enhance the last bite? Is there any way in which the process could be improved?