Hi im a culinary student experimenting with plating.
Our class made Portugaise sauce
by barksharkwork
11 Comments
Holy_Road_Hi-Way
Center everything. First the pool of sauce, then the rice, and add the fish on top. Sear the fish a bit harder next time, I’d like to see some more maillard.
Ditch the lemon wheel and go for a nicely trimmed wedge instead, the customer will struggle to squeeze the juice out of a wheel. Add some fresh herbs. Alternatively you could go for a gremolata instead since the plate really could to with some brighter greens.
Keep at it!
[deleted]
[deleted]
qbnaith
What’s with all the blank space top right? Centre it all!
otter-otter
Sauce is too thin / not cooked down enough. Rice in ring moulds is 90s af and whilst looking outdated crushes the rice / breaks the grains. Needs more colour on the fish (that’s the biggest fucking mackerel I’ve ever seen). Also what’s the point of the lemon slice? Customer can’t use it, so get rid of it or give a wedge.
It’s never gonna be a pretty dish so I’d lean into that. Make it simple and less like you’re trying to be fancy.
Zappomia
Use your negative space the same way you would use positive space. Create a balance between the two.
Philly_ExecChef
There’s nothing wrong with negative space, but it creates a lot of visual expectation, and that lemon cut, the imperfection of the rice mound, the textured sauce, they’re not doing you favors.
Some foods don’t upscale well. Rice is one of them.
Edit: also, unless you’re playing incredibly high level with smaller, more intentional components and better technique, trends are moving back towards more organic, textured looks.
There’s no reason this plating can’t be natural, centered rice, fish on top, and a (more reduced) offset sauce partially dressing the fish (which needs more color).
If you absolutely have to have that lemon on there, char it.
CrazyBroccoliPT
I’m Portuguese and have no idea what Portugaise sauce is. And why is it written in half French half English? So many questions…
salamandersquach
If you really want to offset your plating and use the negative space you should straighten out the mackerel and move it to the left a bit so your plate is closer to half empty and would be more symmetrical, then put your lemon dead center plate skewed off of the fish. The lemon placement looks random and not intentional right now.
Mission-Trick5838
The lemon wheel ontop of the sauce serves no purpose. Maybe char a half lemon if you think the dish needs it. Or just adjust your acidity in the dish. But I personally am not picking up a 2cm thick lemon wheel off a mound of sauce to use it anywhere on my food.
TheNeighKid
The mack needs to kiss a very hot griddle for a decent sear, for no kore than 3 minutes either side. This looks like it was breathed on, and yet somehow overcooked…?
Sauce looks watery.
Lemon – no. Can’t eat the skin, and as far as I’m concerned, nothing inedible should be on the plate. Replace with capers if you’re after a bit of zing.
Rice looks like… rice.
Whilst undeniably tasty, there is bugger all special about this plate of food you’ve created. And with such a prized fish like Spanish mack, you probably should’ve considered a different Tik Tok recipe.
Gullible_Hurry3568
What are some of the most creative ways that you’ve seen Rice plated?
11 Comments
Center everything. First the pool of sauce, then the rice, and add the fish on top. Sear the fish a bit harder next time, I’d like to see some more maillard.
Ditch the lemon wheel and go for a nicely trimmed wedge instead, the customer will struggle to squeeze the juice out of a wheel. Add some fresh herbs. Alternatively you could go for a gremolata instead since the plate really could to with some brighter greens.
Keep at it!
[deleted]
What’s with all the blank space top right? Centre it all!
Sauce is too thin / not cooked down enough. Rice in ring moulds is 90s af and whilst looking outdated crushes the rice / breaks the grains. Needs more colour on the fish (that’s the biggest fucking mackerel I’ve ever seen). Also what’s the point of the lemon slice? Customer can’t use it, so get rid of it or give a wedge.
It’s never gonna be a pretty dish so I’d lean into that. Make it simple and less like you’re trying to be fancy.
Use your negative space the same way you would use positive space. Create a balance between the two.
There’s nothing wrong with negative space, but it creates a lot of visual expectation, and that lemon cut, the imperfection of the rice mound, the textured sauce, they’re not doing you favors.
Some foods don’t upscale well. Rice is one of them.
Edit: also, unless you’re playing incredibly high level with smaller, more intentional components and better technique, trends are moving back towards more organic, textured looks.
There’s no reason this plating can’t be natural, centered rice, fish on top, and a (more reduced) offset sauce partially dressing the fish (which needs more color).
If you absolutely have to have that lemon on there, char it.
I’m Portuguese and have no idea what Portugaise sauce is. And why is it written in half French half English? So many questions…
If you really want to offset your plating and use the negative space you should straighten out the mackerel and move it to the left a bit so your plate is closer to half empty and would be more symmetrical, then put your lemon dead center plate skewed off of the fish. The lemon placement looks random and not intentional right now.
The lemon wheel ontop of the sauce serves no purpose. Maybe char a half lemon if you think the dish needs it. Or just adjust your acidity in the dish. But I personally am not picking up a 2cm thick lemon wheel off a mound of sauce to use it anywhere on my food.
The mack needs to kiss a very hot griddle for a decent sear, for no kore than 3 minutes either side. This looks like it was breathed on, and yet somehow overcooked…?
Sauce looks watery.
Lemon – no. Can’t eat the skin, and as far as I’m concerned, nothing inedible should be on the plate. Replace with capers if you’re after a bit of zing.
Rice looks like… rice.
Whilst undeniably tasty, there is bugger all special about this plate of food you’ve created. And with such a prized fish like Spanish mack, you probably should’ve considered a different Tik Tok recipe.
What are some of the most creative ways that you’ve seen Rice plated?
Question for anyone