Looking for harsh feedback on my dish I’m working on.. which plate looks best?
Black or green?
How can I improve plating, I know my citrus cubes should be a lot more uniform, mixed micros would look even better. The gel needs to be tighter and maybe placed different? If I insist on the radish maybe i should form them into flowers?
I also debated a few pomegranate arils and infusing fresh loquat into my citrus gel.
The fish is in basically a sauce comprised of : white shoyu, rice vinegar, olive oil, lemon, passion fruit, minced garlic .. I think it needs heat
by socalbalcony
3 Comments
The flowers are lemon verbena & wood sorrel, they lost some pop after I picked them too early I guess, not sure how to store.
Dude, I ….. in 1 there is n crudo to be seen. Just I don’t know….. a mess. In two one can visualize fish on the horrible plate, but again just mess. Not artful mess. It seems you have some flavor sense and creativity….. breathe. You are trying too hard.
I do not like the green plate. Where is the crudo? Why so many micros? What does it add?