This is fried parmesean polenta, carrot top pesto and salmon. What’s a more creative way I could have plated it? What’s the trick to nice clean looking fried polenta, in other photos the shapes stay so well defined. I just sautted the mushrooms in butter with salt and pepper. What’s would have been a more creative way to prepare them as a garnish?
by Massive_Mosquito
4 Comments
The dish is very beige. Not enough contrast.
Mmmmmmmm
Maybe switch the fillet for a fish-steak to show more visual contrast/texture, the skin on top might taste great but it’s not giving me anything than grey.
Maybe lose the mushrooms, or incorporate them in a way that’s not pan-seared. They look a little bit sweaty if that makes sense? You could do some enoki-mushrooms fried with a flour coating for something more visually fun + texture!
Also, i wanna see that sauce. Find a way to let us see it cause i’m sure it’s good but now i won’t know for sure.
Play with different ways to cook ingredients, maybe swap some out. Try something pickled, something fried, maybe dust it with something, you know what i mean.
Thanks for posting!
Not sure why you would want the presentation side of the fish facing down, but i would flip that baby right side up.
Looks a bit disjointed. If you’re not married you the idea of a fried polenta, maybe do a traditional creamy one at the bottom of a shallow bowl. Pesto along the outer edge of the pool of polenta, salmon over it. Mushrooms seem unnecessary. Not sure where you’re located but spring is in the air and you can start getting some really nice greens. I’m thinking maybe some lightly sauted radish greens with spring onions or something.