Love the plate and I love the plating. Feel like the cod could have a better sear for sure. Not sure how you cooked this, if you have a torch I find using that to start the miso glaze caramelizing, then throwing in the oven to work pretty well. How did you create those little cucumber towers?
Jack066
Can you explain how the cod is cooked, because at a glance it looks exceptionally dry and overdone.
The loose seeds, standing veg, and slate combination will make this really tricky to carry, hopefully no outdoor seating or stairs!
frill_demon
It’s a solid base but it definitely has room for refinement.
That said, especially for a home cook, this is a really good effort. Some additional foundation techniques and small changes will make this really pop the next time you make it
Your cod isn’t just over-caramelized, it’s burnt. Did you bake it? If so I’d reduce the time by probably a good 5-8 minutes or not uncover it for so long at the broiler/caramelizing stage.
Alternatively, I’d consider pan-frying it and finishing the miso glaze with a hand torch.
Your puree looks really good, it’s very smooth and even, and the swipe you made is a beautiful, clean shape.
You could take a wet knife and smooth out the one tiny little jagged drop up front if you wanted it to be perfect, but even as-is it’s lovely.
Your cucumber Maki are great structurally, a bit unevenly filled.
Consider measuring specific amounts of rice to get them perfectly symmetrical. You could also get away with a bit more tobiko on top if you wanted, the pop of orange bright complements the other shades on the plate nicely.
NarwhalTop5904
Awesome dish! Where’d you get the plate from OP?
Notmushroominthename
May I ask out of curiosity what the purée consists of?
5 Comments
Love the plate and I love the plating. Feel like the cod could have a better sear for sure. Not sure how you cooked this, if you have a torch I find using that to start the miso glaze caramelizing, then throwing in the oven to work pretty well. How did you create those little cucumber towers?
Can you explain how the cod is cooked, because at a glance it looks exceptionally dry and overdone.
The loose seeds, standing veg, and slate combination will make this really tricky to carry, hopefully no outdoor seating or stairs!
It’s a solid base but it definitely has room for refinement.
That said, especially for a home cook, this is a really good effort. Some additional foundation techniques and small changes will make this really pop the next time you make it
Your cod isn’t just over-caramelized, it’s burnt. Did you bake it? If so I’d reduce the time by probably a good 5-8 minutes or not uncover it for so long at the broiler/caramelizing stage.
Alternatively, I’d consider pan-frying it and finishing the miso glaze with a hand torch.
Your puree looks really good, it’s very smooth and even, and the swipe you made is a beautiful, clean shape.
You could take a wet knife and smooth out the one tiny little jagged drop up front if you wanted it to be perfect, but even as-is it’s lovely.
Your cucumber Maki are great structurally, a bit unevenly filled.
Consider measuring specific amounts of rice to get them perfectly symmetrical. You could also get away with a bit more tobiko on top if you wanted, the pop of orange bright complements the other shades on the plate nicely.
Awesome dish! Where’d you get the plate from OP?
May I ask out of curiosity what the purée consists of?