with this simple of a plate it really helps to focus on consistency with the shape+size of oil droplets
WeddingUsed1881
Needs more dots. Where are the dots? Not enough dots.
elcuoco
You might want to start with a pb and j. This looks bad and isn’t a dish. Just some components poorly plated and then surrounded by canola oil.
pluck-the-bunny
I would maybe experiment with a different orientation of the piece of salmon. You can see how the fennel and apple underneath are causing the salmon to split. I get that you’re trying to showcase the seaweed, but I would consider laying the salmon on its side
Kingdom_
Not a bad attempt at Tetsuya’s signature dish but definitely not a good one . Real douchey trying to pass it as your own though
Human-Comb-1471
Is it? I didn’t see it before, but it looks like there was no heat involved in this process
BigAbbott
What temp confit chef? I’ve not seen this technique.
VitaIncerta666
I can appreciate what you’re going for, but the execution needs some work. The width of the salmon versus the thickness is disproportionate and leaves the impression that this dish is neither an appetizer or an entree.
The cook on your salmon is also some concern. How long did you confit, and what temperature was your salmon cooked to? It appears nearly raw, and unless presented as sashimi is very off-putting.
The fennel is well portioned, and sounds like a nice addition in terms of flavor. With the other critiques in place, I would position it on top of the salmon for more visual appeal.
With your plating sauce, either aim for a more consistent pattern or utilize varying sizes to add dimension to the plating. You would also benefit from some contrast that could be accomplished with an additional sauce.
I do not mean to pile on because I do think that you have a well composed dish in mind, and I hope that this is helpful to make things a little more cohesive.
imeuru
I would have loved to see pink salmon roe on this plate instead of caviar.
ImpossibleGarbage177
Something about the placement of the fennel feels wrong. Either there needs to be way more fennel so the salmon has a bed of it to be on or the fennel should just be on top or otherwise arranged around the salmon, but having the salmon draped over the fennel is goofy
11 Comments
with this simple of a plate it really helps to focus on consistency with the shape+size of oil droplets
Needs more dots.
Where are the dots?
Not enough dots.
You might want to start with a pb and j. This looks bad and isn’t a dish. Just some components poorly plated and then surrounded by canola oil.
I would maybe experiment with a different orientation of the piece of salmon. You can see how the fennel and apple underneath are causing the salmon to split. I get that you’re trying to showcase the seaweed, but I would consider laying the salmon on its side
Not a bad attempt at Tetsuya’s signature dish but definitely not a good one . Real douchey trying to pass it as your own though
Is it? I didn’t see it before, but it looks like there was no heat involved in this process
What temp confit chef? I’ve not seen this technique.
I can appreciate what you’re going for, but the execution needs some work. The width of the salmon versus the thickness is disproportionate and leaves the impression that this dish is neither an appetizer or an entree.
The cook on your salmon is also some concern. How long did you confit, and what temperature was your salmon cooked to? It appears nearly raw, and unless presented as sashimi is very off-putting.
The fennel is well portioned, and sounds like a nice addition in terms of flavor. With the other critiques in place, I would position it on top of the salmon for more visual appeal.
With your plating sauce, either aim for a more consistent pattern or utilize varying sizes to add dimension to the plating. You would also benefit from some contrast that could be accomplished with an additional sauce.
I do not mean to pile on because I do think that you have a well composed dish in mind, and I hope that this is helpful to make things a little more cohesive.
I would have loved to see pink salmon roe on this plate instead of caviar.
Something about the placement of the fennel feels wrong. Either there needs to be way more fennel so the salmon has a bed of it to be on or the fennel should just be on top or otherwise arranged around the salmon, but having the salmon draped over the fennel is goofy
Why you gotta do Tets like that dude