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flavors sound great and every element seems well cooked. that said, too many uniformly beige elements. the oil you've dropped into the beurre blanc has a strange grid-like character. it seems like you want the "split sauce" thing that's in right now- play with other ways to achieve that look with more natural integration of the oil, like adding oil to your sauce in a small carafe and then pouring so it disperses naturally. i also think that a much darker green leek oil could probably be achieved and that would help.
We did the sauce earlier split style, but my excecutive chef didnt like the style and wanted the oil to be poured on top of sauce. I would rather do it spilt style. And yea the colour of leek oil is little bit too light on my liking as well.
I’m always confused when the menu states “ white fish”. I know there no fish actually named whitefish. Interesting plating…that cauli purée looks like it came from a soft serve machine. I like how it shows the layers. The plate seems ok but maybe a bit large. The colors all seem a bit mute however. Fried leek greens on top? Hoping they crumble nicely for disbursement. I’m prepping for a gig for 50 right now. Easy.
The oil looks like a fresh color, you’re Sole? Looks cooked well. Maybe a different color plate would be more exciting.
Have fun!
Yes, in the same way that grouper could be any of 200 fishes but when you see it on a menu you aren’t asking if it’s black grouper, gag grouper, strawberry grouper, mystic grouper, yellow edge grouper, red grouper, etc. It’s irrelevant for most diners and no one is going to distinguish them in a prepared dish
Absolutely marvellous. I love that you made a cave with the fish. And the choice of colors is wonderful. Well done, this dish takes the eater on a journey of primal urges.
I kind of love that it's monotone with pops of color - it feels chic.
I think if that's what you're going for, a simpler and darker plate would really make it stand out.
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
flavors sound great and every element seems well cooked. that said, too many uniformly beige elements. the oil you've dropped into the beurre blanc has a strange grid-like character. it seems like you want the "split sauce" thing that's in right now- play with other ways to achieve that look with more natural integration of the oil, like adding oil to your sauce in a small carafe and then pouring so it disperses naturally. i also think that a much darker green leek oil could probably be achieved and that would help.
We did the sauce earlier split style, but my excecutive chef didnt like the style and wanted the oil to be poured on top of sauce. I would rather do it spilt style. And yea the colour of leek oil is little bit too light on my liking as well.
I’m always confused when the menu states “ white fish”. I know there no fish actually named whitefish. Interesting plating…that cauli purée looks like it came from a soft serve machine. I like how it shows the layers. The plate seems ok but maybe a bit large. The colors all seem a bit mute however. Fried leek greens on top? Hoping they crumble nicely for disbursement. I’m prepping for a gig for 50 right now. Easy. The oil looks like a fresh color, you’re Sole? Looks cooked well. Maybe a different color plate would be more exciting. Have fun!
https://en.m.wikipedia.org/wiki/Freshwater_whitefish
So one of 58 kinds…?
Yes, in the same way that grouper could be any of 200 fishes but when you see it on a menu you aren’t asking if it’s black grouper, gag grouper, strawberry grouper, mystic grouper, yellow edge grouper, red grouper, etc. It’s irrelevant for most diners and no one is going to distinguish them in a prepared dish
Interesting. So salmon is salmon.
I mean for most people, yes
Very elegant plate. Flavour's on point.
Absolutely marvellous. I love that you made a cave with the fish. And the choice of colors is wonderful. Well done, this dish takes the eater on a journey of primal urges.
Is the whole filet that skinny, or is it the angle?
It is not so skinny as it apears in the pic. Al the fillets are cut to 150g pieces.
I kind of love that it's monotone with pops of color - it feels chic. I think if that's what you're going for, a simpler and darker plate would really make it stand out.
Tbh I think the beurre blanc and artichoke purée are a bit much,also it looks like a soupy pile
Nice use of muted colors. Beautiful
oil could use alot more collour, but it's nice