Pan seared salmon in parsnip puree with crispy enoki
Pan seared salmon in parsnip puree with crispy enoki
by Bemyndige
7 Comments
fddfgs
I’m sorry but this looks like nursing home food. Get some brown on those carrots, make the enoki more prominent (crispy enoki sounds pretty cool, why can’t I see it?), don’t sear the salmon so hard, put the puree to one side.
Good flavour combination, let the main ingredients have the spotlight
Afraid_Blackberry931
The carrots, asparagus, and what i assume are potatoes have no color. That needs to change
Less color on the salmon skin, that’s burned not charred
Parsnip puree with black pepper instead of white pepper is an easy change which leads to a more cohesive puree
The pea tendril (affilia) is a waste, looks dead on the fish, adds a bit of color but not much since you have the asparagus. No height added by it either, I’d lose it all together or find a more dynamic way to add it to the dish
Edit: forgot to talk about the mushrooms: they look decently prepared albeit not amazingly. They are forgotten on the plate. Doesn’t seem cohesive to the experience
What’s the ideal “bite” or path for this?
grumpledumpster
Doesnt look great. But hey great effort. If youre going to plate this way.
Get rid of the carrots.
Get more asparagus/mushrooms and saute them with garlic shallots, stock and butter. Season. Put them under the salmon.
Get a better sear on the skin and cook it less. Yours looks well. Usually i cook salmon to medium.
Maybe garnish with a little lemon evoo and finishing salt on the skin.
petitejesuis
That salmon is fuckin cooked
Bemyndige
Thank you all for your feedback. Will take those into account when I do this again. I really appreciate the passionate comments. ☺️
7 Comments
I’m sorry but this looks like nursing home food. Get some brown on those carrots, make the enoki more prominent (crispy enoki sounds pretty cool, why can’t I see it?), don’t sear the salmon so hard, put the puree to one side.
Good flavour combination, let the main ingredients have the spotlight
The carrots, asparagus, and what i assume are potatoes have no color. That needs to change
Less color on the salmon skin, that’s burned not charred
Parsnip puree with black pepper instead of white pepper is an easy change which leads to a more cohesive puree
The pea tendril (affilia) is a waste, looks dead on the fish, adds a bit of color but not much since you have the asparagus. No height added by it either, I’d lose it all together or find a more dynamic way to add it to the dish
Edit: forgot to talk about the mushrooms: they look decently prepared albeit not amazingly. They are forgotten on the plate. Doesn’t seem cohesive to the experience
What’s the ideal “bite” or path for this?
Doesnt look great. But hey great effort. If youre going to plate this way.
Get rid of the carrots.
Get more asparagus/mushrooms and saute them with garlic shallots, stock and butter. Season. Put them under the salmon.
Get a better sear on the skin and cook it less. Yours looks well. Usually i cook salmon to medium.
Maybe garnish with a little lemon evoo and finishing salt on the skin.
That salmon is fuckin cooked
Thank you all for your feedback. Will take those into account when I do this again. I really appreciate the passionate comments. ☺️
Sauce? Please? The salmon looks dry.
Carrots a l’école anglaise there…