Update on the monkfish I submitted a couple months ago. Description below.
This is the final version though the plating may or may not change.
Seared monkfish over red prawn & mango bisque, green curry, with a side of passion fruit zucchini and topped with wasabi gel and fried ginger.
Feedback is welcome.
by nebbulae
5 Comments
MeesterMeeseeks
I would like this much more on a single color plate, all the designs make the color you worked for get kinda lost
TufASteel
Don’t use black plate use white round plate
badbaklava
Grey, Black, or a beautiful dark ceramic plate would really elevate this dish! I would also take down the bisque to the same amount as the green sauces/zucchini noodles so that it balances a tiny bit better. Your monkfish has good movement!
DEADBEEFx0
Looks great and sounds delicious. If you want to improve on something I would say you can fix your bisque a little bit. Make it a bit smoother and make sure it doesn’t “bleed” water. Bisque aside I like the colour palette and the plating. Would love to try it.
SkepticITS
Just gone back and looked at the previous plating. I think there’s some areas of progress but also some areas of regression.
1. The fish to sauce ratio is better 2. The fish is sitting prouder, which gives some height to the dish but also makes from a cleaner visual.
The green curry sauce looks worse, out of balance (neither an equal amount nor a small amount making a nice contrast), and bleeding. The zucchini looks messy and I can’t imagine it improving the eating experience. Just give me something rice-based and let me eat.
The wasabi gel is barely visible, and where I can see it, it looks like snot.
My overall take is this: you started with a really nice, simple dish that would kill in upper mid-range restaurant. Easy to explain, easy to like, easy to plate. You’ve clearly wanted to push the boat out in terms of what’s possible in every regard. More textures, more colours, more techniques, more flavours. The impact is a dish that’s worse to look at, requires more culinary buy-in from a guest, and is significantly harder to plate.
5 Comments
I would like this much more on a single color plate, all the designs make the color you worked for get kinda lost
Don’t use black plate use white round plate
Grey, Black, or a beautiful dark ceramic plate would really elevate this dish! I would also take down the bisque to the same amount as the green sauces/zucchini noodles so that it balances a tiny bit better. Your monkfish has good movement!
Looks great and sounds delicious. If you want to improve on something I would say you can fix your bisque a little bit. Make it a bit smoother and make sure it doesn’t “bleed” water.
Bisque aside I like the colour palette and the plating. Would love to try it.
Just gone back and looked at the previous plating. I think there’s some areas of progress but also some areas of regression.
1. The fish to sauce ratio is better
2. The fish is sitting prouder, which gives some height to the dish but also makes from a cleaner visual.
The green curry sauce looks worse, out of balance (neither an equal amount nor a small amount making a nice contrast), and bleeding. The zucchini looks messy and I can’t imagine it improving the eating experience. Just give me something rice-based and let me eat.
The wasabi gel is barely visible, and where I can see it, it looks like snot.
My overall take is this: you started with a really nice, simple dish that would kill in upper mid-range restaurant. Easy to explain, easy to like, easy to plate. You’ve clearly wanted to push the boat out in terms of what’s possible in every regard. More textures, more colours, more techniques, more flavours. The impact is a dish that’s worse to look at, requires more culinary buy-in from a guest, and is significantly harder to plate.