Salmon with hoisin glaze, beetroot purée, blanched asparagus and ciabatta.
Salmon with hoisin glaze, beetroot purée, blanched asparagus and ciabatta.
by FloppyDrone
6 Comments
FloppyDrone
Hi, reuploaded because the original post had a very distracting controversial title for which I apologize. So anyway, I am a homecook trying to improve my plating so it looks elegant. Not very used to eating east asian food, seasonings since its hard to find those ingredients, even restaurants in my area. I will be thankful on your thoughts on the aesthetics, suggestions on what to change, maybe other vegetables to use.
On some personal notes: I love toasted bread. It gives crunchiness that goes so well with the purée that I must have it. However, just after I took the picture, in a rush to eat before it got too cold, I thought to myself that visually the plate would probably go better without the bread slice. Sadly this realization was after I had started eating.
I cooked the salmon sousvide to 118 f. Then brushed a glaze made of hoisin sauce, soy sauce, garlic powder, sesame oil and sriracha. Then I pan seared it for a 90 seconds. I thought it wasnt as even as I would have hoped so, I brushed a bit more of the glaze and I torched it. I’m thinking air frying this or in an oven would probably be better and easier.
The beetroot pure was made by pressure cooking the beetroots, pureeing them in a vitamix with a Tb of butter, honey, cumin, thyme, a splash of red wine vinegar, salt and pepper. Then passed through a sieve. I could improve the way to serve it. To serve this elegantly I think I might have to put them in a pipping bag, a squeeze bottle I think would clog.
Blanched asparagus, boiled 2 minutes then cold water. To give something texturally different from the puree and salmon.
Overall I think it tasted pretty great. The puree was savory but a hint of sweetness could be perceived, the salmon had a slightly charred flavor that I like. A hint spicy, but balanced by the sweetness of the rest of the dish.
I though about using bok choy instead of asparagus, but I didn’t find it at the store, so asparagus had to cover the green color task today.
D4wnR1d3rL1f3
I would agree that the beetroot needs to be modified, the dish does feel a little flat, maybe slice the bread on a biased and lay it across itself? I’m not 100% sure, looking forward to the next rendition!
PxN13
Sous vide a cut of salmon like that might be a bit of a waste of time imo.
Also with the beet puree, the asparagus, and the glaze, seems like the natural flavor of the salmon would get lost, especially if you use a really high quality salmon like king salmon or even verlasso. With the asparagus it would be fairly strong is the earthy department as the dominant flavor. Add in the glaze and all the other strong flavors and it’s a lot to take on all at once.
Overall, seems a little bit confused as far as the identity of the dish. Looks like you wanted to show off some techniques but it doesn’t feel super cohesive as a plate.
Rasko2179
Bread on a side plate. Shorten the asparagus and also finish in a pan with some foamy butter, seasoning (togarashi?), lemon zest. Needs a starchy/carb element, it’s not a complete dish as it is. Maybe a horseradish croquette? Would also provide additional texture. A little drizzle of buttermilk or sour cream would really pop against the black plate too.
ScumBunny
This looks beautiful! Love the colors.
aubaub
It sounds like it would be really sweet with both hoisin on the salmon and the beet purée. I would try something more savory like rutabaga
6 Comments
Hi, reuploaded because the original post had a very distracting controversial title for which I apologize. So anyway, I am a homecook trying to improve my plating so it looks elegant. Not very used to eating east asian food, seasonings since its hard to find those ingredients, even restaurants in my area. I will be thankful on your thoughts on the aesthetics, suggestions on what to change, maybe other vegetables to use.
On some personal notes: I love toasted bread. It gives crunchiness that goes so well with the purée that I must have it. However, just after I took the picture, in a rush to eat before it got too cold, I thought to myself that visually the plate would probably go better without the bread slice. Sadly this realization was after I had started eating.
I cooked the salmon sousvide to 118 f. Then brushed a glaze made of hoisin sauce, soy sauce, garlic powder, sesame oil and sriracha. Then I pan seared it for a 90 seconds. I thought it wasnt as even as I would have hoped so, I brushed a bit more of the glaze and I torched it. I’m thinking air frying this or in an oven would probably be better and easier.
The beetroot pure was made by pressure cooking the beetroots, pureeing them in a vitamix with a Tb of butter, honey, cumin, thyme, a splash of red wine vinegar, salt and pepper. Then passed through a sieve. I could improve the way to serve it. To serve this elegantly I think I might have to put them in a pipping bag, a squeeze bottle I think would clog.
Blanched asparagus, boiled 2 minutes then cold water. To give something texturally different from the puree and salmon.
Overall I think it tasted pretty great. The puree was savory but a hint of sweetness could be perceived, the salmon had a slightly charred flavor that I like. A hint spicy, but balanced by the sweetness of the rest of the dish.
I though about using bok choy instead of asparagus, but I didn’t find it at the store, so asparagus had to cover the green color task today.
I would agree that the beetroot needs to be modified, the dish does feel a little flat, maybe slice the bread on a biased and lay it across itself? I’m not 100% sure, looking forward to the next rendition!
Sous vide a cut of salmon like that might be a bit of a waste of time imo.
Also with the beet puree, the asparagus, and the glaze, seems like the natural flavor of the salmon would get lost, especially if you use a really high quality salmon like king salmon or even verlasso. With the asparagus it would be fairly strong is the earthy department as the dominant flavor. Add in the glaze and all the other strong flavors and it’s a lot to take on all at once.
Overall, seems a little bit confused as far as the identity of the dish. Looks like you wanted to show off some techniques but it doesn’t feel super cohesive as a plate.
Bread on a side plate. Shorten the asparagus and also finish in a pan with some foamy butter, seasoning (togarashi?), lemon zest. Needs a starchy/carb element, it’s not a complete dish as it is. Maybe a horseradish croquette? Would also provide additional texture. A little drizzle of buttermilk or sour cream would really pop against the black plate too.
This looks beautiful! Love the colors.
It sounds like it would be really sweet with both hoisin on the salmon and the beet purée. I would try something more savory like rutabaga