Wanted to share a plate up I did at home a few sundays ago when I was cleaning out our fridge + cook for the girl. Hope it gives some inspo.
Its basically a sirloin ( I believe it was) that was cooking utilising the 30 second method and I think I had some chermoula/chimmi-esq condiment leftover so I drizzled some of it while it rested. Then its just thinly sliced fruits and veg on their last leg and a little tomato oil. + Maldon. It was a really good meal!
by Sebster1412
11 Comments
I don’t doubt this was a really tasty meal, but you’ve hidden the steak completely, which I can’t abide by. All other criticism is really secondary.
The steak should be the first thing you see imo. It looks tasty though.
Looks yummy and I would destroy this, but the yellow veg, which I assume is a squash, seems too thinly sliced and gives off a bit of a flimsy, anemic look. Still love a lot of the colors here and always a fan of using up the kitchen leftovers.
Why hide the steak, is there something wrong with it?
Looks like a great vegetarian meal
Just flip the presentation. Offset the steak atop the salad and it would have been great.
I’m all for not needing the main component of the dish front and centre, so conceptually I am with you. Bo Bech is a prime example of the ‘hiding the food’ trend. There are no rules about what goes where, but if you want to deviate from what is expected than you must have well refined and executed details. in this case, your garnish/vegetables. Which are arranged quite well on your plate.
1. Every different veg presented should be precisely the same shape, within reason. try cutting everything into 1/2″ cubes so they all look uniform in shape but are contrasts in flavor, flex some technique. Or buy cut-out molds and make perfect circles or other shapes, a friend uses Michelin star shaped cutters lol.
2. Lose the onion and adopt shallot, mandolin perfect rounds and only use the smallest perfect circle centers (choose a spherical shallot). Rinse under cold water to remove some sting. Or pickle in something interesting if you’re feeling frisky.
3. If it’s a salad adopt some greens. I do not advocate for micro green use unless their flavor makes sense. For this dish I would choose watercress, peppercress, arugula, perhaps a mustard green or dandelion. Maybe something bitter or even citrusy like sorrel. I’d probably spritz some tasty oil or fancy vinegar on the leaves and place them purposefully around the plate.
Or do nothing. Looks tasty to me chef.
Fruits and veg? Could be more precise? It looks fair to me.I would put the sauce ( green) aside and collect the juice on bottom and reduce it with somethink like starch,flour or cream or a mix, with herbs also, wine, up to u.
Brutal reactions. I find I’d delectable and aesthetic.
I’m guessing the salad is the 4 slices of onion, 6 slices of what looks like zucchini, and 2 slices of some red shit. Honestly I wouldn’t consider that “salad” in the least bit. 2 bite plates should be illegal
Oh I’m sorry my brother. I should’nt have called it salad. I can see how it may cause confusion. Especially because there isn’t ranch dressing or thousand island dressing next to it. So to help you understand what I intended. It’s an herb salad of sorts. Similar to a Thai salad or an “accent” salad it’s just herbs, shallots, lime or any thing that has a strong flavor like yuzu, finger limes etc. it’s just for a pop of color etc. i hope you understand this style of salad is meant for. Just message me and wait till you hear about gremolata ..gona blow you away