(Homecook) Pan seared trout, roast pumpkin, fennel puree, fried carrot, and carrot infused jus
(Homecook) Pan seared trout, roast pumpkin, fennel puree, fried carrot, and carrot infused jus
by authorbrendancorbett
5 Comments
authorbrendancorbett
Would love feedback! I know the cut on the pumpkin is majorly suspect, it’s my second time trying this circular plating and the fennel puree, while delicious, got lost in the plating too.
rinacherie
All the food elements look like they’re running away from whatever is in the middle.
startate
pumpkin cuts not being aligned throws it off
TheInfernalSpark99
There’s a… Under considered plate theme happening here. If you’re going for a composed plate you have a nice set of ingredients, good mix of textures but it all needs refinement. The skin on the fish could be more crisp, the puree could have more structure, the sauce could be thicker to hold better on the plate. That aside you’re clearly trying to follow a series of 3’s but you’re trying to make it fill a circular plate.
You could have all the elements co-mingled in a line with smaller piles of garnish supporting the fish and pumpkin. You could have the trout together creating height on top of the pumpkin with the sauce surrounding and quennelles of fennel and garnish around it.
Keep playing there’s more options, but I’ll tell you what one of my first chefs told me. If you can’t create identical cuts, do not attempt to create perfect symmetry. It will always lead the eye to the parts that aren’t perfect (I wanted to make a fractal brunch plate, utter failure).
ww_crimson
I don’t understand the plating at all. Sounds good though
5 Comments
Would love feedback! I know the cut on the pumpkin is majorly suspect, it’s my second time trying this circular plating and the fennel puree, while delicious, got lost in the plating too.
All the food elements look like they’re running away from whatever is in the middle.
pumpkin cuts not being aligned throws it off
There’s a… Under considered plate theme happening here. If you’re going for a composed plate you have a nice set of ingredients, good mix of textures but it all needs refinement. The skin on the fish could be more crisp, the puree could have more structure, the sauce could be thicker to hold better on the plate. That aside you’re clearly trying to follow a series of 3’s but you’re trying to make it fill a circular plate.
You could have all the elements co-mingled in a line with smaller piles of garnish supporting the fish and pumpkin. You could have the trout together creating height on top of the pumpkin with the sauce surrounding and quennelles of fennel and garnish around it.
Keep playing there’s more options, but I’ll tell you what one of my first chefs told me. If you can’t create identical cuts, do not attempt to create perfect symmetry. It will always lead the eye to the parts that aren’t perfect (I wanted to make a fractal brunch plate, utter failure).
I don’t understand the plating at all. Sounds good though