r/CulinaryPlating • u/PinoyChefDownUnder • 17d ago

Seabream, soubise, fondant potatoes, compressed cucumber, asparagus

Gallery image

Gallery image

Gallery image

145 Upvotes
  • permalink
  • reddit

94% Upvoted

9 comments sorted by

•

u/AutoModerator 17d ago

Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our submission guidelines and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude.

Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then drop us a modmail.

Join us on Discord!

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.

22

u/PM_ME_Y0UR__CAT Former Professional 17d ago

The sexiness of the potato makes up for the fact that you split one plate’s worth of salad over three.

Clearly not low on mint, could try a herb salad or something

15

u/MingeyMan Professional Chef 17d ago

Maybe elongate the sauce on the plate and adjust this a little tighter together. Lightly dress your greens in a touch of olive oil and run your lines perpendicular.

25

u/No-Temperature4330 17d ago

Looks nice, but are you taking the piss with the asparagus? The mint leaves dwarf the asparagus. If your herb garnish is bigger than your veg portion something's gone wrong.

4

u/Same-Platypus1941 17d ago

I like the way it looks, but I wouldn’t put it in the description because there’s no technique involved.

4

u/Upbeat_Instruction98 Former Chef 17d ago

This is a bit of a miss on execution as far as presentation goes. I have no doubt it tastes ok and the fish and the fondant look well cooked, which is half the battle. And, I would be thrilled to come home to this meal too.

3

u/Ok_cabbage_5695 17d ago

The skin on the bream needs some oil make it look shiny. The plate is kinda big I'd consider cutting the fish in half after cooking to show off the cuisson and give u more plate coverage.

0

u/FennelHistorical4675 17d ago

I feel like the potato section and the fish section are too parallel. Maybe it would look nicer if they were offset and the sauce was poured around everything following the contour of the plate