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How's my plating (snapper)?

post #1 of 16
Thread Starter 

I just finished making a late lunch. Went with a medley of cabbages (brussel sprouts and purple) pan sauteed the snapper and finished it with a lemon soy gastrique. How did I do in terms of plating / colors. It's fairly simple I guess, I used a shallow bowl and just layered things and spooned the sauce onto the fish.

 

post #2 of 16

Beautiful colors.  I would eat it. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 16

I like it, I would much rather see it on a square plate with very low sides.  I think the sauce is great on the fish, but you really need to see the sauce to add depth to the dish, also you need a garnish on top, maybe an asian salad with some asian micro greens, a simple lemon mustard vinaigrette and some citrus supremes.  I love the two types of cabbages, they look beautiful.

 

Just a thought if you wanted to stick with the bowl, you could do always do a dashi or miso broth in the bottom with a garnish on top.  Even some sesame wonton chips on top.

 

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post #4 of 16
Thread Starter 

Thanks Robbie! I need to get a few more plate designs just to play with. I don't have a square white plate but I can pick up individual "corning" type plates for just a few dollars. I have a nice oblong plate for a "trio" that I haven't put to use yet either. I'll have to try your suggestion on the garnish. I really wish there was some place locally to get micro-greens but I think if I want those I am going to have to grow my own.

post #5 of 16

Your colors are wonderful.  The presentation is tidy and has a lot of visual impact.  It certainly looks good.

 

As a matter of flavor combinations, I don't like the combination of Brussel sprouts with red snapper but that's another matter entirely.  No doubt, many opinions will differ. 

 

Less subjective, though:  Bowls are problematic for food which is meant to be eaten with a fork.  They're messy, and become increasingly difficult as the diner approaches the bottom.  When you're plating, it helps to have a particular diner in mind.  For fine dining, I think of an expensively dressed and carefully made up woman, and will sacrifice some visual impact to keep the food from from smearing her lipstick, from falling onto the table (embarassng), or onto her lap or decollete (more embarassing). 

 

Regular, round plates are the easiest and neatest for diners, easier than rectangles or squares, but straight sided plates are certainly trendy.  A lot of fine dining is fashion, and a lot of fashion is trend -- worth thinking about, certainly.  Dressing the top of the fish with a bit of salad or slaw is also trendy -- and not a bad idea.

 

Unlike Robbie, I don't really see the sauce on the fish; but like Robbie I think you could do with more and more visible sauce -- weather smoosh, nappe, or puddle.   

 

BDL


Edited by boar_d_laze - 3/8/13 at 11:19am
post #6 of 16
Thread Starter 

Thanks for the added critique BDL. As for the flavors, I did enjoy them myself, the brussel sprouts were roasted in foil on my grill and it was a cold day so having the cabbage was a little more hearty (I thought). The sauce was a little thinner than perhaps a typical gastrique; I was playing a bit, instead of sugar I used honey and I ended up mounting the sauce with a little butter. I added an image below that shows the sauce a little better. Most of it ran off the fish (perhaps being too thin) but the green circle shows where some pooled, and the red circles show that I had enough to have been used in a better presentation on a flat plate. I will certainly have a go at it again using the recommendations.

 

post #7 of 16

I love this kind of culinary passion. Your plating is beautiful.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
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post #8 of 16

very nice smile.gif

post #9 of 16

Looks pretty tasty. If you want to close the gaps covering the sauce dripped on the plate, try moving the snapper on the side where it will touch the plate and the cabbage. It might look a little weird with the snapper not directly over the veggies, but I think it could still look clean with the fish on the side. Just a thought

post #10 of 16

I like your plating. I would recommend against moving the snapper to the side, I believe it's better on top of the veggies, the way you currently have it. 

post #11 of 16

Nice dish. Maybe a flat plate would have showcased your sauce more if it had of been a touch thicker. You would have been able to pipe/squeeze a circle around it or a few zig zags. I like the colors.

Vegetables are a matter of choice. (what you have in fridge/what is in season/ etc) Adding a starch ? another color ?

Your dish looks warm and inviting.

 

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Réalisé avec un soupçon d'amour.

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Wine and Cheese
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post #12 of 16

Plating is personal, we all have our own styles. I think there is nothing wrong with your plating. It looks wonderful.

 

However, if I was to plate the same dish, I would have many very subtle changes, including rotating the image 3 degrees clockwise.

 

Again, yours looks fine and delicious. Good work!

 

dcarch

 

 

 

post #13 of 16
Thread Starter 

Thanks everyone for the feedback. I've thought more on this particular plate and one difficulty with plating it on a flat plate would be how unwieldy the vegetables were. I think in order to really elevate the plating I would have to take a different approach with the knife work. I went with large rustic cuts on the veges. I think if I did it over, I could use a mandolin to thinly slice the veges and then just quickly pan saute those so they keep their color. Spoon the sauce on the plate, carefully place the thin veges, place the fish and top with a little micro green garnish. So basically more finesse!

 

I think I may try something more complex soon with a beef or poultry.

post #14 of 16

very nice contrast 

post #15 of 16
Quote:
Originally Posted by eastshores View Post

Thanks everyone for the feedback. I've thought more on this particular plate and one difficulty with plating it on a flat plate would be how unwieldy the vegetables were. I think in order to really elevate the plating I would have to take a different approach with the knife work. I went with large rustic cuts on the veges. I think if I did it over, I could use a mandolin to thinly slice the veges and then just quickly pan saute those so they keep their color. Spoon the sauce on the plate, carefully place the thin veges, place the fish and top with a little micro green garnish. So basically more finesse!

 

I think I may try something more complex soon with a beef or poultry.

I think if you just did the veggies separate, you could create a nest with the cabbage and then put the brussels in the nest and fish right on top.  Sauce around, micro greens on top dressed with a little fresh lemon and zest.  Good to go.  Would love to see your next dish!

 

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post #16 of 16
Really nice presentation. Up to par with the SIM's of the world.
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