Always open to feedback! It’s fall in the PNW so lighting is bad and I was too lazy to get my actual camera out, so sorry for poor picture quality. I know the fish is over, and I’m ready to take heat for it =(. I was trying to make a nice medley of roast fall veg, and trying to practice lower waste so I used the romanesco stems and pearl onions to make a puree / soubise-ish sauce. Garnish is mint, perilla, and oxalis from my garden with some surprise radish flowers.
Sharkrepellant23 on
Love the idea but I can’t stop seeing a Kraft single.
Moist-Requirement-98 on
veg: Go away, don’t touch me. Cod: I’m not touching you. You’re touching me
Seriously tho, I’ d eat those veg and I don’t like veg. Nice work
SLNGNRXS on
Looks great but could use a better sear/browning on the cod
woodshouter on
I’d eat all of it.
Looks like a cloud raining on a garden in a good way, though you could make jokes about it being yellow rain and a post-apocalyptic garden with that beautiful char.
Could also be viewed as a mushroom cloud, tree, or a toque.
The color of the veggies and sauce contrasts nicely with the color of the fish. The plating is asymmetrical in several ways: 1) the negative space of the fish against the dark colors of the sauce and veg, 2) the size of the veg vs the fish, 3) the perceivable solidity the fish has vs the lighter fare offset from it.
The asymmetry can affect the visual balance and challenge the aesthetics, but at the same time, it brings gravity and contrast in interesting ways. The only thing I’d say throws that off is the curving of the outside of the veg that looks as if it’s leaning into the fish. If it was instead more of a parallel shape to the fish, or even arcing away, I think it would improve the visual distribution a bit.
Minkiemink on
Fish and a pile of vegetables, separated by either sauce or a slice of American cheese. Plating leaves much to be desired.
TheCarrot_v2 on
That cod looks like it could be on an episode of Naked and Afraid.
SkepticITS on
This sits somewhere in the middle for me. The veg side of the plate is decently put together, some nice contrast and points of difference. Sauce looks like a Kraft single as others have said. The fish just… exists. I’d like everything to be pulled together more.
fuelfrog on
Man, I love this and want to help you elevate it.
48-72 Hour Marinade:
1/4 cup sake
1/4 cup mirin
1/4 white miso paste
3 tablespoons sugar
Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring 1/4 cup sake and 1/4 cup mirin to a boil in a small saucepan over high heat. Boil for 20 seconds more to evaporate the alcohol. Turn the heat down to low, add 1/4 cup white miso paste and 3 tablespoons granulated sugar, and whisk until the miso and sugar are dissolved. Remove from the heat and let cool to room temperature.
Cooking Option #1: Broiling. Arrange a rack 6 to 8 inches from the broiler element, then heat the oven to broil. Cover a wire rack with aluminum foil, then fit onto a baking sheet. Coat the foil with cooking spray. Place the fish skin-side down (or smoother side down if skinless) in a single layer on the foil. Broil, checking every few minutes and rotating the baking sheet as needed, until the fish starts to flake and the top is dark golden brown and charred in spots (it’s okay if the marinade that drips onto the foil burns), 8 to 12 minutes.
9 Comments
Always open to feedback! It’s fall in the PNW so lighting is bad and I was too lazy to get my actual camera out, so sorry for poor picture quality. I know the fish is over, and I’m ready to take heat for it =(. I was trying to make a nice medley of roast fall veg, and trying to practice lower waste so I used the romanesco stems and pearl onions to make a puree / soubise-ish sauce. Garnish is mint, perilla, and oxalis from my garden with some surprise radish flowers.
Love the idea but I can’t stop seeing a Kraft single.
veg: Go away, don’t touch me. Cod: I’m not touching you. You’re touching me
Seriously tho, I’ d eat those veg and I don’t like veg. Nice work
Looks great but could use a better sear/browning on the cod
I’d eat all of it.
Looks like a cloud raining on a garden in a good way, though you could make jokes about it being yellow rain and a post-apocalyptic garden with that beautiful char.
Could also be viewed as a mushroom cloud, tree, or a toque.
The color of the veggies and sauce contrasts nicely with the color of the fish. The plating is asymmetrical in several ways: 1) the negative space of the fish against the dark colors of the sauce and veg, 2) the size of the veg vs the fish, 3) the perceivable solidity the fish has vs the lighter fare offset from it.
The asymmetry can affect the visual balance and challenge the aesthetics, but at the same time, it brings gravity and contrast in interesting ways. The only thing I’d say throws that off is the curving of the outside of the veg that looks as if it’s leaning into the fish. If it was instead more of a parallel shape to the fish, or even arcing away, I think it would improve the visual distribution a bit.
Fish and a pile of vegetables, separated by either sauce or a slice of American cheese. Plating leaves much to be desired.
That cod looks like it could be on an episode of Naked and Afraid.
This sits somewhere in the middle for me. The veg side of the plate is decently put together, some nice contrast and points of difference. Sauce looks like a Kraft single as others have said. The fish just… exists. I’d like everything to be pulled together more.
Man, I love this and want to help you elevate it.
48-72 Hour Marinade:
1/4 cup sake
1/4 cup mirin
1/4 white miso paste
3 tablespoons sugar
Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring 1/4 cup sake and 1/4 cup mirin to a boil in a small saucepan over high heat. Boil for 20 seconds more to evaporate the alcohol. Turn the heat down to low, add 1/4 cup white miso paste and 3 tablespoons granulated sugar, and whisk until the miso and sugar are dissolved. Remove from the heat and let cool to room temperature.
Cooking Option #1: Broiling. Arrange a rack 6 to 8 inches from the broiler element, then heat the oven to broil. Cover a wire rack with aluminum foil, then fit onto a baking sheet. Coat the foil with cooking spray. Place the fish skin-side down (or smoother side down if skinless) in a single layer on the foil. Broil, checking every few minutes and rotating the baking sheet as needed, until the fish starts to flake and the top is dark golden brown and charred in spots (it’s okay if the marinade that drips onto the foil burns), 8 to 12 minutes.