Tuna otoro, lemon miso turmeric sauce, butterfly pea infused cured daikon, nasturtiums.
I tried to do the drip thing but sauce was wrong consistency. Made another batch and my blender burned out. I know it looks like shit.
I’ve worked in kitchens but am not a pro chef. Flavour wise I’m happy with this dish. But how can I elevate it? I had a clear vision in my head but it just looks flat after execution. I’m hoping for tweaks but if the whole plate needs an overhaul I’m open to suggestions. Thanks
by MaximilianClarke
18 Comments
This dish looks so ridiculous. Everyone so creative
I grow nasturtium and do love their taste but I think the trend of adding them as garnish is past its prime. I’m excited to harvest the seeds in a couple weeks to make capers.
This would look way better on a rectangular plate, but if you can’t change the plate, the plating could be more circular. Also not sure if the product being off center is on purpose or not, but center it!
If you are using a round plate learn how to use negative space or maybe consider carpaccio style or tiradito.
If not try rectangular plate and do a straight line with maybe the sauce brushed as a base
Otoro needs more consistent cuts , same as daikon .
Nastratium I would use a hole cutter that way you get a perfect circle .
I know you said ignore the sauce but its broken .
Don’t go outside the rim of the plate .
Nice ingredients but very bad plating .
Keep trying.
Plating reminds me of the game Guess Who tbh.
Rectangular plate and better knife work would help
Well, firstly, maybe dont lay all the elements flat if you’re trying to elevate the dish…
Round plate = round plating. Think of how the dish is meant to be eaten and work back from there.
Please take this as constructive feedback.
I think you need to walk before you try to run. You tried to execute a lot of fancy sounding stuff here but I’m not sure you did any of it particularly well
The knife work isn’t great on that tuna. the sauce is messy. Were you expecting more color on the daikon from the pea flowers? Is that serrano pepper, that seems like a lot. what is that sticking out of the piece of tuna at the top left?
Anyway, take a step back. sharpen your knife, buy a piece of fish and just work on cutting it neatly. Understand how to puree a sauce to the correct consistency before trying for a drip effect.
Keep at it but take it one step at a time.
Cleaner, more perfect cuts on the tuna. Maybe punch the radish and nasturtium to perfect circles. Turn whatever the yellow orange sauce is into a gel and make nice dots. 👍 good start though.
If you can’t restrain yourself from posting a photo of an unfinished dish, which you know is unfinished and, by your own standards, by no means good work. Then you still lack the patience that is needed to succeed.
This was me too. Once I realised and dealt with it, I begin to gain the patience to concentrate, to deliver and, given time, you will too.
As many peers already explained, too much thing on.thr mind kinda made you forget about the essentials.
First of all, sharpen your knife.
Portion your fish properly, including the temp of the product to avoid messing it up.
Then, all your cuts needs work. Why don’t you kept the butterfly pea as a whole and use to garnish alongside your nasturtium?
Try to plate around the shape of your plage going like this : daikon, otoro and so on
Put some agar in your sauce and you’d get better consistency but try to work on your sauce/purée first and you wouldn’t need add on to fix it up.
Sum up, great ideas, poor execution.
Keep it up chef, I’m sure you can pull off a good plate if you take the time to ! Don’t rush stuff, and error and trials are what make us 🫶
By picking it up and eating it 😋
First thing that came to mind is to cut the radish circles in half and laying them across the otoro as if they were scales. Maybe 3 or 4 in each slice, maybe 4 would be too much. Fix the sauce and add another element to add texture perhaps
Edit: also, some of the slices are sloppy, make sure you’re using a thin and very sharp knife (obvious I know but still)
And some more color and texture. As already stated maybe rolling or folding the tuna to give dimensions. And if you can find them caperberries sliced in half give a fun accent and different visual.
By picking it up and eating it 😋
thought it was a petri dish of mold spores at first glance
Why does this look like a mitochondria from my 8th grade science textbook?
Sharper knife for the tuna and you can try ”folding” the slices so you get an interesting shape, thinner daikon on the mandolin straight into ice water so they curl up, plate the sauce on the plate not the rim, bunch the diced chilies together like a little pile of caviar or slice them lenghtwise so they curl up aswell, and i wouldnt hate a green oil here