r/CulinaryPlating • u/Dry-Radish-4315 • Sep 06 '26
Octopus, Saffron/Potato puree, Romesco, Chorizo, EVOO, Lemon, Parsley
39
u/Fluid-Program962 Sep 06 '26
I like all of the components of this dish. Puree looks smooth, octopus looks like it’s cooked well, but I absolutely dislike the way it’s presented. Legit looks like a snake (maybe that parsley looking like its tongue). The romesco looks like cat poop (I’m sorry, I’m sure it tastes great) and I don’t know what to make of the way the puree is displayed.
25
u/SenorPoopyPants38 Sep 06 '26
Find a way to integrate the components more.
3
18
u/potodds Sep 06 '26
The presentation makes me very uncomfortable. I would eat it, but there is just something about it that makes me very eerie.
10
10
6
u/Bigdoinks69-420 Professional Chef 29d ago
Looks like something that was passed by a sick old morbidly obese woman
3
u/Gayf Sep 06 '26
that's a wet plate, I imagine the chorizo is crispy? Hard to see where you've used it tbh. If you want a funky mash, maybe smmt like - Sauce on bottom, lemon EVOO drizzled on, octopus in half and sideways to see the sucker, then pipe the mash on top, you can then broil/flame it.
Sounds good, and not a million miles off, happy seeing octopus more, you know it dyes really well? You can make blue ones!
3
u/808Da_Bears 29d ago
Your purée looks like sliced heirloom tomatoes. I was confused for a few. I would like to see the chorizo more involved.
3
u/Additional-Spot- 28d ago
The octopus looks nicely grilled. You have a lot of soft components though. Romesco is a classic pairing which is fine. Might I suggest roasted fingerlings instead of puree, that you cut in half and then sear in a pan, glaze with saffron butter to keep the same flavors? It would add contrast and textures. Then you could lay the romesco out in an oval, place the potatoes inside the puree on top, and spread the octopus over. There’s a lot of strong flavors going on between the romesco, chorizo and saffron puree. In something like this, it’s nice to have a neutral flavor even, more simpler an herb roasted potato or herbed potato puree as saffron can over power a lot. Think what is the star? The octopus, then center everything else around that to compliment it. A lot of spices competing for one another. I would keep the chorizo as the crispy crumble garnish or rather even render some of it in the pan when you sear the fingerlings. Nice job!
1
u/808Da_Bears 29d ago
Your purée looks like sliced heirloom tomatoes. I was confused for a few. I would like more chorizo involved as well.
-10
u/Horror_Signature7744 Sep 06 '26
These animals should not be eaten. They’re smarter than most humans.
13
u/Dry-Radish-4315 Sep 06 '26
If they r so smart then why are they on the fuckin plate? It is delicious and we should indulge.
9
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u/SpudsBuckley223 Sep 06 '26
Lol that's funny as shit, I'm ordering a case of octopus on Monday for specials this week now 😂
-1
u/falaffels Sep 06 '26
Literally one of the most sustainable and nutrient dense seafoods available. “Most humans” sounds like an N of 1 sample based on personal experience
0
-1
u/MissStr4berry Sep 06 '26
Pigs are smart af too, sounds like a very arbitrary reason to decide which animal deserves to be eaten or not. Dumb animals deserve it more? All because they're smart by humans standards
-4
u/Mikeypopps Professional Chef Sep 06 '26
Too rounded. Contrast the spiral of the arm against the contrast of the purees in opposing perpendicular smears.
1
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