r/CulinaryPlating • u/Sea_Vermicelli_6313 Culinary Student • 13d ago

Plaice fillet with green asparagus and Parisian potatoes

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0 Upvotes

17% Upvoted

8 comments sorted by

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5

u/Lekszyk 13d ago

Before zooming in, I thought the onions are squid tentacles, maybe it's time for bed..

5

u/Nepenthenebula 13d ago

This is not the way, negative space that doesn’t make sense. The protein looks “bland”, try a batter. Don’t cut the asparagus like this, better whole served under the protein. Potatoes can be used to fill negative space, switch onions out for something else, perhaps celeriac straw. If you can’t order something else then try onion straws. This is strictly a triage approach.

Edit: a veloute/sauce can help offset the oil, then you can add oil to the sauce to give it a little bit more complexity. A suitable garnish.

3

u/dagmx Home Cook 11d ago

I think all your elements need some colour on them. Other than the fried shallots (?) everything else look almost steamed. The oil without some colour and contrast really makes it not look great.

I also think your plating is not really cohesive. Everything feels dropped into random piles. Try drawing out what you want in shapes on paper and then match that. This doesn’t look very pre thought out

2

u/prof_yonan 10d ago

the lighting is really hard to look past. my thoughts: center the fish, create opposing lines on each side.

2

u/Charm534 10d ago

I am agreeing with this comment on fish placement and opposing lines. I look for planned harmony, balance and symmetry when I look at culinary plating. I think all the elements are there, but there is not a symmetrical balance and it results in a disorganized appearance. Not all plating requires symmetry and balance, but I think it would help this dish. The color palate is in harmony, but maybe too much so. Could some added yellow or orange help brighten the color palate? (edit - I'd still eat it all and lick the plate)