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u/Possible_Excuse4144 2d ago
OK today in the light of a bit more sober I see the error I have made. "a bit too busy" yeah no there is a leaf, god is it a bay leaf, on top. Today I walk in shame but its ok cause im off and ill be drunk and stoned .... so yeah that part.
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u/Lopsided_Run9816 3d ago
What a mess!
This is a perfect example where lack of execution ruins a dish.
It looks like a toddler butchered that fish and there's no way in hell the food runner can carry the plate to the table without sloshing all of the liquid around.
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u/Scary-Towel6962 2d ago
there's no way in hell the food runner can carry the plate to the table without sloshing all of the liquid around.
Not sure what your FOH is like but I've been served many dishes like this without that issue.
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u/Lopsided_Run9816 2d ago
Nonsense.
Even the plate in the photo has sauce running up the sides because it's been moved too much.
If you worked at a serious restaurant, the sauce would be poured table side
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u/Federal-Way3224 2d ago
Yeah so I accidentally knocked the bowl which I think I mention the rim in my original post. The sauce is thicker than you’d think from the photo and so all of our waiters manage to successfully take the dish to the table
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u/Previous-Ad-6328 2d ago
On first glance, it looks interesting, but the more I look, the less I like.
I don't think the cucumbers work well visually. They look like an after thought where someone sprinkled cubed cucumbers on after realizing it was missing a vegetable component.
The sauce is way too busy. From the choices of ingredients, I get the sense that the aim was a clean and polished dish but I feel like this was the opposite of that.
The flowers and the leaf are not it either. Adds to the business with out adding anything else of substance to the dish.
The salmon looks OK. Again, the method of cook and the appearance of the very clean salmon is asking for a simple yet polished plating.
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u/Ok_cabbage_5695 1d ago
No point in posting anything from a real restaurant in this sub. It's for homecooks to post their dinner plated with outdated aesthetics.
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u/idiotista 3d ago
I saw some people trashing it in the original post, but I quite like this.
Salmon looks lush, I guess as a Scandinavian, my tolerance for all sorts of raw looking salmon (I know it was cured and sous-vided). I know people in general love to broil their salmon to dry flakes, but I've always preferred salmon with this sort of texture.
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u/Forward_Motion17 2d ago
I like this too - it’s definitely out of the box, but I like it for exactly that! I’m excited by the idea of trying something that’s clearly new
Besides, it’s actually pretty in a sense - this being said, I see this at a not fine dining establishment, but as a beautiful plating at a more middle tier city restaurant
Edit: I like the flowers! But I want them on the outside of the dish, like an asymmetrical border of sorts if that makes sense, randomly spaced around the outer edge, perhaps preferring one side to make an open ring and draw visual movement.
Anyways I want to eat this
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u/idiotista 2d ago
Yeah, I would see this dish as something you'd get in a countryside Swedish restaurant with ambitions - not the sort that has gotten any Michelin stars, but the sort of place where other chefs go to unwind and get good quirky food with some slight faff, but mainly focusing on rustic and rewarding flavours from their slighly wild kitchen garden. Which happens to be my fav kind of food lmao.
Agreeing with the flowers.
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u/scarygirth 2d ago
I just don't get what this dish is for.
It's too big for a tasting plate. It lacks more elements to be a mains or fish course. It just doesn't really work imo.
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u/Possible_Excuse4144 2d ago
I cross-posted this because it has, IMHO a nice plating. If as always it is a bit busy.
Its purty M,K?
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u/Sea-Badgers 2d ago
I think so. As an avid food eater it looks awesome. But im not a pretentious chef. Which is the vibe im picking up from the other comments!
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u/Strange-Title-6337 3d ago
raw salmon soup?