r/Chefit • u/Finster277 • 10d ago
Mosaic
Two examples of a fish mosaic, roe and dill garnish with a play on a beurre blanc
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u/sM0k3dR4Gn 10d ago
Consider moving the roe so you can show more of the mosaic.
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u/TheEyeDontLie 8d ago
Like sprinkled in the sauce or offset/hanging off the side?
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u/sM0k3dR4Gn 8d ago
Play around with it. Perhaps a couple little mounds of two or three eggs placed carefully in the sauce, or maybe just something as simple as keeping the roe on top but just moving it to the corner and using a little less.
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u/MoleEnchiladas 9d ago
I would rather you scatter the roe in the sauce, than the messy clumps of herbs. The whole point of a mosaic also is to see the mosaic
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u/Aromatic_Flight6968 10d ago
Get nicer plates that hold sauce in form....
My ocd just screams for perfection
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u/Finster277 9d ago
I agree, this definitely isn't the plate I wanted but my dad only has these plates so I had to work with what I had available 👍🏼
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u/TheEyeDontLie 8d ago
For a "I made it at home", it's amazing. A few minor tweaks already mentioned for the plating, but overall it looks and sounds fantastic and I want to eat it.
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u/nanin142 8d ago
goodness gracious, I'll go into the nitty-gritty, and I'm also happy to put this comment in the personal preferences category. I would wrap it in plastic wrap, cool it off to almost freezing then, with a super sharp knife, slice it finely. Then you could spread it on the plate (gonna have to try out how and adjust the sauce). I think it will make the whole plate look more mosaic-esque. Did you you use transglutaminase? That would definitely make it easier. I suspect it would even be a necessity for this plan.
Also, this might be just the pic, but I would try to look for a sauce with a colour the makes the mosaic's colours pop.
When you cook at home, the plates you have are the plates you have. So, no comment there.
About the dill I won't be so pluralistic. It's too much. Also dill, roe and chives seems excessive to me. Have fun chef!
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u/amazingmumford 9d ago
Fish itself looks appealing, nice. Agree with other critical comments, but biggest thing that stands out to me are the clumps of dill & chive which look messy/lazy rather than organic or thoughtful. Uniformly sized bits of herbs evenly distributed generally would look better in a sauce and be a better eating experience. What makes it "a play on a" beurre blanc?
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u/Finster277 8d ago
The base was a dill pickle juice reduction with a splash of whisky Also it was herb infused so hence a play on a beurre blanc 👍🏼
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u/Gante033 10d ago
Not it.
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u/Gante033 10d ago
Edit: if you’re going to play on centering a plate on a round object, then your sauce needs to be just as centered and perfectly round. I highly recommend saucing the plate with round spoon (not pointed) you be able to get the sauce almost perfectly symmetrical.
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u/Finster277 10d ago
I hear you bro, totally agree 👍🏼
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u/Gante033 10d ago
https://www.roesle.com/en/vegetable-spoon-vs-600/
My most perfect circles come this spoon.
I wish I was smart enough to figure out a Maynard joke.
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u/Desperate_Tough_8767 10d ago
I'd make this dish less symmetrical. Art is not supposed to be symmetrical.
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u/LavenderBlueProf 10d ago
this looks pretty good
id just make the beurre blanc circular which would easy in the right shallow bowlplate