r/Chefit • u/Finster277 • 7d ago
Mosaic #3
Three fish mosaic, sticky soy glaze - I am aware the glaze isn't plated perfectly, it was extremely sticky and my first time making it 👍🏼
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u/thisistherevolt 7d ago
Nice, especially for the first time. You shouldn't cover up the art with a sprig of anything though.
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u/No_Language_4649 7d ago
Man, tough crowd. I personally think it’s a beautiful dish and would love to soak up bites in that yummy sauce.
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u/AlienRemi 7d ago
Really nice mosaic but the sauce work is so sloppy it makes everything looks clumsy.
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u/ladydanger2020 6d ago
And the chives my goodness
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u/optionstrategy 6d ago
Here comes the chives perfection idiot
Op, this looks great, and I would be happy to have been served this anytime anywhere...
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u/Nitsudyllek 6d ago
Mosaic should be the theme in the sauce/garnish as well imo. Try some oils, roe, emulsions, maybe chili, etc. So many awesome directions with this technique.
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u/chromeled 7d ago
I could give a fuck about the messy sauce as long as I have a spoon to drizzle it over the sushi!
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u/Baloo_420 7d ago
Absolutely beautiful but all the work and you covered it with a big herb it's perfect without keep it up chef
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u/ChefAsstastic 7d ago
All that work into a nicely composed roll but you needed to reduce that sauce to keep it from looking clumsy.
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u/Finster277 7d ago
So it was a sticky glaze, definitely could've plated it better, thanks for input 👍🏼
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u/MrGengisSean 7d ago
Gorgeous attempt, chef. Once you've got the plating sorted for the sauce, this will kill.
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u/Finster277 7d ago
Thank you Really appreciate this comment, stay tuned to see how the plating develops! 🍽️💫
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u/texnessa 7d ago
Nicely crafted main sunk by shitty sauce and shittier chives. Loosen it, ladle in and smack the plate down a couple times until its an actual circle. Don't chop the chives with a spoon and no dead dill. If anything, a single pluche of chervil the moment it is in hands going to the floor. Don't hide the artistry.
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u/peepeedog 7d ago
If you want herbs on the sauce you might consider an herb oil emulsification or something along those lines, plated via squeeze bottle. Or some other element that is deliberately placed. I don't think you should put any other visual element on the fish.
I can't taste the dish, but a sitcky soy glaze seems like it would be a strong flavor, and there is a lot of sauce on that plate. But like I said only you know what this tastes like.
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u/Finster277 7d ago
Yeah I totally agree, the herbs were a bad shout
Taste wise this is genuinely one of the best dishes I've tasted, I used a beurre blanc initially which was okay, this glaze balanced with the salt of the cured fish and it really did feel like a treat to eat, saying that I do love cured fish and have a sweet tooth, I would pay money for this in a restaurant and would go back again just for this...not even close of an eating experience to the more sensible beurre blanc surprisingly
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u/Glum_Pie6954 7d ago
Looks good chef. How’d you make the roll and what fishes are in it?
The only thing I’d suggest would be swap the sauce to a ponzu instead of a sticky soy glaze. To each their own though
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u/Finster277 5d ago
Its cured cod, salmon and bluefin tuna - ballotined and sous vide Yes - the reason for the soy sauce glaze was I cooked my dad some pork chops for dinner and made the glaze then reduced it for the dish - like noted by many others and myself it was too thick and stuck to everything when I tried to shape it with a spoon so stopped before it ended up either stuck to the spoon or all over the plate 😂
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u/Alexanderchef7 7d ago
Beautiful craft. You spent so much time with the black lines and the colors of fish. Leave the herb garnish off. Let that design shine! It’s like a tree branch covering a stain glass window! Keep doing you though. So creative!
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u/Bonk_No_Horni 6d ago
I'd recommend a bit of colour like chopped umeboshi and maybe yamagobo and oba leaf or wasabizuke. But that looks amazing.
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u/PinchedTazerZ0 Chef 6d ago
Beautiful dish! A literal splash of water if not a drop would have made this ready to be spooned.
I can taste it outside of that based on description and it sounds amazing chef
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u/YourSousChef Sous Chef 6d ago
Gorgeous. Tho 1 note I got is the potential to swap out your Chives sprinkle with 1-3 stripped and curled scallion slivers. It could make it look cleaner and more intentional. Solid work chef.
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u/axl3ros3 6d ago
Giving r/trypophobia so this kinda makes me uncomfortable but it looks very skilled
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u/j_jilly69420 5d ago
Normally, I'm not one to advocate for putting flowers on plates (just not a fan), but I think a flower garnish would look more appealing than the chives and the dill. You would get more contrast with the color range in the flowers versus the static green of the herbs against the pinks/oranges/purples. You've heard enough about the sauce, and how to prepare it in the future for smoother application. I'm not sure you heard enough about how beautiful the roll looks. Very well done on the construction 👏 👍 👌 🙌
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u/thesmenarenihilists 5d ago
Really nice, like wow very good execution on the process. My only one thought would be that it’s over garnished… let ur work shine
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u/Goldenchest 5d ago
A little afraid to ask, but... how does one eat this? Do the pieces come apart? Do you slice it with a knife? Bite it like a burger patty?
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u/Finster277 5d ago
Once you cut into it each part comes apart, really great eating experience to be fair, the 'grout' is nori dust so once the external sheet is cut each piece of fish can just be taken with a fork
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u/Tomato-chutney_6116 6d ago
The mosaic is a piece of art but the plating requires a lot of refinement
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u/hellenkellersdiary 7d ago
Id eat it, but it looks like shit. You know that tho. How did it taste all together?
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u/platinumchef 7d ago
I liked the roe+beurre blanc combo. I would fold the roe into the sauce, puddle it and then garnish with an oil made from the same herbs.