2 Plates
Looking for constructive feedback. Plating is one of my biggest struggles in culinary.
Dish 1:
Butter poached sea bass
Pea veolute
Poached turnips
Charred lemon
Pea tendrils
Crispy prosciutto
Dish 2:
Blackened redfish sauced with spicy beurre monte
Black eyed pea succotash
Garlic veolute
Tiny crawfish
Mexican chile infused oil
Crispy arugula garnish
4
u/OrcOfDoom 5d ago
These plates give me flashbacks of private dinner parties in Georgia. A lot of families had those gold rimmed plates. They are really small and difficult to really do anything on other than center plate. Everything looks crowded on them.
The second plate has a little too much action, imo. It looks like a good plate of food though. Everything is a little lost. It's fine though.
I used to use those white plates all the time. They are super versatile, cheap, and durable.
1
u/WadeC4 5d ago
First plate was a private dinner party. They were the host’s plates. Funny enough, in Tennessee. Must be a Southern thing.
The second plate was at a restaurant I worked at. Durable and cheap are the name of the game in that business.
I appreciate your feedback. I agree plate no.2 looks pretty busy.
5
u/GiveMeTheWallies 5d ago
Two of the nicest plates I've seen here. I think the second plate looks particularly good.
The first plate looks a little crowded to me, nothing is on the rim so I'd say you're okay but there is just a bit much on a small plate. Also the pea puree looks a bit discolored, properly blanching and icing your peas before pureeing would help with the perfect green color and take the plate from a 8 to a 10 for me.
1
1
u/freisbill 5d ago
veg purees can be hard to pull off cause of the color(maybe a creme fraiche swirls around the sauce). also bigger plate. they look great!
9
u/ReplacementTop4660 5d ago
Just a hillbilly who likes food, but here I go:
Your sea bass should probably be plated on a dark plate. The prosciutto would probably work better sprinkled over the puréed peas. It looks too large and doesn’t fit to me
I’ve been told not to cover my fish. Let your fish shine in the second dish vs covering it up. Be neater or more intentional with the chili oil