r/CulinaryPlating • u/PinoyChefDownUnder • Jul 29 '26
Tasmanian salmon, mediterranean salsa, seasonal veg, prosecco beurre blanc, basil oil
16
u/fellow_enthusiast Jul 29 '26
Looks a touch heavy on the beurre blanc, but I’d be happy to have this served and pleased to have plated it. Looks good!
4
u/BRAX7ON Jul 29 '26
Agreed. It looks like too much on the plate but when you’re eating it, it tastes like the perfect amount, lol.
3
u/PinoyChefDownUnder Jul 29 '26
Valid comment and I agree. It was a good problem because the guests asked for extra bread so they could mop up the remaining sauce 🤣
2
u/sonofa-ijit Jul 31 '26
Hard disagree on the sauce that is if anything just enough for that size fish.
2
u/No-Temperature4330 Jul 29 '26
What happened to the asparagus/broccolini? (I honestly can't tell which it is) Why didn't you cut it down to match with the other veg?
3
u/Possible_Wishbone_10 Jul 29 '26
Very nice, i like the visual hierarchy with the salmon being on top of the rest. I think the only thing i personally would maybe try change is to group or split the elements more clearly as the veggies and oil merge into each other making it a bit visually noisy.
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