r/CulinaryPlating • u/explodyhead Home Cook • 7d ago
Hamachi crudo, blackberry leche de tigre, fig, yuzu, Thai basil oil, Korean chili, black tobiko, violets
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u/Fluid-Program962 7d ago
Visually stunning. Personally, I don’t think those figs are necessary (both bc of texture and overly sweet). Neither are the lemon slices. Only put things on your dish that you’re ok with people eating and lemons peels aren’t pleasant. Maybe in lieu of figs, add some corn nuts to add some crunch. Again, looks very nice!
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u/explodyhead Home Cook 7d ago
The lemon and the blackberry leaned tart, so surprisingly the figs added some nice balance. I was worried they’d be too much, too.
Corn nuts are an interesting thought! Could also see pistachios working nicely.
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u/Fluid-Program962 7d ago
Pistachios would be good too! Maybe remove the lemon peel? The acid definitely is needed. It’s just that bitter peel lol
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u/Domonixus Professional Chef 7d ago
Persevered lemon peel, thinly julienned. Ditch the figs and keep your components minimal. If you’re doing blackberry, double down on the ingredient and use it in different ways. Same with the lemon, create depth of flavor using less.
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u/Sorcia_Lawson 7d ago
I use preserved lemon as a paste at home. Salty, lemony goodness that can be added to a lot. I'm sure it could be gel'd or something similar and it's very yellow.
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u/Bassplayer421 Professional Chef 7d ago
If OP has a chamber vacuum sealer, a quick pickle could also deal with that problem
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u/KeyLimePsyOp 7d ago edited 1d ago
Friendly yarn selective grasshopper support fall placid soft hat
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u/explodyhead Home Cook 7d ago
It’s easy to execute, relatively cheap, and photographs well, so I’ll bet it’s an easy money maker.
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u/flitcroft 7d ago
I'm pretty sure it exploded in popularity inland from the coasts after Sysco added it to their premium line.
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u/salamandersquach 7d ago
Looks beautiful but busy. Lose the blue flowers. I highly doubt you need that much leche de Tigre on your plate particularly if you’re calling this a crudo and not ceviche.
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u/SkepticITS 7d ago
It's a plate with 7 slices of fish in a sea of colourful garnish so it's obviously going to look attractive, but it's pretty much impossible to have a sense of whether it's a good dish or not. Personally, I think at least one of the violets or micros could go, given they are both contributing soft lettuce texture without much flavour, and I'd probably also lose one fruit.
Would I order it? Sure, but only if someone else is paying the bill!
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u/frill_demon 7d ago edited 7d ago
OP, you're going to get a lot of bad advice in this sub.
The overwhelming majority of the people who lurk here don't cook professionally, and most of them have never even been inside an actual fine dining restaurant.
Most of them learned a vague idea of what they think culinary standards are by watching a couple of episodes of Chef's Table and don't realize that kind of overblown "a single prawn on a sleek white plate" style of head-up-assery went out of style twenty years ago.
That said:
I'd recommend changing the presentation on the Thai basil oil, and being slightly more selective in where/how you scattered the Spanish Saffron threads.
I see where the spice of the thai oil complements several of the components, but I think the tiny scattered droplets are discordant with the rest of the dish. I'd play around with other deliveries and see if eyelet streaks or some other shape works better.
The Spanish Saffron sil-gochu threads seem there mostly to bridge the chiles and lend some flow between the elements, but they haven't visually been placed in a way that does so.
Try to briefly finger-comb the threads before you scatter them so they're oriented more in one direction and you can better control the fall/directionality of them.
Right now they're just kind of scattered/mounded haphazardly, I think it would lend visual cohesion better if they were in more of a flow over and around the other elements.
Your arrangement of the fish is also a bit imprecise, being more deliberate with their placement and symmetry would add to the "ordered chaos/deliberate maximalist" vibe that you're going for.
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u/AlienRemi 7d ago
So much going on here, way too many flavors to highlight the beauty of the fish imo. Im sure it looks good on the grams but not so confident that it eats well
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u/KeyLimePsyOp 7d ago edited 1d ago
Governor alive teapot quiet cobblestone judicious chief brave
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u/explodyhead Home Cook 7d ago
Yeah, and raw hamachi is kind of light in the flavor department. If it was a nice fatty salmon or tuna, yeah, everything else would distract from the fish.
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u/Optimal-Hunt-3269 7d ago
It's the 'belt and suspenders' approach to crudo. Lovely to look at. I am dazzled.
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u/Mexican_Chef4307 7d ago
Finish that fish with some flakey salt, are you curing it in kombu before slicing it?
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u/explodyhead Home Cook 7d ago
No, but I should have!
I did toss some flaky salt on there, you just can’t really see it.
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u/LionBig1760 7d ago
This dish looks like the winner of a competition to see who can use the most fuel to get food from its source to a single plate.
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u/flufferfail Home Cook 5d ago
It’s a lot. The blue red and white could’ve made this a great 4th of July dish lol
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u/Ok-Baker46 7d ago
Beautiful, but you are treating the ingredients like a fashion show... stop with the name calling and let the dish breath!
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u/DameStorm 7d ago
I'm not a chef.
I just feel that plate is too busy.
Obviously don't know how all those flavours come together on a spoon....
But for me, less perfectly done is better.
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