/ck/ - Food & Cooking

>>14530781
Former attempt

>>14530785
Another attempt last week

First two look good
Third one looks like flyover style plating, just needs a side of ranch dressing

>>14530781
Is the Halibut free range?

bacon bits sprinkled on top of halibut?

>>14530781
Why did you put your fish on top of vomit?

OP image is the best. Number two looks like its sitting in a pool of oil and looks like you tried too hard. Number three looks like cheap restaurant

>>14530833
It’s crisped prosciutto. Basically prosciutto heated in a pan until crispy. Adds a nice salty/shar contrast to the richness of the risotto

>>14530781
1 is the best. It's simple but appetizing. The salad doesn't really add much, though and just looks like it was tacked on needlessly - ultimately a net neutral. I like the color but I would find a more complimentary method to the dish.

2 is way too try hard, wtf are those prosciutto(?) chips doing presenting at full mast. And the halibut is way too long for the framing of the plate. Additionally, the juice/oil runoff from the fish just pools on the plate instead of being masked by the risotto. And you neglected to wipe the edge of the plate.

3 is just too much food for that small of a plate, big sloppa shit, but the camera angle is pretty shit to evaluate.

I will say, you are getting great sear on the halibut, though, and the risotto looks appropriately creamy and of good consistency.

>>14530889
Thats nice and all but is the halibut free range?

>>14530881
OP here. Yes the first image was my latest attempt. The other two are what I posted on /ck/ and got chirped for

>>14530900
It’s wild yes.

fill me in on this risotto you got going on underneath

>>14530889
so basically more expensive bacon bits? just mix that shit into the risotto idk why you are trying to make it the garnish it looks like shit

You ever been halibut fishing? They give you a billy club and when you haul its fat ass on the boat everyone gets to go Rodney King on its ass

>>14530898
OP here. Thank you for the feedback. I don’t think I’ve ever had my food complimented while also the same person saying it looks like shit at the same time so I appreciate it. You had some good points and I’ll incorporate those next time

>>14530889
for garnish instead of the proscuit take those toms in that weak salad and make a quick bright pan sauce with them (butter, toms, lemon, WW) with the toms on top of the fish

>>14530938
like this

>>14530915
Yes it’s more high quality but prosciutto adds a nice sharpness and richness that bacon doesn’t have. It’s also less fatty.

>>14530781
First image is the best. 2nd is the worst. Not that it looks awful though, my plating is always awful so good job improving.

>>14530781
OP, I think what is bugging me is that the good effort to sear or brown, and otherwise perfectly cook a juicy piece of fish, keeping it juicy, and the garnishes of rendered and crispy paperthin proscuitto, and just putting all that to waste in the mere seconds of being put on moist and steaming risotto or moist fish. Park that proscuiotto over on the salad where it belongs thinking about a citrus and crunchy red onion to mix it the flavors, and take that dressing amount down a bit. In this case stacking it all up is a no-go I feel. Hot fish, hot rice, and salad on a hot plate? Hrm. Separate the plates or else have a green that likes heat, like spinach or kale, or actual smoky or long simmered or some roasted greens. Do you like salad on a very hot plate? I don't. Do you like rice on a cold plate? I don't. Think about. I'd also suggest that the fish portions may have been a bit large in the last picture group for a single portion. I mean, fine and all if you love it, but it looked beyond even 2 decks of cards, so the big ol slab of fish in other words, which is incongruent to the modern plating you look to be going after. Spend your other meal calories on a pretty nice amuse boche, dessert, cheese plate, some wine, delicious bread for that browned butter and creamy hard work on that risotto, etc.

P.S. Alaskans do love their cream sauce with halibut. Normally cheesy and dairy aren't such a match but it works so nicely. Personally though, I would want something more drier as my starch than a creamy rice to foil with that browned butter. Keep the dairy/sauce on the meat, but switch out to potato or pilaf, or some crunchy breadcrumbs to add some texture there, not the soon to be soggy proscuitto.

Don't take offense, just absorb my thoughts and keep creating :)

>>14530915
Bacon bits don't taste the same and mixing them into the risotto won't provide the same texture as putting it on top.

>>14530889
It's criminal to mix red meat and fish.

>>14530979
this. prosciutto fuckin melts whereas bacon sometimes has a cronch texture.

>>14530979
it comes across like a boomer sprinkled bacon bits on top

>>14530984
You’re a fuckin idiot

>>14530984

If its good who cares? Retard

>>14530781

Looks much better duderino. Better sear too.. i still think it needs some kinda sauce, though like this >>14530947

>>14530987
I disagree though I will say it looks like shit on >>14530785. Having them pointed straight up is stupid.

>>14531015
just dont put bacon bits on top of halibut simple

>>14530966
OP here. Thank you for your take. Now that you mention the prosciutto you are absolutely right about it belonging in the salad and not on top of the fish. I just thought the fish looked a little baked so I sprinkled it across. It also goes nice with the flavor as halibut can be bland.

Thanks Alaska bro

>>14530996
>If its good who cares? Retard
Are you American by any chance.

>>14530912
Do you want the recipe?

>>14531050

Yes. Prosciutto and fish certain fish is good. Chorizo and seafood is good. Andouille and seafood is good.

Get over it, sperg

>>14531054
yeah i fuckin love risotto. i'll try it out.

looks good but then again all versions of it do

>>14531085
Alright brah
>make pesto
>1 cup packed basil leaves, 1 garlic clove, 1/4 cup olive oil, 1/4 cup Parmesan an, 1/4 tsp salt, 1/8, pepper, 1 tbsp lemon juice
>combine in food processor voila pesto

>2tb of butter in a hot pan
>sweat 3 tbsp of onions in pan
>add 1 cup of Arboro rice and toast for one min
>add 1/2 cup of dry white wine and stir till absorbs
>on the side heat 3 cups of chicken broth
>spoon in 1/2 cup of broth at a time until risotto is fully cooked
>just before it’s cooked stir in 1/4 cup Parmesan and pesto

>>14531148

>no pine nuts
>not even almonds

Why

>>14530781
Looks really nice. I appreciate your effort.

>>14531167
My girlfriend has a nut allergy otherwise I would use pine nuts. Don’t really think it makes much of a difference

>>14531187
>My girlfriend has a nut allergy
LMAO

>>14531187

Its an integral part of the sauce you butthole. Besides, pic related

>>14531081
>Yes. Prosciutto and fish certain fish is good. Chorizo and seafood is good. Andouille and seafood is good.
Cooking chorizo with mussels is heavingly. Lots of wine, stock, shallots, herbs, lot of crusty bread.

>>14531215
I disagree. I’ve cooked it with and without. Zero to no difference. When I was studying in Italy a chef I worked with never used nuts but only breadcrumbs

>>14531306

>zero to no difference

Are your tastebuds broken or something? How can you not taste pine nuts in pesto?

>>14530790
This is the best one, the other 2 look like a pile of baby poop with salmon plopped on

>>14530984
Surf n turf?

I suggest you replace the pesto with gremolata, less allergy issues and would complement the dish better.

>>14530781
I wanna eat it

>>14531148
Ty anon

halibut looks totally overcooked.

Yeah I remember that thread last week. The only thing to improve for me was the prosciutto sticking up like that. Your plate is like a 10 now. Looks great.

LOOKS GOOD TO ME

>>14530781

Salad makes it look like a ch-ch-chia head or maybe an under ripe pineapple.

>>14530781
I don't lika when you ploppa the fish ona the sloppa. Fish should simply be on the side, touching the greens. Could use a piece of bread on the side as well.

>>14530781
3/10
Food is still touching

>>14530781
If you want to make it look more fancy I’d ditch the salad. The proportion of fish to risotto is a bit off as well. Makes the risotto look a bit of a big lump. For better decoration I’d try and use bigger shards of Parma ham. You can cut it into a shape, like a triangle or circle, the put it in between baking paper and then put it in between two baking trays so it stays flat. Then you can plate it vertically to make it look more dramatic. You could also make a herb oil and either dot that around the plate or spiral it across the plate with the back of a spoon. Also some kind of garnish on top like a sprig of parsley or some micro herbs.

>>14530785
>>14535107
When I say spiral this is what I mean. Instead of sticking the ham in the risotto (if you make a large triangle) lay it at a perpendicular angle to the fish.

>>14530984
Prosciutto is pork, not red meat