Originally Posted by iammatt
How cranky do you want? It looks fine. The brunoise is a bit messy, and the eggplant looks to be cooked improperly, and I don't know what is sitting on top of those towers, but it looks tasty. not sure about glazed onions and a brown sauce with a fish cooked in that manner, but the execution looks good. Not sure what the fish is, maybe Dory or sole, but it looks like it could be cut more cleanly.
Overall, it is an improvement.
Those are figs, not eggplant. And sitting on top is shaved fennel.
The sauce is a reduction of the broth the onions were cooked in.
It is halibut. In the back is a sweet corn purée.
Originally Posted by SField
I think if you're going to make something as structured as that sort of napoleon you have going on there, I wouldn't give it the jackson pollock treatment with the sauce. Even the cliche brush/smear would work better. Second dish looks nice but I'd make more even cuts. You spend so much time at your cutting board, make it show. It seems like you're working with a very dull knife.
I'd like to buy a new knife. I hone mine every day, and I had it professionally sharpened two months ago.
The uneven dice on the brunoise bothers me greatly; I'll be cleaner next time.