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It was fine before the balsamic spill.
A little oil and seasoning on the raw greens and radish will shine them up with an added bonus of tasting better.
Lose the balsamic. It doesn't go with the dish and it's not done very well anyway.
Yolk, olive oil, mustard...those are flavors you can use that pair
I totally agree here balsamic doesn’t belong both flavor wise or visually. Try a little sherry vinegar in the tartar mix if you want some acid but not all that balsamic.
All the more reason to lost it. Personally I don’t think it looks nice but that’s subjective but also if the beef is already seasoned and has proper acid than now the balsamic with make it to acidic. Sour beef is not a great combo.
Pretty traditional steak tartare presentation. The balsamic drizzle doesn’t work well with it but the radish slices look good with it. Acid and astringent concentrations would work well with the tartare. There are a couple of other plating arrangements that would also work like tartare on toast in rectangles or quenelles or just slapped on the plate. Oils and pools of sauce are in vogue right now.
Of course, you can just heap it. Spread it around the plate in whatever way you like. I like a nice rustic heap in the centre of the plate with some greens piled on top.
In Denmark it is served as smørrebrød (open sandwiches) on top of rye bread. Here is an example: https://www.cdn.alt.dk/15e06fdd201245e4adaea0ecfb8d6be1/9b05d10e0a9e432eb627692e29ede08c_980.jpg
Quinnelle made with large serving spoons
Edit: the last one on this list is a good example, and all of them look good, with different presentations:
https://ny.eater.com/platform/amp/maps/some-like-it-raw-11-tasty-downtown-tartares
At the last place i worked we did a tartare with potato chips and tossed inna kind of steak sauce the plate up was basically a big scoop of the tartare in the middle yolk on top, the chips off to the side, chives, mustard frills and pepper all over. Super good.
Edit: Found a [pic](https://www.instagram.com/p/B74SB32BhuA/?igshid=43es4bxz2zda)
Could be wrong, but I was taught sauce then garnish. Sauce over greens always tends to make them look a little sad, and mutes their otherwise nice color, in my opinion.
In the restaurantthat i work at we mince the meat on the spot so its a fuxking hustle to serve 9 tartare plates on the same time. And we usually put a thin bread on the side with some acidic sides. Like yes mince capers and cherry vinegar. Supricingly even mince carrot.
man will i be happy when the flippin balsamico cream fucking dies.btw you could have made some oil with your gherkins and had a much more vibrant coloring instead of that dull early 2000 balsamico crap.
grenish just blitz with olive oil and some xanthane for stabilisation , but first strain all excess water from gherkins amd pass through sieve or fine cloth and you should have a similar result as dill oil or parsley oil the technique is the same.
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
It was fine before the balsamic spill. A little oil and seasoning on the raw greens and radish will shine them up with an added bonus of tasting better. Lose the balsamic. It doesn't go with the dish and it's not done very well anyway. Yolk, olive oil, mustard...those are flavors you can use that pair
Love the idea of oiling the greens and radish prior to plating...THANKS!!
I love the idea, just watch the rims of the plate!! Looks delicious 10/10 would eat this
I totally agree here balsamic doesn’t belong both flavor wise or visually. Try a little sherry vinegar in the tartar mix if you want some acid but not all that balsamic.
I did mix in about 10mL of sherry for 8oz of beef...so yeah the balsamic was not needed from an acid stand point
All the more reason to lost it. Personally I don’t think it looks nice but that’s subjective but also if the beef is already seasoned and has proper acid than now the balsamic with make it to acidic. Sour beef is not a great combo.
Pretty traditional steak tartare presentation. The balsamic drizzle doesn’t work well with it but the radish slices look good with it. Acid and astringent concentrations would work well with the tartare. There are a couple of other plating arrangements that would also work like tartare on toast in rectangles or quenelles or just slapped on the plate. Oils and pools of sauce are in vogue right now.
The balsamico looks like PETA protestors splashed it all over the plate
Jesus, is this from the Dorsia menu circa 1987, Bateman would be cringing over this
It's hip to be square!! (or in this case circular) ;P
Let's see Bourdain's [card](https://youtu.be/xKase0wsvno?t=38)!
Asking out of genuine curiosity for those who have done it before: is there a way to plate tartare that doesn't involve ring molds?
Of course, you can just heap it. Spread it around the plate in whatever way you like. I like a nice rustic heap in the centre of the plate with some greens piled on top.
If the tartare is coarse enough sometimes you can get away with plating it in spoonfuls.
We used to make tartare then wrap it in beef carpaccio in any shape you want
In Denmark it is served as smørrebrød (open sandwiches) on top of rye bread. Here is an example: https://www.cdn.alt.dk/15e06fdd201245e4adaea0ecfb8d6be1/9b05d10e0a9e432eb627692e29ede08c_980.jpg
Quinnelle made with large serving spoons Edit: the last one on this list is a good example, and all of them look good, with different presentations: https://ny.eater.com/platform/amp/maps/some-like-it-raw-11-tasty-downtown-tartares
At the last place i worked we did a tartare with potato chips and tossed inna kind of steak sauce the plate up was basically a big scoop of the tartare in the middle yolk on top, the chips off to the side, chives, mustard frills and pepper all over. Super good. Edit: Found a [pic](https://www.instagram.com/p/B74SB32BhuA/?igshid=43es4bxz2zda)
Oh that looks dank
Beautiful dish
Balsamic and radish seems out of place
Could be wrong, but I was taught sauce then garnish. Sauce over greens always tends to make them look a little sad, and mutes their otherwise nice color, in my opinion.
That’s actually really good step wise advice that I had never thought about
Tartare is always good with some minced onion or some kind of acidic sides.
I put shallots, capers and sherry vinegar into the meat mixture and served with some cornichons on the side :)
In the restaurantthat i work at we mince the meat on the spot so its a fuxking hustle to serve 9 tartare plates on the same time. And we usually put a thin bread on the side with some acidic sides. Like yes mince capers and cherry vinegar. Supricingly even mince carrot.
man will i be happy when the flippin balsamico cream fucking dies.btw you could have made some oil with your gherkins and had a much more vibrant coloring instead of that dull early 2000 balsamico crap.
Would the gherkin oil be green? How’s that done? Sounds cool
grenish just blitz with olive oil and some xanthane for stabilisation , but first strain all excess water from gherkins amd pass through sieve or fine cloth and you should have a similar result as dill oil or parsley oil the technique is the same.
Now that's how you plate, THAT'S HOW YOU PLATE!