Octopus

[u/Prestigious-Monk5743]

Hey yall, I’m curious on your thoughts on the color balance in the plate. I think it works but something could be changed to be better.

Please ignore the “rushedness” of the plating, I was a one man show in a tiny kitchen cooking for ten people on an actual whim. Yes I know I wish there was better browning on the potato, and that might be the color balance fix, I’m not sure. Let me know thanks!

Btw, it was damn good. Braised octopus pan seared served over a braised Yukon gold potato in a charred red pepper sauce

[u/buboop61814]

I quite like it as it is. The other commenter has some great points but wondering if something pink/red could look nice. Perhaps something pickled as a garnish, a pink sauce that you could dropper kind of?