First try at plating! Feedback/critiques requested!

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I made a turkeyless Thanksgiving dinner and decided to try restaurant style plating (link below). Would appreciate any feedback on the plate, or technique suggestions! https://www.reddit.com/r/food/comments/k2eyky/homemade_herbcrusted_rack_of_lamb_celery_root/?utm_medium=android_app&utm_source=share

Comments:

  • Dish: Herb-crusted rack of lamb, celeriac puree, duck fat potatoes, brussels and red wine gastrique

  • i made tomato confit and forgot to plate it

  • the puree was difficult to pass thru a sieve. Should I blend for longer? Add more dairy (sour cream was my instinct)?

  • how would you cram more potatoes onto the plate? At the meal I just brought the tray over for 2nds.

  • snow pea microgreens tasted great but are they out of place?

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