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haha. well just take a quick look at the pic i posted... i know its an off angle, and the fact that i had zucchini for dinner didnt make the pic any easier on the eyes. but for that i started with putting the mashed right in the middle. if you have like an ice cream scoop, or if your good with Quenelleing, then you can do that for a nicer presentation of the mash.
next i arranged the zucchini slices (i cut on a bias so i got ovals out of them for nicer presentation) like a spiraled stairway but tightly packed with the mash which helped keep it from sliding around and kept the height of my stairway.
after i plated my chicken breast, and poured sauce near the bottom of it. (you can also put the sauce first as your base, and put the protein over top, that works fine as well.
by flavouring agent, i meant figs or any sort of wines to add and develop the flavour of the demi.
what cut of pork are you using? depending on whether or not it's really tough, marinating isn't really necessary. For instance, if you have tenderloin, since it isn't a tough cut to begin with, marinating it would be pointless and would make searing more difficult when the moisture bleeds out from the heat.
i personally think salt and pepper is fine.
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