Delicious turbot dish! - How to fillet it and fill it with a farce
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- Опубликовано: 29 сен 2024
- Hey guys, in this video I will show you how to make a delicious turbot dish.
I start by showing you how to fillet the turbot and then we are going to make a farce with the trimmings. Once that's done I serve it with baked cauliflower, a tarragon creme and a beautiful beurre blanc. Enjoy!
Fish stock & beurre blanc with green herb oil • Fish stock & beurre bl...
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Enjoy making this recipe!
Oven temperature 130 degrees Celsius for around 15 minutes.
Ingredients for the farce:
200 grams of fish
5 grams of salt
2 eggs
110 grams of butter
180 grams of double cream
Bon appetit!
noooooo THANK YOU for sharing knowledge with us mate. you are the best
Thanks Adam!
Yeh there is a massive gap in the market for fine dining videos. Please keep making these and your channel will grow massively! keep it up man
This is my new favorite food channel
Turbot , black sole and monkfish are really playing in another league in the fish world .
Jules, you are a genius!!!!!! Love the way you plate so beautifully!
There really isn't enough high end cooking videos like yours on RUclips, so thank you for sharing these recipes :)
Much appreciated Lexonas! Glad you like it
Beautiful! Any chance you can share the tarragon cream recipe? So smooth!
Instablaster.
Very top notch cooking, very very neat. Also thumbs up for the technique.
Thanks Jerome! Really appreciate it
@@JulesCookingGlobal r u from the Netherlands?
Sure am
Thank you for sharing! I will try this recipe! My kind of food!
Great to hear!
Bravissimo
solid video mate love it 👍🏽
Appreciate it!
Can we use thisvfarce with another kind of fish,and how to make tarragon cream?
Can you please show us how to make tarragon cream ,, thnk you
It’s on my making list Paul, hope you’ll stick around
@@JulesCookingGlobal i could'nt find it
die beurré blanc met dragon olie, is dat het zelfde als de geschifte melk met kruiden olie?
Nee, in mijn volgende video laat ik zien hoe ik het maak
For the cauliflower is it just baked? Because the thin, golden layer is so evenly colored it almost seems seared
First I blanch it really quickly in salted water and then I bake it in beurre noisette till golden
Thank you so much for your reply I cant wait to do this on my day off tomorrow
Enjoy! Hope you like it!
I must apologise, I clicked on this not expecting much, it turns out you’re the best most informative chef on RUclips I subscribed instantly.
This dish is so beautiful!. Jules, would you share with us the recipe for the tarragon cream? :)
If you are not going to show how to make a tarragon cream and tarragon oil in the video, you need to have a link in your description to a video that shows how to make it. Thank you.
Insane as per Jules. Such an amazing talented chef. Can clearly see your 2 Michelin star experience. Thanks for sharing with us lesser mortals
Hahaha glad you liked it!
Chef could you please share the recipe of terragon cream . I’m not sure about the recipe
I’ll share it in a video soon! Hope you stick around to watch it
Great video! I guess a lot of people, including myself would like to see the process of making all of the other components as well. Cheers
Thank you Dimitrije! That always a little bit difficult for me because I try to keep my video’s short and clear. But in my next video I’m going to show how to make the beurre blanc sauce, hope you’ll like it!
@@JulesCookingGlobal That would be great!
Looks really good but the beurre blanc looked really thin and watery if you don't mind me saying, other than that it's a beautiful dish 😍😋
From a chef to a top chef respect...
Simple but the exacution is on point..
Would love to see sum epic normal dishes, guess you are trained to 2/3 Mitch Stars..
lets see a short rib lasanga or Beef Borg pls chef
very good but farce may need more flavor than just the fish and egg with salt. perhaps dill? or some lime zest?
Thanks chef! Can I substitute turbot with other fish?🙌🏼
Yeah you can do this with all flat fishes. Works great
Anyone else here because of the movie The Taste of Things? I'm intrigued by their cuisine!
I'm really enjoying your videos. Very clear and concise. And also looks an needing and delicious. How do you make the tarragon cream?
Amazing..!! For the tarragon cream you use tarragon oil, double cream, butter and xantana for thickness ?
Thanks! And no it’s a basic egg white emulsion, so like a mayonnaise but the egg white instead of yolks
@@JulesCookingGlobal can i have the recipe for that?
For this recipe you will need:
TURBOT!
Can you explain dish name? The fish is trubo but what is the name of dish?
Where can I find the recipe of that sauce??
What is in there taragon cream sauce. Can i ask??
Why u but butter on that fish mousse? Will
structure becomes better🙄🙂?
Yes it will Tomi, it becomes more fluffy and tender
@@JulesCookingGlobal i Will trye this. I have litle I have a small chef competition coming up👍
@@Chefkuivasniemi Nice Tomi! Good luck and have fun!
Bake for 15 minutes or 50 minutes?
Sorry for that, 15 minutes
@@JulesCookingGlobal thank you
Where du get moulds for wild garlic.
من فضلك ترجم فيدواتك ياشيف
If one is not using turbo, is it best to substitute a lean or fatty fish?
Great chef
Start web site with recipes chef
Please
Hi Chef How to make the soup, please
Peter Goossens schijnt ook tarbot te kunnen maken
👏🏽🔥🔥🔥🔥🔥
Appreciate it!
amazing video, but id love to know how you made the tarragon cream
Just your every day mayonnaise with egg white instead of egg yolk and tarragon oil
@JulesCookingGlobal why you didn't say tarragon mayonnaise?
Love the main component but it would also be great to know how exactly you do the rest! Most of it I can figure out, but some tips would be great since the side things can be used in different recipes 😬 love you videos, keep it up
Thanks Daniel! I always try to keep my video’s short and clear that’s why I don’t show how to make the garnish. Otherwise the video’s would be three times as long. But you’re not the only one saying this, maybe I’ll do things different in the future! The video on how to make the sauce will be online next Tuesday, hope you like it!
I like the way your videos are short and clean, although I'd like to know the recipe for the other components as well, maybe leave the videos amazing the way they are and just add the recipe for what is not shown on the description section?
Wow! Nice new video!) Just want to say Hi from my channel!) See you
Thank you Olga!
Wow !! Thats really wonderful recipe .Totally loved it .And i really appreciate way of teaching .And this will going to try this for sure .Thanks for sharing wondeful recipe .😊💕
Thank you Sarita! You are way to kind as always
A beautiful dish. Made it last night and the flavor was excellent, as well (something too often missing from haute cuisine recipes). I had to wing the tarragon cream which I did a serviceable job with, but more than anything I'd like to know how you roasted the cauliflower. I never get that lovely golden crust on the outside without losing structure.
Awesome to hear! I did a video about the cauliflower, hope you like it: Brown butter fried cauliflower dish | Fine dining vegetarian dish
ruclips.net/video/I_AazOyU1hE/видео.html
👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
How to make a last oil ?
In my next video I’m going to make the beurre blanc with the tarragon oil, hope you’ll stick around!
@@JulesCookingGlobal oh i see. Thank you so much. Kkk you re a genius man!!!
Fars? Wrong word.
Thanks for your great instructive videos. One question - what brand is your blender/food processor?
Thanks! It’s from kitchenaid!
I love your video! How do you get such great pearly emulsion for the sauce? Do you use some xanthan gum?? Thanks in advance!
Thanks! In my beurre blanc & tarragon oil video I’m showing exactly how it’s done. Link in the description of this video, hope you like it!
Bake 120 for 15 minutes or 50 minutes?
15mins
Taragon cream recipe
I know a taco cooking site that has millions of subscribers. Easy. Simple. Quick. Cheap. Just like the audience. Why is this man here still making elegant haute cuisine recipes?
You can lead a horse to water, but you can't make him change. Wanna cheeseburger? WITH FRIES?
Sick delicious!
Amazing dish.. you are a great chef ! These video have gave me lots of ideas. Thanks Chef 👍🙏🤗
Great to hear! Thank you
Bellissimo,e possibile sapere gli ingredienti del ripieno per favore?Grazie!🙏❤
lo troverai nella descrizione
❤❤❤❤😊
Jules makes this look simple.
His attention to detail though makes it complex.
Will try this "WHEN T BOAT COMES IN".
Hi Jule, love your content. I would love to see your take on a miso sea bass dish! ❤
Yes!!
This recipe is (to my mind) spectacular. Trying to gather up sufficient courage, time and patience to try making it, albeit with a different fish filet - no turbot to be found, and less if I propose to bone it. Chances I may make anything close to what I seen the video? 0%. Worth trying anyway? 100%.
I'll need at least one practice run before the actual event. I can just see the mess I'm getting into.
Very cool
Once again, great vid Chef. I was wondering something about the ingredients of the farce you did. I'd like to know how you averaged, calculated the quantity.. Fot example, i notice that you used 200 grams of fish and 2 eggs. (so one egg per 100g), then 5gr of salt (1% of the total weight ? if i'm not counting the eggs... 200+ 110+ 180 = 490 , so 4.9gr that you rounded to 5gr) But why 110gr of Butter and 180 of double cream ? Is the butter part always half of the weight of the fish ?
Thanks man! Honestly this is just the recipe I learned when I was a student, so there’s nothing special behind it. It’s just a good recipe
@@DailyVibes14 Yes, "Farce" (french word) which is basically the "stuffing".
I would suggest you allow your taste buds to equate "Taste and Balance" of a dish, instead of math calculations!
Top!!!!
Hi! When you cut the fillets in half is that so that you can fill it with the farce and roll it? And not completely in half but more like butterfly it? Thanks!
Me a parecido un platazo, tanto que lo pondre en el menu del restaurante, gracias por tu tecnica.
¡Gracias! fue realmente delicioso
Tried this recipy, it looks nice. missing something crispy/salty element tho
Chef you are the top !!! Inspiration
Thank you so much Dlugi! Means a lot
So inspiring!!! I wish I could find turbot here
Thanks! You can do this with any other flat fish as well
It seems that the beurre blanc has split
That’s the green oil that I’ve added
I 'am an old amateur's cooker for decades and I am really impressed for your high quality cousine. Go ahead!
Great work as always chef!
Thank you Ryosuke! Really appreciate it!
What brand is your little silver blender that you use for your powders??
If I wanted to use chicken instead of fish in the farce, would the ingredients be the same or different?
👍
How do you make the tarragon creme ?
Just make a basic emulsion with egg white instead of egg yolk and tarragon oil instead of normal oil
Regarding tarragon cream, what are the ingredients, the ratio of egg white to oil,and is there another why to cook it like sear it?
Hi! Where can I find the full recipe?
Hi Shira, I always try to keep my video’s short and clear that’s why I don’t show how to make the garnish. Otherwise the video’s would be three times as long. But you’re not the only one saying this, maybe I’ll do things different in the future! The video on how to make the sauce will be online next Tuesday, hope you like it!
Hey Jules, your dishes are so original and cool!!! Congrats!!! and thanks for sharing.
Discovered your channel today. Love it! Thank you for sharing your love of high end cooking😊
My favorite recipe keep up the good job
Thank you Angelos!
You speak to fast
This is too fast for you? You can easily adjust playback speed in any video by clicking on settings.
Really awesome way of cooking the fish, I will try it in my kitchen too👍👍
what kind of knife is that?
Wusthoff ✌🏼
Dear Jules,
Just wanted to thank you for this fantastic recipe. I made the halibut today, following your instructions stap-by-step and made it exactly as in your recipe including the sauce and tarragon oil. It turned out unbelievable well! ❤️
That’s so great to hear! Appreciate the support 🙌🏼🔥
This is art of the highest caliber. Chef, you rock.
Thanks Charles! Really much appreciated!
Pretty fucking nice mate. Well done
Perfect chef
Thanks! Means a lot
is the butter for the farce room temp or cold? thank you and great videos
I’m going to try it out ! Thks a lot !!!
Thanks Paul! Good luck!
Very impressive recipe
Thank you!
Another awesome video
Thanks Nona, glad you like it!
Amazing without doubt the best cooking channel on RUclips! My question is could you cook tese dish with sous vide techniques like the other video?
Thank you so much! You definitely can, but this is much easier and the fish has a slight roasted flavor
Under rated channell:))
Thank you Nikita, really appreciate it!
your cooking is insane. I love it. never seen anything so beautiful
you are now my favorite chef on youtube.
Best channel on RUclips 🤙🏻
Great and very talanted cheff🙏
Every night i always watch your you tube channel and learn from cheff jules hehe.
So kind! Thanks for your support
Nice recipe Jules 😎
Thanks!
Hii I love your dishes . I have one question what is the temperature time and cooking method of fish kindly share please.
Thank you! It’s cooked in the oven, the temperature and time are explained in the video
nicely done
Thank you!