Yellowtail kingfish bite with ponzu & chicken skin! Fine dining amuse ft. Andrea Mattasoglio
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- Опубликовано: 28 май 2023
- Hey guys! Today we’re going to vist the Dutch yellowtail kingfish farm together with Andrea Mattasoglio! We're then using the beautiful fish to make a delicious savory bite. It's a ponzu meringue with a ponzu jelly, torched Yellowtail belly, a chicken skin crispy and a lovage emulsion or mayonnaise. All great recipes, so enjoy guys!
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This guy is a genius. !!!! Should he in every cooking show in the world and beyond the ice wall !!!!
Wow! what a amazing collaboration !
Great video folks! As usual amazing content ❤
Love the collab! Hope to see Andrea again on your channel. What an amazing amuse.
Always showing casing new techniques and knowledge! I really hope you will have your own restaurant one day!🔥
What a stunning video, as somebody from the Netherlands it is great to see you show off some amazing local products like this! I was unaware that there were such farms in the Netherlands.
Two amazing chefs and creators ❤🎉🎉🎉
Appreciate it Arturo!
Hahahaha! So good to see you guys having fun at the end.
Sushi seasoning 4 life. I'm always grabbing for it in the galley.
I will definitely try your chicken skin crispies recipe. Chicken skin is one of my favorite things on the planet.
So many advanced techniques in one video! I recently saw something like this at Addison in San Diego, and was wondering how it was made. I think I serendipitously found the answer here. It is also inspiring to see left handed technique so thank you
Love it Jules! Keep up the awesome work! 👌
Appreciate it Jordan! Means the world
@@JulesCookingGlobal Carpe diem! You're up early Jules! 😅 I recently sent you an email (appreciate you get a LOT of messages, so I know it takes time), but just in case it got lost in the swamp, hopefully you'll get to see it soon!
At first i thought it was Adam Handling from that short preview vid you once uploaded. (whatever happened to that one ?) Anyway, i first discovered Andrea about a month ago (if i remember correctly) on Gronda, one of the first dish i saw from him was ravioli / ricotta - mint dish (that was excellent), i guess i shouldn't be too surprised to see him on Julescooking and it's a pleasant surprise ! I hope we'll see more of him soon :) This vid is filled with amazing tips and tricks...great work as usual ! @4:19 the chicken skin crispy ...I have to try this method, looks amazing. all the elements of this recipe look packed with flavors... great stuff once again Jules !
Thank you so much for another awesome video Jules.
What knife do you use to fillet the fish?
I love the small size of your knife, but I only find large filleting knives..
Thank you Rafael! I use a wusthoff knife, but it’s already 15 years old. That’s why it lost a lot of blade. If I would buy a new one I would first remove half the blade. I love that it’s so thin
It looks amazing. I wanted to try to make this dish but I couldn’t find lovage leaves in US. What is the alternative leaves that I can replace ? Also Can I use Chilean sea bass? Thank you.
I follow both of you in RUclips! So nice!!!!!! 🎉🎉🎉🎉
Thank you so much María!
Jules says that it’s F’ing delicious….brilliant😮
Hahaha thanks Denny!
i have tried to get this fish but its not available anywhere for some reason besides online
sir Im sri lanka you video good ❤️
Waar kan ik dark chicken stock halen?
hi jules , can i have the reference of your oven please?
Why is the meringue made with albufina powder? Is it possible to make it with egg whites? And can you bake it in a regular oven (on higher heat)?
You could, but then season the meringue with dry ingredients like dashi powder or onion powder. Don’t add any of the liquids. You can also bake it in an oven but then on the lowest heat possible. The result is definitely not as good as the original, but it’s possible
You could, but then season the meringue with dry ingredients like dashi powder or onion powder. Don’t add any of the liquids. You can also bake it in an oven but then on the lowest heat possible. The result is definitely not as good as the original, but it’s possible
I subscribed! I really hope I could win the give away. Man I love what you do
Thank you so much! The giveaway closed a couple of days ago and the winner already got a DM. Hope you stick around for the next ones
How long would the chicken crisp keep?
Keep it dry and covered for a couple of weeks
@@JulesCookingGlobal thanks mate. Please keep doing what you do!
Why did u use egg white instead of egg yolks?
It makes the emulsion more fluffy and not so heavy. Otherwise it would have been to fatty in combination with the fatter belly part and chicken skin
Hell ya!!! More recipes and colabs!!!!
Definitely more coming up! Uploading the next one in a couple of weeks
Sir recipe
Find a written recipe on my website www.julescooking.com 👌🏼
Man don’t you think this farming isn’t good for environment and also for the life of the fish?
Just all their lives in that tank, damn it’s bad.
Correct. But as cynical as it sounds...It is what it is. This isn't a vegan channel. Why is it bad when humans do it but not other animals ? Here's a salmon being eaten alive by a bear.. ruclips.net/user/shortsl95ctgy1LE8 , it's a horrible way to go isn't it ? i know it has nothing to do with Jules's video but the point remains... Ultimately both get eaten. Life isn't about fairness. Billions of animals suffer on factory farms , happens every single day.. Supply and demand, that's all it is. (and increase profitability.) But believe it or not there's way worse than what Jules is showing in his video. And this type of farming is pretty tame and has minimum biological impact compared to other methods of farming. I'm not justifying anything btw, or trying to change your mind, just adding my grain of salt. At least he's being transparent about it.
Sensational.
Appreciate it Troy!
Thanks for again an amazing video! How many meringues do you make with this recipe? @JulesCookingGlobal