Dover sole & truffle dish | Fine dining & Michelin style ***
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- Опубликовано: 3 авг 2024
- Hey guys! Today we're going to make a delicious dover sole dish with the last truffle that I brought from Italy. First we're going to fillet the sole and stuff it with a mushroom farce. Then we serve it with a truffle cream sauce, a cauliflower & toasted garlic cream and some samphire. All great recipes, so enjoy guys!
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Хобби
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This one has gotta be in the top 5 in terms of aesthetics! amazing plating.
Your cooking intelligence is the embodiment of Michelin star culinary. You should be proud of your culinary achievement. I would ! You deserve more . Keep the good work .
Can you maybe do a kitchen tour? Aswell as a round of the different kitchen tools you’ve got?
Jules, I would love to know the brand of the small blender that you use that looks like a spice grinder but can handle liquids? Thank you in advance.
I love the creativity and finesse you display in your dishes. You have no idea how much you have inspired me in my culinary career. I hope to get the honor of cooking with you someday. Keep bringing amazing content for us all. Thank you chef
Among the beautiful sides of this dish, is the furry buddy like Charlie to complete a food quality test check.
Amazing as always, love the creativity side & the tradition combination. as always a million likes
Looks absolutely amazing as always chef, absolutely world class. Looking forward to your next one ✌
I did this dish yesterday and it was awesome. My daughters don't like mushrooms or cauliflower but I served them this but decorated them with edible flowers instead of cauliflower as a disguise. I also served it with a confit potato that was wrapped in streaky bacon and rosemary. I was a little amazed as they wolfed them down! Their comments were that the flavours were amazing. I would love to be able to post a picture but hey ho. The truffle sauce was their favourite thing and the following day, Debbie and I mixed the sauce with a little of the cauliflower puree and had it as a soup. I also made small balls of the farce, rolled them in breadcrumbs, deep fried them and put them in the soup as croutons. Jules, you are amazing and a creative inspiration!
Super nice Jason! Sounds amazing, you can always send me the pictures on Instagram "Jules Cooking" or tag me in your stories. Can't wait to see the result 🙌🏼
Good news for budget cooks is that this looks delicious even without truffles
Looks amazing!
Bravo Jules!!!
Looks delicious. On point as always.
Another easy skin technique is make a lateral incision at the tail, dip the tail in warm water and then pull off
truffle coulis sound amaziing! :)
Felicidades , me fascinó!
Thank you so much for sharing your amazing creativity 💕 I wish you could do more plant based recipes. Thanks
Perfect as usual 😘
I love it when you taste the dish. I feel giddy like I’m tasting it with you. Thanks
Glad you like it 🙌🏼
This serves how many persons, i am making it now!
So fine fine! 🤩
Thanks! Really appreciate it!
Wat een fantastisch gerecht weer !
Mag ik vragen hoe zwaar de tongfilets ongeveer wegen?
Ik het proberen met kerst!!
Dankjewel
i love your ice cream Maybe one with maple syrup
🔥 👏
Amazing 👏 bro
Thanks! Appreciate it
Looks amazing! Where can i find the recipe? i can't see it on ur website :D
Fantastic dish chef
Where you buy your little silver trays?
Probably not the same that Jules uses but a 7 x 11’ retangular sizzling plate might work
You should visit Motovun and Levante in Croatia, the world truffle center.
Grat dish!!! But why did you use the parchment paper when making the puree?
How makes the copper sauté pan if don’t mind. Thanks!
would love to see foie gras used in your recipes
Is the cauliflower cream cold or warm when you put it on the fish
Oh wow, amazing video right here! Thank you for your sharing! Can I repost your channel on another platform known as Ganjing World? Everything will be kept as is with full credit and source. Please let me know.
more charlie
What’s is the greens that were added to the mushroom sauce @3:49
Samphire
At 2:18 what is that ingredient ...scented gum ?
Xanthan Gum
@@Reflective-Matter ah ! Ok 👍
Do you have some sort of personal farm? i noticed you always use the same mushrooms and shallots