As a professional chef for over many years, I have been watching your videos for inspiration and you do not disappoint at all. I really hope you know how much you are pushing the culinary field forward along with all the home cooks. Please Please Please keep up the great work.
You have no idea how important comments like this are to me and to the foodie community that built this channel. I am constantly humbled and excited to post each an every recipe video because of you guys. thank you thank you thank you!!!!! ill keep em coming
It is sooooo worth it!! Thanks for watching! I see you on almost every post! The support is well noted and very much appreciated. I might start doing some giveaways to my top foodies. y'all deserve it
i wasnt sold at first glance but i'm so glad i watched this one! it looks and sounded so good while you were assembling it, i gotta try this. and your cured salmon also looked fantastic!! really makes me wanna cure my own for it
Curing salmon is one of those simple chef "tricks" that really isn't all that difficult. Its amazing to me what a little sugar, salt, and herbs can do to a piece of fish.
looks sooo good! i'd make triangular chips and top them with the tare tare, sour cream, the chives, and maybe add some capers ? the person i'd be sharing with loves capers. i'd try a scallion oil instead of of a lemon one, and do a squeeze of lemon and a lil zest on top. an immaculate single bite-style
The sophisticated final result is exponentially greater than the sum of the deceptively simple parts! The closest parallel this conjures up for me in my elementary culinary experience is tuna salad on saltines from my boyhood.
Looks great. I thought the filling would squish out when you took a bite, but it looked nice and neat. Maybe because of how you held the fish in with the creme fraiche.
Thank you! I can see how you may think the filling would do that, but the tuile is fairly delicate and bites along with the salmon tartare as opposed to squishing it. The crème fraiche is just too good with this! 🙌🏻
As a professional chef for over many years, I have been watching your videos for inspiration and you do not disappoint at all. I really hope you know how much you are pushing the culinary field forward along with all the home cooks. Please Please Please keep up the great work.
You have no idea how important comments like this are to me and to the foodie community that built this channel. I am constantly humbled and excited to post each an every recipe video because of you guys. thank you thank you thank you!!!!! ill keep em coming
Love your videos. Please keep posting more👍👍
looks very yammi 😋😋
Great dish Byron. All the best from the UK.
This looks simple, easy to make, and delicious!
beautiful recipe
Love it. Looks absolutely delicious
You are an excellent chef!
New format approved ❤
Been reading my Fl cookbook and this is an outstanding version of the coronets!
🎉🎉🎉
Nice recipes Sir yummy thank you so much for uploading wonderful video Sir I am addicted in your channel ☺️☺️☺️
I'm not a big fan of fish but even to me this looks mouthwatering 😍 You're a star, Byron.
LOL! I totally hear you. Fish can be a stinky mess normally, but if you find some good seafood, enjoy it to the fullest.
Omg looks amazingly delicious I want to try it out 👍🏻
It is sooooo worth it!! Thanks for watching! I see you on almost every post! The support is well noted and very much appreciated. I might start doing some giveaways to my top foodies. y'all deserve it
i wasnt sold at first glance but i'm so glad i watched this one! it looks and sounded so good while you were assembling it, i gotta try this. and your cured salmon also looked fantastic!! really makes me wanna cure my own for it
Curing salmon is one of those simple chef "tricks" that really isn't all that difficult. Its amazing to me what a little sugar, salt, and herbs can do to a piece of fish.
How would you approach these ingredients?!
looks sooo good! i'd make triangular chips and top them with the tare tare, sour cream, the chives, and maybe add some capers ? the person i'd be sharing with loves capers. i'd try a scallion oil instead of of a lemon one, and do a squeeze of lemon and a lil zest on top. an immaculate single bite-style
@@Kanu03woahhhh!! That’d be a nice rendition on this. Very very nice
@@Kanu03 Thats sounds soooo good!
The sophisticated final result is exponentially greater than the sum of the deceptively simple parts! The closest parallel this conjures up for me in my elementary culinary experience is tuna salad on saltines from my boyhood.
Ohhh boy. now you got me craving a tuna fish sandwich... definitely a classic I crave from my childhood.
wow you're channel grew so much! i followed since the very early days and randomly decided to see if you were "alive".
Looks great. I thought the filling would squish out when you took a bite, but it looked nice and neat. Maybe because of how you held the fish in with the creme fraiche.
Thank you! I can see how you may think the filling would do that, but the tuile is fairly delicate and bites along with the salmon tartare as opposed to squishing it. The crème fraiche is just too good with this! 🙌🏻
Great video. Cannot wait to prepare this dish for my guest. Hey, the book you mention “TK”, is it Thomas Kelley’s book?
It's so fun to watch☘ 🍓🍓
Clicked right away!
Casually dropping TK and TFL in the intro like a 😎
Lol! I just had to!!
What is the knife you're using here?
How do you cure the salmon ?
Equal parts salt and sugar (about 1cup) herbs, lemon zest, black pepper, cover and let sit for 36hrs.
@@ByronTalbott Thank you! I just saw it in your description!
There are a number French laundry books. Can you tell me which one you recommend most?
this is the exact book I was mentioning in the video amzn.to/3Ofafys
sorry for any confusion!
4:56, what happened to your voice? Was the video sped up slightly?