Great production, excellent work, great tips, Jules, you never cease to impress me with all your uploads, you deserve way more viewers...keep up the good work.
I made this! Everyone at the table loved it, it was a very delicate flavour and a truly awesome presentation. I used artic cod that was previously frozen, which is just the most reliable way to get very fresh fish here in Canada. The mosaic was easy to put together, the farce tasted wonderful and really pulled the dish together. I didn't have the courage to tackle boiling oil so I did something different then the pommes soufflé, I took the smallest melon baller I could find and I scooped a ball of ripe avocado. It looked great with the light to dark green gradient (i sprinkled a bit of the dust on top, but nothing more so the colour showed), and the taste went surprisingly well with the dish. One thing I would say would be to definitely add the broth at the table, I had to do it in the kitchen due to space restraints in the dining room and the broth had picked up the black colour after the walk over. An amazing dish though, one of my family's favourites, don't be afraid to try it!
You should make a video talking through your conceptualization of these dishes! Would love to hear your thought process on flavors, techniques, influences, and plating
most of the dishes are classics in fine dine world, he is not full creative and innovating, he is showing how to make the techniques spot on and how it really makes the difference, his platting as well is very classic, amazing explanation too easy to follow.
Hi Jules, have to confess I was intimidated by your presentation even, if I love the kitchen and have no problem to cook complicated food But understand yours video, is a creative way to do what you suggest or take part of it, or just do it the way you present Personally not only love food, but with my wife we had extraordinary experience in fact landmarks round the world, and particularly Europe Thank you for sharing beauty, a table should be a celebration
Using a kitchen towel to ensure the plastic wrap sticks to the work surface is genius! Great job on cleaning the fish, please do a video with the belly.
Appreciate the whole hard work. Subscribed. Love from India (that too from a region where fish is famous). Yes, would like to see something with the fish belly.
Hello Chef. I respect and appreciate your insight and vision. I learn alot from you.I think it's great that you actually respond to your viewers questions, which means alot to us. Will you inform me of the brand of your Chef's knife with the hammered blade? Was the powder that you thickened the cucumber with xantham powder? Thank you chef.
Hi Jules, currently cooking this dish for Christmas but I have two questions: 1) the dried seaweed powder is initially a bit gritty, does that change when you cook it in the sous vide? 2) how long do you dry the codium seaweed in the oven? And you don't put the seaweed in the blender right? Only the ink? Or do you put fresh (undried) seaweed as garnish at the end? Thanks! enjoying this recipe!
I did it in the past, by my option you don’t need it. It’s just going to make the fish harder and mess with its texture. You have enough binder in the fish already
Hi! Yes I used to do this in the past, but my opinion is that is chances the texture of the fish as well. If you cut it with some love it stays really nice and still has an amazing texture
Hi Jules, I made this for my guests last night and it was a success. The cucumber broth elevated the fish dish... a hit. My only problem was with the pommes soufflé. I made them in advance but they deflated and were a bit soggy. I used corn starch instead of potato starch would this be the issue.
Thank you for the demonstration. Can I make the potato bubbles days before, how long will it last in my vacuum container? Will it be crispy still after 4 days? Will it still be acceptable to dust it in black squid ink powder. I look forward to your response.
Hi Chef, thank you so much for the tutorials, I love them all. I got a question please. If you use steaming method, how long shall I steam the fish for ? Thank you :)
Jules! Merry Christmas! I was wondering if you could share where you found the service piece for plate up. I appreciate it! Thank you for sharing your content with your fellow chefs!
Can you please alborate what kind of seaweed powder you use? If I google "seaweed powder" i find all kinds of ingredients including seaweed powder beauty masks...
Thanks! This is the one www.alternate.nl/html/product/1518906?GoogleShopping&GoogleShopping_Koffiemolen&gclid=EAIaIQobChMI9avdvvj98gIVDdN3Ch1s5wVaEAQYBCABEgI0XPD_BwE
Very impressive preparation. The flavors must be so refreshing. Is the fish served at a chilled temperature with the warm broth? Was the gelling/thickening agent called santana powder? I googled and found indonesian santan powder - which is coconut.
Thanks a lot! This is the one amzn.to/3bLzhTd If you buy it through this link you also support my channel and it won’t cost you anything extra. Thanks and have a great day 🙌🏼
Dag Jules Welke kruiden poeder was die groene? Was het gedroogde dille? En kan ik de vis in stoomoven ook doen? Als ja hoeveel minuten en hoeveel graden
Het groene poeder was gedroogt zeewier, in de video vermeld hij dat je het ook kan steamen. Denk dat dit dezelfde tijd& temperatuur was als met de slowcooker
I have a question: Could you juice the cuke, shallot, celery, etc. instead or is there something beneficial in the process of pureeing and then straining?
Hello. Maybe I can help. Most juicers have a heavy filter. It would eliminate some of the color and texture of the sauce most likely requiring some kind of binder to thicken the juice. Meaning it would be just liquid juice on the plate instead of a “thicker” sauce. Hope this helps!
Great production, excellent work, great tips, Jules, you never cease to impress me with all your uploads, you deserve way more viewers...keep up the good work.
Thank you so much! Really appreciate it! I would say spread the word haha
I love to be here for every episode. All the love in world Jules! I wish you all the best luck.
Thanks Alex! Appreciate it
你好
I made this! Everyone at the table loved it, it was a very delicate flavour and a truly awesome presentation. I used artic cod that was previously frozen, which is just the most reliable way to get very fresh fish here in Canada. The mosaic was easy to put together, the farce tasted wonderful and really pulled the dish together. I didn't have the courage to tackle boiling oil so I did something different then the pommes soufflé, I took the smallest melon baller I could find and I scooped a ball of ripe avocado. It looked great with the light to dark green gradient (i sprinkled a bit of the dust on top, but nothing more so the colour showed), and the taste went surprisingly well with the dish.
One thing I would say would be to definitely add the broth at the table, I had to do it in the kitchen due to space restraints in the dining room and the broth had picked up the black colour after the walk over. An amazing dish though, one of my family's favourites, don't be afraid to try it!
Omg that’s amazing even better than some dishes I’ve seen in Michelin restaurant 👏👏👏👏 thanks a lot for sharing
I LOVE the Dish and the potato Soufflé
Thanks for these video’s Jules! You give me and my colleague a lot off inspiration. Top notch stuff, i hope youre channel will go sky high 🔥🙏
Thanks a lot Jeroen! Appreciate it!
Thanks 🙏🙏🙏
Glad you liked it!
Superrr.... nice
Bravissimo proprio un bel piatto complimenti
Grazie!
By far the best cooking channel I've seen. Thank you! I might have to order an Apron...that's how awesome this was.
Go Jules go Jules! You are the best youtube vlogger!!
Thank you!!
You should make a video talking through your conceptualization of these dishes! Would love to hear your thought process on flavors, techniques, influences, and plating
most of the dishes are classics in fine dine world, he is not full creative and innovating, he is showing how to make the techniques spot on and how it really makes the difference, his platting as well is very classic, amazing explanation too easy to follow.
Hi Jules, have to confess I was intimidated by your presentation even, if I love the kitchen and have no problem to cook complicated food
But understand yours video, is a creative way to do what you suggest or take part of it, or just do it the way you present
Personally not only love food, but with my wife we had extraordinary experience in fact landmarks round the world, and particularly Europe
Thank you for sharing beauty, a table should be a celebration
lovely ， super technique
Appreciate it!
You’re absolutely my favourite Chef/YT Vlogger. 🙌🏼💀👑❤️
Thanks a lot man! Appreciate it
Wow
hey chef i did try this last week evryone was shock of the dish weldone my chef
Jules mate, brilliant dish mate!!!
Thanks Adam!
Using a kitchen towel to ensure the plastic wrap sticks to the work surface is genius! Great job on cleaning the fish, please do a video with the belly.
Thanks a lot! That’s really kind
Finally I got something really nice
Thank u
Jules, you my friend, are a genius. 👏
You’re to kind! Thanks Joâo
Antibiotic and GMO-free fish! Love it!
Thanks! Indeed a beautiful fish
such a beautiful dish,thank you for sharing chef
Of course we want something with the belly ! Great video as usual ! Thanks !
Great to hear, thanks!
Thanks chef. Any dish you share is really beautiful and useful to me. You create very professional videos. So fancy!!!
You’re to kind! Thank you
So fun and easy. Did a little mosaic for breakfast. Thanks chef
Amazing 🤩 job Chef. I have learned a lot from your videos. Thank you soo soo much 🙏🙏
Appreciate the whole hard work. Subscribed. Love from India (that too from a region where fish is famous). Yes, would like to see something with the fish belly.
That’s great to hear Abin! Hope to make the video soon
beautyful
I like the way you explain.. it’s clear thanks
Thanks chef
Appreciate it!
Super chef. I learned lot of things.
Dude you are a ninja of a chef…on that note if I used all that equipment when cooking my wife would kill me in any case much love from Miami
Haha thanks man! Maybe try to add a small thing every time so she doesn’t notice.. much love as well from Holland
Jules you do a great job all the time. Yes, I would love to see a belly episode!
Damn Jules. Always wanted to know how to do this michelin recipes! No book teah thing like this! Insane! I´ll support your channel always!
Thanks a lot!
gergeous and nyus markunyus!
from Indonesian 🇮🇩
Fantastic Jules, you're an artist from the modern cuisine! \m/
Wowww crazy work
🤩 just wonderful. 👏
Looks great but it looks like by the time you serve it everything is cold ? Any recipes for fish server hot?
Looks good 🤟
Thanks!
Amazing, bet it tasted so good
fantastic
ESPECTACULAR!!
SALUDOS DESDE ESPAÑA!!
Amazing
Love your recipes, easy to understand what your doing
Amazing as ever. Beautiful dish
Thank you Nicholas!
Very nice pls share link for the plates you used .....
super cool!
Great vids, like a young Bruno Albouze
Haha well I also have a French name, so who knows… but love Bruno! Such a nice and great chef
waaw.. awesome.. inspiring n i bcome ur fans
Hello Chef. I respect and appreciate your insight and vision. I learn alot from you.I think it's great that you actually respond to your viewers questions, which means alot to us. Will you inform me of the brand of your Chef's knife with the hammered blade? Was the powder that you thickened the cucumber with xantham powder? Thank you chef.
Beautiful plate! 😍
Appreciate it!
wow! much love from germany!
Thanks! Appreciate it!
A little transglutaminase on the fish I think helps more.good job.
Could I maybe pipe the farce and cook it like a meringue, for example?
this is very interesting, I enjoy watching your preparation, thanks for the recipe!
Glad you liked it! Thanks
Stunning chef! Amazing techniques and such finesse 😍
Nice man! Love it
Hi Jules, currently cooking this dish for Christmas but I have two questions: 1) the dried seaweed powder is initially a bit gritty, does that change when you cook it in the sous vide? 2) how long do you dry the codium seaweed in the oven? And you don't put the seaweed in the blender right? Only the ink? Or do you put fresh (undried) seaweed as garnish at the end? Thanks! enjoying this recipe!
So many cool techniques. Did you ever try to make the mosaic with activa/transglutaminase?
I did it in the past, by my option you don’t need it. It’s just going to make the fish harder and mess with its texture. You have enough binder in the fish already
Excellent dish awesome no words to say really nailed it chef….
Thanks! Had a lot of fun making this one
Nice technique. Have you considered using transglutaminase to kind of gluing the fish so it doesn't falls apart when cutting?
Hi! Yes I used to do this in the past, but my opinion is that is chances the texture of the fish as well. If you cut it with some love it stays really nice and still has an amazing texture
Chef thank you very much for giving like this super video with recipes
Please as soon as crest website your name.
Thank you once again 🙏🙏🙏🙏🙏
Thanks! Working on the website, going to be great
Hi chef. Hope you’re doing well
Is this dish can be served hot or cold ??
Hi Jules, I made this for my guests last night and it was a success. The cucumber broth elevated the fish dish... a hit. My only problem was with the pommes soufflé. I made them in advance but they deflated and were a bit soggy. I used corn starch instead of potato starch would this be the issue.
Thank you for the demonstration. Can I make the potato bubbles days before, how long will it last in my vacuum container? Will it be crispy still after 4 days?
Will it still be acceptable to dust it in black squid ink powder.
I look forward to your response.
légende
damnn, so good..keep up, alteady aubscribed.
excellent work chef 👌💯
Thank you Sandra!
Amazing bro !!!
Thanks a lot!
İmazing
Thanks a lot!
Hello! If we cook the fish in the steamer, do we still put it at 46 degrees? What should the interior temperature be? Thank you
Hi Chef, thank you so much for the tutorials, I love them all. I got a question please. If you use steaming method, how long shall I steam the fish for ? Thank you :)
Thanks Chariya! The temperature and the time stay the same, enjoy!
👍great .work again 👍
Thanks a lot!
Delicious 🤤, beautiful, a amazing dish! I am so enjoy to watching your videos! You are a great chef! 👍👍👍
Thank you! To kind
Jules! Merry Christmas! I was wondering if you could share where you found the service piece for plate up. I appreciate it! Thank you for sharing your content with your fellow chefs!
Thank you! I am pleased that I found your channel. Where did you get your molds?
that was amazing.May i ask ,how do you
make the green cured spices
Hey Jules, I noticed the fish didn't get any salt at any stage of preparation, would you suggest a quick brine before the seaweed powder maybe?
Hey Sam, the seaweed powder is very salty. Adding any other seasoning will make it to salty
❤
Can you please alborate what kind of seaweed powder you use? If I google "seaweed powder" i find all kinds of ingredients including seaweed powder beauty masks...
What powder you add to the cucumber broth ?
Beautiful as always! One question... what's the blender brand at 5:17?
Thanks! This is the one www.alternate.nl/html/product/1518906?GoogleShopping&GoogleShopping_Koffiemolen&gclid=EAIaIQobChMI9avdvvj98gIVDdN3Ch1s5wVaEAQYBCABEgI0XPD_BwE
What is the effect of the absence of eggs in the farce, or what is the difference between doing it with eggs and without eggs?
Very impressive preparation. The flavors must be so refreshing.
Is the fish served at a chilled temperature with the warm broth?
Was the gelling/thickening agent called santana powder? I googled and found indonesian santan powder - which is coconut.
it seems to be a cold dish, xantana powder is just xanthum gum but powdered
Okay, this is f’d up, but I’m going to try it anyway. 😅
Haha hope you like it
I love your video's can i ask wich kind of blender do u use for do the powders?
Thanks a lot! This is the one amzn.to/3bLzhTd If you buy it through this link you also support my channel and it won’t cost you anything extra. Thanks and have a great day 🙌🏼
beautiful plate. what brand is it?
Zoals altijd fantastisch! Ik vraag me wel vaak af waar je het bord gekocht hebt :-)
Al mijn borden zijn van J.L.Coquet. Ik heb ze dit jaar bezocht en deze video gemaakt ruclips.net/video/NTRmYJVUt3o/видео.html
@@JulesCookingGlobal Bedankt!
please add the link for the metal plateau
Thank you, amazing video.
I am wondering is the emulsion safe with the raw egg white?
Thanks! You need to consume it fast, but you can also use pasteurized egg white. Then it's safe for sure
@@JulesCookingGlobal got it!
Dag Jules Welke kruiden poeder was die groene? Was het gedroogde dille? En kan ik de vis in stoomoven ook doen? Als ja hoeveel minuten en hoeveel graden
Het groene poeder was gedroogt zeewier, in de video vermeld hij dat je het ook kan steamen. Denk dat dit dezelfde tijd& temperatuur was als met de slowcooker
Precies wat Britney zegt, enjoy!
Is there no concern cooking the fish in the water bath with the cling wrap?
No it’s completely fine 👌🏼 The wrap protects the fish from the water
@Jules Cooking sorry, I meant are there any health concerns cooking plastic wrap in a water bath? Chemicals leaching?
What is the powder, I could not understand sorry,
I have a question: Could you juice the cuke, shallot, celery, etc. instead or is there something beneficial in the process of pureeing and then straining?
Same question!
Hello. Maybe I can help. Most juicers have a heavy filter. It would eliminate some of the color and texture of the sauce most likely requiring some kind of binder to thicken the juice. Meaning it would be just liquid juice on the plate instead of a “thicker” sauce. Hope this helps!
Are there any websites you would recommend to get some of the specialist ingredients
Hey Jules :) what brand is the plate from 👀🙈
Hi! It’s from jlcroquet
@@JulesCookingGlobal Thank you :) I ordered the Bolero ... but it takes 5 weeks ^^
Nice! Hope it’s worth the wait, enjoy!
Hoi Jules kan ik hetzelfde maken met pladijs of moet zeker ronde vis zijn?