Mosaic fish dish with a cucumber broth and pommes soufflé
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- Опубликовано: 3 авг 2024
- Hey guys! In this episode we’re going to create a beautiful fish mosaic using the fish from Dutch Yellowtail. These beautiful fish are raised antibiotic and GMO-free in a 100% green-energy, land-based farm using wind, solar, and biogas with a state-of-the-art recirculating aquaculture system, which protects biodiversity and ensures biosecurity. The flavor and texture of the Dutch Yellowtail fish is really extraordinary plus it’s certified and approved as sustainable and environmentally friendly by the Aquaculture Stewardship Council (ASC) and Best Aquaculture Practices (BAP).
As a garnish we’re also going to make a cucumber broth, a black seaweed pommes soufflé and a yoghurt emulsion.
Learn more about the Dutch Yellowtail farm and get information, inspiration & recipes on DutchYellowtail.com
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Enjoy making these recipes!
Ingredients for the fish mosaic: (46 degrees Celsius for 26 minutes)
- The loins from 1 Dutch yellowtail fish
- Salt & dry seaweed powder
Ingredients for the parsley farce: (110 degrees Celsius for 13 minutes)
- 20 grams of parsley leafs
- 4 grams of salt
- 50 grams of white wine
- 300 grams of the cold fish trimmings
- 100 grams of double cream
Ingredients for the cucumber broth:
- 700 grams of cucumber
- 450 grams of celery
- 1 shallot
- 1 green jalapeño
- 20 grams of parsley leafs
- 40 grams of white wine vinegar
- Around 2 grams of Xantana powder & salt
Ingredients for the black seaweed pommes soufflé: (170 degrees Celsius)
- 20 grams of squid ink
- 80 grams of Codium seaweed
- 1 waxy potato
- Potato starch
- Egg white
Ingredients for the yoghurt cream:
- 40 grams of egg white
- 10 grams of sushi vinegar
- 4 grams of salt
- 60 grams of yoghurt
- 150 grams of neutral oil 
Хобби
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
such a beautiful dish,thank you for sharing chef
Love your recipes, easy to understand what your doing
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
I like the way you explain.. it’s clear thanks
By far the best cooking channel I've seen. Thank you! I might have to order an Apron...that's how awesome this was.
Stunning chef! Amazing techniques and such finesse 😍
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
Amazing 🤩 job Chef. I have learned a lot from your videos. Thank you soo soo much 🙏🙏
Jules you do a great job all the time. Yes, I would love to see a belly episode!
So fun and easy. Did a little mosaic for breakfast. Thanks chef
Super chef. I learned lot of things.
🤩 just wonderful. 👏
Amazing, bet it tasted so good
super cool!
Jules, you my friend, are a genius. 👏
You’re to kind! Thanks Joâo
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!
Nice man! Love it
Fantastic Jules, you're an artist from the modern cuisine! \m/
Amazing as ever. Beautiful dish
Thank you Nicholas!
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!
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
beautyful
Antibiotic and GMO-free fish! Love it!
Thanks! Indeed a beautiful fish
Of course we want something with the belly ! Great video as usual ! Thanks !
Great to hear, thanks!
Beautiful plate! 😍
Appreciate it!
Wowww crazy work
Superrr.... nice
this is very interesting, I enjoy watching your preparation, thanks for the recipe!
Glad you liked it! Thanks
Amazing
ESPECTACULAR!!
SALUDOS DESDE ESPAÑA!!
hey chef i did try this last week evryone was shock of the dish weldone my chef
fantastic
Excellent dish awesome no words to say really nailed it chef….
Thanks! Had a lot of fun making this one
Jules mate, brilliant dish mate!!!
Thanks Adam!
You’re absolutely my favourite Chef/YT Vlogger. 🙌🏼💀👑❤️
Thanks a lot man! Appreciate it
Finally I got something really nice
Go Jules go Jules! You are the best youtube vlogger!!
Thank you!!
wow! much love from germany!
Thanks! Appreciate it!
waaw.. awesome.. inspiring n i bcome ur fans
Amazing bro !!!
Thanks a lot!
Bravissimo proprio un bel piatto complimenti
Grazie!
Thank u
Delicious 🤤, beautiful, a amazing dish! I am so enjoy to watching your videos! You are a great chef! 👍👍👍
Thank you! To kind
Thanks chef
Appreciate it!
Thanks 🙏🙏🙏
Glad you liked it!
Looks good 🤟
Thanks!
lovely ， super technique
Appreciate it!
excellent work chef 👌💯
Thank you Sandra!
Wow
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
👍great .work again 👍
Thanks a lot!
Thank you! I am pleased that I found your channel. Where did you get your molds?
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.
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
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!
that was amazing.May i ask ,how do you
make the green cured spices
gergeous and nyus markunyus!
from Indonesian 🇮🇩
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
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.
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!
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!
❤
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 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
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.
légende
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
Looks great but it looks like by the time you serve it everything is cold ? Any recipes for fish server hot?
beautiful plate. what brand is it?
damnn, so good..keep up, alteady aubscribed.
Very nice pls share link for the plates you used .....
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 🙌🏼
🔥👍
Thanks!
A little transglutaminase on the fish I think helps more.good job.
Hi chef. Hope you’re doing well
Is this dish can be served hot or cold ??
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.
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?
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 powder you add to the cucumber broth ?
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!
👏🏼👏🏼⭐️⭐️⭐️⭐️⭐️
Thanks Denisa!
İmazing
Thanks a lot!
Hoi Jules kan ik hetzelfde maken met pladijs of moet zeker ronde vis zijn?
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
Are there any websites you would recommend to get some of the specialist ingredients
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
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!
Could I maybe pipe the farce and cook it like a meringue, for example?
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
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
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
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...
please add the link for the metal plateau
I love this Jules keep it up! can u cook some vegan pls. anything but vegan🙏
Thanks Mabeth! I already have quite some vegan videos, but there are definitely more coming
Okay, this is f’d up, but I’m going to try it anyway. 😅
Haha hope you like it
Squid ink and codium seaweed how to make to anhydration?
What is the powder, I could not understand sorry,
Hey chef just a quick question do I need to use meat glue to shape the fish and can I use salmon instead of the fish your using
You definitely don’t need that, the fish has enough binder to make it stick properly. Just make sure you salt the fish. You can indeed use any fish