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French Fine Dining: Sea Bass with Ratatouille Garnish
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- Опубликовано: 5 сен 2020
- In this video, I gonna teach you how you can cook an amazing fine dining sea bass recipe with garnish inspired by the French classic, ratatouille. This fine dining sea bass meal is super flavorful and easy to do at home. You don't have to spend all your money in an expensive restaurant if you wanna eat something delicious. You can learn to cook at home fine dining dishes and with your Michelin star plating amaze everyone in your house.
🎓 Are you a passionate home cook looking to elevate your cooking and plating skills to the next level? Do you want to unleash your creativity and learn to cook without relying on recipes? Apply for my personalized 1-on-1 online coaching at chefmajk.com and I'll help you achieve your culinary dreams!
📢 Watch my exclusive tutorials, enjoy bonus plating training, and chat with me and my community at / chefmajk
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#seabassrecipe #finedining #plating
Who also loves French cuisine? :)
ME!
My background brother
I love it!
Me!
💙🤍💗
I attempted this last night. Fantastic.
Love the fact you dont post the full recipe and timings - you learn alot more thinking for yourself ans experimenting!
Your videos are great 👍🏻
I learn so much from you chef
Thanx for sharing your knowledge
Your recipes are very nice and innovative. Some of them I cook already in my kitchen.
It’s delicious ❤️ thanks
Super beautiful recepe
Thank you chef.when i watch your video i lurn a lot .you r amazing.and i like french cuisine.❤️❤️👩🍳👩🍳👩🍳
Thanks for suppport :)
Next vacation I wiil go to France
Excellent video. Thank you so much for sharing you expertise. I look forward to watching and learning more. Have a good day.
I am happy you like it, enjoy ;)
I love French cuisine very much.
Me too :)
Chef you doing really great job. All those videos are really inspirational. Keep up!!!
Nice chef 👌 I like your plating
I love this
It would be very nice if You propose some fresh vegetables to Your main dishes. I think they would be more colourful and healthy as well. Thanks for Your recipe!
With your herb sauce would you put tarragon or serval and it as well or should I just leave it out and have it more simpler I do think tarragon would go good with the dish I've been cooking for decades in a bunch of different restaurants myself but I personally like your technique more Italiano than fiance
Could you do a video similar to this but one with fish that sits in a sauce. How to make a sauce for the fish with a fish stock
What was the dark coloured mark on the inside base of onion and garlic pan please, oh and wrists under running cold water to take out onion sting, and where do I get the very posh chef knife. All the best to you.
As videos de ensaladas pasta videos así no tienes en tu canal estaría genial bro
Super sea bass recipe! 🐟 😍 I really enjoyed watching you make this! 😊
Big thumbs up from me 👍 and a new subscriber for your channel! 🧡
Looking forward to seeing more of your great recipe videos! 😀💛
Thank you very much :)
Nice n elegant chef’ bravo..bon appetit👌🏻
Thanks 🙂
Thank you for Sharing Chef
You are welcome 😉
Graag recepten van een paar gerechten
Very nice presentation keep it up chef
Thank you mate
thank you chef
You are welcome ;)
Lovely! I cant wait to give this a go! Any particular reason why you roasted the onion and tomatoes separately instead of sweating the onions before adding the chopped tomatoes? :)
Because I wanna roast both hard not just sweat it slowly.
Your videos are fantastic and the plating is beautiful. One question - how can I get all the food on the plate
and serve it while the food that needs to be hot is, in fact, still hot?
Be fast
exactly what I was thinking
How long can the herb oil and purées last?
Very good dish
Thanks
you are unreal man !!!!
Chef I want this recipe
Where can we get the recipe
Im a big fan of u chef. Pls make some seafood starters or simple and elegant starters
Im an aspirant cook so i want to have to add more recipes on my starters
I tell you one thing for your cooking life, you don't have to just copy recipes. You can even make your own ones. Just use use imagination and brain 😏
@@ChefMajk yes chef i know i just want to have proper ideas and element coming a michelin star chef like u whose humble enough to inspire how u love cooking
Yes take it as inspiration and try to put some of your ideas 😉
Please do more dessert videos!!
I will 🙂
@@ChefMajk yayy. Would love to eat your food one day.
Can you please show salads
Hi chef, great recipes and great cooking. How do I get your recipes?
I don't do exact recipes, video is everything you need and I want you to use it.
Great recipe. Thank you chef!
How long does the herb oil last if kept in the fridge?
Few weeks for sure
@@ChefMajk thank you!
Hello chef when putting purée in squeez bottle for the plating how do you keep them warm cause when I tried to keep in bain Marie and turne the bottle to drop some nice purée dot cause of the hot air in the bottle , all the purée spray out. I don’t understand the proces with squeez bottle. Purée has to be cold?? Or what ?
Yes I keep it in the hot water. If there is any air, that is normal
Hello chef.. I excited to see your videos. But comes very late. 🙏🙏🙏 still love your videos.
Thanks for watching :)
Well done chef that was a great recipe.
What kind of camera do you use?
I am using samsung s7 mobile, no profi camera at all 😬
hi Chef Majk, how many days can the herb and tomato puree kept in the fridge?
Puree for few days, herb oil about a month
Great cooking! How do I get your recipes?
The video is a recipe
Your fish :)))) Mcdonalds chef?
Yor are bast bro
Thanks
Hi. Are vegetables and puree ment to be hot or cold?
Everything should be hot
No matter what I do I cant get the parsley to go crispy
It should become crispy at one point. Try it to cook for longer
Can you post the recipe for this?
Dont do recipes here, check out my video with thumbnail important, I am explaining there why.
He is teaching you skills and techniques, he doesn’t offer recipes because he is teaching you to be the leader of your own kitchen. There are plenty of recipes out there, he wants you to enjoy and create your own.
@@shanaaraerainey7184 I would not say it better .)
@@ChefMajk I so get you, I am a chef as well. Don’t stop doing you! You are fabulous! It takes a leader to lead!
I wanna work with u
no chance at the moment
Why do you use fragile herbs to make so called herb oil...
fragile herbs? What that means?
@@ChefMajk I'll meet u in Paris..
I like the content you have been producing but would suggest that you shorten the intro that precedes the actual cooking. In this video, the cooking doesn’t start until 1:47, which is also quite a while after you say “Stop talking and let’s do it”. In general, the big cooking channels get right into cooking.
Sometimes I am experimenting with formats of videos. Still not sure what is right and noone know that in general. Then other people told me I like the intro more at recipe do it longer. So is hard to make everyone happy. But 1:47 is long yes, normaly now I do it around 40 sec.
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it's not seabass its branzino🤣🤣🤣🤣🤣🤣🤣🤣
sooooo much unnecessary waste that could have gone into the dish. fish scraps, courgette scraps, aubergine scraps…. a really creative recipe would use all of those and probably get far better result.
This is channel about fine dining not about 0 waste. Maybe look elsewhere for that content
Your videos are great 👍🏻