Ultimate Chefs Food! Wild Garlic Focaccia With A Cod Sauce! Fine Dining Recipes
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- Опубликовано: 22 апр 2024
- Hey guys! Today we’re going to make a chefs comfort food dish! Good bread and sauce! It’s a cod & wild garlic sauce with a cod loin, pickled wild garlic flowers and a wild garlic & pistachio focaccia. All great recipes, so enjoy guys!
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My kitchen equipment ⇩
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Хобби
Added to my bucket list.
Before I die I will cook one of the Jules’s dishes as same as he does.
Could you cover how to make a sabayon, with maybe vin jaune or smoked eel or something using a siphon?
DO NOT STOP. Dude you're insanely good at this. This channel is going to blow soon. Keep at it bud!
this looks like it could turn out to be my most favorite dish to eat!
really love your passion
So elegant and light.. Mindyblowingly simple yet so complex. Fantastic as always!
Clean and elegant, great dish Jules. Well presented!
This is absolutely incredible, thank you so much for this!
I've got a mass amount of wild garlic near me, untouched.
This is great!
one of your best this year!
Wonderful!
Thank you Chef Amazing work Congratulations
Thanks Jules❤
Appreciate it 🙌🏼 Thank you!
I'm very happy to watch your videos , really nice plating the dish
Me encantan el procedimiento de cada plato que realiza ❤
I would love to see some ideas with wild garlic buds. I pickled some last season, delicious!
Thanks chef ❤
Thanks! 🙌🏼 Really appreciate it!
Just made the foccacia from this recipe and it was epic 🎉another great dish 🙌
Can you add links to your website where I can purchase knives that you use? I’m a beginner chef and I want to familiarise myself with good Japanese knives. Thank you for all your videos!
I didn’t realize that these were garlic flowers. I have them all over my yard. Yummers. Thanks.
Can’t wait to see your result 🙌🏼
Dann Jules, this looks fu***** delicious
My local Balkan store in the UK will have some wild garlic later this week; I hope to get some.
How did you get started with foraging local ingredients?
Wish I had wild garlic near me !
Hello jules.your work is amazing.can you recommend an another channel similar to your channel.thanks in advance.
Nice brandade
Bruh 🤤🤤🤤🤤🤤
Thanks!
Please make a video about the capers
❤❤❤
Super vet Jules! Dit kan ik zelfs als amateur proberen, en ga ik ook zeker doen. :) Is die folie op 5:33 gewoon huishoudfolie of..?
isn't it almost rhubarb season? can you do a video about that? love rhubarb
Great content! Can you please tell use what is the small blender you used?
Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
@@JulesCookingGlobal sweet thank you
Is there any way to save the flowers for garnishing during the rest of the year?
Pickling the flowers preserves them or make wild garlic seed capers
This dude makes me feel like I’m not even worthy to be in my kitchen.
Hi Jules, why doesn't your link to the written recipe doesn't open ?
It should work, this is the link www.julescooking.com/single-post/wild-garlic-focaccia-with-a-cod-sauce
Do you mind sharing this secret spot?😃
Nice Vid as allways :) i still can't make my head up why you use this old fashion technic to soften the chalets. The Modern style is not to use oil at the beginning inset use water or white wine, broth what you like to soften the chalets ... when the liquid is evaporated you need only a few drops of oil or butter to brown or add more fluids if you don't want to brown at all ... ! cheers keep it up
Is there a beethoven of cooking? A genius chef that cannot taste?
Grant achatz lost his taste due to cancer. He was the Beethoven lol. He’s better now though
Can anyone read lips? 😂 Sorry your sound cut off at the end.
But the focaccia bread really does look good!