Confit yellowtail fish with dashi beurre blanc & oyster! Fine dining dish ft. Andrea Mattasoglio
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- Опубликовано: 11 июл 2024
- Hey guys! Andrea is back! In our last video Andrea and I visited the Dutch Yellowtail farm where we learned everything about the kingfish. Click here if you want to see more. Before we head home, we took a little detour to pick some delicious seaweeds. They also grow in Oosterschelde water and this time we took some sea lettuce and we’ll use it for our seaweed & chives oil. The Yellowtail we confit in clarified butter and we serve it with a dashi beurre blanc, poached oyster and a kohlrabi seaweed bundle. All great recipes, so enjoy guys!
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I have to say, I’ve learned more from Chef Jules in a month than I’ve learned from Chef’s in professional kitchens in last 10 years. A big thank you for all your hard work in sharing your knowledge and making these videos. Keep up the great work!😊
Love the duo, and the recipe as well. Thank you chef
You are very talented! All your works are so amazing!
Thanks for the vicarious culinary thrill.
Gran trabajo como siempre..inentalo con salsa pil pil.Un abrazo
Love the fish content, Chef!
Stunning dish!! And great seeing Andrea back as a guest.
Glad you like it!
That green egg in the kitchen! Sick
Wonderful dish
That is amazing! Wonderful dish guys
Thank you so much!
Love it! Will have to cook this 🥹
Hope you like it 🙌🏼
super guys congrats!!!🙌
Appreciate it!
Jules I think you need two plates when you have a guest chef!!😊😊
It is fantastic! Cannot help myself...... Why?.....Too much! I have been partially lost before the lemon grass ,but the grass finished the job.
Ziet er weer heerlijk uit! Ik ben op zoek naar een nieuwe pannenset. Heb je tips? Budget is geen probleem 😊
sheer perfection
Very nice.🎉
Thanks Jerome!
Great Receipe. What could you replace the osyter with? Any ideas?
Razor clam
Wow - now I know why they charge $100 an entree
I volunteer as tribute! (For sacrificing my taste buds for your RUclips videos...) 😉
Out of curiosity why cooking oyster?
Can I ask what’s the reason behind blanching and refreshing the oysters before opening them chef ?
maybe easier to open it without break it and remove impurity
@@Matthew-ve3ywI think it would also firm them up a bit
Spending the whole day in a kitchen to cook a Beurre Blanc plus additional half a day to buy all ingredients. And you ate the dish in 5 mins....This video is for entertaining only 😄
What is a dashi.
It's basically a simple stock used in asian cuisine. The simpler ones are made with kombu -dried kelp- and Katsuobushi -dried bonito flakes
You really REALLY never want to light a bbq indoors especially a charcoal grill as the risks from carbon monoxide poisoning are quite high unless you have the most insane air ventilation and extraction which is normally not available in homes.
Lighting grills indoors especially in small enclosed spaces is a real good way to end up dead
Pretty sure Jules has said in another video he has a ridiculous ventilation system in the new kitchen, and definitely do not do this inside otherwise!
chicken what? thats not chicken legs of is it whithout skin?
I think you can use chicken wings it's basically there to add more body to the sauce perhaps we will know shortly :)
I use chicken necks, but you can also use chicken wings
Ow its chicken necks, got it. Looks very tasty! Great work!
Chicken necks
Please little bit slow you are to fasr
Never buy fish from a farm man, what a mistake you just did promoting that.
Don’t agree on that. It’s true fish farms have a really bad image, but the vision of Dutch yellowtail is really next level