A chef's favorite! Fine dining brill dish with a Tom yam sauce | Great recipes & cooking tips
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- Опубликовано: 10 сен 2023
- Hey guys! Today we’re going to make a beautiful but very technical dish! Don’t worry, just take it step by step and you’ll be totally fine. We’re going to make a brill & cockle fish farce with a cauliflower cream, a sea herb salad and a delicious Tom yam sauce. All great recipes, so enjoy guys!
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Awesome. I like that you include the fish butchery as this is something that I wouldn’t normally do so wouldn’t have a clue how to do.
Glad you like it!
Jules, your culinary skills continue to amaze me! 🍽️🌟 This brill dish with Tom Yam sauce looks absolutely divine. It's evident that your dedication and talent have only grown over time. Congratulations on your remarkable results, and thank you for sharing your culinary art with us. I'll always be a loyal viewer and appreciative follower of your delicious creations!
Firstly, you are my teacher And I respect you very much Please don't stop enlightening us
I've been trying to learn how to foam a reduction for years. Thank you so much for showing it. Are there any rules of thumb if I want to develop my own recipe? Is there a minimum amount of reduction you need for the immersion blender to work well? Does the fat content matter? Do I need an immersion blender with holes on the sides? Mine covers the blade completely. Would that prevent the air from getting beaten into the sauce? Thank you so much for your help :)
!!!!
@helenrennie As long as the sauce you are making isn’t thickened and it is a “lean” consistency, then you can always add a bit of soy lecitin powder before blending. That should help foam the sauce up nicely.
All your dishes are awesome Jules! I must try this 😍👏🏻
You are fantastic . You are the only professional who explains very nicely and in great detail. Works of art come out of your hands. Congratulations!
Really GREAT!!! Thank You!
You are great!!!! I appreciate very much your work...
Hello Jules, i’m a cook in Viet Nam, you’re the one that give me so much idea and inspiration, i love all your technique and video. Hope you will keep cooking, keep making more video and Gronda. Thank you thank you
Thank you chef for the valuable information and excellent presentation!)
You are a real chef in all the standards, keep up you are the best ❤
Really excited for the Christmas special, will definitely try to make something!
awesome i love turbot. the tom yam sauce is also great idea.
Spot on dish Jules✌️ keep it up!
This is art❤
Beautiful dish and as ever I love the concept and methodology behind it.
@4:19" It's not really necessarily ". It is, it is, I do it with anything what is considered to result as a purée or farce. Potato, celery, cauliflower etc. Especially any fibrous vegetables.
Gorgeous Dish Chef!!!!🤌🏽
You really are amazing, the way you present everything, even the photography is first class on your channel.
You are doing fantastic work. Keep it up!!! The subscriber base will definitely grow!
Thanks a lot Joshua! 🙌🏼
I am not ready, nor do I have the time to try cooking it 😅
Anyway was nice to watch and must be amazing, bravo !
Really stunning Jules. Nicely done.
Means a lot! Thank you!
Fantastic looking plate! I'm sure its wonderful and can't wait to attemp this!
Appreciate it James! Can’t wait to see your results
absolute legend
Very good
Everytime I watch your videos, I get so inspired!
Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Have a great day
can you make a series of what you eat outside of the videos ? love the videos !
😊 Good 👍 looks delicious 😋
Probably the dish of the year,
Plating on point 🎉
Thanks chef! 🙌🏼🙌🏼
❤ we well be waiting brother thanks for your great effort all time. Great as always
Thanks! Hope you will like it, can’t wait to share it
Awesome video as always. I will try this sauce very soon :)
Can't wait for the veggie christmas menu!
Can’t wait to share it! Hope you give a couple dishes a try
Spectacular Jules, this one is 100% on my Christmass menu this year! Thanks so much. Good luck with filming Christmass menu's, can't wait to watch them.
Awesome to hear! Can’t wait to see your result 🙌🏼
What a legend!
You’re to kind!
สวัสดีค่ะ คุณทำซอสต้มข่าไก่ได้งดงามมากค่ะ ขอบคุณค่ะ❤
go for it! you rock!
Thank you so much!
Man I'm really impressed with every aspect of this video! Do you live in thailand? I would love next time you cook with brill to see where the liver is!
Always inspiring as always
Glad you like it! Hope you give the dish a try
Looks incredible Jules keep it up
Means a lot! Thanks for the support
@@JulesCookingGlobal 😁😁
Wow! Beautifully done! Beautiful presentation! Love your technique of cutting down the whole fish and using all its parts in full!
Glad you're uploading your Christmas videos early! I love the idea of a recipe geared toward the homecook. Also, the two part menu sounds lovely too! Can't wait for the upload! 😊
Thank you Sarah! Hope you like it! It’s going to be a big one this year 🔥🎄
It's also so nice seeing some vegetable-oriented menu!
love using limes with seafood so underrated.
I love it, it brings so much balance
How did you warm up the fish ?
Thanks for the recipe you are Really great
Looks great homie! Don't think i didn't notice your slick bottle maneuver you used for the oil. 😅
Also that cake wheel is the absolute best in the world. Its kind of tricky to find unfortunately. Next time i need one I'll buy it off of your site!
Tentaria fazer 😅
Jules! When is the restaurant opening? I'm hungryyyyy
Fantastic work, love how detail orientated it is. Question about the knife, is it the Wusthof gourmet 14cm boning knife? The one I can find does not seem to be flexible
Very skill-heavy and absolutely wonderful! The texture looks great as well!
Good to know about the Christmas special, I'll probably be abroad (in The Netherlands so at least I'm sure I'll have the same ingredients availability) for my Erasmus, and it may be a good chance to finally make one dish of yours, from the home style ones :)
(also appreciate the consideration of up/down-scaling the size for different amount of courses)
Thank you Mattia! Hope you give one (or more) dishes a try! Can’t wait to share more about Christmas
Congrats your work is so beautiful and look delicious 😊
Thank you so much for the support 🙏🏼
You are awesome ❤
Far too kind! Thank you
Best in the biz.
Thank you Zac!
You are awesome!!!
Tell pls, how can get this blue form ?
I want to try to make this dish , it is incredible, like everything you cook!
Thank you 🙏🙏🙏
10 Xmas videos!! Exciting!!
Wow, it looks incredible ❤
What dish would you recommend for the average home cook to try from your channel? ( if any 😂)
this is exactly the sort of thing i make all the time whenever im in the mood for a late night snack.
Hey Jules, awesome video! Could you use plastic foil or something else instead of a mold?
in my opinion. the best dish I've seen on RUclips. I would like to see you review some michellin and "normal restaurant" like Aleksander the guest . Would be great content man !!
thanks for the suggestion! I’ll definitely look into it 🙏🏼
Fancy fishballs
Toooooo❤p
So inspiring. My goal is to replicate one of your dish soon. I don't know which one yet, they all look so good.
Do you dream about recipes at night?
Keep it up Jules and thanks for sharing.
Haha yeah 24/7… food food and food! Can’t wait to see your result and which one you’ll choose, enjoy!
What hand mixer do you use?
🔥
🙏🏼
Chef lemon cream vido please🙏🙏
I used to work in the kitchen for 28 year.. I went to SVH school in Gildevaart Nieuwegein
.I was completely focused on this dish.. it still tiggles in side my body even when not working in the kitchen anymore..
where do I buy the blue silicone mold?
Talk about setting the bar high.
Haha thanks Kyle 🔥
@@JulesCookingGlobal Oh no, thank YOU.
Nice Dishes jules❤How many weight of your whole Brill ,
Mine was around 1500 grams, but I had a lot of fish leftover. Perfect for dinner, but you can definitely get a smaller one. Cheers
What is called.. fish farse?
If we don’t have the mold and wrap it in cling film, would it be better to sous vide it or cook it in the bamboo steamer?
Both work, but I would cook it sous-vide. That's a bit more gentle and will give a more even cooking of the fish
Thanks for showing an option that's lighter in dairy! I have an allergy like your wife 😅 Do you have any dairy free deserts that you can show us? Love your channel!
are there gonna be chestnuts in the christmas dinner?
Not in the fine dining menu, but maybe the other one 🙌🏼
Where did you find that extra-thin, thin-bladed filet knife?
I’ve looked through all you Amazon store, but I didn’t see the knife.
It’s from Wüsthof amzn.to/3Ph5y83 But its also 15 years old, that’s why its so thin. Plus I also removed a centimeter after buying it, that really brought it to the next level
Oh comme j'aimerai avoir la recette en français ?. 👍👍👍👍
Out of curiosity, are you a current or former michelin starred chef?
First time first
Legend!
insipiring!
I tried cooking these dishes, but Michelin inspectors kept showing up at my house
Video idea: gado gado but make it fine dining
Nice! Thanks for the suggestion! I’ll definitely look into it 🙏🏼
👋👋👋👋👋❤❤❤
🙏🏼🙏🏼🙏🏼
Probably closer to tom kha sauce
What's the problem with piercing the liver? It's not the same as pufferfish, is it?