How to make FISH MOSAIC at home | Michelin Star Technique
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- เผยแพร่เมื่อ 1 ม.ค. 2022
- In this video, I will show you how you can make salmon mosaic at home and how to use it in fine dining recipe. I will show you an easy fine dining technique on how to do mosaic fish and as a garnish, I make a sour cream avocado puree and carrots pickled with oranges. I hope you will like this simple but delicious fine dining starter. Have fun
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#fishmosaic #finedining #salmonrecipe - แนวปฏิบัติและการใช้ชีวิต
Did you ever try to make a fish mosaic at home? 😋
So far, no - does it involve transglutaminase? (2 hours to premiere...)
@@kleinebre I don't even know what it is to be honest 😁
@@ChefMajk It is "meat glue". Not sure if you can glue your hand with it - hope you heal soon.
@@kleinebre Yes ok, then there is nothing like that.
I have done it with pike a few times, love this technique!
Hi! Former culinary teacher here! LOVE your videos! You are so talented and make beautiful food! And your videos are great quality! Just a little suggestion: I think it might be nice if you can give little tips/explanations along the way, so folk can learn WHY you are doing something. For example: WHY did you salt the fish for 30 minutes? Why were you running your fingers along the salmon as you cut it into strips? WHat is seaweed powder (and what could one use instead that might be easier to access....like would finely-ground Nori sheets work for example?) You don't need to get deep into science, just short explanations :) I think many people could learn from you! Anyway...Loving your work!
why dont you make a fucking video?!?!
@mhrgall why don't you make a fucking video?!!
lol. I advise you to down an entire bottle of chill pills my bro@@TheThanakanuk
@@TheThanakanuk because he's the video creator with 240k followers. who has more reach? who is already adept at making videos?
Absolutely beautiful! I work for a high end caterer and have wanted to experiment with this! Now I can try! Thank you!
Chef Majk, Love the passion you have and techniques as always. subscribed!!!
this dish looks and sounds amazing, i will defo try it
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻 Happy new year 🍀
Love the videos focused on "secret" techniques/plating. Keep it up!
Thanks I will
That's for this, really appreciate it 🙏 🙌 👏
Fantastic job! Congrats looks very special.
Thanks :)
Thanks for sharing awesome recipe. 👌💕Stay Blessed and stay connected!💕
Great trick! 😊
Majk, You're an Artist!
Excellent video as always!!
Thanks Sai
Love your videos Chef!
Thanks, Nelis ;)
love your videos, you're such an inspiration xoxo from Mexico :P
Happy you like them :)
Simply amazing ❤️
Thanks
Mosaic came out beautiful
So sorry for the cut. Another amazing recipe. I tried some few of your recipes during these days and the result was excellent. I’ll certainly take your one to one course.
I am happy you like it. Yes you can apply, lets see if we fit. I am very busy already now so I am picking only few people for next months.
Love you
It's simly beautiful, Chef!
You are amazing chef 💖
Thanks for support
so sorry about your injury mate !! loved the recipe :)
Thanks Atif
gws for your thumb chef.another excellent recipe thank you!
You are welcome ;)
The salmon mosaic looks spectacular!🤩 I will definitely prepare it, I have all the ingredients. I'm sorry for the accident.😑 Get better soon. Happy New Year.😃
No worries, I am fine now. Good luck with the recipe and let me know how it ends up 😉
@@ChefMajk I'm glad it's okay. I will send you the photos of the preparation by instagram.
Que deliciosos !!! Chef la usted ha preparado un platillo de lujo es un profesional , mi Canal de Cocina te felicita y desea siempre exitos.
Beautiful!!!
Thanks Jamell .)
Chef majk u r one of the best
Thx Joseph :)
Çok güzel ve faydalı paylasimmm
Gracias por la receta el mismo procedimiento se puede hacer también para un roulade de pulpo ?
I love how you say Chile correctly 🌟
Ahhhh, nice!
I’m waiting!!
Enjoy
Hey Chef!
I was wondering for how long this dish stays good if you cool it back in a ice bath? And can you keep it in the fridge?
Thank you 🙏
You are welcome
Perfect mr chef
Thx ;)
I like your work...keep going 😉
Great I will
Wow perfetto 👌
Thanks Nikolai
👋👍 fine Cooking chef.
Hi chef Majk, Thanks for your nice recipes this Is so amazing recipes. I will try your recipes soon for suprise lunch with my husband., And sorry for you cut .
Good luck and let me know how was it :)
i was so serious and the avocado crack me up !! hahahah
Nice . To stay in the salmon theme I would put some salmon eggs instead of caviar and would serve it with a cold horseradish sauce . A mixed mosaic made of salmon and a white fish (black sole or monkfish) might also worth to be explored .
You can do it for sure when you make it :)
Wow amazing thanks a lot for sharing Chef and so sorry for your finger 😬
Thanks for support :)
Oh definitely gonna make it the next few days. Also I hope your thumb is getting well soon 🤞
Have fun and good luck ;)
Beautiful! Is the seaweed powder just regular sushi nori seaweed blitzed up? Or something different?
There will be probably more powders from different seaweeds. But yes just dry a blitzet seaweed
What you put in the water when you cook the carrots, apart from the orange zest?
Sorry for the cut chef Majk. Thanks for the amazing recipes. Do you mind if I ask about your knife? What size and model is it?
I am using mercer and dick knives but they are old and I think they are not selling them anymore
Nice plating ..
Thanks ;)
The show must goes onnn Chef
After accidentally injured your finger
It will always :)
Hey Chef!
Can i get seaweed powder out of nori leaves? Is it the right taste?
Chef, can you make a video on only garnishes,like fish skin crisp, and other
Nice technique! Would make nice "show meat" also for the middle of a seafood terrine, I think.
It's great that TH-cam leads me to your channel 😆😆😆 ! You are so talented and professional.
Btw , if I can't find seaweed powder in a supermarket, any other thing can replace it to bind all ingredients together?
Seaweed powder is more for taste and color, you can do it even without any powder if you roll it and cook it properly.
@@ChefMajk thank you so much for your professional advice!!
Hi Mark, absolutely love your videos, I couldn't quite catch the name of the powder you used on the salmon, could you please tell me what it is. I made your duck dish with mushroom puree and cabbage the other it was delicious thanks. Keep them coming. Xx
Seaweed powder
Thankyou, love your meals, I have tried some and they are as delicious as attractive. Thanks.
Good recipe
Thanks ;)
Thank you, Chef! Out of curiosity, what seasoning did you use on the salmon before you wrapped it?
He used seaweed powder
Hi Majik, can you serve this cold as a starter? Also what temperature should it read when the fish is cooked please as i don't have a water bath. Thank you
Everything on this plate should be cold in the first place ;)
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?
In this recipe is cold everything
Hi Chef, can you prep the salmon mosaic before hand and let it sit in the fridge until you are ready to sous vide? How thick are your cuts on the mosaic salmon?
Yes for sure you can keep it in the fridge before. Not sure how thick, but that does not really matter, you can do the size you want to.
Hello chef I just found your channel today and I have subscribed but I do not see a bell to click on so I can get all of your new videos
Nice chef
Thanks
Thanks for sharing your beautiful cooking and decorating but I can't find the recipe so would you please help me how to get it?
There is no recipe that is why you cannot find it. I teach a bit differently than you may be used to
So Sorry for your cut. I have stories to tell from the Frech mandolin! 😭 will get better soon!
I never tried to make a fish roll. I'm eager to try. Have a hard time finding the kelp powder. Maybe try to make it myself.
need crispy salmon skin version of this !!
Hi chef, i don't have a sous vide machine what can i use as a substitute? Thank you.
Pot with water and thermometer
Dear Majk, thank you so much for this amazing recipe. I just tried it and used spiruline powder. Unfortunately the fishstripes did not glue after 40 min at 50 degrees in the sous vide bath. Do you have any idea what i did wrong? What seaweed do you use? Kindly, Nadine
You probably did not press it with cling film enough. It will not be a problem of powder
@@ChefMajk thanks a lot i will try again. The flavor of the dish was amazing.
Salmon should be very dry and protein \ pelicle should be tacky on the surface of the fish. Should feel somewhat sticky at it's surface if it's very fresh . Dust minimally with the nori powder.
Wrap tightly, rest enough for the proteins to naturally "glue" together, and proceed.
An option could be to buy some transglutaminase or meat glue that will assist now and in the future...keep it frozen. It's cheap too and will go a long way.
Just my suggestions and hope you'll be helped more than potentially offended as many folks can be in YT comments.
Nice that you're trying and next go at it will be a success. Best of luck. 🍻
Seaweed has gluelike properties and can become gelatinous if not careful. I am not familiar with spiraling but Google says it is made from algae. I’m not sure if the two are interchangable.
You are my idol for cooking
I hope you can reply my comment 🥰
And i can changer seaweek powder => basil powder ?
I am happy that you like my work. If you like basil and you can get quality basil powder then yes 👍
Relish 🔥🔥🔥 💎💪🏽😉
you can combine any type of fish to make different colours mosaic, salmon, snapper, tuna and 34- 35C for 45 min will give you better texture. its enought temperature for collagen of the fish to release and glue them together.
Yes you can do more fishes for sure. But 35 is not enough for me, I will do always 45-50, I don't like raw fish
35'c is not enough to discharge some collagen from any kinda fish and which is our body temp as well ..
In addition that the seaweed produces some natural agar agar such as Konbu etc
Hi chef. Am just wondering if I use sashimi grade salmon. Do I still have to sous vide it?
If you want to eat it raw you can. I like it more cooked.
hello chef majk, i subbed to u after xmas salmon recipe and i watched few vids thanks and keep up the good work! but i have a suggestion could you please leave ingredients list in description
What is mean by ingredients list?
@@ChefMajk like how many grams of stuff you use for the recipe its good when im at groceries and wanna buy stuff for the recipe but dont have time to watch the whole video there!
@@Martin-cp7gr On the channel is a video on why I don't do grams here, check it out. Just watch a recipe at home, and make notes and plan for you, like that you learn more as just blindly copy a recipe. This is my style of teaching to cook.
@@ChefMajk yes i understand and you are right! thanks for replies its nice you talk with your viewers
THX Majk - I would like to replace the black caviar because I don't like it. But for sure, I need the black color. Have you ever tried to use salmon or trout caviar ans color it with black food color? Or any other idea what I can use instead the black caviar?
If you don't like caviar, just don't use it. It is not just about color but you have to enjoy eating.
@ChefMajk Great fish dish. I had more than 1kg (I made two portions) - 50 degree C, 30 minutes was a little less, but sashimi style. Next time I will try 55 Degrees, 40 minutes. Served with edamame salad, wasabi espuma and soya sauce kaviar. :)
What's that green powder chef
Hello sir wats the name of that black powder?
chef, serve it cold as a starter or you could heat the fish?
Cold
Hello Chef, it"s magnificent menu...anyway...is this main course or appetizer ? cuz i didn't see any starch and sauce....it just puree, protein and veggie
This is cold starter.
Keep going
Will try ;)
If you don't have a vaccum pack at home, what can you use to seal the fish? Thanks
There are probably some bags with manual things to seal it somehow without a machine, try to check it out on the internet
If you have no vacuum seal can you boil the salmon for a shorter time?
You can do it without vacuum but you dont wanna boil it but still cook it on low heat
Awesome video ! Is the seaweed powder mixed with anything ? Any substitute for seaweed powder?
Not just seaweed. Probably any other flavorful and colorful powder
@@ChefMajk will any powder work well to keep the pieces intact and not fall apart?
@@CulinaryPorch powder will not help you much but the fish itself and how good you tight it with foil.
I hope your thumb gets better. Thanks for the recipe.
Thanks, is well now finally after a few days ;)
Great video Chef, i have a question. I notice you use powered sugar in a lot of you recipes is better than regular sugar or brown sugar?
Same thing
Thank you Chef for the inspiration, I created this dish last night using steel head trout. I did not have seaweed powder but instead blitzed nori sheets into a powder of my own. Really loved the avocado cream, also plated this along with a cauliflower and celery root puree under seared scallops instead of the caviar. Also, the carrot pickle was great. One question, I felt the nori dominated the mosaic. Do you think seaweed powder and nori powder are that different? Or was the steel head trout too mild relative to a salmon? Thank you Chef.
Seaweed powder normally is made with dried nori seaweed
Nori is seaweed
This is delicious looking. I don’t have sous vide..what can I use?
Pot with water
@@ChefMajk keep it rolling boil/simmering? How many minutes?
@@Raj.Sakaria Cannot say, you have to try it, depend on your size and temp, there is not time for all
Hi Mike. Have tried to freeze ready made salmon mosaic?
I would not do it at all
Hello Chef ! Is there any way that the fish section of the video is achievable without Sous vide 😀 unfortunately I don’t own the machine or vacuum seal
Yes you can cook it in the pot but ofc it will be more difficult to keep a right temperature
@@ChefMajk thank you Chef! Love your work !
Chef is there any way to cook this without souvide ? And without vacuums ?
Yes just in the pot
@@ChefMajk 🙏🙏
What type of seaweed are you using?
Hello Chef. Do u use Kelp seaweed powder for the mosaic or a different and if yes what is the name of the product???
Yes I used kelp
@@ChefMajk Thank you so much
What are the seeds you put together with orange peels in the water?
star anise
Ahoj, prosim, prozradis mi o jaky typ morske rasy v prasku se jedna a kde ji mohu sehnat? Typla bych nejaky bio obchod nebo snad i lekarna? Mockrat dekuju! 😊😊 Keep up!
Kupoval sem v globusu ve zdrave sekci, jmenuje se to Kelp.
Jeee diky!☺️ Jeste chci podotknout, ze odvadis super praci a je radost se na tebe divat 🤗 Preji mnoho zdaru, at se prst brzy spravi a krasny Novy rok 😍
@@NickyNorvege Diky za podporu, jsem rad ze se libi ;)
Hola buenas noches por favor puedes escribir la receta en español y gracias
You can pop the avocado seed out from behind with your fingers. Just push from the skin side it'll pop out
Will try it next time
@@ChefMajk cheers chef. I really appreciate the work.
Omg!
I'm sorry about what happened with your finger. You r great chef
No worries I am on now :)
I liked the humbleness of sharing that you knew you fucked up lol
Would beet or tomato powder work instead of seaweed powder?
Never tried that but probably yes
Sorry for this stupid question, but any technique to tighten the wrap before vacuum seal? Somehow I tried and it was too loose. Can totally tell after I cut it 😩
Yes you have to do it more tight, not sure how to explain via text, but just press all in a bit more
@@ChefMajk thanks for the reply. Will try again.
Chef it's transglutaminase? Or meat glue you using in this meal?
I did not use any
What type of powder did you use?
Seaweed powder
@Chef Maik - this minute I'm working on it. As I have no seaweedpowder, I put some Nori sheets in a grinder. And as far as I see, the seaweed glues the fish together (also it glues my fingers tips :)). Am I right? If so, I would like to try it also with meat. Or is this a combination of seaweed and fish proteines what causes the glue?
The fish will hold even without a powder if you press it a cook it right. It will be not a super strong connection but enough to present it on the plate.
How do chefs reheat their food before serving? This went cold very quick
This should be cold, it is the cold starter.