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!
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.
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
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.😃
Chef you make great videos, i love your work. Tell me what kind of powder did you put in the salmon because i didn't understand what you said. Can you write it down for me please? I thank you very much Chef.😊
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.
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
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 .
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
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
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.
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
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?
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!
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 😍
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?
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?
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.
@caesark.k.d.z6026 no , I don't even know what brand I have at home honestly. Just buy something with good reviews in your budget that is how I buy all my stuff
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?
@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. :)
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 .
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 😩
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
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.
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
@@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.
Excellent video as usual chef! Sorry about your finger but I have to admit I laughed my ass off when you stopped the video and it said "that's when they knew he f***** up". I have a question, what was the reasoning behind salting the salmon then resting in the fridge, before rinsing? Thank you keep up the great work and I wish you continued success.
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!
Great trick! 😊
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?
Love the videos focused on "secret" techniques/plating. Keep it up!
Thanks I will
Absolutely beautiful! I work for a high end caterer and have wanted to experiment with this! Now I can try! Thank you!
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻 Happy new year 🍀
Thanks for sharing awesome recipe. 👌💕Stay Blessed and stay connected!💕
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
Majk, You're an Artist!
Que deliciosos !!! Chef la usted ha preparado un platillo de lujo es un profesional , mi Canal de Cocina te felicita y desea siempre exitos.
Chef Majk, Love the passion you have and techniques as always. subscribed!!!
Mosaic came out beautiful
love your videos, you're such an inspiration xoxo from Mexico :P
Happy you like them :)
this dish looks and sounds amazing, i will defo try it
It's simly beautiful, Chef!
I’m waiting!!
Enjoy
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.
That's for this, really appreciate it 🙏 🙌 👏
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.
Chef you make great videos, i love your work. Tell me what kind of powder did you put in the salmon because i didn't understand what you said. Can you write it down for me please? I thank you very much Chef.😊
Seaweed powder
Fantastic job! Congrats looks very special.
Thanks :)
Excellent video as always!!
Thanks Sai
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
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 :)
The show must goes onnn Chef
After accidentally injured your finger
It will always :)
I love how you say Chile correctly 🌟
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
Chef majk u r one of the best
Thx Joseph :)
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.
gws for your thumb chef.another excellent recipe thank you!
You are welcome ;)
so sorry about your injury mate !! loved the recipe :)
Thanks Atif
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.
need crispy salmon skin version of this !!
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 ;)
Gracias por la receta el mismo procedimiento se puede hacer también para un roulade de pulpo ?
Simply amazing ❤️
Thanks
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
Hey Chef!
Can i get seaweed powder out of nori leaves? Is it the right taste?
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
i was so serious and the avocado crack me up !! hahahah
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.
What you put in the water when you cook the carrots, apart from the orange zest?
Thank you, Chef! Out of curiosity, what seasoning did you use on the salmon before you wrapped it?
He used seaweed powder
Çok güzel ve faydalı paylasimmm
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?
Perfect mr chef
Thx ;)
Ahhhh, nice!
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 👍
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
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
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 ;)
Love your videos Chef!
Thanks, Nelis ;)
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 sir wats the name of that black powder?
Wow amazing thanks a lot for sharing Chef and so sorry for your finger 😬
Thanks for support :)
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!!
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.
What type of seaweed are you using?
What's that green powder chef
chef, serve it cold as a starter or you could heat the fish?
Cold
Hi Majk. Thanks for the video. What powder was the black powder? Could not understand well. Thanks in advance.
Seaweed
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
Hello Chef, I am one of your followers. I have a question: What type of sous vide do you use?
Not sure what you mean by type, but that doesnt matter at all, they all work same in general
@@ChefMajk Thank you, but do you recommend a specific device name?
@caesark.k.d.z6026 no , I don't even know what brand I have at home honestly. Just buy something with good reviews in your budget that is how I buy all my stuff
Nice mosaics can u explain how is set this roll without meat glue
By presure and protein in the fish
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. :)
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
You are amazing chef 💖
Thanks for support
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.
Hi chef, i don't have a sous vide machine what can i use as a substitute? Thank you.
Pot with water and thermometer
Beautiful!!!
Thanks Jamell .)
👋👍 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 :)
Nice plating ..
Thanks ;)
I'm sorry about what happened with your finger. You r great chef
No worries I am on now :)
Chef is there any way to cook this without souvide ? And without vacuums ?
Yes just in the pot
@@ChefMajk 🙏🙏
Hi Mike. Have tried to freeze ready made salmon mosaic?
I would not do it at all
Thank you 🙏
You are welcome
Wow perfetto 👌
Thanks Nikolai
Relish 🔥🔥🔥 💎💪🏽😉
Good recipe
Thanks ;)
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
I hope your thumb gets better. Thanks for the recipe.
Thanks, is well now finally after a few days ;)
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.
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
Oh definitely gonna make it the next few days. Also I hope your thumb is getting well soon 🤞
Have fun and good luck ;)
I like your work...keep going 😉
Great I will
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 !
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
Keep going
Will try ;)
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.
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
Would beet or tomato powder work instead of seaweed powder?
Never tried that but probably yes
Nice chef
Thanks
Chef it's transglutaminase? Or meat glue you using in this meal?
I did not use any
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
What the Poudre ?
What are the seeds you put together with orange peels in the water?
star anise
Excellent video as usual chef! Sorry about your finger but I have to admit I laughed my ass off when you stopped the video and it said "that's when they knew he f***** up". I have a question, what was the reasoning behind salting the salmon then resting in the fridge, before rinsing? Thank you keep up the great work and I wish you continued success.
Season it properly
@@ChefMajk so does that mean that the salt is penetrating the fish while it is resting in the fridge?
@@cdream4444 yes exactly
Hi, can I ask what spice did you use? Thanks
Where? In the fish is just a salt and seaweed powder.
Yes I was thinking about the salmon:) thanks