C'est merveilleux. Juste un peu de contexte. Je vis en Alaska, donc tout le saumon que j'utilise est fraîchement pêché. Habituellement, les meilleures recettes avec du saumon sont simples. Cette recette est à la fois simple et remplie d'une merveilleuse technique. Merci!
Oh wow, tu as beaucoup de chance d'avoir certains des meilleurs saumons du monde je suis jaloux Merci pour votre commentaire et bon week-end (j'espère qu'il ne fait pas trop froid là-haut)🥶😉
How do you do ! Wow Chef !!!! First time watching and very grateful for the explanation and how to serve and how long it holds up etc! ❤ just subscribed and will continue to watch ! Thanks 🙏
I do not use the word "perfect", for me everything can be Improved... but this is perfection at it's best.. Hats down Don Walter, greetings from Costa Rica. And thank you very much for the lesson.
@@WalterTruppTheChefsTable Let me know when you'll be coming, perhaps you can visit the cooking school I've studied in and share a little bit of your incredible knowledge, and of course I'll cook you a "gallo pinto" and share the best coffee. All the best to you, hope you have a long healthy life so that you can share a lot of your incredible knowledge.
Realistically speaking, the excessive amount of cling wrap at the end could’ve been avoided by simply giving it a good wrap with a saran wrap or cling wrap. If you will then put it into a vacuum, sealed bag and cook it sous vide, which is basically what he’s doing right now, with a stupid bag, he could avoided as you put it kilometres of saran wrap
Howdy Walter, I still owe you that email. I've been so busy. I made time to watch this and I'm so very impressed/ amazed at how this looks. I've never heard the term " ballotine" before. So I looked it up and very interesting. I was thinking as a primary herb for going around the salmon that basil would pair well ( ok, I love basil so not very impartial). Anyway I have to get to bed. But I'm going to leave a second comment later. It's a wonderful trick for removing pin bones I do and was surprised not to see you use it. I believe you will like it very much. Ok it's off to bed for now. 😴
Howdy Walter. I haven't seen anything for awhile. I got a little concerned if you're alright? I myself had some emergency surgery on my right foot. Almost lost the foot or at least some toes to a infection due to diabetes. The surgeon saved the foot and toes. But it's going to be severe weeks before I can go back to work. What's more is I would be out on the river now due to the early salmon starting to show up. Hmmm salmon. Anyway let me know how your doing when you get the chance. Have a great day. 🌤😁👍🎣🐟
Hey A bit tricky with this dish Believe me I am not a fan of cling wrap or plastic at all But it’s sort of in this dish I would not know how to do it otherwise …. Hope your day is going well
Hey, yes should be all good if you use fresh salmon. Think about it we eat sushi or cured salmon plus remember fish is already cooked at 55° Celsius. It’s like a cooking fish sous vide. Have a great day and thank you for watching.
This video was very instructive. I am wondering what makes this a ballontine and not a roulade? Also, do you teach classes on fine dining culinary techniques?
Hi Ruth Ballotine is usually done from a whole chicken. In this case it’s sort of a whole salmon hence it’s called ballotine but yes you are correct it just could be called a roulade as well I learned that recipe in a three Michelin star restaurant and they called it a ballotine Guess ballotine sounds fancier😊 Yes we do lots of top end cooking classes at our hands on cooking school in Melbourne Australia as well as on our online classes It’s called trupp the chefs table cooking school Have a great day 😉
Sometimes....... you gotta do what you gotta do. How do you define waste? Waste to me is disposing of something that has not had a purpose. In this dish? It had a purpose!
You´re a great chef, but you should leave the explanation of a salmons muscle usage to some expert. That a salmon wouldn´t 'use the orange muscle much at all' is complete and utter nonsense. Don´t worry, it´s not required to explain how you do this beautiful dish, just leave it out.
www.necropsymanual.net/en/teleosts-anatomy/skeleton-and-musculature/ Thought I did my research originally Anyway…. If you read up Harold McGee he states it even clearer in his book about the two types of muscles Plus given most salmon is farmed ( as used in this video) they mainly use their tail fin and hardly ever accelerate like wild salmon does when swimming up a stream of trying to escape from predators etc Maybe there is some info I have not come across yet and if so please let me know Always happy to learn and make my videos better Anyway thanks for watching and hope you have a great day
FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! package.cookwithtrupponline.com/
Not a chance all he says is to get you to take another course ripoff
C'est merveilleux. Juste un peu de contexte. Je vis en Alaska, donc tout le saumon que j'utilise est fraîchement pêché. Habituellement, les meilleures recettes avec du saumon sont simples. Cette recette est à la fois simple et remplie d'une merveilleuse technique. Merci!
Oh wow, tu as beaucoup de chance d'avoir certains des meilleurs saumons du monde
je suis jaloux
Merci pour votre commentaire et bon week-end (j'espère qu'il ne fait pas trop froid là-haut)🥶😉
Щіро дякую,шеф за те,що ділитись з нами своїми секретами!❤
Thank you 😊
Amazing! I’m so glad I found this channel!
Thank you 😊
How do you do ! Wow Chef !!!! First time watching and very grateful for the explanation and how to serve and how long it holds up etc! ❤ just subscribed and will continue to watch ! Thanks 🙏
Thank you Betty
Hope you are well and that you have a great day 😉
I do not use the word "perfect", for me everything can be Improved... but this is perfection at it's best.. Hats down Don Walter, greetings from Costa Rica. And thank you very much for the lesson.
Thank you sooo much for your nice comment, it means a lot to me . Love Costa Rica and hope to make there again in years to come
All the best
Walter
@@WalterTruppTheChefsTable Let me know when you'll be coming, perhaps you can visit the cooking school I've studied in and share a little bit of your incredible knowledge, and of course I'll cook you a "gallo pinto" and share the best coffee. All the best to you, hope you have a long healthy life so that you can share a lot of your incredible knowledge.
That looks amazing. Will try this on the weekend and add a little Asian touch to it. Thanks for the inspiration 😊
I’m doing the same with a little asian touch! ❤
Thank you for sharing this impressive dish🙏👍. I’ll try it for my family and friend.
Thank you and I hope it turns out well
😉
I just made that recepie and it is AMAZING .. thank you so mutch great inspiratione.
Hi Ozlem
Thank you for your message and amazing that you tried it and that it was a success 😉
Hope you have a great day
Walter
Merhaba, siz de mi Avusturalya' da yaşıyorsunuz? Gerçekten lezzetli oldu mu? Video da şefin yaptığı balık oldukça kalın ve çiğ görünüyordu.
Absolutely love it! Love from Perth, Australia
Thank you and hello from rainy Melbourne 😉
Wow Chef... that's AWESOME! Thanks for sharing!
Thank you 🙏
Just got some fresh Copper River King Salmon got my work cut out this weekend Chef. 1st attempt but I got this.
Good luck and hope it’s a success 😉
Gracias chef excelente plato excelente explicacion
Thank you
Excellent, Chef!
Thank you 😉
Trying this as a starter for Hogmanay dinner.
Sounds like you have a course for every aspect of cooking. Do you have a salt and pepper course also?
;)
Trying too 😉
an Amazing and simple dishes with add it to my party favorites
Thank you Geof and good luck with it 😉
Very nice work chef. Very nice.
Thank you very much Tony
Find myself (chef of 50 years now retired) watching your work. Excellent, all of them, excellent. Nice work chef. Very nice work!
Would you consider it to be a starter or a main course?
It is a cold starter but also a great main on a hot summer day
Have a great day 😉
what did they do before kms of glad wrap was available ?
Realistically speaking, the excessive amount of cling wrap at the end could’ve been avoided by simply giving it a good wrap with a saran wrap or cling wrap. If you will then put it into a vacuum, sealed bag and cook it sous vide, which is basically what he’s doing right now, with a stupid bag, he could avoided as you put it kilometres of saran wrap
Never seen this much glad wrap used in my life! I love the video though!
Thank you
I know not feeling good about the glad wrap but it’s a one off just for this video😉
Thank you Chef !
Wow!! That looks amazing
You really like that fish course
Yep I do you should try it 😉
Amazing healthy great chef
Amazing share Chef. Thanks a lot.
Thank you 😉
What would serve for side dish?
It’s an entree but also a great summer main course
Maybe just some baguette or brioche 😉
Beautiful dish chef … amazing recipe ahh master
Thank you 🙏
Howdy Walter, I still owe you that email. I've been so busy. I made time to watch this and I'm so very impressed/ amazed at how this looks. I've never heard the term " ballotine" before. So I looked it up and very interesting. I was thinking as a primary herb for going around the salmon that basil would pair well ( ok, I love basil so not very impartial). Anyway I have to get to bed. But I'm going to leave a second comment later. It's a wonderful trick for removing pin bones I do and was surprised not to see you use it. I believe you will like it very much. Ok it's off to bed for now. 😴
Howdy Walter. I haven't seen anything for awhile. I got a little concerned if you're alright? I myself had some emergency surgery on my right foot. Almost lost the foot or at least some toes to a infection due to diabetes. The surgeon saved the foot and toes. But it's going to be severe weeks before I can go back to work. What's more is I would be out on the river now due to the early salmon starting to show up. Hmmm salmon. Anyway let me know how your doing when you get the chance. Have a great day. 🌤😁👍🎣🐟
Oh how delicious you made this salmon, my cooking channel congratulates you and wishes you success.
Thank you
Wish you the same and nice channel you have
Good luck with it 😉
Wow chef very nice
ayooo , mate , ive just put that on my menu , it s a killer dish ,nice one !!!!!
Great, should come to your restaurant than and check it out 😉 have a great day
Amazing ❤
Looks amazing.
Are you an agent for cellophane foil? BTW this recipe is amazing.
Thank you
I know it’s a lot and not feeling good about it but unfortunately this method only works that way
Have a great day 😉
That dish would be great with a horseradish sauce . Also on top some salmon eggs with caviar citrus limon would male sense no ?
Yes, absolutely
Amazing!!
Superb
Thanks 🤗
Is this supposed to be served cold?
Hey
Yes served cold 😉
I see. Thank you.
Does it need to be cold to stay together? Can this be served warm?
EXTRAORDINARY ❣️❣️❣️
🙏
@@WalterTruppTheChefsTable Well deserved 👏🏻👏🏻👏🏻
I forgot to ask you … which herbs did you put in ? 🤔
@@Nanoci62 hey
50 percent parsley
Rest is dill chive tarragon 😉
@@WalterTruppTheChefsTable thank you very much 🙏🏻👌🏻
Looks great But any alternative to the plastic wrap !!
Hey
A bit tricky with this dish
Believe me I am not a fan of cling wrap or plastic at all But it’s sort of in this dish I would not know how to do it otherwise ….
Hope your day is going well
How was it done historically?
Wow amazing❤
Very nice...
I am so making this salmon balloting. Thank you
खुप छान रेसिपी
Is it safe to cook salmon like this chef ?
Hey, yes should be all good if you use fresh salmon. Think about it we eat sushi or cured salmon plus remember fish is already cooked at 55° Celsius. It’s like a cooking fish sous vide. Have a great day and thank you for watching.
Amazing healthy
Wow I might try this and make this at home so my girlfriend can try it out.
Super
This video was very instructive. I am wondering what makes this a ballontine and not a roulade? Also, do you teach classes on fine dining culinary techniques?
Hi Ruth
Ballotine is usually done from a whole chicken. In this case it’s sort of a whole salmon hence it’s called ballotine but yes you are correct it just could be called a roulade as well
I learned that recipe in a three Michelin star restaurant and they called it a ballotine Guess ballotine sounds fancier😊
Yes we do lots of top end cooking classes at our hands on cooking school in Melbourne Australia as well as on our online classes
It’s called trupp the chefs table cooking school
Have a great day 😉
Amazing!! Thank you!
Gelatin between ultimately unnecessary. Fun video and food looks great
Cooking
Definitely sexy but time consuming too! Requires some planning for sure if you're having a small dinner party. Having some Lemon Sorbet for desert?
🔥
Would like to see what it looks like on the inside 😢
👏👏👏👏👏👏
So beautiful.❤🇵🇭
Thank you 😊
Ich komme vorbei,bitte die Adresse 😊
Australien
Ist eine Koch schule 😉
sa se mange chaud ou froid ???
Suitable for Princes or Prince like Princes Diana or Japan Princes.
Thank you Teresia
👍👏👍👏👍👏👍👏👍👏👍👏👍
Thank you Roger 😉
I think you wasted too much plastic wrapper 😂
Sometimes....... you gotta do what you gotta do. How do you define waste? Waste to me is disposing of something that has not had a purpose. In this dish? It had a purpose!
A huge amount of plastic. Amazing.
Thank you
Yes I feel bad about the plastic but it’s unfortunately one of those dishes it does not work without …… have a nice day
You´re a great chef, but you should leave the explanation of a salmons muscle usage to some expert. That a salmon wouldn´t 'use the orange muscle much at all' is complete and utter nonsense. Don´t worry, it´s not required to explain how you do this beautiful dish, just leave it out.
www.necropsymanual.net/en/teleosts-anatomy/skeleton-and-musculature/
Thought I did my research originally
Anyway….
If you read up Harold McGee he states it even clearer in his book about the two types of muscles
Plus given most salmon is farmed ( as used in this video) they mainly use their tail fin and hardly ever accelerate like wild salmon does when swimming up a stream of trying to escape from predators etc
Maybe there is some info I have not come across yet and if so please let me know
Always happy to learn and make my videos better
Anyway thanks for watching and hope you have a great day
this nikka just wasting wrap papers
Now you've got toxic plastic in your food.
Hollywood, not cooking.