Do you feel like watching videos is not helping you improve anymore? Are you ready for a challenge? Apply for my 1-on-1 coaching at chefmajk.com, and I'll help you achieve your culinary dreams!
@@nuwanmadushka2791 Unfortunately, I have received a large number of applications, but I can only work with a few new people each month. Therefore, I am primarily responding to those who seem like the best fit for what I do.
Guys, I uploaded the wrong version of the video, so you won't have subtitles this week. Hopefully, you can understand it. If not, ask here. P.S.: The cardamom seeds are actually fennel seeds...but I guess you can use either!
Artwork. I have never even HEARD of butterfly sorrell. Worked in top level culinary arts for over 20 years. Learned a whole lot of new things from this video.
Chef, a truly elegant masterpiece. Less is more but Your dish lacks for nothing. Sometimes I do feel your plates are a bit busy but you've achieved perfection here. Thanks again.
Chef Majk, thank you for sharing your knowledge and content, thoroughly enjoying it. I am looking forward to learning from you and trying your dishes. Subscribed.
I have, like ,save , and cheer. To almost all your videos, you're my favorite chef, not even Gordon. You're way better!! Maybe even better than Wolfgang Puck 🤔❤️
@@ChefMajk I made it with a tuna mousse and it came out great, BUT I didn't enjoy using the Cod. Too fishy for me, but the sauce made it delicious anyway.
HELP. MY Mousse didn't set and turned to liquid, What have I done wrong. I tried it again and it turned into runny scrambled egg slop. Any advice will be much appreciated. thanks
@ChefMajk I tie a knot in each end of the film first then do the foil in the same rolling manner as the film. Use long foil and place the 2 ends out of the water over the edge of the pan.
Subscribern here: How does it taste Chef? It would be fun to have someone, or yourself taste your recipes to hear how good or bad or what can be adjusted..just a bit more incite..🥂
Super recette mais cuire des aliments dans du plastique c'est de la folie Cette cuisson représente l'équivalent d'absorption d'une poêle de pfas. Vous les grands chefs faudrait vraiment vous remettre en question avec tous les ustensiles que vous utilisez Car le résultat pour nous s'additionne par des cancers C'est beau c'est bon et dangereux C'est bien dommage
I’m not a cook, so *_I’ll_* be smart now! 😂😂 My suggestion would be to salt the cod well in advance on a rack, so that it is somewhat cured and most of the moisture has been extracted... PS I love your tutorials Chef Majk!
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Do you feel like watching videos is not helping you improve anymore? Are you ready for a challenge? Apply for my 1-on-1 coaching at chefmajk.com, and I'll help you achieve your culinary dreams!
I applied twice, I haven’t received anything chef 😢😢
@@nuwanmadushka2791 Unfortunately, I have received a large number of applications, but I can only work with a few new people each month. Therefore, I am primarily responding to those who seem like the best fit for what I do.
Hello chef
Im from gujarat(india) I love ur food recipes and ur platting.....
I tried to make this dish but I'm fail😔i love cooking bcoz im foodie 😅
Can u please reply
Guys, I uploaded the wrong version of the video, so you won't have subtitles this week. Hopefully, you can understand it. If not, ask here.
P.S.: The cardamom seeds are actually fennel seeds...but I guess you can use either!
Artwork. I have never even HEARD of butterfly sorrell. Worked in top level culinary arts for over 20 years. Learned a whole lot of new things from this video.
Happy you like it :)
"sometimes, less is more" Love the plating! Fennel sauce as binding flavors, sound amazing.
Great recipe Majk! Clear instructions, beautiful food, good thumbnail
Chef, a truly elegant masterpiece. Less is more but Your dish lacks for nothing. Sometimes I do feel your plates are a bit busy but you've achieved perfection here. Thanks again.
Glad you like it ;)
Bravo! I'm glad I found your channel. ❤
Chef Majk, thank you for sharing your knowledge and content, thoroughly enjoying it. I am looking forward to learning from you and trying your dishes. Subscribed.
What type of seasonings would you recommend to put on the cod to match and balance flavors?
Wow so amazing ! I love it❤
Thanks For Passing The Energy. Doing a salmon mosaic today
Very well done ! Look easy to cook with your explanations !
For sure ;)
thank you for sharing this excellent recipe!!!❤❤❤
Another incredible recipe, I really would love to pull this one off!
This guy is top class.
thx :)
Another great recipe! Thanks, really enjoy watching your vids
Many thanks! Greetings from Austria.
I have, like ,save , and cheer. To almost all your videos, you're my favorite chef, not even Gordon. You're way better!! Maybe even better than Wolfgang Puck 🤔❤️
wounderful chef.bravo❤
Great dish Chef! One question, if you don't mind: What is the thought process behind using ginger in the carrot puree ?
Great teacher
Well done Chef!!
Love your videos chef!❤
Thx ;)
Hey chef! You are my favourite cooking channel. However, I would love to see a confit duck recipe on your channel.
Will think about recipe with duck ;)
Hi Chef! I am making this now for a dinner tomorrow. Should I sou vide again just to bring it to temp or serve room temp?
Just cook it when you need it would be best way. But you can also reheat a bit in Sous vide again if you cooked it already
@@ChefMajk I made it with a tuna mousse and it came out great, BUT I didn't enjoy using the Cod. Too fishy for me, but the sauce made it delicious anyway.
Chef majik, this is completely unrelated to this video but can you please do a video on how to make ropa vieja, thank you 😊
Amazing 👏
Nice 1 chef
Amazing 👌 thank you 🙏🥂
Hi, this looks amazing but is there an alternative to using cling film, it seems like a lot of plastic?
I don't think so
can i use roasted beet instead of daikon? and what should I add if a beet?
❤❤❤thanks, sendind big hug to you
hi chef! can we cook the fish roll in hot water? or maybe in the oven with low temperature?
Yes, you certainly can, but it will not be consistent.
how long does it takes for this plate to be done?
You are unique Majk
@ChefMajk can you please make gyoza dumplings
انت شيف محترف
Chef can we add agar agar for bind carrot slice and fish filet
I never tried that. I don't think you need it if you do it properly.
Great 🎉
Beautiful! Appetizing ! 🎉❤
Thanks ;)
HELP. MY Mousse didn't set and turned to liquid, What have I done wrong. I tried it again and it turned into runny scrambled egg slop. Any advice will be much appreciated. thanks
you have probably too much moistrure in the meat, try to dry a bit before you blend it
Chef, the carrot puree, if you're serving it warm or hot, the cream should be hot before you puree it with the carrots. Correct?
I don’t think that matters that much; carrots are hot, so everything tempers together.
Hey chef. Is there an alternative if I do not have a vaccum seal bag at home?
Probably not
I wrapped in foil and worked fine. No leakage
@richardfoulds421, you were very lucky then.
@ChefMajk I tie a knot in each end of the film first then do the foil in the same rolling manner as the film. Use long foil and place the 2 ends out of the water over the edge of the pan.
Sorry but it is still beautiful and well plated
Subscribern here: How does it taste Chef? It would be fun to have someone, or yourself taste your recipes to hear how good or bad or what can be adjusted..just a bit more incite..🥂
You can't describe taste in a comment, mate. You have to make it and try it yourself. ;)
@@ChefMajk Of course,Chef - I meant maybe you could include yourself or someone else enjoying and talking about your dishes. All the best :)
Tres Leche cake recipe please
What gloves do you use
❤
❤❤❤❤❤❤
👍
I am in croatia
I bet that water that came out of the ballotine could have made a taaty sauce reduction!
Yes, for sure, not too much, but it could be useful
4:26 you mean fennel seeds?
Yes
No matter what kind of puree you should pass on chinois
Not for sure
📣🔈
Ingredients share chef
All ingredients are shared in the video. What else do you need?
The cardamom seeds look a lot like caraway seeds.
That was actually fennel seads. I said it wrong
Super recette mais cuire des aliments dans du plastique c'est de la folie
Cette cuisson représente l'équivalent d'absorption d'une poêle de pfas.
Vous les grands chefs faudrait vraiment vous remettre en question avec tous les ustensiles que vous utilisez
Car le résultat pour nous s'additionne par des cancers
C'est beau c'est bon et dangereux
C'est bien dommage
Not easy at all
Depends on who, probably. Everything in cooking is easy if you know how to do it.
Looks easy, but it's a nightmare to make well; simply not worth the effort.
Not a ballotine
What is it?
@@ChefMajk😂😂😂👀 what is it then
I'm not a cook - so I'll be smart! It was necessary to wait a little while unwrapping the fish so that the juices were absorbed back)
I don’t think that would help. There was a huge amount of water, not just a little juice like from steak.
I’m not a cook, so *_I’ll_* be smart now! 😂😂
My suggestion would be to salt the cod well in advance on a rack, so that it is somewhat cured and most of the moisture has been extracted...
PS I love your tutorials Chef Majk!
@@seanonel yes this sounds like a good idea to do 👍
❤