Great production, excellent work, great tips, Jules, you never cease to impress me with all your uploads, you deserve way more viewers...keep up the good work.
I made this! Everyone at the table loved it, it was a very delicate flavour and a truly awesome presentation. I used artic cod that was previously frozen, which is just the most reliable way to get very fresh fish here in Canada. The mosaic was easy to put together, the farce tasted wonderful and really pulled the dish together. I didn't have the courage to tackle boiling oil so I did something different then the pommes soufflé, I took the smallest melon baller I could find and I scooped a ball of ripe avocado. It looked great with the light to dark green gradient (i sprinkled a bit of the dust on top, but nothing more so the colour showed), and the taste went surprisingly well with the dish. One thing I would say would be to definitely add the broth at the table, I had to do it in the kitchen due to space restraints in the dining room and the broth had picked up the black colour after the walk over. An amazing dish though, one of my family's favourites, don't be afraid to try it!
Hi Jules, have to confess I was intimidated by your presentation even, if I love the kitchen and have no problem to cook complicated food But understand yours video, is a creative way to do what you suggest or take part of it, or just do it the way you present Personally not only love food, but with my wife we had extraordinary experience in fact landmarks round the world, and particularly Europe Thank you for sharing beauty, a table should be a celebration
Using a kitchen towel to ensure the plastic wrap sticks to the work surface is genius! Great job on cleaning the fish, please do a video with the belly.
You should make a video talking through your conceptualization of these dishes! Would love to hear your thought process on flavors, techniques, influences, and plating
most of the dishes are classics in fine dine world, he is not full creative and innovating, he is showing how to make the techniques spot on and how it really makes the difference, his platting as well is very classic, amazing explanation too easy to follow.
Appreciate the whole hard work. Subscribed. Love from India (that too from a region where fish is famous). Yes, would like to see something with the fish belly.
Hi Jules, I made this for my guests last night and it was a success. The cucumber broth elevated the fish dish... a hit. My only problem was with the pommes soufflé. I made them in advance but they deflated and were a bit soggy. I used corn starch instead of potato starch would this be the issue.
Thank you for the demonstration. Can I make the potato bubbles days before, how long will it last in my vacuum container? Will it be crispy still after 4 days? Will it still be acceptable to dust it in black squid ink powder. I look forward to your response.
Hi Jules, currently cooking this dish for Christmas but I have two questions: 1) the dried seaweed powder is initially a bit gritty, does that change when you cook it in the sous vide? 2) how long do you dry the codium seaweed in the oven? And you don't put the seaweed in the blender right? Only the ink? Or do you put fresh (undried) seaweed as garnish at the end? Thanks! enjoying this recipe!
Hello Chef. I respect and appreciate your insight and vision. I learn alot from you.I think it's great that you actually respond to your viewers questions, which means alot to us. Will you inform me of the brand of your Chef's knife with the hammered blade? Was the powder that you thickened the cucumber with xantham powder? Thank you chef.
Hi Chef, thank you so much for the tutorials, I love them all. I got a question please. If you use steaming method, how long shall I steam the fish for ? Thank you :)
Jules! Merry Christmas! I was wondering if you could share where you found the service piece for plate up. I appreciate it! Thank you for sharing your content with your fellow chefs!
Hi! Yes I used to do this in the past, but my opinion is that is chances the texture of the fish as well. If you cut it with some love it stays really nice and still has an amazing texture
I did it in the past, by my option you don’t need it. It’s just going to make the fish harder and mess with its texture. You have enough binder in the fish already
Very impressive preparation. The flavors must be so refreshing. Is the fish served at a chilled temperature with the warm broth? Was the gelling/thickening agent called santana powder? I googled and found indonesian santan powder - which is coconut.
Thanks a lot! This is the one amzn.to/3bLzhTd If you buy it through this link you also support my channel and it won’t cost you anything extra. Thanks and have a great day 🙌🏼
Thanks! This is the one www.alternate.nl/html/product/1518906?GoogleShopping&GoogleShopping_Koffiemolen&gclid=EAIaIQobChMI9avdvvj98gIVDdN3Ch1s5wVaEAQYBCABEgI0XPD_BwE
46 for 23 minutes is all that's required? The whole dish is served cold? How did you calculate the time and temperature, is it based on diameter of the mosaic?
Dag Jules Welke kruiden poeder was die groene? Was het gedroogde dille? En kan ik de vis in stoomoven ook doen? Als ja hoeveel minuten en hoeveel graden
Het groene poeder was gedroogt zeewier, in de video vermeld hij dat je het ook kan steamen. Denk dat dit dezelfde tijd& temperatuur was als met de slowcooker
www.alternate.nl/html/product/1518906?GoogleShopping&GoogleShopping_Koffiemolen&gclid=EAIaIQobChMI9avdvvj98gIVDdN3Ch1s5wVaEAQYBCABEgI0XPD_BwE It’s a coffee grinder but comes with a normal blending attachment. Gets very fine purée
Omg that’s amazing even better than some dishes I’ve seen in Michelin restaurant 👏👏👏👏 thanks a lot for sharing
I love to be here for every episode. All the love in world Jules! I wish you all the best luck.
Thanks Alex! Appreciate it
你好
Great production, excellent work, great tips, Jules, you never cease to impress me with all your uploads, you deserve way more viewers...keep up the good work.
Thank you so much! Really appreciate it! I would say spread the word haha
I made this! Everyone at the table loved it, it was a very delicate flavour and a truly awesome presentation. I used artic cod that was previously frozen, which is just the most reliable way to get very fresh fish here in Canada. The mosaic was easy to put together, the farce tasted wonderful and really pulled the dish together. I didn't have the courage to tackle boiling oil so I did something different then the pommes soufflé, I took the smallest melon baller I could find and I scooped a ball of ripe avocado. It looked great with the light to dark green gradient (i sprinkled a bit of the dust on top, but nothing more so the colour showed), and the taste went surprisingly well with the dish.
One thing I would say would be to definitely add the broth at the table, I had to do it in the kitchen due to space restraints in the dining room and the broth had picked up the black colour after the walk over. An amazing dish though, one of my family's favourites, don't be afraid to try it!
Hi Jules, have to confess I was intimidated by your presentation even, if I love the kitchen and have no problem to cook complicated food
But understand yours video, is a creative way to do what you suggest or take part of it, or just do it the way you present
Personally not only love food, but with my wife we had extraordinary experience in fact landmarks round the world, and particularly Europe
Thank you for sharing beauty, a table should be a celebration
I LOVE the Dish and the potato Soufflé
By far the best cooking channel I've seen. Thank you! I might have to order an Apron...that's how awesome this was.
Wow, a madterpiece from a real madterchef❤
Thanks for these video’s Jules! You give me and my colleague a lot off inspiration. Top notch stuff, i hope youre channel will go sky high 🔥🙏
Thanks a lot Jeroen! Appreciate it!
Bravissimo proprio un bel piatto complimenti
Grazie!
Jules, you my friend, are a genius. 👏
You’re to kind! Thanks Joâo
Thanks chef. Any dish you share is really beautiful and useful to me. You create very professional videos. So fancy!!!
You’re to kind! Thank you
Go Jules go Jules! You are the best youtube vlogger!!
Thank you!!
hey chef i did try this last week evryone was shock of the dish weldone my chef
Jules mate, brilliant dish mate!!!
Thanks Adam!
such a beautiful dish,thank you for sharing chef
So fun and easy. Did a little mosaic for breakfast. Thanks chef
Amazing 🤩 job Chef. I have learned a lot from your videos. Thank you soo soo much 🙏🙏
Using a kitchen towel to ensure the plastic wrap sticks to the work surface is genius! Great job on cleaning the fish, please do a video with the belly.
Thanks a lot! That’s really kind
Adorable brother ❤
Of course we want something with the belly ! Great video as usual ! Thanks !
Great to hear, thanks!
You’re absolutely my favourite Chef/YT Vlogger. 🙌🏼💀👑❤️
Thanks a lot man! Appreciate it
Fantastic Jules, you're an artist from the modern cuisine! \m/
You should make a video talking through your conceptualization of these dishes! Would love to hear your thought process on flavors, techniques, influences, and plating
most of the dishes are classics in fine dine world, he is not full creative and innovating, he is showing how to make the techniques spot on and how it really makes the difference, his platting as well is very classic, amazing explanation too easy to follow.
lovely ， super technique
Appreciate it!
Appreciate the whole hard work. Subscribed. Love from India (that too from a region where fish is famous). Yes, would like to see something with the fish belly.
That’s great to hear Abin! Hope to make the video soon
Looks great but it looks like by the time you serve it everything is cold ? Any recipes for fish server hot?
Super chef. I learned lot of things.
I like the way you explain.. it’s clear thanks
🤩 just wonderful. 👏
Jules you do a great job all the time. Yes, I would love to see a belly episode!
Thanks 🙏🙏🙏
Glad you liked it!
Amazing as ever. Beautiful dish
Thank you Nicholas!
Antibiotic and GMO-free fish! Love it!
Thanks! Indeed a beautiful fish
Wow! Fantastic
Amazing, bet it tasted so good
Hi Jules, I made this for my guests last night and it was a success. The cucumber broth elevated the fish dish... a hit. My only problem was with the pommes soufflé. I made them in advance but they deflated and were a bit soggy. I used corn starch instead of potato starch would this be the issue.
Love your recipes, easy to understand what your doing
Stunning chef! Amazing techniques and such finesse 😍
Hi chef. Hope you’re doing well
Is this dish can be served hot or cold ??
Thank u
excellent work chef 👌💯
Thank you Sandra!
Damn Jules. Always wanted to know how to do this michelin recipes! No book teah thing like this! Insane! I´ll support your channel always!
Thanks a lot!
waaw.. awesome.. inspiring n i bcome ur fans
wow! much love from germany!
Thanks! Appreciate it!
ESPECTACULAR!!
SALUDOS DESDE ESPAÑA!!
Beautiful plate! 😍
Appreciate it!
Nice man! Love it
Wowww crazy work
this is very interesting, I enjoy watching your preparation, thanks for the recipe!
Glad you liked it! Thanks
gergeous and nyus markunyus!
from Indonesian 🇮🇩
Thank you for the demonstration. Can I make the potato bubbles days before, how long will it last in my vacuum container? Will it be crispy still after 4 days?
Will it still be acceptable to dust it in black squid ink powder.
I look forward to your response.
Hello! If we cook the fish in the steamer, do we still put it at 46 degrees? What should the interior temperature be? Thank you
Finally I got something really nice
Delicious 🤤, beautiful, a amazing dish! I am so enjoy to watching your videos! You are a great chef! 👍👍👍
Thank you! To kind
Hi Jules, currently cooking this dish for Christmas but I have two questions: 1) the dried seaweed powder is initially a bit gritty, does that change when you cook it in the sous vide? 2) how long do you dry the codium seaweed in the oven? And you don't put the seaweed in the blender right? Only the ink? Or do you put fresh (undried) seaweed as garnish at the end? Thanks! enjoying this recipe!
Hey Jules, I noticed the fish didn't get any salt at any stage of preparation, would you suggest a quick brine before the seaweed powder maybe?
Hey Sam, the seaweed powder is very salty. Adding any other seasoning will make it to salty
Thanks chef
Appreciate it!
Hello Chef. I respect and appreciate your insight and vision. I learn alot from you.I think it's great that you actually respond to your viewers questions, which means alot to us. Will you inform me of the brand of your Chef's knife with the hammered blade? Was the powder that you thickened the cucumber with xantham powder? Thank you chef.
Excellent dish awesome no words to say really nailed it chef….
Thanks! Had a lot of fun making this one
Hi Chef, thank you so much for the tutorials, I love them all. I got a question please. If you use steaming method, how long shall I steam the fish for ? Thank you :)
Thanks Chariya! The temperature and the time stay the same, enjoy!
that was amazing.May i ask ,how do you
make the green cured spices
Very nice pls share link for the plates you used .....
super cool!
Superrr.... nice
fantastic
Could I maybe pipe the farce and cook it like a meringue, for example?
Jules! Merry Christmas! I was wondering if you could share where you found the service piece for plate up. I appreciate it! Thank you for sharing your content with your fellow chefs!
Amazing bro !!!
Thanks a lot!
Dude you are a ninja of a chef…on that note if I used all that equipment when cooking my wife would kill me in any case much love from Miami
Haha thanks man! Maybe try to add a small thing every time so she doesn’t notice.. much love as well from Holland
Nice technique. Have you considered using transglutaminase to kind of gluing the fish so it doesn't falls apart when cutting?
Hi! Yes I used to do this in the past, but my opinion is that is chances the texture of the fish as well. If you cut it with some love it stays really nice and still has an amazing texture
beautyful
👍great .work again 👍
Thanks a lot!
So many cool techniques. Did you ever try to make the mosaic with activa/transglutaminase?
I did it in the past, by my option you don’t need it. It’s just going to make the fish harder and mess with its texture. You have enough binder in the fish already
What powder you add to the cucumber broth ?
Amazing
beautiful plate. what brand is it?
Very impressive preparation. The flavors must be so refreshing.
Is the fish served at a chilled temperature with the warm broth?
Was the gelling/thickening agent called santana powder? I googled and found indonesian santan powder - which is coconut.
it seems to be a cold dish, xantana powder is just xanthum gum but powdered
Is there no concern cooking the fish in the water bath with the cling wrap?
No it’s completely fine 👌🏼 The wrap protects the fish from the water
@Jules Cooking sorry, I meant are there any health concerns cooking plastic wrap in a water bath? Chemicals leaching?
Thank you! I am pleased that I found your channel. Where did you get your molds?
What is the effect of the absence of eggs in the farce, or what is the difference between doing it with eggs and without eggs?
Thank you, amazing video.
I am wondering is the emulsion safe with the raw egg white?
Thanks! You need to consume it fast, but you can also use pasteurized egg white. Then it's safe for sure
@@JulesCookingGlobal got it!
Looks good 🤟
Thanks!
I love your video's can i ask wich kind of blender do u use for do the powders?
Thanks a lot! This is the one amzn.to/3bLzhTd If you buy it through this link you also support my channel and it won’t cost you anything extra. Thanks and have a great day 🙌🏼
Beautiful as always! One question... what's the blender brand at 5:17?
Thanks! This is the one www.alternate.nl/html/product/1518906?GoogleShopping&GoogleShopping_Koffiemolen&gclid=EAIaIQobChMI9avdvvj98gIVDdN3Ch1s5wVaEAQYBCABEgI0XPD_BwE
46 for 23 minutes is all that's required? The whole dish is served cold? How did you calculate the time and temperature, is it based on diameter of the mosaic?
Zoals altijd fantastisch! Ik vraag me wel vaak af waar je het bord gekocht hebt :-)
Al mijn borden zijn van J.L.Coquet. Ik heb ze dit jaar bezocht en deze video gemaakt th-cam.com/video/NTRmYJVUt3o/w-d-xo.html
@@JulesCookingGlobal Bedankt!
Dag Jules Welke kruiden poeder was die groene? Was het gedroogde dille? En kan ik de vis in stoomoven ook doen? Als ja hoeveel minuten en hoeveel graden
Het groene poeder was gedroogt zeewier, in de video vermeld hij dat je het ook kan steamen. Denk dat dit dezelfde tijd& temperatuur was als met de slowcooker
Precies wat Britney zegt, enjoy!
Great vids, like a young Bruno Albouze
Haha well I also have a French name, so who knows… but love Bruno! Such a nice and great chef
Hoi Jules kan ik hetzelfde maken met pladijs of moet zeker ronde vis zijn?
What fishes would you do this with? How does the temperature of the sous vide bath change?
Well for this dish I prefer the Dutch Yellowtail, but it works also great with codfish, salmon or tuna. The temperature of the sousvide stays the same
@@JulesCookingGlobal thank you
Hey chef just a quick question do I need to use meat glue to shape the fish and can I use salmon instead of the fish your using
You definitely don’t need that, the fish has enough binder to make it stick properly. Just make sure you salt the fish. You can indeed use any fish
please add the link for the metal plateau
Hi Chef, can I please have the brand or model for small little blender you are using in this video? Thank you
www.alternate.nl/html/product/1518906?GoogleShopping&GoogleShopping_Koffiemolen&gclid=EAIaIQobChMI9avdvvj98gIVDdN3Ch1s5wVaEAQYBCABEgI0XPD_BwE
It’s a coffee grinder but comes with a normal blending attachment. Gets very fine purée
Thanks for the speedy reply
Hey Jules :) what brand is the plate from 👀🙈
Hi! It’s from jlcroquet
@@JulesCookingGlobal Thank you :) I ordered the Bolero ... but it takes 5 weeks ^^
Nice! Hope it’s worth the wait, enjoy!
Are there any websites you would recommend to get some of the specialist ingredients
What is suntana power added to the cucumber broth, chef ??
It’s Xanthan gum
I was wondering, could you remove the skin using the same technique for Turbot? Dipping a part of the skin in hot water and peeling it, that is?
Never tried it, but I almost certain not. I think you’ll rip the entire fish
Chef thank you very much for giving like this super video with recipes
Please as soon as crest website your name.
Thank you once again 🙏🙏🙏🙏🙏
Thanks! Working on the website, going to be great
What is the powder, I could not understand sorry,