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Scallops en Croûte & white asparagus
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- เผยแพร่เมื่อ 5 เม.ย. 2021
- Hey guys, in this video I make a delicious modern twist on a really classic. I'm going to cook some scallops en croûte with white asparagus, a potato mousseline and a magnolia beurre blanc. Really a great dish!
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Enjoy making this recipe!
Oven temperature: 230 degrees Celsius for 15 minutes
For the asparagus:
2 liters of water
10 grams of salt
For the roe crispy:
200 grams of boiled potatoes
40 grams of scallop roe
50 grams fish broth
The dough:
130 grams of flour
3 grams of salt
25 grams of water
65 grams of butter
20 grams of egg
Bon appetit!
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Great recipes Jules! When are you making your own cookbook? :) I would buy that instantly! Would be really nice to have the recipes also in written form alongside these videos.
Thanks Coen! Working on one as we speak
@@JulesCookingGlobal Oooh great!
This sounds like a fabulous recipe! Can’t wait for the book!
3:36: magnolia flowers? What a wonderful surprise😊
They are so amazing, great flavor!
Lovely recipe! I was thinking of something to do with the roe of the scallops! I also love how you say bake instead of fry!
Thanks James! Great to hear
Chef thank you so much for your lovely cooking channel! Definitely there's nothing like this in TH-cam! Absolutely divine mate!
Thanks a lot!
Perfect dish. Love your Magnolia beurre blanc.
Thanks!
Totally amazing! I wish I could have watched your content back when I was in Culinary School
So kind of you to say! Appreciate it
Great channel. Keep up the good work. Love the Michelin-like quality of the technics and recipes you're uploading.
Really appreciate it!
Wow, just wow! Just discovered this channel and I think it is some of the most elevated and sophisticated cooking on TH-cam. At the same time, you make it really relatable and approachble for the home chef. The techniques shown and concepts demonstrated are flawless. Look forward to the next video!
Awesome dish jules. Keep it up. The dish reflects true European cuisine.
Thanks Jerome!
Hello Jules I'm watching you, you are very good at what you do , continue like this because knowledge has value only when it is shared ,respect to you!!!
You're to kind! I totally agree sharing knowledge is key!
After working in Belgium and then going back Switzerland in a big brigade, I was fighting so hard with the italian guys lmao ' You'd cry seeing what they do to your asparagus, when they are done with it, you can't even tell what it used to be in the beginning ahahah
Hahaha that’s very sad to hear...
Thank you for your incredible videos Jules- I always learn something new!
always magic on the plate. great idea with magnolia👌. thank you boss🔪✌
Appreciate it!
another super dish Jules!
just love it
Thanks a lot!
Brilliant ! Huge scallops !
Yeah they where beautiful!
Wow
im obsessed with your content!!
you are amazing chef ! thank you for sharing your knowledge in such a way !
Love the way you explain. Thanks a lot
What's name of song mate ?
That was just lovely 🙌🙌❤️❤️
Thank you!
@@JulesCookingGlobal man it's only a pleasure watching your videos. You inspire a lot
Man you are a king
Thanks! Means a lot
Hi chef ! I want to know that why you have to rinse it with cold water for 10mn.
Lovely 😊🙏
Thanks!
Ziet er super uit Sous!!!! blijft mooi om je aan het werk te zien !!!
sodemieter Jules, dit vind ik de mooiste tot nu toe wow
Hey Jules, amazing cooking. Fantastic cooking techniques . 3* Michelin Calibre.
Just wanted to know you have an active chat line or something along those lines?
So beautiful serving composition. Could you tell the name of plates brand?
Hi, why do you cover it with a towell?
Those scallops are on steroids ! So massive !!!
Sempre delle belle idee e buone ricette, vedo con piacere che i tuoi iscritti stanno aumentando, successo meritato. complimenti
Grazie!
As always very nice recipe and inspiring! Since you're in fine dining and technical would you try the celeriac shawarma of Noma? Pretty sure it's easy for you! I know pretty much all the process behind!
Thanks! I’ll have a look, maybe you like my celeriac Wellington as well
Beautiful work 👏👏 👉💯
Thank you!
Why do you rinse the scallops for so long?
mooi gerechtje weer 😍
Dankjewel!
👏👏👏👏👏👏👏👏👏👏
How long did you bake the scallops 15 or 50 minutes thanks looks amazing
Thanks! Bake them for 15 and make sure they are super cold when you put them in the oven. Otherwise they will overcook. Enjoy!
@@JulesCookingGlobal thanks for your reply much appreciated
Hello, can anyone tell me the ingredient after samphire @ 6:13? Why are the scallops cooked for so long in the oven, won't they become chewy? Also why cover the scallops with a towel, is it to allow the asparagus to continue to cook gently? Thanks.
If you can't get the flowers what would be a good substitute? :) Thanks for the great videos by the way!
Glad you like them! You can always add a touch of syrup, but it’s going to make it a little bit sweeter. You can also just make it without the flowers, it’s still a great recipe! Enjoy
🔥🔪🙌🏻😮
用冰块绑定是～～不明白
Als ik voor het aardappelpapier geen kuit heb wat kan ik daar dan voor in de plaats gebruiken?
En zou ik het ook kunnen doen met andere groentes in plaats van aardappel?
Je kan het ook zonder doen, het is puur een smaakgever en rest verwerking. Scheutje vissaus kan prima. Een andere groenten werkt helaas niet echt, je hebt echt die zetmeel nodig
HI, would it be possible to post the full measurement of the recipe? for example the Magnolia beurre blanc.
Hi Jason, I always write a full list of the ingredients in the description. Hope it helps
@@JulesCookingGlobal thanks for the reply, but in the description I can only find the Aspargus , roe crisp and the dough.
Sorry why we cook the scaloops to long cannyou explain me
Why would you put scallops en water for 2 hours?
Dilute the taste?
you dont wash scallops for that long, there will be no flavour left in it lol. they're like a sponge, all the flavour will be diluted. they only need a quick wash, in then out.
THANKS for real
i know this is not is not a cooking question but its keeps me wonder as i go through your videos ...how is possible you as a chef can afford
watches as a rolex or tourbillon pieces worth thousands of euros :D are chefs in Netherland payed so well ?? :D
Hahaha well I can answer that very fast, no chefs are not payed well… and it’s not a Rolex, I love watches and I used to save everything I had to buy one a auctions. Good things take time, but for me it’s always better to invest a little bit more for something that’s going to be with me for the rest of my life
@@JulesCookingGlobal i am chef myself and huge watch enthusiast so i know how precious are those things ..i love those complications and precision witch all professional chefs could take inspiration from :) ..anyway great videos big up from Slovakia lot of people as i see get inspired ...on the end of the day i really do believe thats human main purpose of life to share knowledge and message to others ..there is no much left accept few grams of dust after we gone .but knowledge we pass will stay forever.:)
naughty
Cooking a scallop for 15 minutes after its already been panfried seems like overkill. I usually sauté them for a couple of minutes at most - anything more and they taste like rubber.
The panfried is just for a good sear, then you cool it down and before the heat really goes through the shell it it’s perfectly cooked, this is such a flavorful recipe
Everything is great but the music is terrible
Sorry you didn’t like the music, but thanks for liking the food!