ไม่สามารถเล่นวิดีโอนี้
ขออภัยในความไม่สะดวก
A chef's favorite! Fine dining brill dish with a Tom yam sauce | Great recipes & cooking tips
ฝัง
- เผยแพร่เมื่อ 10 ก.ย. 2023
- Hey guys! Today we’re going to make a beautiful but very technical dish! Don’t worry, just take it step by step and you’ll be totally fine. We’re going to make a brill & cockle fish farce with a cauliflower cream, a sea herb salad and a delicious Tom yam sauce. All great recipes, so enjoy guys!
Become a member of my channel to support and get excusieve content:
/ @julescookingglobal
⇨ Thanks for subscribing! bit.ly/1YTyqmm
⇩ The full ingredient list & written recipe:
↪ www.julescooki...
↪ www.julescooking.com
⇩ For tips, tricks, photos and recipes follow me on:
↪ www.julescooking.com
↪ Instagram: bit.ly/1MmnCZZ
↪ Twitter: bit.ly/1NrssDY
↪ Facebook: on. 1YTyt1B
My kitchen equipment ⇩
www.julescooki...
moldbrothers.c...
Your cooking is superb and I'm truly amazed over and over again by your skills and presentation. I'm not capable to copy your recipe but I will definitely make the sauce. Thanks again for your step by step clear, direct tutorial.
Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Can’t wait to see your result 🙌🏼 Have a great day
Jules, your culinary skills continue to amaze me! 🍽️🌟 This brill dish with Tom Yam sauce looks absolutely divine. It's evident that your dedication and talent have only grown over time. Congratulations on your remarkable results, and thank you for sharing your culinary art with us. I'll always be a loyal viewer and appreciative follower of your delicious creations!
You are fantastic . You are the only professional who explains very nicely and in great detail. Works of art come out of your hands. Congratulations!
absolute legend
Awesome. I like that you include the fish butchery as this is something that I wouldn’t normally do so wouldn’t have a clue how to do.
Glad you like it!
You really are amazing, the way you present everything, even the photography is first class on your channel.
Firstly, you are my teacher And I respect you very much Please don't stop enlightening us
I've been trying to learn how to foam a reduction for years. Thank you so much for showing it. Are there any rules of thumb if I want to develop my own recipe? Is there a minimum amount of reduction you need for the immersion blender to work well? Does the fat content matter? Do I need an immersion blender with holes on the sides? Mine covers the blade completely. Would that prevent the air from getting beaten into the sauce? Thank you so much for your help :)
!!!!
@helenrennie As long as the sauce you are making isn’t thickened and it is a “lean” consistency, then you can always add a bit of soy lecitin powder before blending. That should help foam the sauce up nicely.
Hello Jules, i’m a cook in Viet Nam, you’re the one that give me so much idea and inspiration, i love all your technique and video. Hope you will keep cooking, keep making more video and Gronda. Thank you thank you
I am not ready, nor do I have the time to try cooking it 😅
Anyway was nice to watch and must be amazing, bravo !
Beautiful dish and as ever I love the concept and methodology behind it.
@4:19" It's not really necessarily ". It is, it is, I do it with anything what is considered to result as a purée or farce. Potato, celery, cauliflower etc. Especially any fibrous vegetables.
You are doing fantastic work. Keep it up!!! The subscriber base will definitely grow!
Thanks a lot Joshua! 🙌🏼
Man I'm really impressed with every aspect of this video! Do you live in thailand? I would love next time you cook with brill to see where the liver is!
this is exactly the sort of thing i make all the time whenever im in the mood for a late night snack.
can you make a series of what you eat outside of the videos ? love the videos !
love using limes with seafood so underrated.
I love it, it brings so much balance
Really stunning Jules. Nicely done.
Means a lot! Thank you!
Very skill-heavy and absolutely wonderful! The texture looks great as well!
Good to know about the Christmas special, I'll probably be abroad (in The Netherlands so at least I'm sure I'll have the same ingredients availability) for my Erasmus, and it may be a good chance to finally make one dish of yours, from the home style ones :)
(also appreciate the consideration of up/down-scaling the size for different amount of courses)
Thank you Mattia! Hope you give one (or more) dishes a try! Can’t wait to share more about Christmas
Fantastic looking plate! I'm sure its wonderful and can't wait to attemp this!
Appreciate it James! Can’t wait to see your results
Spectacular Jules, this one is 100% on my Christmass menu this year! Thanks so much. Good luck with filming Christmass menu's, can't wait to watch them.
Awesome to hear! Can’t wait to see your result 🙌🏼
You are a real chef in all the standards, keep up you are the best ❤
How did you warm up the fish ?
Thanks for the recipe you are Really great
All your dishes are awesome Jules! I must try this 😍👏🏻
What a legend!
You’re to kind!
Very good
Wow! Beautifully done! Beautiful presentation! Love your technique of cutting down the whole fish and using all its parts in full!
Glad you're uploading your Christmas videos early! I love the idea of a recipe geared toward the homecook. Also, the two part menu sounds lovely too! Can't wait for the upload! 😊
Thank you Sarah! Hope you like it! It’s going to be a big one this year 🔥🎄
It's also so nice seeing some vegetable-oriented menu!
Fancy fishballs
Fantastic work, love how detail orientated it is. Question about the knife, is it the Wusthof gourmet 14cm boning knife? The one I can find does not seem to be flexible
Really excited for the Christmas special, will definitely try to make something!
awesome i love turbot. the tom yam sauce is also great idea.
Gorgeous Dish Chef!!!!🤌🏽
Tentaria fazer 😅
Spot on dish Jules✌️ keep it up!
Everytime I watch your videos, I get so inspired!
Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Have a great day
Thank you chef for the valuable information and excellent presentation!)
You are awesome!!!
Tell pls, how can get this blue form ?
I want to try to make this dish , it is incredible, like everything you cook!
Thank you 🙏🙏🙏
สวัสดีค่ะ คุณทำซอสต้มข่าไก่ได้งดงามมากค่ะ ขอบคุณค่ะ❤
Jules! When is the restaurant opening? I'm hungryyyyy
Awesome video as always. I will try this sauce very soon :)
Can't wait for the veggie christmas menu!
Can’t wait to share it! Hope you give a couple dishes a try
Probably the dish of the year,
Plating on point 🎉
Thanks chef! 🙌🏼🙌🏼
You are great!!!! I appreciate very much your work...
❤ we well be waiting brother thanks for your great effort all time. Great as always
Thanks! Hope you will like it, can’t wait to share it
Looks great homie! Don't think i didn't notice your slick bottle maneuver you used for the oil. 😅
Also that cake wheel is the absolute best in the world. Its kind of tricky to find unfortunately. Next time i need one I'll buy it off of your site!
Really GREAT!!! Thank You!
This is art❤
in my opinion. the best dish I've seen on TH-cam. I would like to see you review some michellin and "normal restaurant" like Aleksander the guest . Would be great content man !!
thanks for the suggestion! I’ll definitely look into it 🙏🏼
I used to work in the kitchen for 28 year.. I went to SVH school in Gildevaart Nieuwegein
.I was completely focused on this dish.. it still tiggles in side my body even when not working in the kitchen anymore..
Best in the biz.
Thank you Zac!
😊 Good 👍 looks delicious 😋
Wow, it looks incredible ❤
What dish would you recommend for the average home cook to try from your channel? ( if any 😂)
Always inspiring as always
Glad you like it! Hope you give the dish a try
go for it! you rock!
Thank you so much!
10 Xmas videos!! Exciting!!
So inspiring. My goal is to replicate one of your dish soon. I don't know which one yet, they all look so good.
Do you dream about recipes at night?
Keep it up Jules and thanks for sharing.
Haha yeah 24/7… food food and food! Can’t wait to see your result and which one you’ll choose, enjoy!
Looks incredible Jules keep it up
Means a lot! Thanks for the support
@@JulesCookingGlobal 😁😁
Congrats your work is so beautiful and look delicious 😊
Thank you so much for the support 🙏🏼
Chef lemon cream vido please🙏🙏
Hey Jules, awesome video! Could you use plastic foil or something else instead of a mold?
What hand mixer do you use?
What is called.. fish farse?
You are awesome ❤
Far too kind! Thank you
Toooooo❤p
where do I buy the blue silicone mold?
Talk about setting the bar high.
Haha thanks Kyle 🔥
@@JulesCookingGlobal Oh no, thank YOU.
Oh comme j'aimerai avoir la recette en français ?. 👍👍👍👍
Thanks for showing an option that's lighter in dairy! I have an allergy like your wife 😅 Do you have any dairy free deserts that you can show us? Love your channel!
If we don’t have the mold and wrap it in cling film, would it be better to sous vide it or cook it in the bamboo steamer?
Both work, but I would cook it sous-vide. That's a bit more gentle and will give a more even cooking of the fish
I tried cooking these dishes, but Michelin inspectors kept showing up at my house
Out of curiosity, are you a current or former michelin starred chef?
Where did you find that extra-thin, thin-bladed filet knife?
I’ve looked through all you Amazon store, but I didn’t see the knife.
It’s from Wüsthof amzn.to/3Ph5y83 But its also 15 years old, that’s why its so thin. Plus I also removed a centimeter after buying it, that really brought it to the next level
Nice Dishes jules❤How many weight of your whole Brill ,
Mine was around 1500 grams, but I had a lot of fish leftover. Perfect for dinner, but you can definitely get a smaller one. Cheers
🔥
🙏🏼
insipiring!
Probably closer to tom kha sauce
Video idea: gado gado but make it fine dining
Nice! Thanks for the suggestion! I’ll definitely look into it 🙏🏼
are there gonna be chestnuts in the christmas dinner?
Not in the fine dining menu, but maybe the other one 🙌🏼
First time first
Legend!
What's the problem with piercing the liver? It's not the same as pufferfish, is it?
👋👋👋👋👋❤❤❤
🙏🏼🙏🏼🙏🏼