How to make FISH MOSAIC at home | Michelin Star Technique

[@ChefMajk]

Did you ever try to make a fish mosaic at home? 😋

[@kleinebre]

So far, no - does it involve transglutaminase? (2 hours to premiere...)

[@ChefMajk]

@@kleinebre I don't even know what it is to be honest 😁

[@kleinebre]

@@ChefMajk It is "meat glue". Not sure if you can glue your hand with it - hope you heal soon.

[@ChefMajk]

@@kleinebre Yes ok, then there is nothing like that.

[@ONTHEPASSWITHMAX]

I have done it with pike a few times, love this technique!

[@liamduffy4357]

Man that avocado cut brings back memories first day on the job I did the same thing 😂

[@ZeroassetsHomeofficekitchen]

Great trick! 😊

[@cheftekard7165]

Absolutely beautiful! I work for a high end caterer and have wanted to experiment with this! Now I can try! Thank you!

[@nanocube6689]

Love the videos focused on "secret" techniques/plating. Keep it up!

[@ChefMajk]

Thanks I will

[@mhrgall]

Hi! Former culinary teacher here! LOVE your videos! You are so talented and make beautiful food! And your videos are great quality! Just a little suggestion: I think it might be nice if you can give little tips/explanations along the way, so folk can learn WHY you are doing something. For example: WHY did you salt the fish for 30 minutes? Why were you running your fingers along the salmon as you cut it into strips? WHat is seaweed powder (and what could one use instead that might be easier to access....like would finely-ground Nori sheets work for example?) You don't need to get deep into science, just short explanations :) I think many people could learn from you! Anyway...Loving your work!

[@TheThanakanuk]

why dont you make a fucking video?!?!

[@TheThanakanuk]

@mhrgall why don't you make a fucking video?!!

[@mhrgall]

lol. I advise you to down an entire bottle of chill pills my bro@@TheThanakanuk

[@romulus_]

​@@TheThanakanuk because he's the video creator with 240k followers. who has more reach? who is already adept at making videos?

[@DrBrunoRecipes]

Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻 Happy new year 🍀

[@belekbektemiruulu]

Hello from Kyrgyzstan. Great job 👏🎉❤

[@d.secchi89]

So sorry for the cut. Another amazing recipe. I tried some few of your recipes during these days and the result was excellent. I’ll certainly take your one to one course.

[@ChefMajk]

I am happy you like it. Yes you can apply, lets see if we fit. I am very busy already now so I am picking only few people for next months.

[@prakashrana7334]

Love you

[@Pachecagruvie]

Gracias por la receta el mismo procedimiento se puede hacer también para un roulade de pulpo ?

[@jamiebursic]

Majk, You're an Artist!

[@joaquincarpio5924]

love your videos, you're such an inspiration xoxo from Mexico :P

[@ChefMajk]

Happy you like them :)

[@DanceN7]

I like your dishes chef...fantastic

[@FriendsFamilyKitchen]

Thanks for sharing awesome recipe. 👌💕Stay Blessed and stay connected!💕

[@indikabandara4236]

Nice mosaics can u explain how is set this roll without meat glue

[@ChefMajk]

By presure and protein in the fish

[@thepracticalkitchen5892]

Chef Majk, Love the passion you have and techniques as always. subscribed!!!

[@haxuanle7641]

Thanks for sharing your beautiful cooking and decorating but I can't find the recipe so would you please help me how to get it?

[@ChefMajk]

There is no recipe that is why you cannot find it. I teach a bit differently than you may be used to

[@ohlala4286]

Que deliciosos !!! Chef la usted ha preparado un platillo de lujo es un profesional , mi Canal de Cocina te felicita y desea siempre exitos.

[@saikishan2008]

Excellent video as always!!

[@ChefMajk]

Thanks Sai

[@Raj.Sakaria]

This is delicious looking. I don’t have sous vide..what can I use?

[@ChefMajk]

Pot with water

[@Raj.Sakaria]

@@ChefMajk keep it rolling boil/simmering? How many minutes?

[@ChefMajk]

@@Raj.Sakaria Cannot say, you have to try it, depend on your size and temp, there is not time for all

[@fac6801]

Fantastic job! Congrats looks very special.

[@ChefMajk]

Thanks :)

[@glenncollins9442]

this dish looks and sounds amazing, i will defo try it

[@atifrana3448]

so sorry about your injury mate !! loved the recipe :)

[@ChefMajk]

Thanks Atif

[@angelsandocean2853]

Mosaic came out beautiful

[@ssenkulunathan3066]

Hello sir wats the name of that black powder?

[@cookingtipsbysmellofbreads]

Chef is there any way to cook this without souvide ? And without vacuums ?

[@ChefMajk]

Yes just in the pot

[@cookingtipsbysmellofbreads]

@@ChefMajk 🙏🙏

[@mankinga]

It's simly beautiful, Chef!

[@yenextra1]

The salmon mosaic looks spectacular!🤩 I will definitely prepare it, I have all the ingredients. I'm sorry for the accident.😑 Get better soon. Happy New Year.😃

[@ChefMajk]

No worries, I am fine now. Good luck with the recipe and let me know how it ends up 😉

[@yenextra1]

@@ChefMajk I'm glad it's okay. I will send you the photos of the preparation by instagram.

[@kingk2405]

Nice . To stay in the salmon theme I would put some salmon eggs instead of caviar and would serve it with a cold horseradish sauce . A mixed mosaic made of salmon and a white fish (black sole or monkfish) might also worth to be explored .

[@ChefMajk]

You can do it for sure when you make it :)

[@farmalena8127]

What you put in the water when you cook the carrots, apart from the orange zest?

[@vladimirhromek7406]

What type of seaweed are you using?

[@irsyadillahfatin2062]

gws for your thumb chef.another excellent recipe thank you!

[@ChefMajk]

You are welcome ;)

[@ashrafelghorri9198]

What's that green powder chef

[@Ssans710]

The show must goes onnn Chef

[@Ssans710]

After accidentally injured your finger

[@ChefMajk]

It will always :)

[@jamiekimmett4587]

Hi Majik, can you serve this cold as a starter? Also what temperature should it read when the fish is cooked please as i don't have a water bath. Thank you

[@ChefMajk]

Everything on this plate should be cold in the first place ;)

[@josephmavour9343]

Chef majk u r one of the best

[@ChefMajk]

Thx Joseph :)

[@MMjr.]

Hi chef, i don't have a sous vide machine what can i use as a substitute? Thank you.

[@ChefMajk]

Pot with water and thermometer

[@rachelearl8595]

Hi Mark, absolutely love your videos, I couldn't quite catch the name of the powder you used on the salmon, could you please tell me what it is. I made your duck dish with mushroom puree and cabbage the other it was delicious thanks. Keep them coming. Xx

[@ChefMajk]

Seaweed powder

[@rachelearl8595]

Thankyou, love your meals, I have tried some and they are as delicious as attractive. Thanks.

[@fritzalexis9078]

Chef you make great videos, i love your work. Tell me what kind of powder did you put in the salmon because i didn't understand what you said. Can you write it down for me please? I thank you very much Chef.😊

[@ChefMajk]

Seaweed powder

[@shumeiguan]

Hi chef. Am just wondering if I use sashimi grade salmon. Do I still have to sous vide it?

[@ChefMajk]

If you want to eat it raw you can. I like it more cooked.

[@cdream4444]

Hello chef I just found your channel today and I have subscribed but I do not see a bell to click on so I can get all of your new videos

[@eduardocenizagaymer]

I love how you say Chile correctly 🌟

[@saikishan2008]

I’m waiting!!

[@ChefMajk]

Enjoy

[@KN1217]

Sorry for this stupid question, but any technique to tighten the wrap before vacuum seal? Somehow I tried and it was too loose. Can totally tell after I cut it 😩

[@ChefMajk]

Yes you have to do it more tight, not sure how to explain via text, but just press all in a bit more

[@KN1217]

@@ChefMajk thanks for the reply. Will try again.

[@kamarulaznim6292]

How the finger chef majk.. Its cure? Good bless you chef

[@ChefMajk]

Yes, thx :)

[@arosharathanayake8517]

Simply amazing ❤️

[@ChefMajk]

Thanks

[@c.tayyaraydin3293]

Çok güzel ve faydalı paylasimmm

[@worldexplorer8226]

Hi Majk. Thanks for the video. What powder was the black powder? Could not understand well. Thanks in advance.

[@ChefMajk]

Seaweed

[@MrGjlewis10]

If you don't have a vaccum pack at home, what can you use to seal the fish? Thanks

[@ChefMajk]

There are probably some bags with manual things to seal it somehow without a machine, try to check it out on the internet

[@katep1530]

Beautiful! Is the seaweed powder just regular sushi nori seaweed blitzed up? Or something different?

[@ChefMajk]

There will be probably more powders from different seaweeds. But yes just dry a blitzet seaweed

[@jameslitterick9655]

Your videos are fantastic and the plating is beautiful. One question - how can I get all the food on the plate and serve it while the food that needs to be hot is, in fact, still hot?

[@ChefMajk]

In this recipe is cold everything

[@nelisvanwyk7765]

Love your videos Chef!

[@ChefMajk]

Thanks, Nelis ;)

[@khazikshafiq1642]

Hello Chef, it"s magnificent menu...anyway...is this main course or appetizer ? cuz i didn't see any starch and sauce....it just puree, protein and veggie

[@ChefMajk]

This is cold starter.

[@leecertilman7091]

If you have no vacuum seal can you boil the salmon for a shorter time?

[@ChefMajk]

You can do it without vacuum but you dont wanna boil it but still cook it on low heat

[@tomshawcross3774]

Hello Chef ! Is there any way that the fish section of the video is achievable without Sous vide 😀 unfortunately I don’t own the machine or vacuum seal

[@ChefMajk]

Yes you can cook it in the pot but ofc it will be more difficult to keep a right temperature

[@tomshawcross3774]

@@ChefMajk thank you Chef! Love your work !

[@mohfauziarif5725]

what is the name of the little garnish?

[@ChefMajk]

what exactly? Dill?

[@rizjuarizo3570]

i was so serious and the avocado crack me up !! hahahah

[@Hubertus0910]

What are the seeds you put together with orange peels in the water?

[@andyr4343]

star anise

[@nadinemarti963]

Dear Majk, thank you so much for this amazing recipe. I just tried it and used spiruline powder. Unfortunately the fishstripes did not glue after 40 min at 50 degrees in the sous vide bath. Do you have any idea what i did wrong? What seaweed do you use? Kindly, Nadine

[@ChefMajk]

You probably did not press it with cling film enough. It will not be a problem of powder

[@nadinemarti963]

@@ChefMajk thanks a lot i will try again. The flavor of the dish was amazing.

[@crimsonfancy]

Salmon should be very dry and protein \ pelicle should be tacky on the surface of the fish. Should feel somewhat sticky at it's surface if it's very fresh . Dust minimally with the nori powder. Wrap tightly, rest enough for the proteins to naturally "glue" together, and proceed. An option could be to buy some transglutaminase or meat glue that will assist now and in the future...keep it frozen. It's cheap too and will go a long way. Just my suggestions and hope you'll be helped more than potentially offended as many folks can be in YT comments. Nice that you're trying and next go at it will be a success. Best of luck. 🍻

[@marcustomlinson1433]

Seaweed has gluelike properties and can become gelatinous if not careful. I am not familiar with spiraling but Google says it is made from algae. I’m not sure if the two are interchangable.

[@vaneshapalanee938]

Wow amazing thanks a lot for sharing Chef and so sorry for your finger 😬

[@ChefMajk]

Thanks for support :)

[@jhovenarcebal0784]

Nice plating ..

[@ChefMajk]

Thanks ;)

[@AshkanDavani]

Sorry for the cut chef Majk. Thanks for the amazing recipes. Do you mind if I ask about your knife? What size and model is it?

[@ChefMajk]

I am using mercer and dick knives but they are old and I think they are not selling them anymore

[@pramiagung3880]

Hi chef Majk, Thanks for your nice recipes this Is so amazing recipes. I will try your recipes soon for suprise lunch with my husband., And sorry for you cut .

[@ChefMajk]

Good luck and let me know how was it :)

[@NickyNorvege]

Ahoj, prosim, prozradis mi o jaky typ morske rasy v prasku se jedna a kde ji mohu sehnat? Typla bych nejaky bio obchod nebo snad i lekarna? Mockrat dekuju! 😊😊 Keep up!

[@ChefMajk]

Kupoval sem v globusu ve zdrave sekci, jmenuje se to Kelp.

[@NickyNorvege]

Jeee diky!☺️ Jeste chci podotknout, ze odvadis super praci a je radost se na tebe divat 🤗 Preji mnoho zdaru, at se prst brzy spravi a krasny Novy rok 😍

[@ChefMajk]

@@NickyNorvege Diky za podporu, jsem rad ze se libi ;)

[@hereweare9011]

Would beet or tomato powder work instead of seaweed powder?

[@ChefMajk]

Never tried that but probably yes

[@geoff6203]

That's for this, really appreciate it 🙏 🙌 👏

[@cookingwithmo9804]

Perfect mr chef

[@ChefMajk]

Thx ;)

[@robertllaurador2998]

Hi Chef, can you prep the salmon mosaic before hand and let it sit in the fridge until you are ready to sous vide? How thick are your cuts on the mosaic salmon?

[@ChefMajk]

Yes for sure you can keep it in the fridge before. Not sure how thick, but that does not really matter, you can do the size you want to.

[@RMCarlos1990]

chef, serve it cold as a starter or you could heat the fish?

[@ChefMajk]

Cold

[@ΑλέξανδροςΘεολόγου]

Hello Chef. Do u use Kelp seaweed powder for the mosaic or a different and if yes what is the name of the product???

[@ChefMajk]

Yes I used kelp

[@ΑλέξανδροςΘεολόγου]

@@ChefMajk Thank you so much

[@nsm4384]

I like your work...keep going 😉

[@ChefMajk]

Great I will

[@bandaranalinnalin5178]

Chef what the name of powder?

[@ChefMajk]

Seaweed powder

[@insonnuanfun7342]

Thank you 🙏

[@ChefMajk]

You are welcome

[@ws3157]

Hi Mike. Have tried to freeze ready made salmon mosaic?

[@ChefMajk]

I would not do it at all

[@pratikbhingarde4603]

Chef, can you make a video on only garnishes,like fish skin crisp, and other

[@kaneezfatma3133]

You are amazing chef 💖

[@ChefMajk]

Thanks for support

[@DerSchredder99]

Hey Chef! Can i get seaweed powder out of nori leaves? Is it the right taste?

[@Wonkywatkins]

What if you don’t have a vacuum sealer?

[@ChefMajk]

Then you have to wrap it yourself with cling film probably

[@caesark.k.d.z6026]

Hello Chef, I am one of your followers. I have a question: What type of sous vide do you use?

[@ChefMajk]

Not sure what you mean by type, but that doesnt matter at all, they all work same in general

[@caesark.k.d.z6026]

@@ChefMajk Thank you, but do you recommend a specific device name?

[@ChefMajk]

@caesark.k.d.z6026 no , I don't even know what brand I have at home honestly. Just buy something with good reviews in your budget that is how I buy all my stuff

[@creuben]

Do you list the ingredients and quantities anywhere

[@ChefMajk]

Nope

[@mohammadmawassi3269]

What type of powder did you use?

[@ChefMajk]

Seaweed powder

[@RudiWillems-sv5iy]

👋👍 fine Cooking chef.

[@-C0mr4d3_C0VID]

Thank you, Chef! Out of curiosity, what seasoning did you use on the salmon before you wrapped it?

[@wirkola1]

He used seaweed powder

[@5a8r32]

if you dont have vac pak?

[@ChefMajk]

You have to tight it properly and cook it without it

[@HS-fr3yw]

It's great that KZbin leads me to your channel 😆😆😆 ! You are so talented and professional. Btw , if I can't find seaweed powder in a supermarket, any other thing can replace it to bind all ingredients together?

[@ChefMajk]

Seaweed powder is more for taste and color, you can do it even without any powder if you roll it and cook it properly.

[@HS-fr3yw]

@@ChefMajk thank you so much for your professional advice!!

[@ChefBonsaidemic]

need crispy salmon skin version of this !!

[@andreaherzog-kienast9343]

THX Majk - I would like to replace the black caviar because I don't like it. But for sure, I need the black color. Have you ever tried to use salmon or trout caviar ans color it with black food color? Or any other idea what I can use instead the black caviar?

[@ChefMajk]

If you don't like caviar, just don't use it. It is not just about color but you have to enjoy eating.

[@andreaherzog-kienast9343]

@ChefMajk Great fish dish. I had more than 1kg (I made two portions) - 50 degree C, 30 minutes was a little less, but sashimi style. Next time I will try 55 Degrees, 40 minutes. Served with edamame salad, wasabi espuma and soya sauce kaviar. :)

[@cookingclasses1786]

Good recipe

[@ChefMajk]

Thanks ;)

[@timheijne1]

For how many persons are the ingredients in this video?

[@bufordhayden6647]

Chef can you tell me the qty of ingredients used for the sweet pickle?

[@ChefMajk]

I am not measuring anything, but around 1l water, 200ml vinegar, 200g sugar will probably work. But in recipe like this if you put a bit more or less nothing will happen.

[@bufordhayden6647]

Thanks Chef. I'm trying it out tonight. I'll send you the results!

[@jamellwilliams9595]

Beautiful!!!

[@ChefMajk]

Thanks Jamell .)

[@Adisheff]

What kind of powder is this?

[@ChefMajk]

seaweed

[@Adisheff]

@@ChefMajk thx

[@Adisheff]

@@ChefMajk What can I replace?

[@ApdFey]

Hey Chef! I was wondering for how long this dish stays good if you cool it back in a ice bath? And can you keep it in the fridge?

[@samrath662]

What s powder name?

[@ChefMajk]

Seaweed powder

[@octopus8420]

Oh definitely gonna make it the next few days. Also I hope your thumb is getting well soon 🤞

[@ChefMajk]

Have fun and good luck ;)

[@samsaint11]

How do chefs reheat their food before serving? This went cold very quick

[@ChefMajk]

This should be cold, it is the cold starter.

[@Martin-cp7gr]

hello chef majk, i subbed to u after xmas salmon recipe and i watched few vids thanks and keep up the good work! but i have a suggestion could you please leave ingredients list in description

[@ChefMajk]

What is mean by ingredients list?

[@Martin-cp7gr]

@@ChefMajk like how many grams of stuff you use for the recipe its good when im at groceries and wanna buy stuff for the recipe but dont have time to watch the whole video there!

[@ChefMajk]

@@Martin-cp7gr On the channel is a video on why I don't do grams here, check it out. Just watch a recipe at home, and make notes and plan for you, like that you learn more as just blindly copy a recipe. This is my style of teaching to cook.

[@Martin-cp7gr]

@@ChefMajk yes i understand and you are right! thanks for replies its nice you talk with your viewers

[@ChefViruuk01]

Nice chef

[@ChefMajk]

Thanks

[@leeeiner7188]

Nice technique! Would make nice "show meat" also for the middle of a seafood terrine, I think.

[@Rebecalah]

Chef it's transglutaminase? Or meat glue you using in this meal?

[@ChefMajk]

I did not use any