Fine dining MACKEREL RECIPE | Fennel Sauce & Apple Puree

In this video I will show you how you can make a delicious fine dining recipe with mackerel, chicory, green apple puree, spring onion and fennel sauce with green oil at home. Easy gourmet recipe you can make at home for your friends and family.
🎓 Are you a passionate home cook looking to elevate your cooking and plating skills to the next level? Do you want to unleash your creativity and learn to cook without relying on recipes? Apply for my personalized 1-on-1 online coaching at chefmajk.com and I'll help you achieve your culinary dreams!
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#finedining #cooking #mackerelrecipe

[@ChefMajk]

What is your favorite fish to eat guys? 😊

[@Rumana1203islam]

HALLIBUT 😎

[@jsfnnyc]

Scallops. Ok, not exactly a fish.

[@janwitte713]

Monkfish

[@Jimmyjames738]

Coral trout

[@felipecampos1980]

Atún y Salmón

[@FB94121]

This is the best cooking channel on KZbin I've found so far. And more advanced techniques and presenting methods too. Amazing, keep it up!!

[@ChefMajk]

Thanks for your support, I am happy that you like it ;)

[@DrBrunoRecipes]

So delicious 😋 Greetings from Scotland 😊 Have a great day everyone 🌻

[@RyanPardoe]

Food quality inspector extraordinaire! Great video as always!

[@ChefMajk]

Thanks Ryan ;)

[@UrbanAsia]

Another great vid Chef Majk. So enjoy your creativity and plating .

[@israel5915]

I am a student of gastronomy, and this is very helpful for me, thank you very much

[@ChefMajk]

Glad to hear it ;)

[@judenkeaka1365]

You are an amazing chef with a very creative flair. Brilliant 👏🏿👏🏿

[@espanhol321]

Simple and elegant, definitely gonna try it.

[@ChefMajk]

Good luck, have fun ;)

[@magnuslantto9335]

Made this (almost) for new years and it was amazing! Same sauce and apple puré, but with pike-perch and blackened onion petals instead of mackerel and spring onion. Also like how you don't do the exact recipe. Challanging, but still possible to follow with good cooking basics.

[@ki4608]

Niceone Chef thank you

[@mikefaulkner9480]

Nice. Great way to cut through the fatty fish. Mackerel is such a great fish and so cheap and fresh if you live close to the sea.

[@ciprianihh2695]

Dear Majk, I hope you're well and that you will read this comment! I have seen most of your videos and the conclusion I have drawn is that you have a great personality! Keep it going as you are doing a fantastic job! Good luck! Ciprian.

[@ChefMajk]

Thanks for support ;)

[@vadimd2805]

"stay nice and FLAT"

[@rxlo1015]

Yummy 🤤😋

[@sugriv3405]

2:50 Chefs ...... Assemble 🧜‍♂️🏋⛹️🤾‍♀️🤸‍♀️

[@vadimd2805]

Hey !! You cut the skin 👍👍😄😄🥳

[@ChefMajk]

Yes because this is thin fish, here it makes sense. For salmon not. You have to learn why you do things not just do them blindly everywhere

[@user-mm6fj6xv5w]

Молодец

[@phongle-xz3hn]

Nice chef

[@ChefMajk]

Thx ;)

[@MrLeothedrummer]

Hey Majk, great job as always! Haven't recreated it yet, so I can't judge it tastewise, but I have a question considering the "ratios". You basically have 1 part mackerel, 1 part chicoree and 1 part spring onion. I was wondering if a whole basically just blanched spring onion is too much? How would you recommend eating it?

[@ChefMajk]

What you mean how to eat it? I dont think 1 small spring onion is too much to eat.

[@totoattiogbe8103]

Like from Togo

[@user-qq8du7mv7s]

I can't hear how much degrees the chicory into rawner...please answer if you can 😀

[@ChefMajk]

You can do between 70-80C

[@user-xj1xc1ms1v]

Майк!!ти профі!!

[@wincentfritz]

totaly agree sith you chef majk, you should never just copy a recepie, everybody has different tastebuds and everybody doesn't like the same things. otherwhise you cant grow as a chef if you only copy peoples recepiw

[@tenzingayatso6401]

what is the shelf life of fennel veloute and green apple puree

[@ChefMajk]

3 days

[@cdrkphoenix]

👏👏👏👏

[@mikesweeney1827]

Is that Apple Cider or Apple cider Viniger?

[@ChefMajk]

Apple cider

[@mikesweeney1827]

@@ChefMajk Thank you 👍🏻

[@charlessindac]

You forgot to let the food inspector check the lemons

[@ChefMajk]

He hates a lemon 😁

[@syharold]

you have really nice nails!

[@SirContent]

amazing dish but why is a leek on the plate, Raw leek contains worms etc.

[@ChefMajk]

Yes but it is not leek and it is not raw ;)

[@SirContent]

@@ChefMajk sry my bad😓

[@LevitskiSRGE]

Just found your channel and I like it. As a painter, I might say, your serving maybe need a little help. Particularly this little drops are underwhelming. In Prag you have so many painters, may be you can show someone some pictures and ask for ideas. On the other hand you’re always saying, it’s not about the measurements, where I agree. But because of this, it would be nice to have more elaborate explanation on what is physically happening, because otherwise people cannot do the proper decisions. Your channel can get really big one! Love and light!

[@ChefMajk]

Painter? Not sure what food and painting have to do together but I would rather learn in restaurants as I did, not from painters, thx 😁

[@LevitskiSRGE]

@@ChefMajkFor sure, but I hope, I have plant a seed of a doubt in you. What’s about more technical exploration for the people who slept in the chemistry and physics? What is emulsion? Why cooking on slow temperature… etc. 🥰

[@0w4zzup]

Best part is when he said "Want recipies? Give me money or learn how to cook yourself."

[@ChefMajk]

you did not get a point at all mate. Even if you pay me I don't teach students with recipes ;)

[@JB-ng8mr]

when did you decide to speak funny you dont in your older videos .... it is very annoying

[@ChefMajk]

Nothing funny there...just explaining what to do 🤭

[@tommoj3768]

Ffs… guy really knows what’s he doing, but videos are absolutely non watchable due to the way he speaks…. Sorry I’m out

[@Bredbeddle]

It took me a video or two but now I have no problem understanding everything he says. Incredible and one in a million channel, imo. Hope you give it another shot.

[@tommoj3768]

@@Bredbeddle it’s not about understanding him… his English is perfect…. It’s the accent, he makes every word sounds longer than it really needs to be for some reason… as if he tries to make it more dramatic or something

[@ChefMajk]

Yes, I am happy that I can even speak English. A few years ago I knew nothing 😄 I am here to teach cooking not speaking. But if it is hard for you and you are not the only one for sure, there is just one way out, to find another channel 😁

[@ivanarijic1220]

@@ChefMajk I really like this attitude 😂😂