Juicy Fish Every Time - En Papillote | Mushroom Sabayon

Today I will show you a delicious fine dining recipe with halibut en papillote with red wine celeriac puree, celeriac straw, and mushroom sabayon. This technique is great for keeping your fish juicy and you will have fun when doing it, so I totally recommend you try it.
🎓 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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#halibut #finedining #homecooking

[@ChefMajk]

Did you ever make fish en papillote at home guys? 😋

[@stefhan8013]

"en papillote" it's french, nice video as always

[@gojewla]

I do something like that. I am terrible at cooking fish, and it’s the only way I know how to do it besides searing it or grilling it. I usually cook salmon though.

[@Raylis]

I’ve done one time during quarantine, with onions garlic and plum tomatoes and few sprigs of thyme! Next time I’ll try with a bed of 3 lemon slices…

[@juanmanuelblanch3788]

At work :)

[@smokie_official]

Will definitely try same like thisss ❤️❤️

[@carajentzen5049]

I really love this one and feel it’s within my abilities. Looking forward to trying it soon👍🏼

[@animavilis4077]

Thank You for inspire’ing and explaning techniques. I’ve learnt so much things already.

[@judyknights3500]

Love these lessons,thank you for sharing

[@tysal-s9244]

Simple and elegant as a chef my self I love what you do even chefs will improve just watching your videos please keep them coming. Thank you chef 👨‍🍳

[@kristiangabris7839]

Same here, bro!

[@taiha4892]

I love this video! So much great detail and information!! Thanks!!

[@TheWalrusVideos]

Had some friends over and I made this recipe. It was a hit! Very good. Everyone loved the mushroom sauce especially.

[@majaMaja-bd1qx]

Beautiful work chef

[@tsiaoyoyo]

So beautiful, can’t wait to try it😋😋

[@OuiOui..]

Beautiful dish! Thank you Chef!

[@harrymorris6074]

Love this recipe. Superb presentation as ever too. I cant wait to make this dish, thank you as always chef for another stunning plate of food

[@Prudence01]

Thank you for this new recipe. You are a brilliant chef. I am so pleased to have found your channel.

[@rtndhurbarajgiri2766]

Chef thank you so much for your amazing video , and I'll be very grateful if you updated recipes thanks you

[@asgharnowrouz3853]

Yes i have. I loved your mushroom sabayon.

[@maddywadkar9547]

very elegant Plating simple easy way... Genius chef Salute for all Platting's

[@nsm4384]

Everything what u do is amazing...👏👏👏

[@irltopinambour6572]

I have been a professional cook for some time and your plates are blowing up my mind! Hello from Québec :) Keep up the great work

[@jasonawakelin2926]

Same here in Vancouver. This channel is giving me new inspiration at work. Thank you from me and my clients.

[@chandrakantgaikwad4169]

Superb chef and thank you ❤

[@rickloginname]

Looks amazing

[@rick1whit1]

Your food inspector is really cute 🐶, you are a great chef and teacher… thanks for the vids!

[@ChefMajk]

You are welcome Richard ;)

[@MrKev526]

Well Done Maijk That is they way I was trained as a chef back inthe seventies. If more poeple were taught that way, there would be more creative chefs in the profession. I thoroughly enjoy your videos. Keep it up.

[@smokie_official]

Really Amazing TQ for explaining like this ❤️❤️❤️ love u chefffff it's really helpful for beginners ❤️❤️🔥🔥

[@martinmendez789]

Amazing recipe, as always!!!

[@ChefMajk]

Thx Martin ;)

[@vishwaprabhashwara3007]

You are amazing chef 🔥

[@rajshahi511]

The dish is look super chef.❤

[@s18169ex3]

I love the recipe. I love the presentation and I like the fact that there is no measurements the only time you need measurements is when you’re doing pastry.

[@ChefMajk]

Yes exactly ;)

[@chazzy968]

Phenomenal!

[@ken11kenule21]

Amazing

[@ennylane]

Love the sabayonne

[@dewasidiarta6676]

Superb Chef. Thumbs Up

[@imanjowhari601]

You are so talented Chef I enjoy watching you Music and explaining is perfect 👏👌Thank you so much

[@ChefMajk]

Thanks for support

[@priyankarajapaksha7692]

Thanks chef .. lot of idia can tack

[@LiamPeter-vj1rw]

Lovely ❤

[@josephinesosingot-raisanen6743]

Just found this channel and subscribed great different food presentation. 🍎

[@lilianacardenas9456]

Nice thanks❤

[@LaurieKing0623]

I made halibut for the first-time ever tonight! I made a great tasting beurre blanc sauce. I took it easy since I had a bad reaction to fish as a kid so I stayed away even though before that incident, I LOVED orange roughy. I actually cooked it perfect along with french scalloped potatoes. My oldest had two small pieces of halibut, I actually liked it. Even my picky eater son liked it too. Now, I want to come up with a very favorable sauce besides a beurre blanc, any suggestions?

[@RehmatAli-ld7pp]

amazing dear chef

[@shakilaparveenhaider3216]

Looks delicious 😋

[@ChefMajk]

Thank you :)

[@kandarppatel9641]

Chef you have got such an amazing plating skills ....

[@ChefMajk]

Thx ;)

[@merlinchannel8894]

I like what you cook,.

[@achathainuruk]

Impressed

[@Stelaras03]

I love your videos

[@ChefMajk]

Thanks ;)

[@lifebeyondrepair]

Crazy quality

[@LaurieKing0623]

Beautiful

[@elostazaelostaza3673]

Very very good

[@analynlinggo5455]

Very nice

[@SE013]

Beautiful dish, and cute dog! How far in advance can one make the celeriac fries? I once tried something similar with potatoes but it was soggy by the time I wanted to serve it.

[@toufikflicicookingchannel4704]

Very good

[@ChefMajk]

Thx

[@rightbro]

My food inspector loves everything I make as well!!

[@ChefMajk]

Glad to hear it :)

[@grsc4599]

Nice...

[@manoruwan5678]

Great 👍

[@ChefMajk]

;)

[@gloriahanoi6334]

wonderful recipi, what kind of fish you use?

[@kuma9069]

Yes... sea bass en papillotte stuffed with sautéed onion & fennel. A drizzle of olive oil, salt & pepper. The sides are variable & modular. Bon appétit from Catalonia!

[@kuma9069]

You are right, Chef, I forgot to mention the "glug" of white wine !!

[@kuma9069]

...fresh vegetable fennel (& some wine, of course!)

[@blackknight9667]

What I can use instead the wine to the recipes?

[@1970abhijit]

How do you use carrot leaves for garnish. Do you blanch it before using

[@emilnovaci5104]

Your food inspector looks very competent!!... 😊

[@ChefMajk]

For sure ;)

[@patrycjahask4731]

Hi Majk, Can i use a aluminium foil insted of baking paper?

[@knightmageEXP]

Ohhhhh I've never really cooked with celeriac that often but this looks like a fun idea purred? Thanks for all these interesting ideas for cooking always nice to see and learn more! Question Do you think a Rutabaga would be a nice substitute for the celeriac for a purree?

[@ChefMajk]

Yes rutabaga will work probably as well

[@Truelemonhead]

Hey Chef, love your stuff. One humble viewer's thoughts: your old intro with the shrimp and the placing of the knife was SO ELEGANT and really fit your brand and motto. It was also really high def. The new intro one does not have that level of visual at all, and looks a little basic

[@ChefMajk]

Yeah maybe, I am thinking to take the intro out fully because people skip it anyway most of the time

[@lukeodhiambo1721]

Are you here for intros or to learn something?

[@ChefMajk]

@@lukeodhiambo1721 🤭

[@Truelemonhead]

@@lukeodhiambo1721 Intros, obviously. Lol, nothing wrong with providing thoughts to help a channel.

[@quotifychannel]

top as allways

[@ChefMajk]

Thanks ;)

[@marinabakic]

can you prepare something from Italian cuisine, pasta, lasagna, pizza?

[@user-lf9ij3vx8m]

Chef Could you tell me the knife you used?

[@Si-up6gc]

The dish looks really nice but I have a few questions. It seems to me that, because you use it to blend the celeriac into a puree, red wine plays a part in giving the dish acidity. What kind of red wine would you recommend so that everything stays balanced? Also, I was wondering about what you used to make the pickling liquid for the mushrooms. I typically make a conserva using oil so I want to learn and try a different approach.

[@yannlaforest9993]

Normally when you pickled something its with some water, vinegar and sugar "basic style" you can add whatever you want like peppercorn, red wine vinegar or White wine vinegar etc.

[@christinalempesi3372]

speechless

[@trip_lord1atinstagram890]

Look him up 👆

[@sodexottl8515]

Pls add names of ingredients and quantity while showing the preparation. This will help to understand .

[@omyazan5349]

It looks great 😋 I have a question, can I substitute the red wine vinegar with a grape vinegar or other liquid rather than wine?

[@ChefMajk]

Yes you can

[@omyazan5349]

Thank you

[@yinkimly881]

You so powerful 💗

[@zoetele123]

You sound like chef John dude

[@ChefHai]

Can you have Vietnamese vietsub, I'm very happy to watch your cooking videos, thank you

[@ChefMajk]

No idea what that is my man 🤭

[@kuma9069]

I'm British, Chef Majk & I think you speak English pretty well ! Where are you from ?

[@ChefMajk]

Living in Czech Republic but used to live in UK for 6 years

[@johnlucky2929]

Hi chef majk

[@ChefMajk]

Hi

[@recordman555]

Chef Majk years ago, I developed a pan-roasted duck breast stuffed with red wine- poached pears. I would love to see your intterpeation.

[@laupeter4594]

Do you have any low fat vegetarian. Christmas themed dishes

[@ChefMajk]

Not really, I do fine dining dishes not a fitness channel and fine dining is not low fat

[@edwinvv010]

Please use add the ingredients in the description. This is annoying

[@ChefMajk]

What ingredients? You see them in the video, right?

[@edwinvv010]

@@ChefMajk yes of course, but when you see the video, you have to see the video again to see the i gredients. It common practice to do so in the description with recipes

[@ChefMajk]

yes you are right it is common practice which I don't like. It holding people back from learning to cook, because they are blindly copying recipes. Just sit and watch, think about what to do, take notes, plan and then buy it and then cook it. This process gives you much more in the long term even if it is a bit more painful

[@edwinvv010]

@@ChefMajk you got a point there. It was delicious btw

[@ChefMajk]

@@edwinvv010 plus I don't want people just do always the same as I do but understand a technique and then create their own taste and mix of flavours...again you learn to create taste, not just copy my one.

[@williamchatman2682]

Very beautiful chef

[@mohammadsamrat7237]

Looks amazing

[@ChefMajk]

Thanks :)

[@ottodamahi9912]

Amazing

[@MirkoPezzera-wb3qe]

Nice..