Omg that’s amazing even better than some dishes I’ve seen in Michelin restaurant 👏👏👏👏 thanks a lot for sharing
@clasifi13 жыл бұрын
Great production, excellent work, great tips, Jules, you never cease to impress me with all your uploads, you deserve way more viewers...keep up the good work.
@JulesCookingGlobal3 жыл бұрын
Thank you so much! Really appreciate it! I would say spread the word haha
@iamthatisnt3 жыл бұрын
I love to be here for every episode. All the love in world Jules! I wish you all the best luck.
@JulesCookingGlobal3 жыл бұрын
Thanks Alex! Appreciate it
@邓盛友 Жыл бұрын
你好
@TriniRoyQuiReyes Жыл бұрын
I LOVE the Dish and the potato Soufflé
@pencilsplinters2 жыл бұрын
I made this! Everyone at the table loved it, it was a very delicate flavour and a truly awesome presentation. I used artic cod that was previously frozen, which is just the most reliable way to get very fresh fish here in Canada. The mosaic was easy to put together, the farce tasted wonderful and really pulled the dish together. I didn't have the courage to tackle boiling oil so I did something different then the pommes soufflé, I took the smallest melon baller I could find and I scooped a ball of ripe avocado. It looked great with the light to dark green gradient (i sprinkled a bit of the dust on top, but nothing more so the colour showed), and the taste went surprisingly well with the dish. One thing I would say would be to definitely add the broth at the table, I had to do it in the kitchen due to space restraints in the dining room and the broth had picked up the black colour after the walk over. An amazing dish though, one of my family's favourites, don't be afraid to try it!
@sprightlyaurora3501 Жыл бұрын
By far the best cooking channel I've seen. Thank you! I might have to order an Apron...that's how awesome this was.
@viracing93702 жыл бұрын
Bravissimo proprio un bel piatto complimenti
@JulesCookingGlobal2 жыл бұрын
Grazie!
@adamraheem47573 жыл бұрын
Jules mate, brilliant dish mate!!!
@JulesCookingGlobal3 жыл бұрын
Thanks Adam!
@ROSAequeebom3 жыл бұрын
Jules, you my friend, are a genius. 👏
@JulesCookingGlobal3 жыл бұрын
You’re to kind! Thanks Joâo
@jeroensmith21433 жыл бұрын
Thanks for these video’s Jules! You give me and my colleague a lot off inspiration. Top notch stuff, i hope youre channel will go sky high 🔥🙏
@JulesCookingGlobal3 жыл бұрын
Thanks a lot Jeroen! Appreciate it!
@davidschestenger33662 жыл бұрын
Hi Jules, have to confess I was intimidated by your presentation even, if I love the kitchen and have no problem to cook complicated food But understand yours video, is a creative way to do what you suggest or take part of it, or just do it the way you present Personally not only love food, but with my wife we had extraordinary experience in fact landmarks round the world, and particularly Europe Thank you for sharing beauty, a table should be a celebration
@shawnli31774 ай бұрын
such a beautiful dish,thank you for sharing chef
@thefoodnetwork63443 жыл бұрын
Go Jules go Jules! You are the best youtube vlogger!!
@JulesCookingGlobal3 жыл бұрын
Thank you!!
@fliad713 жыл бұрын
You’re absolutely my favourite Chef/YT Vlogger. 🙌🏼💀👑❤️
@JulesCookingGlobal3 жыл бұрын
Thanks a lot man! Appreciate it
@MpoyiTshibuyi Жыл бұрын
hey chef i did try this last week evryone was shock of the dish weldone my chef
@dongxinchen29893 жыл бұрын
lovely , super technique
@JulesCookingGlobal3 жыл бұрын
Appreciate it!
@dnjanati98482 жыл бұрын
I like the way you explain.. it’s clear thanks
@StubbsJazz Жыл бұрын
You should make a video talking through your conceptualization of these dishes! Would love to hear your thought process on flavors, techniques, influences, and plating
@AllanMurmann Жыл бұрын
most of the dishes are classics in fine dine world, he is not full creative and innovating, he is showing how to make the techniques spot on and how it really makes the difference, his platting as well is very classic, amazing explanation too easy to follow.
@dararothong41272 жыл бұрын
🤩 just wonderful. 👏
@naeemakram71082 жыл бұрын
Finally I got something really nice
@arthurlegoat61203 жыл бұрын
Of course we want something with the belly ! Great video as usual ! Thanks !
@JulesCookingGlobal3 жыл бұрын
Great to hear, thanks!
@grsc45994 ай бұрын
Superrr.... nice
@thisaramuthukumarana95512 жыл бұрын
Super chef. I learned lot of things.
@L.J.P Жыл бұрын
So fun and easy. Did a little mosaic for breakfast. Thanks chef
@liemhothanh29333 жыл бұрын
Thanks chef. Any dish you share is really beautiful and useful to me. You create very professional videos. So fancy!!!
@JulesCookingGlobal3 жыл бұрын
You’re to kind! Thank you
@kitchenbehnaz3 жыл бұрын
Thanks 🙏🙏🙏
@JulesCookingGlobal3 жыл бұрын
Glad you liked it!
@brentfrank70122 жыл бұрын
Amazing, bet it tasted so good
@xkceob2 жыл бұрын
Nice man! Love it
@TheOtherChef3 жыл бұрын
Using a kitchen towel to ensure the plastic wrap sticks to the work surface is genius! Great job on cleaning the fish, please do a video with the belly.
@JulesCookingGlobal3 жыл бұрын
Thanks a lot! That’s really kind
@belleairBabe Жыл бұрын
Wowww crazy work
@lixu16362 жыл бұрын
Amazing 🤩 job Chef. I have learned a lot from your videos. Thank you soo soo much 🙏🙏
@g.milano3768 Жыл бұрын
Fantastic Jules, you're an artist from the modern cuisine! \m/
@bortnikn13 жыл бұрын
Amazing as ever. Beautiful dish
@JulesCookingGlobal3 жыл бұрын
Thank you Nicholas!
@Indureiner7 ай бұрын
beautyful
@maxpeterpopovic89653 жыл бұрын
Love your recipes, easy to understand what your doing
@dewivitri5213 Жыл бұрын
waaw.. awesome.. inspiring n i bcome ur fans
@kaguilbeaux3 жыл бұрын
Jules you do a great job all the time. Yes, I would love to see a belly episode!
@Rzoneable3 жыл бұрын
super cool!
@Toermalijn13 жыл бұрын
Antibiotic and GMO-free fish! Love it!
@JulesCookingGlobal3 жыл бұрын
Thanks! Indeed a beautiful fish
@thecookingspot54693 жыл бұрын
Looks good 🤟
@JulesCookingGlobal3 жыл бұрын
Thanks!
@lorenamichelangelli70883 жыл бұрын
Beautiful plate! 😍
@JulesCookingGlobal3 жыл бұрын
Appreciate it!
@fabiolous722 жыл бұрын
fantastic
@orestisb8929 Жыл бұрын
Amazing
@marjoleincosters53322 жыл бұрын
Hi Jules, currently cooking this dish for Christmas but I have two questions: 1) the dried seaweed powder is initially a bit gritty, does that change when you cook it in the sous vide? 2) how long do you dry the codium seaweed in the oven? And you don't put the seaweed in the blender right? Only the ink? Or do you put fresh (undried) seaweed as garnish at the end? Thanks! enjoying this recipe!
@abinpramanik80963 жыл бұрын
Appreciate the whole hard work. Subscribed. Love from India (that too from a region where fish is famous). Yes, would like to see something with the fish belly.
@JulesCookingGlobal3 жыл бұрын
That’s great to hear Abin! Hope to make the video soon
@jimlitterick3216 Жыл бұрын
Looks great but it looks like by the time you serve it everything is cold ? Any recipes for fish server hot?
@poolngoc78063 жыл бұрын
Amazing bro !!!
@JulesCookingGlobal3 жыл бұрын
Thanks a lot!
@jcarrier56 Жыл бұрын
Hi Jules, I made this for my guests last night and it was a success. The cucumber broth elevated the fish dish... a hit. My only problem was with the pommes soufflé. I made them in advance but they deflated and were a bit soggy. I used corn starch instead of potato starch would this be the issue.
@adriangalan7443 жыл бұрын
ESPECTACULAR!! SALUDOS DESDE ESPAÑA!!
@kingzEltrEx3 жыл бұрын
wow! much love from germany!
@JulesCookingGlobal3 жыл бұрын
Thanks! Appreciate it!
@yorkshirepud90042 жыл бұрын
Stunning chef! Amazing techniques and such finesse 😍
@augustobrk45283 жыл бұрын
Damn Jules. Always wanted to know how to do this michelin recipes! No book teah thing like this! Insane! I´ll support your channel always!
@JulesCookingGlobal3 жыл бұрын
Thanks a lot!
@CHEFMOHIT59811 ай бұрын
Very nice pls share link for the plates you used .....
@sandraelizabehtdecabrera39893 жыл бұрын
excellent work chef 👌💯
@JulesCookingGlobal3 жыл бұрын
Thank you Sandra!
@techshopcity2 жыл бұрын
Thank u
@melissathecrazyone7 ай бұрын
Hello! If we cook the fish in the steamer, do we still put it at 46 degrees? What should the interior temperature be? Thank you
@labluechannel3 жыл бұрын
this is very interesting, I enjoy watching your preparation, thanks for the recipe!
@JulesCookingGlobal3 жыл бұрын
Glad you liked it! Thanks
@nareshpuri4894 Жыл бұрын
Hi chef. Hope you’re doing well Is this dish can be served hot or cold ??
@Chefkuivasniemi3 жыл бұрын
👍great .work again 👍
@JulesCookingGlobal3 жыл бұрын
Thanks a lot!
@SundarandMomFusionKitchen3 жыл бұрын
Excellent dish awesome no words to say really nailed it chef….
@JulesCookingGlobal3 жыл бұрын
Thanks! Had a lot of fun making this one
@akshaykumarkr53753 жыл бұрын
Thanks chef
@JulesCookingGlobal3 жыл бұрын
Appreciate it!
@aga39453 жыл бұрын
gergeous and nyus markunyus! from Indonesian 🇮🇩
@swong9727 Жыл бұрын
Thank you for the demonstration. Can I make the potato bubbles days before, how long will it last in my vacuum container? Will it be crispy still after 4 days? Will it still be acceptable to dust it in black squid ink powder. I look forward to your response.
@cdream44442 жыл бұрын
Hello Chef. I respect and appreciate your insight and vision. I learn alot from you.I think it's great that you actually respond to your viewers questions, which means alot to us. Will you inform me of the brand of your Chef's knife with the hammered blade? Was the powder that you thickened the cucumber with xantham powder? Thank you chef.
@lixu16363 жыл бұрын
Delicious 🤤, beautiful, a amazing dish! I am so enjoy to watching your videos! You are a great chef! 👍👍👍
@JulesCookingGlobal3 жыл бұрын
Thank you! To kind
@samhenderson3083 Жыл бұрын
Hey Jules, I noticed the fish didn't get any salt at any stage of preparation, would you suggest a quick brine before the seaweed powder maybe?
@JulesCookingGlobal Жыл бұрын
Hey Sam, the seaweed powder is very salty. Adding any other seasoning will make it to salty
@markrostomyan13253 жыл бұрын
What powder you add to the cucumber broth ?
@opulentfusioncuisine29772 жыл бұрын
Thank you! I am pleased that I found your channel. Where did you get your molds?
@xql222 жыл бұрын
beautiful plate. what brand is it?
@gab.lab.martins3 жыл бұрын
So many cool techniques. Did you ever try to make the mosaic with activa/transglutaminase?
@JulesCookingGlobal3 жыл бұрын
I did it in the past, by my option you don’t need it. It’s just going to make the fish harder and mess with its texture. You have enough binder in the fish already
@tinashome27522 жыл бұрын
that was amazing.May i ask ,how do you make the green cured spices
@elements19853 жыл бұрын
Great vids, like a young Bruno Albouze
@JulesCookingGlobal3 жыл бұрын
Haha well I also have a French name, so who knows… but love Bruno! Such a nice and great chef
@praetorian00002 жыл бұрын
Jules! Merry Christmas! I was wondering if you could share where you found the service piece for plate up. I appreciate it! Thank you for sharing your content with your fellow chefs!
@chariya_kitchen3 жыл бұрын
Hi Chef, thank you so much for the tutorials, I love them all. I got a question please. If you use steaming method, how long shall I steam the fish for ? Thank you :)
@JulesCookingGlobal3 жыл бұрын
Thanks Chariya! The temperature and the time stay the same, enjoy!
@tedstrauss9992 жыл бұрын
Very impressive preparation. The flavors must be so refreshing. Is the fish served at a chilled temperature with the warm broth? Was the gelling/thickening agent called santana powder? I googled and found indonesian santan powder - which is coconut.
@Poplar6322 жыл бұрын
it seems to be a cold dish, xantana powder is just xanthum gum but powdered
@elcambo18293 жыл бұрын
Nice technique. Have you considered using transglutaminase to kind of gluing the fish so it doesn't falls apart when cutting?
@JulesCookingGlobal3 жыл бұрын
Hi! Yes I used to do this in the past, but my opinion is that is chances the texture of the fish as well. If you cut it with some love it stays really nice and still has an amazing texture
@lilitkhachatryan41123 жыл бұрын
Hoi Jules kan ik hetzelfde maken met pladijs of moet zeker ronde vis zijn?
@gustavosm70303 жыл бұрын
Beautiful as always! One question... what's the blender brand at 5:17?
@JulesCookingGlobal3 жыл бұрын
Thanks! This is the one www.alternate.nl/html/product/1518906?GoogleShopping&GoogleShopping_Koffiemolen&gclid=EAIaIQobChMI9avdvvj98gIVDdN3Ch1s5wVaEAQYBCABEgI0XPD_BwE
@lilitkhachatryan41123 жыл бұрын
Dag Jules Welke kruiden poeder was die groene? Was het gedroogde dille? En kan ik de vis in stoomoven ook doen? Als ja hoeveel minuten en hoeveel graden
@britney32933 жыл бұрын
Het groene poeder was gedroogt zeewier, in de video vermeld hij dat je het ook kan steamen. Denk dat dit dezelfde tijd& temperatuur was als met de slowcooker
@JulesCookingGlobal3 жыл бұрын
Precies wat Britney zegt, enjoy!
@abebrooks93763 жыл бұрын
Dude you are a ninja of a chef…on that note if I used all that equipment when cooking my wife would kill me in any case much love from Miami
@JulesCookingGlobal3 жыл бұрын
Haha thanks man! Maybe try to add a small thing every time so she doesn’t notice.. much love as well from Holland
@ssmm68112 жыл бұрын
What is the effect of the absence of eggs in the farce, or what is the difference between doing it with eggs and without eggs?
@carocozinha95452 жыл бұрын
Could I maybe pipe the farce and cook it like a meringue, for example?
@alexkapadia81032 жыл бұрын
Are there any websites you would recommend to get some of the specialist ingredients
@gandgpolaroid6406 Жыл бұрын
Wow
@zafranchai2 жыл бұрын
please add the link for the metal plateau
@maxpeterpopovic89653 жыл бұрын
What is the powder, I could not understand sorry,
@ralphweithe85022 жыл бұрын
Can you please alborate what kind of seaweed powder you use? If I google "seaweed powder" i find all kinds of ingredients including seaweed powder beauty masks...
@christenzis62372 жыл бұрын
I have a question: Could you juice the cuke, shallot, celery, etc. instead or is there something beneficial in the process of pureeing and then straining?
@itsrachelau Жыл бұрын
Same question!
@cheflev9884 Жыл бұрын
Hello. Maybe I can help. Most juicers have a heavy filter. It would eliminate some of the color and texture of the sauce most likely requiring some kind of binder to thicken the juice. Meaning it would be just liquid juice on the plate instead of a “thicker” sauce. Hope this helps!
@lanzrengel2 жыл бұрын
damnn, so good..keep up, alteady aubscribed.
@halimplomo947611 ай бұрын
légende
@Henryincanada2 жыл бұрын
Thank you, amazing video. I am wondering is the emulsion safe with the raw egg white?
@JulesCookingGlobal2 жыл бұрын
Thanks! You need to consume it fast, but you can also use pasteurized egg white. Then it's safe for sure
@Henryincanada2 жыл бұрын
@@JulesCookingGlobal got it!
@marcobizzarro33292 жыл бұрын
I love your video's can i ask wich kind of blender do u use for do the powders?
@JulesCookingGlobal2 жыл бұрын
Thanks a lot! This is the one amzn.to/3bLzhTd If you buy it through this link you also support my channel and it won’t cost you anything extra. Thanks and have a great day 🙌🏼
@zozaibdhakal43623 жыл бұрын
Hey chef just a quick question do I need to use meat glue to shape the fish and can I use salmon instead of the fish your using
@JulesCookingGlobal3 жыл бұрын
You definitely don’t need that, the fish has enough binder to make it stick properly. Just make sure you salt the fish. You can indeed use any fish
@jorisgulinck8724 Жыл бұрын
Zoals altijd fantastisch! Ik vraag me wel vaak af waar je het bord gekocht hebt :-)
@JulesCookingGlobal Жыл бұрын
Al mijn borden zijn van J.L.Coquet. Ik heb ze dit jaar bezocht en deze video gemaakt kzbin.info/www/bejne/hIW1noyAi7qnadE
@jorisgulinck8724 Жыл бұрын
@@JulesCookingGlobal Bedankt!
@dboyer1984 Жыл бұрын
Is there no concern cooking the fish in the water bath with the cling wrap?
@JulesCookingGlobal Жыл бұрын
No it’s completely fine 👌🏼 The wrap protects the fish from the water
@dboyer1984 Жыл бұрын
@Jules Cooking sorry, I meant are there any health concerns cooking plastic wrap in a water bath? Chemicals leaching?
@HAMZA_EKRANI Жыл бұрын
İmazing
@JulesCookingGlobal Жыл бұрын
Thanks a lot!
@zanglim9483 жыл бұрын
Hi Chef, can I please have the brand or model for small little blender you are using in this video? Thank you
@JulesCookingGlobal3 жыл бұрын
www.alternate.nl/html/product/1518906?GoogleShopping&GoogleShopping_Koffiemolen&gclid=EAIaIQobChMI9avdvvj98gIVDdN3Ch1s5wVaEAQYBCABEgI0XPD_BwE It’s a coffee grinder but comes with a normal blending attachment. Gets very fine purée
@zachlym22493 жыл бұрын
Thanks for the speedy reply
@gracesonbiju10393 жыл бұрын
I was wondering, could you remove the skin using the same technique for Turbot? Dipping a part of the skin in hot water and peeling it, that is?
@JulesCookingGlobal3 жыл бұрын
Never tried it, but I almost certain not. I think you’ll rip the entire fish