Scallops with Jerusalem artichoke and lovage (second course) - Fine dining Christmas menu special
Вставка
- Опубліковано 29 лис 2021
- Hey guys! Today we're going to make the second course from my Christmas menu special! We're going to make seared scallops with Jerusalem artichoke, lovage crisps and king mushroom. Really delicious, so enjoy guys!
⇨ Thanks for subscribing! bit.ly/1YTyqmm
⇩ The full ingredient list & written recipe:
↪ www.julescooking.com
⇩ The Autumn Leaf Mold
↪ moldbrothers.nl/en/product/au...
My kitchen equipment ⇩
Small food processor: amzn.to/3dq849n
The vegetable sheet slicer: amzn.to/3Ioq0Q0
Big food processor: amzn.to/3orftf1
Favorite saucepan: amzn.to/3lEutEx
Japanese mandoline: amzn.to/3ovZD2R
Microplane grater: amzn.to/3dpDVXJ
My palette knife: amzn.to/3wkwKZC
KitchenAid stand mixer: amzn.to/3otqigv
Wüsthof chef’s knife: amzn.to/3GexP8U
3500 watt induction: amzn.to/3c18EKh
Round cutter set: amzn.to/31EkZll
Hand blender: amzn.to/3xZMSQZ
Wüsthof sharpening steel: amzn.to/303iOaO
The sous-vide bath: amzn.to/3DwAuJk
My brush machine: amzn.to/3Dvk2cg
⇩ For tips, tricks, photos and recipes follow me on:
↪ www.julescooking.com
↪ Instagram: bit.ly/1MmnCZZ
↪ Twitter: bit.ly/1NrssDY
↪ Facebook: on. 1YTyt1B - Навчання та стиль
I love this dish!
Always great content! Good job Jules 😉👍🏻
I'm ready for the next course !!!
Fantastic, I must try the scallops with the lovage oil.👍🙏 best Job
Stunning as always, I think this is the best UA-cam cooking channel,well done chef
Chef, that is exceptionally good cooking. I aspire to adapting SOME of the techniques here for our Christmas dinner this year! Thank you for sharing your expertise.
thank you chef jules!!!😊😊😊
Superb Chef as always best channel on UA-cam hands down✌
Great content, super insightful!
That is stunning, great technique ❤
Thank you so much!
Hazelnut or walnut oil are the best to pan sear scallops . Their nutty flavor works very well with them .
Daaaamn!
oui chef!!!
You’re awesome!
Keep going Jules🙏🙏
This is really fine dining
Could you also show us the vegan Christmas dishes that you will make for your own diner party's? Super interested in what that might be!
Hi Jules, where do you get your awesome plates from? They’re stunning!
Top
Next foie gras please Jules!
Also Iive in Italy and am looking to make the tastiest possible white truffle pasta dish (I'm thinking of papardelle). I'm a little afraid of messing it up and not getting the optimal flavour from the truffles. If you could help with such a recipe then that would be wonderful. Maybe on your 'world's best series'. Those truffle fries were incredible.
Egyptian jewish call it "tartufa", turkish jewish call it "dumlan" and in italian it called girasole (the italian word to sunflower) and girasole sounds like jerusalem so the words confused
@@I.am420
I was talking about white truffles in my comment but topinambour is something I cook with in Italy. It's in season now. It's not confusing to me, most Latinate Western European countries call it by this name. I know in the US they also call it sunchoke.
Top👍🏻👍🏻
Hey could you tell me a bit about the subscription, what exactly is included, etc ? thanks and appreciate your work
I was confused at first when i read "Jerusalem artichoke" , in my country we call these "topinambour"... Anyway, once again, wonderful dish ! i'm loving this christmas menu special series, keep up the good work !... Excellent stuff !
They also called sunchokes!
Where are you from? I'm just curious where they call it that. Wiki has the name but not the country.
@@ckkagu3995 France
@@clasifi1 thanks
Hey Jules! Ik was van plan dit gerecht te maken met kerst, maar wil dit eerst even uittesten nog. Is het goed als je de creme van aardpeer en beurre blanc al een paar dagen van te voren maakt en dan opwarmt? Goed recept zeg!
Hello sorry were do you buy all that mold. im in toronto and on amazon i cant find thanks
👌👌💯
what is the blender brand and model that you are using?
Hi chef, this dish is really stunning. I would like know more detail about the lovage tuile. The caption generated by youtube said to bake at 160 Celsius degree for fifty minutes, but I think it should be fifteen minutes? May I just use the same ratio as the recipe, but substitute the lovage oil to neutral oil and food coloring to make different color tuile ? If I want to keep the color of the tuile clear and bright as which is in video, I should better not add too many other ingredients and sugar or the color may get brown or not clear right? Thanks for you answer.
It's indeed 15 minutes. You can use neutral oil and food coloring, but the flavor is not going to be as great. You can use as much sugar as you like, just bake the tulle low and slow and you'll be fine
hi Jules, Am I right that all the components are served cold, except for the scallops? or do you warm some components? I am definitely going to make this one for Christmas, orded the mold already :-)
That’s great it hear Monique! Everything is served hot, except the crisps & the oil. Those are at room temperature
Hey Jules, can you mention in recipes for how many servings the recipes are and for how many servings this one is? Thanks!
would like to know this too.... hope you can respond Jules
To me it looks like 1 serving....mine 😊
It’s for around 10 persons and I serve 1 scallops a person or 2 small ones. Merry Christmas!
Is it possible to reheat the beurre blanc or only made to order
it should be ok if you are not bringin it to a high temperature
Kralll
i cannot find thiw green levine any substitute?
great recipe
That's not Levine but lovage leaves
Right
Any substitute
Try parsley or maybe tarragon, just be sure not to overpower the scallops
!!! 👌👍
Could you do more with beef? Perhaps some wagyu
Incredible exécution
Another excellent dish! Could you do something a little more user friendly that can still be plated up just as fancy? As much as I like to watch these videos, it’s not easy to dedicate so much time sourcing and prepping to try something like this at home.
These dishes arent meant to be eaten everyday. There are other channels that do fine dining but with more accessible content. For example, Chef Majk or Rudakova. I'd like him to keep the content the way it is. This is meant to be for people who love fine dining and are willing to go the extra mile to try something new. I dont want another iteration of the same beef dish just plated different. You can also replace the items with cheaper alternatives. You just have to think outside the box. I do this all the time. Think about the taste profile of the item and replace it if it isnt available locally.
@@ckkagu3995 I don’t recall asking for your opinion or directing my comment at you. You aren’t the gate keeper to his content. “I’d like this… I don’t want that… I do this… “ get over yourself. He’s not making these videos just for you only.
@@z-man7883 sure but my opinion is just as valid as yours. If your going to put your opinion on the internet, you are asking for people to voice their's about yours. I just put it down here because I dont want him to change his style. It wasnt just for you, it's for people who read your comment and for him.
@@z-man7883 gotta say I agree with the other guy
Would be nice to have our questions answered 👍
I get around 500 messages a day and since making these movies is a very time consuming thing while doing everything from beginning to the end myself I don’t always respond to all the questions because it’s just to much to handle for one person. It’s absolutely not that I don’t want to answer but unfortunately a day only has 24 hours. Hope you understand and have a merry Christmas
我来自中国。但是翻译成中文我很晕，😇
Superb Chef as always best channel on UA-cam hands down✌
Top