Fine dining SALMON STARTER | Celery & Apple Veloute
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- Опубліковано 21 вер 2024
- Today I am going to show you how you can do a delicious fine dining starter recipe with wild salmon, apples, celery, and cucumbers at home. This recipe is very easy to do at home and you no need any special equipment to enjoy amazing fine dining food at home.
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#finedining #starterrecipe #wildsalmon
Dear Chef Majk, Thank you so very much, for being you and sharing these special recipes, your talent is amazing but far beyond that, you are willing to share it with us. That makes you a hero in my book.
Hi Chef, i tried a bit of variaton in this dish. I used the salmon without the Cayenne pepper, added a bit of cinnamon in the velute instead of the garlic oil and used grape instead of the kumquat
Tasted really good(bae loved It), ty for the inspiration
Good job, that sounds great ;)
@@ChefMajkle saumon reste cru ?
awesome channel. keep up the amazing work and you'll get millions of followers. thank you so much for sharing your knowledge :-)
Yeah, that is far away I guess, but thanks for support ;)
You will get the millions I promise
@@thomaslange1624 Thank you, lets see :)
@@ChefMajkbonjour chef le plat est froid ou chaud je parle du velouté pommes celerie
So amazing,thank you so much for your talent
You are welcome
i'm gonna try this for a starter for my birthday dinner, and i'm already exited to try it. How long would you say the apple should be in the oven? and when you cook the sellery and apple how long are they gonna cook, or are they gonna cook until the apple is soft? im looking forward to taste it!
The apples have to be in the oven until they will be dry and crispy. And the vegetable have to be soft so you can blitz it easily. Wish you the luck with recipe 👍
chef! veloute can be prepared in advance and mixed last minute with green oil and served cold? grazie
Yes sure
Thank you
Hi Chef，is so good to see every thing you share！can i know how long the sauce can keep？because is using apple ，does it become dark if i keep longer？
It may become a bit darker but should be fine with lemon inside for few days.
Nice work Chef Majk.♥️ From India.
Thanks man
Looks sooo yummy and beautiful 🤩 .. must try to make it soon ！Thanks Sir 🙏🤝
You are welcome, have a fun ;)
@@ChefMajk Thanks Sir 😊
Hey Chef ,
How do you get that green and white texture on the velouté
Hi Chef its amazing recipe, can i get the recipe please
Video is a recipe there is nothing more
Nice work chef! 👌
Thanks chef .)
Hello chef. Could you write in the new videos a description of what ingredients you use, how much you use. I don’t understand very well some of the words you say, so it would be easier for me to get along with the translator. I really like your dishes, I always trying to make them like in your video. I wish you a good day and great success. 🙂🥗👨🍳
Hello I am not saying how much and probably never will do in the channel. There are reasons for that. If you don't understand something just ask in the comments and I will help you.
@@ChefMajk Ok Thanks :)
moc povedený plating
How does it taste, chef?
That's so yummy
It can be an appetizer for 3 course meal?
Great dish! More chicken dishes please!
Hi can you make a four person dish😊
What is four person dish?
thanks a lot Chef, looks amazing. I could not find the quantities somewhere, did I miss them?
No you did not miss them. They are not there.
chef the veloute no thickening agent? after straining you will mix in the garlic oil??
Yes
Hi Chef - great video. Are you just using sushi grade salmon or did you cure it?
It is a fresh fish
Do you prefer wild or farmed salmon? 😋
Wild!
Who wants fake salmon? Of course we prefer wild caught. What a ridiculous question.
Chef , teach how to make butter milk with herb oil for salmon dish for appetizer.
Definitely wild.
Hi Chef. How much celery did you use and what’s the celery to apple ratio?
Thanks for sharing
Don't remember...you can use how much you like. Focus to create a taste you like not copying the taste of others
Good Afternoon Chef, do you have the exact recipe in terms of quanities? I would like to make this as a christmas starter for 8 PAX.
No you cannot, I don't do it here. I don't use recipes when I am cooking and I would recommend you do the same
Chef any autumn menu
Will do in autumn
That’s paprika, not cayenne pepper, right? That much cayenne and this would be so spicy that it would be inedible.
Don't remember now, what exactly I used. Maybe it is just spice dry paprika powder
hi chef, can i change the kumquat with lemon / lime / orange?
Yes for sure you can
Question: The salmon is served raw?
Yes
@@ChefMajk Thank you Chef.
I am fan you😍
Dear Chef this is cold plate or not?
Yes warm
Hi Chef, I LOVE your recipe, it looks GORGEOUS! Can you please tell me the ratio between your velouté and your garlic green oil in order to have a marble color ? Ex : how many grams, ml, or % of each
Wishing you the success 💪💪
That does matter, just put the amount you like. More oil means more green. There is no ratio, just start using brain and stop just copying recipes ;)
@@ChefMajk love it !!! Thank you so much !
:-)
chef this is use raw salmon or alredy smoked
Raw
Hi chef 👋🏻, can salmon be substitute with any seafood ? Like prawn , scallops or else ?
Probably yes, if you like them why not
@@ChefMajk thank you chef !
Is this a hot appetiser with raw fish or should the veloute be cold?
Everything is cold
@@ChefMajk thank you!
Great dish thank you! I’m not able to get kumquat.. Do you have a good alternative ? Can I put smal pieces of tangerine in there? What do you suggest ?
Small orange, grapefruit, mandarine segment
Hello. I have a question, when i eat the dish, the velouté should be warm or cold?
Cold but not stone cold from the fridge
@@ChefMajk oh i see like room temperature? Thank you 🙏🏻
@@스더로그 yes exactly
I don’t’ get it, isn’t the veloute made out of a roux and and a broth? 🤔
Also it can be yes, but that is very old school veloute you are talking about
@@ChefMajk it’s the French school I think 😅
What type of apples did you use?
Green apples similar to granny smith
Is that raw, smoked, or cooked salmon?
Raw
plz put all the ingredients and portions and qiantity and the recipe in the description plz
I dont do it here
@@ChefMajk where u do it ? privatly ?
@@michelabitamer no I don't do it at all. Check out the video on my channel about why I don't give recipes.
Is the veloute cold or hot?
Cold to warm. Not hot but from the fridge
@@ChefMajk from the fridge so cold? Thanks so much. Im gonna try it out tomorrow
@@ni1831 sorry I ment not hot but not even cold from a fridge. Use it sort of warm
@@ChefMajk Thanks chef!!
to make that a vegan equivalent, I think grilled watermelon could replace the salmon. What do you think?
I'm sorry, sometimes on UA-cam I accidentally press "dislike", but I am a big fan!
Tried re-liking and hope there is no negative feedback to creator!
Sir please translate hindi language
I dont know hindi sorry
that is an absolutely absurd amount of cayenne pepper to put on anything. looks great otherwise