Making Seared Stonebass with with Guillaume Gillan of Bokan - Fine Dining Recipes
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- Опубліковано 7 жов 2019
- In this Video Guillaume Gillan, Executive Chef of Bokan London, shows us how to create his Seared stonebass, with white coco bean, lemon verbena foam, potato scale, cockles, and turmeric sauce.
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Wow! Thats brilliant
Loved seeing the colour coded boards ❤❤
I’m going to try these dishes for practice.
Good job!!!!
were did you buy those small fish trays... love them
Bravo chef. I used to make a similar dish with halibut with zucchini scales served with lemon butter.
Habit and zucchini slices now that is a good combo thanks for the tip I feel like I need to try thatThough I'm wondering how thick were your zucchini scales?
Bonjour chef le plat c'est t'es merveilleuse bravo et la sauce taumaric c'est t'es avec quoi ? Merci beaucoup
Uses a long tube to remove a column of potato, and then slice the column on the mandi.
I would have stacked the potato slices then use the cutter
nice
Wow that looks exquisite he's so Detail oriented . I love how he cook the fish I'm totally going to have to try that But I need a mandolin slicer 1st
What was the sauce?
Fish stock milk and tumaric?
can I get the recipe? Thanks.
❤️❤️
Does anyone know what that Foam stuff is called and how it can be made, also the beans? I really would like to try make this dish at home and taste it.
Could be a foam of lemon verbena. en.wikipedia.org/wiki/Aloysia_citrodora
Here in Florida we call that a red fish.
Can we have your recipe??
how long is the wait time per customer if 30 people ordered the same dish?
have to be well prepared at a busy night, have the potatoes on the fish ahead of time
Mise en place
@@wkurikong fancy way of saying "ingredients" but when you have 30 covers... it takes awhile to cook it all. I work in a restaurant so i know.
😂good question
With all the Tumeric oil used, was the extra olive oil at the end needed?
True that but with french cooking it's all about using fat, that's what makes it so good. Either it being lard, butter, cream or oil.
A drizzle of olive oil gives the dish a bit of shine and more appetizing to the eye
Yes, it's a finisher. Nothing bad about it at all, only more flavour, depth and shine to the dish which is the Michelin standard
Is there a reason not to season the fish until right when its about to hit the floor?
If you do it in advance i.e +20 minutes and keep in the fridge is fine. It will release liquids.
You dont want to salt 4-5 mins before cooking because liquids will be released. You need to be mindful to pat dry otherwise to ensure the surface of the fish evenly browns and doesnt get "mushy" on the texture.
how is the brine of salt and sugar made ?
Just mix salt and sugar 1/1. Put it on the outside of the fish, wrap tight in foil and put in the fridge for 30min. Wash of after and dry the fish before use.
the salt with the beans is a myth. i actually brine my beans overnight. the salt strengthens the walls and helps keep them from bursting as much. also gives them a deeper flavor. sugar is the thing that makes beans not attain a really creamy texture if added early in the cooking process.
Also, it prevents the skin from popping because it reaches equilibrium before absorbing too much water and bursting. I do the same as you.
That is Red Fish/ Red Drum
Sharparn your knife at degrees 12 past the clock and the same on the otherside. Uou knife will cut like butter
"The Franch people speak englisch so bad "....😁🤪
English people dont speak any other languages.
Stone bass... Man that is a Red Drum. Or Red bass or Red fish.... Hell, you are right call it a white fish.
why fry it with the parchment paper?
Marc Acena parchment paper gives indirect heat which won't allow to burn food.
Stop indirect heat to prevent burning, also it prevents sticking to the hot plate, also it's easier for the spatula to pass under the potatoes without accidentally moving the potatoes on top of the fish, much easier for flipping without the potatoes flying off as well
Whenever anyone sharp their damn knife. Please wash your knife before it’s contact the food. Cause you be end up eating all the medal lol
not while using a steel !! only using stones
!
plain
Thats not a seabass. I saw the spot on the tail. Its a red drum. #redfish. 🤫
@tiller456 preference really.. i have amazing recipes on both, but would kinda lean towards seabass. Now it it was Chilean seabass, whole different story 😁
playing with the oil 😅
Sea bass? Looks like a red fish not a sea bass
"The Franch people speak englisch so bad "....😁🤪