Juicy Fish Every Time - En Papillote | Mushroom Sabayon
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- Опубліковано 22 жов 2022
- 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.
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#halibut #finedining #homecooking
Did you ever make fish en papillote at home guys? 😋
"en papillote" it's french, nice video as always
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.
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…
At work :)
Will definitely try same like thisss ❤️❤️
I love this video! So much great detail and information!! Thanks!!
I really love this one and feel it’s within my abilities. Looking forward to trying it soon👍🏼
very elegant Plating simple easy way... Genius chef Salute for all Platting's
Thank You for inspire’ing and explaning techniques. I’ve learnt so much things already.
Thank you for this new recipe.
You are a brilliant chef. I am so pleased to have found your channel.
So beautiful, can’t wait to try it😋😋
Chef thank you so much for your amazing video , and I'll be very grateful if you updated recipes thanks you
Yes i have. I loved your mushroom sabayon.
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
Had some friends over and I made this recipe. It was a hit! Very good. Everyone loved the mushroom sauce especially.
Everything what u do is amazing...👏👏👏
Superb chef and thank you ❤
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 👨🍳
Same here, bro!
Beautiful work chef
Looks amazing
Really Amazing TQ for explaining like this ❤️❤️❤️ love u chefffff it's really helpful for beginners ❤️❤️🔥🔥
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.
The dish is look super chef.❤
Phenomenal!
Thanks chef .. lot of idia can tack
Amazing recipe, as always!!!
Thx Martin ;)
Just found this channel and subscribed great different food presentation. 🍎
You are so talented Chef
I enjoy watching you
Music and explaining is perfect 👏👌Thank you so much
Thanks for support
You are amazing chef 🔥
Your food inspector is really cute 🐶, you are a great chef and teacher… thanks for the vids!
You are welcome Richard ;)
Superb Chef. Thumbs Up
Amazing
Love the sabayonne
Lovely ❤
Chef you have got such an amazing plating skills ....
Thx ;)
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
Same here in Vancouver. This channel is giving me new inspiration at work. Thank you from me and my clients.
I like what you cook,.
Looks delicious 😋
Thank you :)
amazing dear chef
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?
My food inspector loves everything I make as well!!
Glad to hear it :)
Crazy quality
Beautiful
Very nice
Impressed
Very very good
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.
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!
You are right, Chef, I forgot to mention the "glug" of white wine !!
...fresh vegetable fennel (& some wine, of course!)
Great 👍
;)
wonderful recipi, what kind of fish you use?
I love your videos
Thanks ;)
Nice..
How do you use carrot leaves for garnish. Do you blanch it before using
Hi Majk, Can i use a aluminium foil insted of baking paper?
Very good
Thx
What I can use instead the wine to the recipes?
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?
Yes rutabaga will work probably as well
Your food inspector looks very competent!!... 😊
For sure ;)
Pls add names of ingredients and quantity while showing the preparation.
This will help to understand .
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
Yeah maybe, I am thinking to take the intro out fully because people skip it anyway most of the time
Are you here for intros or to learn something?
@@lukeodhiambo1721 🤭
@@lukeodhiambo1721 Intros, obviously.
Lol, nothing wrong with providing thoughts to help a channel.
can you prepare something from Italian cuisine, pasta, lasagna, pizza?
top as allways
Thanks ;)
You sound like chef John dude
Chef Could you tell me the knife you used?
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.
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.
It looks great 😋 I have a question, can I substitute the red wine vinegar with a grape vinegar or other liquid rather than wine?
Yes you can
Thank you
Can you have Vietnamese vietsub, I'm very happy to watch your cooking videos, thank you
No idea what that is my man 🤭
I'm British, Chef Majk & I think you speak English pretty well ! Where are you from ?
Living in Czech Republic but used to live in UK for 6 years
speechless
Look him up 👆
You so powerful 💗
Hi chef majk
Hi
Do you have any low fat vegetarian. Christmas themed dishes
Not really, I do fine dining dishes not a fitness channel and fine dining is not low fat
Chef Majk years ago, I developed a pan-roasted duck breast stuffed with red wine- poached pears. I would love to see your intterpeation.
Please use add the ingredients in the description. This is annoying
What ingredients? You see them in the video, right?
@@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
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
@@ChefMajk you got a point there. It was delicious btw
@@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.
Very beautiful chef
Amazing
Looks amazing
Thanks :)
Nice...