Scallops Ceviche Amuse! Fine Dining Christmas Menu Special! Tiger Milk with Caviar & Pistachio
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- Опубліковано 27 чер 2024
- Hey guys! Today is the first episode of this year's Christmas special! And we start off with a beautiful scallop amuse! It's a scallop tiger milk ceviche with pistachio, chive oil, a delicious seaweed crisp and Osietra caviar. All great recipes, so enjoy guys!
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What a BEAUTY!
Always happy to see new stuff coming from you. Also, kudos for not being all about openly/overly promoting or selling stuff like everyone else are doing these days.
Appreciate it! I have 5 partners and those are companies that work with the same vision I have. Every now and then we do something together, but it’s indeed super annoying to see some others promoting just to make a couple bucks… every single thing I use or promote I 100% believe in 🙌🏼
Amazing!
Thank you Chef!!! Stunning as always!!!
Really appreciate it! Thank you for your support
Merry Christmas nyce and simple! !!
Wow relatively easy as well!
Beautiful dish! Love the scallop crisp top too! The dish shows how you thought of every component in texture and presentation!
Thanks! When I create a dish it’s always 50% flavor, 20% texture, 20% temperature & 10% looks. But texture is indeed a major factor, love crispy dishes 😅
Great video👍 really interesting and educational. Thanks
Very interesting. Great to see you sharing content again.
Next 3 videos coming within 7 days 🙌🏼🙌🏼
Awsome video and amazing dish, I have made a similar ceviche long for service, but your is totally next level, thanks for sharing everything!
Also congratulations for your birthday and the birthday gift :)
🤩 wow, this looks fairly easy for a somewhat newbie
When do you post the Christmas Menu 2023?? Can’t wait to see it. Enjoy your Christmas time !
Wow!🤩
Thanks!
Stunning as always chef! What I'd love for Christmas is a Member's only Q&A session if you get some time around the baby schedule! 🙈
Great idea! I’ll make it happen soon 🙌🏼
That tiger milk looks interesting, mind if i have a go with something other then scallops. Ill let to you know how it turns out. Stunning as always.
I've never seen it done with coconut milk instead of fish sauce before. Gonna have to try this out, sounds amazing.
It’s super good, makes the flavor more balanced and that works perfectly with the other flavors of this dish
Awesome start to the Christmas menu! I would love a bit more information where to find some of the less common ingredients. For example, where do you get the fresh scallops, the cornflower and langoustines?
Wow that looks so great!!! I may do this for my own family. For how many servings is this recipe, 10? Is there maybe any substitute for the caviar :)) Thank you for these brilliant recipes and your work!!
Great recipe! could you use fish instead of scallops for the ceviche?
❤👌!
Hey jules. Great recipies. How would you make a raspberry mousse or any other fruti mousse? Do i just switch out rhe chocolate for a coulis or what?? =)
👍
How would you make a basic basil (or kale, or whatever) pesto, would you fold parmesean as the last step or would you put it in with all the other ingredients that you blend?
Also does it make a difference when you add stems of the herbs, should it be literally zero stem or is it fine?
Thanks
You’re from England right? Where on earth do you get fresh yuzu fruit from?
Looks great as always! Would it be possible to change the scallops for halibut or cod?
@JulesCookingGlobal
Why not use some raw fish trim in the tiger milk?
hey jules :)
can you tell me what size your apollo 7 pot is?
thank you :)
Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
Hey Jules. Bought the mold kit from Mold Brothers and I'm having trouble recreating the consistency of the seaweed crisp batter/dough. Mine seems fairly wet and gummy. how dry should the celeriac be? What kind of seaweed did you use? I used dry wakame that i reconstituted in water. I then squeezed out excess water and weighed 25 grams. Is this correct?
?
?
wow first :D
Is zeekraal seaweed?
i never thought of it until you posted it. there both salt tolerant plants.
i guess there are differences between seaweed and samphire/sea beans/zeekraal/salicornia/pickleweed.
i'm no marine botanist.
Hier gebruik ik inderdaad zeekraal, maar je kan ook een mooie mix van eetbare wieren gebruiken
sir recipe plice
Find a written recipe on my website www.julescooking.com 👌🏼
why cook the tiger milk? Leche de tigre is never cooked?
With gentle heat you can extract more flavour out of the aromatics I presume. And mirin or sesame oil isn’t traditionally part of leche de tigre. So you can tell that this is his variation or his contribution to the ongoing evolution of Nikkei cuisine and flavours. Curious to try it out.
It’s to extract more flavor from the ginger, garlic, lemongrass and lime leaf. You still keep the wonderful freshness and beautiful flavors, but this just gives it a little boost. This is just my version to combine with the delicious flavors of the other components
Softens the bite from the ginger and garlic, which would complement the buttery scallops without overpowering it, giving it a cleaner finish.
Just noticed your soy sauce are clear in color. Why is that?