3 Michelin Star Shrimp dish for $6 | Eleven Madison Park
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- Опубліковано 25 вер 2024
- We are preparing a Michelin shrimp dish from the three Michelin star restaurant, Eleven Madison Park. This fine dining dish has butter poached shrimp and calamari that is cooked in an orange beurre blanc. It is served with gnocchi and multiple preparations of potato and celery. This Michelin recipe comes from the first Eleven Madison Park Cookbook. Eleven Madison Park is a three Michelin star restaurant located in New York City. These dishes reflect what they use to serve, they currently are a Vegan restaurant.
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Recipe:parkerhallberg...
Gnocchi
1.5# Russet Potato
7g Salt
100+ 30g Flour
4 oz Butter
4 Egg Yolks
10 g Parmesan, Grated
t.t. Nutmeg
To finish
1/2 oz Butter
1/2 oz chicken stock
Celery root Puree
4 oz Celery Root
3 oz Half and Half
1 sprig Thyme
1 small clove garlic, smashed
8 g Butter
T.T. Salt
1/2 lime, zested
Celery stalk
8 stalks with leaves
To finish
1/2 oz Butter
1/2 oz chicken stock
Potato confit
10 ea. Fingerling Potatoes
8 oz Olive oil
1 sprig Thyme
2 cloves Garlic
To finish
1/2 oz Butter
1/2 oz chicken stock
FingerLing Potato chips
3 ea. Fingerling Potatoes
8 oz water
5 g Salt
Canola oil for frying
Candied Lemon Peel
1 Lemon, peeled
100 g sugar
100 g water
Orange Beurre Blanc
118 ml White wine
88 ml Orange Juice
14 ml Cream
24 oz Butter
T.T. Salt
Pinch of Piment d’ espelette
Prawns
8 oz Prawns
Calamari
8 oz Calamari
20 Parsley leaves
Chef you deserve a lot more views and a lot more subscribers, thanks for sharing your knowledge! Have a lovely day
Thanks, I appreciate it! Have a nice day
It's still sooo much work but you make it accessible for those of us at home. Much appreciated!
Thanks, glad you liked it!
Incredibly underrated UA-cam channel. These videos are fantastic!
Thanks, I appreciate it!
Dish Creation Course: parkerhallberg.com/dish-creation-course/
Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com
Tasting Notes
The gnocchi is hands down some of the best I have ever had. It is light, fluffy and had a great flavor. Butter poached shrimp is probably my favorite way to cook shrimp, but in an orange beurre blanc is next level. Celery and shrimp is a great combo, and I liked how the celery shoots were used. The Confit potatoes and calamari were also good. Im not sure how I feel about the potato chips or the candied lemon zest. I liked the taste of both, but I don’t feel like the chips go with the dish and the sweetness of the candied lemon through me off. Over all, glad I made it, I will be making the gnocchi again and will use the orange burr blanc to butter poach my shrimp but probably won’t make this complete dish again.
Michelin Agnolotti for $4 at Home: ua-cam.com/video/20cfH4O9va4/v-deo.html
Are you a Michelin star chef? If you are not then you should be. Amazing talent and technique. If you can make what they make I can't wait to see what you can do. You are only a kid. These skills are next level. I am only a home chef but I totally understand you. I personally cannot wait for you to break out. Good luck!!!
No, I cooked at Addison and The Modern which both are rated by Michelin. Hopefully one day I can open a restaurant. Thanks, I appreciate that very much.
Another wonderful video. Love your work man.
Thanks, appreciate it
Wow…..just wow….giving you a standing ovation. Where have you been all this time, definitely subscribing to your channel!
Thanks, I appreciate it
This is such a brilliant video thank you so much! I have a question though.
I am a home cooking I'm trying to elevate my cooking.
I attempted this recipe and the prep time in this recipe is crazy and the total time is three hours.
Would you suggest for a home cook to prep the different elements a day /few days in advance and then assemble?
Thank you!
Yeah, I try to break down the components into what needs to be done before, what can be done before and what can’t be done before. There isn’t really anything that has to be done before, but making gnocchi, prepping the fish and making the chips can all be done the day before. Cooking the fish, vegetables and gnocchi can’t be. Hope that helps! It’s really detailed and I could spend 20 minutes talking about it.
@@ParkerHallberg thanks for the tips! Love your channel. 💯
My pleasure, hope they help! I appreciate you saying that!
I'd love a confit series and general Michelin tips. Mucho amor desde México me encantó todo ❤️
I will keep that in mind
Your stuff is great man! I'm in the Facebook group too. I've worked in fine dining... I get it! Excellent job. Keep cooking!
Thanks, I remember seeing you in there. Nice, where did you work at?
@@ParkerHallberg Various places around Charleston, SC. I worked for a mom & pop French patisserie, I worked in the pastry department of the Charleston Place hotel, and I was the pastry chef at an Italian place called Al di La for several years. Baking and pastry is a whole different deal!
@@southernaccentfoods Thats awesome, it certainly is!
Killing! Thank you!
That's a lot of elements for $6 dang
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