Stumbling through Julia Child’s Epic Salmon Wellington
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- Опубліковано 27 січ 2024
- What's Julia Child's case for salmon?! Let's hear it... oh wait.. it's an actual case, to support the filling for a coulibiac, or as I like to call it: salmon wellington (I'm sure others call it that too!). Get a free bag of fresh coffee with any subscription purchase by visiting: drinktrade.com/antichef
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i love that julia said you can use canned salmon to make it easier as if making a pastry box isn’t the most insane thing she’s ever asked for
julia was clearly a massive troll 😂
And why?
Why make pastry on the outside of a loaf pan, when it's simpler to make it on the inside?
Why make the pastry edge so difficult to cover with a top?
Why is the pastry so dry?
Why top the thing with fake puff pastry?
@@warwickemanuel1088 exactly! there was no reason to make it like this instead of just like a tart or pie shell! the hell julia 😭
Dude I love that you say shoots…scores! So northeast hockey culture. Might I recommend you get a giant pizza spatula for lifting these kinda things from point A to B. Worked wonders for me.
I was nearly traumatized when I didn’t see a video come out this morning but now my spirit is settled and I am ready for chaos
I was traumatized too and determined to get this one out today! Come hell or high water.
I eagerly awaited the release of this vlog. Glad it happened today.
@@antichef I was traumatized by watching you. So... trauma bonding? Thanks? I'm new to this channel, so does this explain your connection to Julia?
I was traumatized when he said salmon Wellington in the same sentence.
I recall Anthony Bordain having this on one of his earlier Moscow episodes. He was traumatized as well.
Personally one of the things I enjoy when watching Jamie is because he doesn't always think things through which is what us home cooks do A LOT so keep it up and never change
I always think this - I teach all my staff to be totally prepared for the entire dish before starting, but I'm more of a wing-it-as-I-go person. Great to watch him get creative!
I agree, it's adorable. Also I love that he's a klutz and messy. I've been cooking and baking for a few decades and I'm just as messy as I was many years ago. I giggle every time he drops, spills, or knocks something over. Because this is exactly what I do all the time. 😁
Every time he measures pepper in a "hoot" my poor Canadian heart skips a beat.
Is it a Canadian thing? I love it because my son's nickname is Hoot.
I just love the idea that it's a measurement. Much more fun than "a pinch".
@@goldilox369i think it’s because americans will use anything but the metric system to measure, and they’re not entirely sure how much a hoot is. as an american i also am not quite sure how much a hoot is.
Jamie. Line your pan with parchment paper. You can pick it up/ slide it off
I've had a mushroom brush in my kitchen for decades. It keeps all the other kitchen gadgets company in the drawer while I wash my mushrooms under running water. I just can't NOT wash veggies 😂
Mushrooms are filthy! They need washing
😅
Technically, mushroms aren't veggies! 🤓
My solution to the problem is to neither brush nor wash mushrooms. I remove clumps of dirt, of course. But they are usually pretty clean out of the packaging.
@@kralevic3297I understand they are fungi...still need to be washed if I'm eating them 😂
Watching the pastry mold development was like an Alfred Hitchcock movie. Thank you!
- what a great comment! It was filled with suspense!!
YES! having it constantly in our peripheral vision and thinking it was going ti bend at any time felt like torture! 😂
The whole "vibe " made my night ,so needed . . .
We served this tonight at my work. It was a long hard shift that made me want to put my head through a wall. Thank you for cooking and brightening my day
May I ask how it was...Did you enjoy the taste of it?
@@amberford300 oh I didn’t eat it. I’m allergic to salmon too lol
@@sockgoblin2942 why did you have to make it if your allergic to it? 😭
@@EnderTheBender64 oh I didn’t make it I only served it and I only have the allergic reaction if I eat it
Loving this . . . Had a day . . . So perfect ! Keep it up x
The timing of the sirens as you're performing an emergency rescue operation on your party is just *chef kiss* PERFECT. Great video as always, Jamie!
A little tip here: you can actually make this dish in same way you would make a wellington. However, cooking the rice and cool it in advance in square pan would help a lot in making it square shaped. If you didn't care about its shape you can just ensemble it in a sheet of puff pastry and fold like you would a wellington (the rice encasing the salmon). And you can definitely do it with raw whole slab of salmon (which is my favorite since cooking it in advance would make the salmon overcooked and the juice would flavor the rice). All in all it's a great party food since you can ensemble it in advance and then put it in the fridge a day in advance and just pop it in the oven when you need it
Always great but the emotion of the thumbnail adds a level of spectacle and suspense I don't get from regular cooking shows. Thank you!
Hahaha! I love that. The fear in my eyes is real...oh so real.
@@antichef But the ultimate result is a lovely reminder that humble human effort can make beautiful things. We're all greater than our ingredients, and we all have our moments when success is less than assured. Self-taught artistry is wonderful to witness growth.
@@natalieking2497 That was beautifully written and such a kind thing to say to Jamie. Thanks for spreading positivity and kindness in the world!
It's a minor point to compliment, but your plating skills have also improved from when you began this Julia Journey.
Back on the mid 1960$ I made a coulibiac, from a Russian cookbook from the public library, that was ground beef, mushrooms, hard boiled eggs sliced and all wrapped in yeasted bread dough. I went to State Fair with that as a 4H demonstration! No mention of fish as I recall. Fond memories brought back by this episode.
For your well flavoured sauce, heat the milk with chunks of half an onion some whole peppercorns and a bayleaflet it cool and strain... voila a well flavoyred white sauce
That level of engineering to remove the pastry from its pan was incredible. I love you so much.
I would be the person in the room yelling, "I want the end piece!"
Кулебяка!!! That was really unexpected) my mom makes it with cabbage and onion, or ground beef, or hard-boiled eggs... Options for stuffing is pretty much unlimited)
Jamie, if you have a rimless cookie sheet, that might be the tool to scoop up the case to move it. Also, the brief look you gave after saying you would wing the cream sauce was priceless. Every second of your videos are infinitely watchable. Thank you!
Brilliant! I hate mine BECAUSE food just slides right off.
Or a silicon baking mat on top of the cookie sheet.
Don't you hate having to dirty every dish in your kitchen to cook one recipe? Jamie your cooking show is my favorite... so entertaining...
like i love that unlike other cooking shows you havent spent weeks perfecting your technique and stuff to make the dish. you just make it. make me fell better about cooking. cause everyhting you make doesnt look perfect
Watching this at 10:26 pm instead of going to bed for work. But i love his videos.
Ditto 10:43 pm
10:44pm ^^
Hah! Exactly 10.26pm the day after…😂
Jaime (and the smiling encouraging spirit of Julia ever present) I didn't see anyone else talk about transfering big bulky things from one place to another so I will. Parchment paper on the baking tray might help a lot. (I finally found where a friend below suggested a sling) I also have a flat cookie sheet which has no wall on one side. Easy to slide from the baking sheet to the platter. Happy to see you finally put the two things NEAR each other...the more distance it has to go the more things can go wrong. Enjoyed the process.
Back a few centuries the dough that things were baked in was bit tough to eat. the "Coffin" as it was called was probably given to the dogs. A much easier way to do this nowadays is buy or make a sturdy loaf of bread, Hollow it out and bake it with your choice of filling inside and the lid on top. use the inside bread for bread crumbs.
Thanks Jamie for all your hard work, I've enjoyed watching you learn the hard way by doing as I did when I was young and daring hehehe Jim Oaxaca
Hard boiled eggs with fish is surprisingly good. I made a dish from a Russian cookbook that was cod baked in cream sauce, and chopped boiled eggs as garnish. Delicious!
That’s close to a classic dish we eat here in Sweden. Cod cooked in a sauce with hardboiled eggs and dill eaten with boiled potatoes, really delicious!
@@peterliljeholmen5703 Yes, that's it! It was a very white plate of food, but it was an EMPTY plate of food when I was finished! :)
@@dlr978 Haha, yes it’s a dish more for the tongue than for the eyes. The contribution of the eggs is surprisingly good 👍
@@dlr978 There's definitely been more than a few times I've looked at my dinner plate and was like "huh. This is... very white. (sometimes all beige, or all brown!)" 😂 Forces me to buy more veggies for a while at least!
Always put a layer of chopped, hard boiled egg in my fish pie.
the lactase was so funny!! as you were making the cream sauces i was just thinking about how bad they would mess up my stomach without lactase
My mom made it once for company when I was I think a preteen. I fell in love with it, and often asked for it for my birthday dinner. She def would've used frozen puff & cannot salmon, but always had the dill, hb eggs & mushroom duxelle *chef's kiss*
Jamie, been watching you for a few years now and never said anything. The mushroom cleaning thing has to end. I think you have it right. Jacques Pepin says to wash them right before you use them, but not sooner. If that approach works for him, it ought to be good enough for anyone else.
But the Shroom Broom needed an introduction
Buying one for my sister. She's a brusher, I'm a brisk washer!! Much love.@@antichef
Great video! I do hope there is a video coming up for that beautiful tagine pot that is sitting on the stove!!
I am sure that he is going to make Country Pate from J. Pepin....
I was ogling that tagine.
I was ogling that tagine.
I was ogling that tagine.
I was ogling that tagine.
I should not watch your Julia videos while traveling 😂 I laughed out loud more than once and choked on my tea that brought on a coughing fit. The other Amtrak riders today think I'm crazy sick woman 😂
I've waited all year for Jamie and Julia. My heart is now happy and my mind is at peace.
I can't imagine using canned salmon at the same time that I'm adding vermouth and cognac
Welcome to the 1950s. Dry vermouth and cans all over the place.
I know right?! Though the alcohol might elevate the flavor of the canned salmon, which isn’t that good.
No way, I used to demo cook for my grocery store, and we had a salmon wellington recipe that I loved. I'm always telling people how good it was.
Take store-bought puff pastry, spinach and artichoke dip, shredded white cheddar, and a fresh salmon fillet. Spread the dip over the salmon fillets, cover with cheese, wrap in pastry, and bake until done.
Using Salmon fixes the problem with Beef Wellington being a nightmare to cut.
Mmm…that sounds really good! Screen shotting your recipe. Thanks!
Sounds delicious. I might have to give that a go.
Whew! I was holding my breath there at the end when you were moving it to the serving dish!
Just saw a classic segment on CBS Sunday morning with Jules, she said her favorite food was a slice of cold turkey breast on white bread with mayonnaise lol lets see you master that hahaha!
Whenever I see recipes like this my first thought is: "the pastry dough is kind of pointless, I would just make and enjoy the filing" lol 😂 Great job though! I don't know how you preserve every time!!
@ANTI-CHEF You need to laminate your pastry dough, it will help with the cracking. Fold it into 3rds after rolling out, then do it again.
Koulibiac is one of my favorite party dish. Make it in advance and put it in the oven when needed.
It looks impressive and festive and is a very good way to stretch a piece of fish into more portions
As always JC has her twist on the classic recipe. A little to complicate on the pastry for my taste, but looks good 👍
This was one of the more stressful experiences on your channel. Not the Michelin star style stress, though. I felt like I could’ve been as stressed as you in my own kitchen which makes it worse!
A rimless cookie sheet is great for transferring large items.. tarts, etc.
Its a good vacation morning (for me in India its Monday 8.40 AM) when it starts with anti-chef. My 6 yo wl be thrilled that there is new video. Also waiting for the recipe with the tazine patiently 🎉
Good morning! Love this!! Say hi to the lil’ one for me!
I'm am 100% pro washing mushrooms. Julie told me to do it so I did as I was told and washed mushrooms (dried well) browns up better when sauted. In my humble opinion anyways... go forth and wash those shrooms my friend 🫡
One of my classes in college a thousand years ago went to a mushroom "factory". It was this guy's big cellar. They grew in manure. I wash.
@@bonnieweeks7601 you using soap on those mushrooms? Cause a splash of water isn't doing anything. And anything more then a splash ruins mushrooms.
@@spicybeantofu lol it doesn't ruin the mushrooms. Mushrooms are already nearly entirely water, washing them isn't going to do anything.
This was classic! Here and there I had to cover my eyes and pray 🙏
Hi Jamie, love this video! I recently received a copy of Vincent Price’s cookbook, “A Treasury of Great Recipes” as a gift, and it seems like a great one for you to try out! There’s dishes from all over the world in there, and Vincent himself was apparently a very talented cook. Could be a fun segment for “Jamie and Chef”!
I have that book, too! His recipe for "chessboard cheese platter" is a grand idea that I plan to serve sometime.
I somehow had NO IDEA Vincent Price was such a talented cook, but it literally says it in the first sentence on his wikipedia page. 🤦🏻♀ Thanks for the knowledge! I hope he does some of his recipes! I'm intrigued now.
I made a salmon wellington for Christmas! Wish i had known Julia had a recipe for it, I would have sought it out.
That was the best of all the extraordinary things you have done - I am still crying from laughing so hard from the whole episode. Brilliantly done.
I just need to watch your vids before going to bed and this one came in as a nice surprise. Love your René Magritte tattoo btw. He’s buried close where I was born and one of my all time favorite artists. Regards from The Netherlands!
I've never had a UA-cam stress me out as this one did, but I still appreciate it...because I've been in this position before where you're so excited to make something and then you have to battle through all the sh** that unexpectedly pops up. But then...this is how you get better when you're learning by yourself. Great job powering through it and turning out something that I'm sure tasted wonderful.
Julia: an easy Sunday recipe :)
Jamie: [sound of the woods]
Lactaid is a miracle.
Jamie..Best way to get the finished pie on to your platter:
1. Invert the baking sheet.
2.place a piece of parchment paper on the sheet.
3. Bake
4. Slide off the inverter baking sheet by pulling the parchment paper with the pie on to the platter.
Better to make this a smaller, intro course size, by using a smaller narrower pate mold. Easier to.handle.
My heart was in my mouth so many times watching that pastry case...both terrifying and hysterical at the same time. Great video!
I've made Koulibiaka twice before(not Julia's recipe) and it seems bizarre to use canned salmon when you're making a duxelle and quick puff and pilaf from scratch. I guess this was made in a time when flash-frozen salmon wasn't available and fresh fish wasn't as common away from the coast, but in terms of cooking time you not really adding extra time with canned over fresh in terms of the actual preparation.
Also, this imo is way superior to a beef Wellington(sorry Arthur). The flakiness of fish makes it structurally a more compatible dish to eat, while still tasting fantastic. I'd definitely recommend leaving the fillet whole if you try it again though. In terms of sauces a dill/sour-cream sauce, Normande, or Bearnaise are all nice. I also think Julia over complicated assembly with the pastry assembly/blind bake. I just assemble it with raw dough like a normal Wellington and bake until the pastry is puffed and golden. The beauty of this dish is that the fish steams perfectly within the pastry case so there's no reason to cook the fish ahead, and the rice on the bottom absorbs excess moisture so the pastry doesn't get soggy while baking. Interesting Julia's is the only recipe I've seen where the sauce is inside the case. I've only served it on the side.
I would probably use filo pastry for the crunchy texture as the rest of the dish is quite soft and I dislike excessive double carbing. I totally agree about leaving the fish whole though for the stripes when the dish is served.
I’d love to see you use the tagine. I was gifted one by my dad and it’s treasured.
When skinning the filet of salmon, your blade has to be directed down towards the cutting board as you take it through the fish. That way you will not waste so much meat which was left on the skin.
I made a five-ingredient stir fry with orange marmalade sauce* and was very proud of myself. Jamie and I live in different worlds.
*1/3 cup each broth (to match your protein) and marmalade, 1 T soy sauce, 1-2 t siracha. Use with beef, chicken or tofu. It's good. And, you don't have to prop it up or anything.
That looks tasty! I’d add Dijon to that sauce.
Me too.
I look forward each week! So enjoy your videos!
Omg I’m so invested in your bakes! I was yelling - parchment sling??! 😅
Ooo buckwheat is a great idea. I love kasha and there is a trick to keeping buckwheat firm and tender instead of mushy when it meets moisture. Sauté the buckwheat in a lightly scrambled egg until dry. The egg coats the buckwheat and keeps it firm. (Not crunchy, it simply allows the buckwheat to retain its shape and not devolve into mush).
I did finally did it! FB started suggesting your videos to me at some point before Xmas. I had a bunch of time off at that point, so, when I wasn't prepping Julia's Beouf Bourguignon and some other dishes for when we had guests here (and the day after they left), I was bingeing your YT shows from oldest to newest. Caught up today. It's been a delightful time. Thank you.
I grew up watching Julia in her first runs and reruns (plus other chefs, such as Joyce Chen and Graham Kerr). It was later in life that I finally got her cookbooks. While I find them well-written (usually), at times, I'm glad that I had seen her technique on TV. I suspect you didn't have that advantage when you started out, but you have really mastered the art of French (and other types) of cooking. Plus, your persona on the shows is just so relatable. I'm a little depressed that I no longer have a reserve of your shows to watch, and I'll have to wait for the next one to be released (unless I view reruns, which I'm likely to do).
Even though I've supposed watched all shows from oldest to newest, I suspect that YT has "hidden" some from me, such as your first attempt at aspic, which you've showed clips of. I'll have to hunt them down.
Glad to see that you are up to 380k subscribers and climbing. I've recommended you to a few family and friends. (Including to my nephew's spouse, who is quite the cook as well. Their son is a blossoming cook at age 12. I'll let his mom decide how she wants to deal with the saltier language, especially earlier on when it wasn't bleeped much. But, they're not puritanical in their speech either, so it won't come as a surprise).
Wellingtons are amazing! Thanks For this!🔥🔥🔥🔥🔥
19:52 that casing is being held together with thoughts and prayers (still WAY better than what i can do though)-😭
Every single video is an adventure with you man. Really love this channel!
The best cooking show on yourtube rn -- thanks again
I'm having a rough time at work atm so seeing you upload a new video made my day. Thank you, Jamie
Never heard of salmon wellington but I'm here for it!
Just stumbled across you and am enjoying your videos enormously. I just made Julia's boeuf bourgignon---whew! What a lot of steps! I've bought tomatoes and will make Marcella Hazan's famous sauce once I find the gnocchi recipe an old cook friend gave me years ago. I see you've dipped your toe into Italian, but can I vote for a deeper dive? I'm not young, and these Julia recipes take forever. Thanks. PS: My husband, who usually walks in and says, "Not another cooking show!" now sits down and watches you with me. That may not sound like much, but it is. 🙂
So happy to see you again! Just discovered your channel a few weeks ago and binged like crazy. Then I was afraid i was over 😮😮😮. 😊
I was getting ready to go to bed but got my notification for this.. so I'm staying up for it! Love your content! ❤
Good work, Jamie!
So much work! It turned out very well. I admire your patience.
Just stumbled across your videos the other day! I have been highly entertained and have even cooked along with you on a few recipes. Thanks for making my day a little less boring!
Bleeping out profanity with a loon call might be the most Canadian thing I’ve ever seen!! Great video!
great job Jamie! i love how you worked around the speed bumps that you encountered. i love seeing how much you have improved in your cooking and how much your confidence has gone up.
Heck yeah. Great episode.
Jamie you get an A+++++ for effort. this looked like an enormous amount of hard work. glad to hear it tasted great.
For the skinning of salmon - my mom's trick as a flair on what's in the video, was to keep the salmon closer to the edge of the board/counter, whatever keeps the knife blade more parallel to the board, you don't get that little bit of waste on the skin near the knife hilt.
wow That turned out way better than I would have imagined! ❤
Beautiful job Jamie! Wow. What an undertaking.As always, so much fun to see you cooking. Love, love , your channel!
Yeah...I was thinking it was a little rice-heavy for my taste being that it's in a pastry box. I am wondering if I could swing it with the phyllo sheets that I have in the freezer and use more salmon and less rice. 🤔
* Two x-wide spatulas, positioned like the forks of a forklift, one each centered midway between the middle of the case and the end, lifting simultaneously might worked. And, yes, having an extra pair of hands there to help you plate it would have been welcomed.
✌🏼🌻
I googled "easy coulibiac recipe" and found one made with phyllo from BBC Good Food. It looks pretty yummy.
@@fishfootface - Ooh...😀 thanks. I'll have to see if I can find it. 👍🏻🌻
@@cmtippens9209 Good luck.💐
Love your videos and seeing how you get there in the end. When you wing it that’s personally my fave! Keeps up the awesome work 😊
Lol..Immediately after you mentioned your pastry needed an emergency service there were sirens🤣
You are such a joy to watch.
Thank you!❤️
Kudos Jamie! I am always impressed with the complex dishes that you take on. Looks exquisite!
I literally cheered for you when you got the crust off of the pan without it falling apart 😂 Good job! 👏
Happy new Year!
You remind me so much of myself when I decided to try and master French cooking. I’m sure no master, but I improved slowly and now I can say I’m a pretty good French cook. Bravo!
Dude, that was awesome. I’m going to try it next Sunday.
The bird call whenever you cussed was cute and always brought me the biggest smile. XD In the end it looked great!
You really saved that!! Nicely done!
Wow Jamie, you've become a true showman! Fish pie looks yum 😂
i actually discovered your channel because i was searching for videos on salmon wellington* and i came across your video for beef! hyped to watch this one!
*the salmon wellingtons i’ve had in restaurants always had spinach en lieu of the mushroom so i’m interested in how it turns out!
You are delightful! Thank you!
Jamie, I'm surprised that you haven't had more sponsorships. I don't recall you having that many.
1. Music in this episode was literally perfect.
2. Your struggle moving the casing to the plate, not being able to intuit how it could be done, is the continual struggle of my life.
I stumbled upon your channel with mere coincidence and never left since then!
Also, I'm eagerly waiting for you to reach Egypt in your around the world series!
I am cought up on the last 2 years of your work now. Your style and skills have evolved. GG
Thanks Anti-Chef! I now have two recipes for the Pullman Loaf pan. 🎉🎉🎉
I would love to see a video where you combine everything you learned so far and make us YOUR perfect weeknight meal and your perfect dinner party meal.
Love the channel!
If you want to solve the mushroom problem. Use a oxo salad spinner rinse and spin. No more mushroom poop and they do not get water logged
Thanks Jamie another really great piece of cooking comedy. Your dialogue is exactly what we home cooks are thinking as we try new things, look for the right container, change our minds, contact Google for advice and clean the mess. Just love it!!! Love from Oz ❤
Can't tell you how much I enjoyed this ...😂😂😂😂
I've been following you since the beginning. This is my favorite video thus far ❤❤❤ I was on the edge of my seat for your struggles. When you overcame them I rejoiced with you 😂