How to poach FISH IN UMAMI | Fine dining SALMON & DASHI recipe
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- Опубліковано 26 чер 2021
- In this video, I am going to show you how you can make a delicious fine fining recipe with salmon poached in dashi with katsuobushi crumble, mushroom puree, poached asparagus, and asparagus and dill veloute. This recipe is just full of umami and I recommend you to try it at home.
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#poachedsalmon #finedining #cookingathome - Навчання та стиль
Do you like dashi guys? 😜
tnk you chef
It would be better if you write the English recipe at the bottom.
love it
Chef Majk. I love your videos. Cooking is a huge challenge for me as, in 2014, at the same time as I became enthusiastic about Fine Dining, I became 80% physically disabled. Your clear explanations and demonstrations of techniques etc make producing great dishes in an efficient and timely manner achievable for me. You have added a great amount of quality of life for me.
Love the way you doing the cooking
Thanks Philip :)
Amazing, you are great chef! I wish more people see your videos and learn from you
Thank. Is hermoso tu trabajo 😍😋
Your videos are very inspiring. I have cooked since I was a teenager and now develop new ideas inspired by you. The best cooking videos I have seen!
your videos are exactly what I finding for. Greeting from Indonesia🇮🇩
Love this dish!
Thanks chef
This is great! I really love this dish. I do cheat with my own type of stock
looking wow 😋
Thank you 🙏
Perfect! ✌😃
Thank you :)
Amazing 🤩
Very nice chef
Yesssss!!
Delicioso . Saludos desde Monterrey Mexico
Love your accent man haha, and the video is just the kind of content I'm looking for.
Thanks man 😁
Very nice plate my friend 👋👋👋
Thanks chef
Bravo , bro !
Thx
Salut chef je aime bien votre travail et tout les plat que vous faite c'est super bon mais moi je aime bien à voire te vidéo en France si se possible merci beaucoup et bonne courage
Hi Chef Majk! Thank you for your amazing videos. I have a small question. I would like to know, I would love do this dish for my friends in a dinner, but you know that the dressing is quiet long. How could I keep my food warm during I'm plating ? if you've some skills. Or just I have to be quick and pray ? haha
Thanks for you answer. Keep going Chef !
Yes you have to be quick for sure and get plates hot. And then it is about time management and the right order of the components you plate so the main things like a meat etc are always hot.
Fellow chef and new follower here.. Very nice videos and Im looking forward to watching them all. I have a question about the asparagus sauce in this dish. I feel like you must have used some green food colouring or way more herbs then shown in the video, in order to reach that colour ?
Im going to cook your onion soup for my wife later this week 👌🏻. Thanks for the inspiration you have given me 💪🏻☝🏻.
Don't remember exactly but for sure I did not put color. If you do the technique right you end up with a nice green color.
After Hello Everyone.. I need subtitles !!! However thanks to the Michelin Man here I now know how to cook gourmet formaggio!! Yeah what’s Crackin ??!
Chef, where are you from and would you make a dish from your country?
Hi chef what did you add in mushrooms purée black liquid while your cooking
Mushroom stock?
And he did all this in FILA slippers. An absolute legend 😅
Haha they are so comfortable 😁
keep the good work man!
can you please share the exact amounts of the recipe?
I don't measure anything and you should not do it as well. Exact numbers are not important
@@ChefMajk you could put it as bonus content on Patreon :) a lot of beginner cooks can't estimate amounts and rely on numbers
@@louismaiden8360 I don't wanna do it at all. So is not matter if on patron or UA-cam. Even my clients who pay me big money don't get them. Recipes and numbers don't teach you to be a good chef. That is my way to teach.
@@ChefMajk got it... makes sense. anyway, love the content and keep it coming!
Pls put English captions
I do understand why you use katsuobushi (its like 5 euro for 20 grams) for the umami (in the bouillon), but less expensive is using dried mushrooms (25 euro for 1 kilogram) also when you dont use that much you can keep it much longer.
In general, I don't care what is expensive or cheap, I try to make the best possible taste I like. But ofc mushrooms can work as well but the taste will be different
So chef Majk....got a question....you called your asparagus puree a veloute... isn't a veloute traditionally thickened with a roux?
Traditionally by old recipes yes. But this is different kind of veloute. Veloute with roux is very old school stuff.
@@ChefMajk i strongly agree. this is called innovation of recipe. For me as a Chef i mostly do innovation of recipe as long as i do the proper methods of cooking and everything as Culinary Teaches us.
where can we find the receipe??
Video is a recipe, you no need anything else
Like
Chef .. can you put ingredient in description ? So we can follow
There are no recipes on the channel, check out my old video about it why
what is umami flavour chef?
Will be probably better if you google it, not sure if I can explain it here properly. It is basicly fifth taste we have.
I’ve never heard of dashi before. I can only guess it’s common with sushi.
Dashi is very common in Japan. It is a basic stock
@@ChefMajk ahh thank you
I didnt try it, but im sure that these breadcrumbs will remove the elegance from this poched salmon. Btw im sure it will be tasty for sure.
For me they add elegance, but maybe others can see it differently
Mine got salty
I want study for you, Chef