How To make Fillet Mosaic with Red Pepper Sauce
1 1/2 lb Thin sole fillets
1/2 lb Thin salmon fillets
12 Lge spinach leaves; rinsed
2 c Fish or chicken stock
1 Shallot; minced
1/2 c Dry white wine
2 Large red peppers *
1 T Apple jelly
1 T Lemon juice
Salt, pepper *Note: Red bell peppers should be roasted, peeled and pureed. Cut sole into 24 (1/2-inch-wide) strips, about 5 inches long. Cut salmon fillets into 12 (1/2-inch-wide) strips 5 inches long. Trim stems from spinach leaves. Blanch spinach in hot water about 3 seconds to soften. Drain. Roll lengthwise as thinly as possible. To prepare each serving, place 6 sole strips lengthwise side by side. Tightly weave a spinach strip among sole strips at top. Below weave salmon strip. Now weave in another spinach strip. Continue to alternately weave salmon and spinach strips. You will need 3 salmon strips and 3 spinach strips for each sole mosaic. Continue to weave remaining 3 portions. Set aside. Place stock and shallot in skillet large enough to hold fish squares. Bring to boil, then reduce heat. Using wide slotted spatula, lower fish squares into hot broth. Cover and simmer over very low heat 5 minutes. Carefully remove. Keep warm. If your skillet is not large enough to hold all of fish, cook them in batches. Skim any white residue from remaining broth in skillet. Add wine to broth and simmer over high heat until broth is reduced by half. Stir in red pepper puree, apple jelly and lemon juice and season to taste with salt and pepper. Strain sauce, then nap bottom of serving platter or individual plates with some of sauce and cover with sole squares.
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Truffle Chicken Roulade | Chicken Ballotine, Truffle Mousse, Preserved Lemon Gastrique
Today, I made truffle chicken roulade or truffle chicken ballotine, wrapped in savoy cabbage. The chicken was tender and the truffle mousse was tasty!
This was my attempt to improve my last chicken roulade video. Back then, I wanted to focus more on trying chef Thomas Keller's chicken supreme sauce so I kept the roulade more simple. This time, I focused on the chicken roulade a little more!
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Fish stock & beurre blanc with green herb oil
Hey guys, in this video I will show you how to make a delicious fish stock also knows as a fumet de poisson. With that we are going to make a beurre blanc with a green herb oil. Enjoy!
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Small food processor:
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KitchenAid stand mixer:
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Enjoy making this recipe!
Ingredients for the fish stock:
5 kg fish bones
300 grams of onions
200 grams of shallots
1 leek
200 grams of mushrooms
5 grams of coriander seeds
5 springs of thyme
Ingredients for the beurre blanc:
2 liters of fish stock
1 liter of double cream
750 milliliters of white wine
200 grams of butter
Salt & sweet vinegar
Ingredients for the green herb oil:
40 grams of tarragon
40 grams of flat leaf parsley
300 grams of neutral oil
Bon appetit!
Fine Dining Made Easy: Step-by-Step Chicken Ballotine Recipe
I will show you how you can make a delicious fine-dining recipe with chicken ballotine, celeriac fondant, corn puree, spinach and mushroom sauce at home. Easy recipe but you can impress everyone who will come to eat at your house with it, good luck and have fun guys.
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#chickenballotine #homecooking #finedining
How to POACH FISH IN BUTTER at home | Michelin Star Technique
I will show you how you can make a delicious recipe with butter-poached codfish, curry puree, cauliflower and maltaise sauce. A super tasty fine dining recipe you can make easily at home without any special equipment.
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#butterpoaching #homecooking #finedining
Fine dining CRISPY SKIN SALMON | Chilli Puree & Fennel Veloute
In this video, I will show you how you can cook delicious recipe with crispy skin salmon, roasted fennel, chili puree, apple chips, and fennel/apple veloute. Very easy fine dining recipe you can do at home for your friends and family.
???? Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at and I will personally help you to reach your cooking goals!
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0:00 Recipe intro
0:32 How to make apple chips
1:09 How to sous vide fennel
1:39 How to make fennel/apple veloute
2:16 How to make chilli puree
4:10 How to cook salmon
5:14 Fine dining plating
#salmonrecipe #finedining #homecooking
Meal Friends Kitchen #001 - Kingfish Carpaccio Recipe
In addition to our regular Meal Friends episodes, Meal Friends Kitchen brings you simple, seasonal recipes that anybody can make. Today, Alain makes Kingfish Carpaccio with Mandarin Vinaigrette. This fresh, zesty recipe uses in-season items and can be made in 15 minutes or less!
What would you like to see us make next? Send us an email: weareyourmealfriends@gmail.com
#mealfriends #mfkitchen #carpaccio
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INGREDIENTS (SERVES 2-3):
• 200g kingfish fillet, sliced
Vinaigrette:
• 1/4 cup of mandarin juice
• Juice of half a lime
• Lime zest
• 1 1/2 tbsp red wine vinegar
• 1 shallot, finely chopped
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste
For serving:
• 1 hot green chilli pepper
• Alfalfa sprouts, or micro-herbs
METHOD
Combine vinaigrette ingredients in a bowl, whisk until combined. Add salt and pepper to taste. Slice kingfish to preferred thickness, arrange in single layer on a plate. Dress with sprouts, chilli or herbs as desired. Spoon over vinaigrette and serve immediately.
NOTES
If you are unable to source sashimi-grade kingfish fillets, this recipe also works well with fresh tuna. This vinaigrette is also excellent with freshly shucked oysters.
If mandarins aren’t in season, try oranges or grapefruit. Any sweet or tart citrus juice is suitable. Add more red wine vinegar to balance out sweeter citrus, or use less for tart fruits such as grapefruit or blood orange.
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Filmed by Daniel Karjadi and Fatih Demir
Edited by Daniel Karjadi and Alain Sihaphone
Written, and produced by Alain Sihaphone
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