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Classic Salmon Tartare (sample recipe from our cookbook) 

French Cooking Academy
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Learn to make a salmon tartare recipe the way it is done in French culinary schools
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5 сен 2024

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Комментарии : 89   
@FrenchCookingAcademy
@FrenchCookingAcademy 5 месяцев назад
That salmon tartare is Easy, tasty and require no cooking skills🙂
@user-vw8pi7hx2q
@user-vw8pi7hx2q 18 дней назад
This is great recipe! Best on RU-vid for sure. I have made it for myself, but last week I decided to cook it for my friends. They loved it, I received lots of compliments. But the most important were from my friend who used to work in the top restaurant in our city, and from my picky husband.
@Me-ei8yd
@Me-ei8yd 5 месяцев назад
Thank you! I live in BC Canada and salmon fish. I will definitely be making this recipe with my next catch!! Merci beaucoup! Vraiment facile et met en valeur les bon ingredients! ♥️🇨🇦♥️
@figenisk6983
@figenisk6983 5 месяцев назад
The best salmon tartare recipe I've seen! Very explanatory, thank you! And I'm going to buy the book 😊
@FrenchCookingAcademy
@FrenchCookingAcademy 5 месяцев назад
thanks a lot 🙂👍
@MrAcuta73
@MrAcuta73 5 месяцев назад
English sauce? I LOVE THAT!! No more people arguing about pronunciation! Even if you say it right, someone is gonna disagree. 😂
@RxCharwn8nz
@RxCharwn8nz 5 месяцев назад
Outstanding step-by-step! And the mustard is outstanding, you’re right.
@ismann9148
@ismann9148 4 месяца назад
I have been working through the recipes and all of them have been great. I will be trying this one next. I just have one request: a chicken liver pate.
@wojtekp5684
@wojtekp5684 5 месяцев назад
Love your recipes Stefan. def going to try this.
@FrenchCookingAcademy
@FrenchCookingAcademy 5 месяцев назад
🙂👍
@brightonduder
@brightonduder 5 месяцев назад
Been enjoying your recipes for years Wonderful Thanks!!
@axiomist4488
@axiomist4488 5 месяцев назад
That final picture was delicious ! You, sir, are a master chef .
@FrenchCookingAcademy
@FrenchCookingAcademy 5 месяцев назад
thanks for the positive feedback
@debbiezullo7056
@debbiezullo7056 5 месяцев назад
Your recipe is absolutely delicious. I’ve learned that sushi grade fish is obviously is very fresh, 2nd should be frozen for 24 to 72 hours. I believe in America the FDA says 24 hours, yet when I’ve Googled it I get different answers. Absolutely beautiful video Stefan thank you for sharing.❤
@FrenchCookingAcademy
@FrenchCookingAcademy 5 месяцев назад
🙂👍
@MrAcuta73
@MrAcuta73 5 месяцев назад
Depends on the temperature. Really, if you buy sushi grade from a fish monger that should have been done already. I catch salmon here, I usually leave them at -10f (-23c) for a week or 2 for raw consumption. But if you aren't catching them yourself, just buy from a trusted fish monger and ask before you buy!
@debbiezullo7056
@debbiezullo7056 4 месяца назад
@@MrAcuta73yes I agree. Thank you ❤
@Rosk03
@Rosk03 5 месяцев назад
I think i'll be making a Tartare de Saumon this weekend.!
@AxmihaMeuSaco
@AxmihaMeuSaco 5 месяцев назад
Fantastic. Stephan, could you please do a video on presentation only? I'm so bad at it. Talking about why the presentation is so important, rules (if any) and so on. Please?
@robertbotta6536
@robertbotta6536 4 месяца назад
Absolutely fantastic. Thank you
@McCulleyJr
@McCulleyJr 5 месяцев назад
Fantastic recipe and easy to prepare, merci.
@morningflowerB
@morningflowerB 4 месяца назад
I just ordered mine. Can't wait! 🥂
@timford6019
@timford6019 5 месяцев назад
Looks fabulous, can not wait to try preparing this!!
@FrenchCookingAcademy
@FrenchCookingAcademy 5 месяцев назад
it is really easy
@-ripinpieces-8409
@-ripinpieces-8409 5 месяцев назад
Thanks for inspiration. To be honest, I prefer smoked salmon for this Tartare. It beats fresh salmon by far, at least in my opinion. I don't prepare my salmon Tartare as the classic beef Tartare. I just chop up shallots ultra fine, even finer than Brunoise, some small amount of pickle (Chili cornichons are amazing), also finer than Brunoise, fresh Parsley and Chive. Ground black pepper and a tiny squeeze of lime (not lemon). It's a fantastic starter for me. It tastes smokey but fresh and light at the same time. Kind of Ceviche, but more like 'fusion cuisine'. Goes great with some roasted garlic baguette slices and an Onsen Tamago on top, sprinkled with Chili-Strings. Best wishes and keep up your great videos!
@j.bradleyheck1589
@j.bradleyheck1589 5 месяцев назад
Then you are Not making a tartare !!!😂😅
@-ripinpieces-8409
@-ripinpieces-8409 5 месяцев назад
@@j.bradleyheck1589 Maybe, but I'm surely make something Way better.😽
@banjerjenkins
@banjerjenkins 4 месяца назад
Yea man, sounds like a nice dish but this video is about tartare
@seferinorino6951
@seferinorino6951 4 месяца назад
@@j.bradleyheck1589probably makes carbonara with olives and coconut cream
@kingk2405
@kingk2405 4 месяца назад
You can mix both . The contrast between the raw and the smoked one is very interesting .
@mcantemel228
@mcantemel228 5 месяцев назад
Ça l’air délicieux Stephane merci ❤
@FrenchCookingAcademy
@FrenchCookingAcademy 5 месяцев назад
🙂👍
@John2965100
@John2965100 5 месяцев назад
Oh my gosh. Stephane, you are making me go bankrupt. I'm heading to the store right now. 😄
@FrenchCookingAcademy
@FrenchCookingAcademy 5 месяцев назад
we live only once 😋😋
@glynisansara
@glynisansara 5 месяцев назад
Make it. If you go to a restaurant then you will be bankrupt😦
@pina7352
@pina7352 4 месяца назад
Lol
@davidcarpenter8229
@davidcarpenter8229 4 месяца назад
Great recipe! Can you use other types of fish, too? Maybe smoked mackerel?
@FrenchCookingAcademy
@FrenchCookingAcademy 4 месяца назад
i would say a top quality tuna
@borremoonkey
@borremoonkey 4 месяца назад
This looks delicious. I'm gonna have to try this soon. Can you post what knife that is and where to find it. Looks like a 180mm gyuto perhaps? I already have a 270mm white steel gyuto but sometimes I want a nice 180mm size instead of a petty knife.
@keithmccracken5557
@keithmccracken5557 4 месяца назад
So good!!!
@fjordhellas4077
@fjordhellas4077 5 месяцев назад
Your emulsion is superb!
@coryray8436
@coryray8436 5 месяцев назад
772k subs and only 5k views? What's going on here? This is a wonderful channel and this looks like a beautiful recipe.
@flamingo2603
@flamingo2603 5 месяцев назад
Delicious 😋
@FrenchCookingAcademy
@FrenchCookingAcademy 5 месяцев назад
👍
@Kokkikoulussa
@Kokkikoulussa 4 месяца назад
If you want to "whiten" your Mayo further, add some cold Water into it, whilest whisking - Just some... Makes a Wonder in there... And with Sauce I go always otherway around - Adding Sauce into Tartar and so many other things also - Little by little to get wanted consistence...
@jonathanduplantis1403
@jonathanduplantis1403 5 месяцев назад
Merci beaucoup
@cozinhadalu2301
@cozinhadalu2301 5 месяцев назад
like 640 olá a sua receita tem um lindo aspecto parabéns excelente trabalho abraço Portugal 🇵🇹👏👏👏👏
@zekelucente9702
@zekelucente9702 4 месяца назад
Chervil and tarragon sound good.
@j.bradleyheck1589
@j.bradleyheck1589 5 месяцев назад
Oui, oui tres bon !
@pankajkalaiya4240
@pankajkalaiya4240 5 месяцев назад
Just bought the book
@TheMrTomkennedy
@TheMrTomkennedy 5 месяцев назад
Thanks
@FrenchCookingAcademy
@FrenchCookingAcademy 5 месяцев назад
wow thanks so much for the support 👍 much appreciated 🙂⭐️⭐️
@harmvos9679
@harmvos9679 5 месяцев назад
Très jolie. Je pensais que vous allez préparer un cravelax, mais une tarte saumon. J'ai envie à la faire bientôt
@Rosk03
@Rosk03 5 месяцев назад
Gravelax
@user-hz8uc9iu8c
@user-hz8uc9iu8c 4 месяца назад
YUM!! 😂
@ForTheFLOL
@ForTheFLOL 4 месяца назад
Ok, I like it Picasso.
@CantEscapeFlorida
@CantEscapeFlorida 5 месяцев назад
i love how every single mis en place bowl you have is different xD
@Imadov
@Imadov 5 месяцев назад
J’ai faim !
@cayrab1
@cayrab1 5 месяцев назад
Yum!
@FrenchCookingAcademy
@FrenchCookingAcademy 5 месяцев назад
😋
@dimphinapereira1502
@dimphinapereira1502 5 месяцев назад
Yummy
@inovahightechltd
@inovahightechltd 5 месяцев назад
👍🏻👍🏻👍🏻
@Scooter88
@Scooter88 5 месяцев назад
I would love to see you make a chicken mousse boudin sausage accompanied with what you feels appropriate. I would also like to see you grill foir grois, and create an appropriate sauce and side dishes that goes together
@Tony-InLosAngeles
@Tony-InLosAngeles 5 месяцев назад
🐟 😊
@jamesa7506
@jamesa7506 5 месяцев назад
How long does it take for the mustard and hotsauce to "cook" the salmon?
@FrenchCookingAcademy
@FrenchCookingAcademy 5 месяцев назад
really fast like 15 minutes . but the salmon must be cut really small
@jamesa7506
@jamesa7506 5 месяцев назад
​@@FrenchCookingAcademy Thanks my friend! 👍
@108doublestitches
@108doublestitches 4 месяца назад
Does that mayonnaise preparation make the worms commonly found in salmon safe to eat?
@davidbcg286
@davidbcg286 4 месяца назад
The freshness of the salmon makes it safe
@funcrazystuff
@funcrazystuff 5 месяцев назад
how was the yolk separated so perfectly?
@FrenchCookingAcademy
@FrenchCookingAcademy 5 месяцев назад
i am using really fresh eggs all the time
@shilohmjh7628
@shilohmjh7628 4 месяца назад
As Stephan says, fresh eggs make a difference, but also the colder the egg when separating, the better. Then, if need be, you can allow it to acclimate to room temperature.
@stevenej9894
@stevenej9894 4 месяца назад
I'm pretty sure he meant "let's deconstruct" rather than "let's decompose"....
@trudybongers3534
@trudybongers3534 5 месяцев назад
❤❤😮😮❤❤😊😊❤❤
@steampunkvampyre
@steampunkvampyre 5 месяцев назад
Can I use frozen salmon defrosted?
@FrenchCookingAcademy
@FrenchCookingAcademy 5 месяцев назад
if it was frozen fresh yes
@andrelemoine1815
@andrelemoine1815 5 месяцев назад
Beaucoup trop de mayo (sauce) pour moi. 😉
@teridacktaljones4553
@teridacktaljones4553 5 месяцев назад
🦝
@Scooter88
@Scooter88 5 месяцев назад
You do amazing job and I love your channel but I would also like to see less chicken dishes. I think there are definitely enough chicken recipes out there. It can be difficult but I'm pretty sure Stefan is up to the challenge. Love you're work Stefan.
@davidhill1421
@davidhill1421 4 месяца назад
Pork use to be the top meat in Taiwan. After the spread (and subsequent death of pork herds in East Asia), prices increased (2023 + 2024). Chicken became the No.1 choice for home cooks. I personally appreciate the variety of Chicken recipes you demonstrate.
@nociable
@nociable 4 месяца назад
By the way, you don’t pronounce the “l” in the word salmon…😅
@IndigoStargazer
@IndigoStargazer 4 месяца назад
You do if your French .
@terrancedactielle5460
@terrancedactielle5460 4 месяца назад
His English is fantastic, I imagine you must speak Frech perfectly to make this comment. 😄
@nociable
@nociable 4 месяца назад
@@terrancedactielle5460, you don’t need to speak French in order to know how to pronounce English; you need to speak English to know how to pronounce English. Good one though. 🥰🥰🥰
@jedtattum9996
@jedtattum9996 5 месяцев назад
english sauce lol. it's pronounced wooster...
@FantasyYeet
@FantasyYeet 5 месяцев назад
I call it "Wor chester shire " hahaha
@FrenchCookingAcademy
@FrenchCookingAcademy 5 месяцев назад
no idea how to pronounce it so …😄
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