You know what’s so great about this channel? They’re actual professionals in their professional environment. You can see these people working their butts off and thriving. No TV studios, no TV chefs, nothing staged or fake.
@@Pooki2024 You’ve clearly never produced content. Production refers to the entire experience delivered by the video. This includes sound quality, video quality, framing, editing, the content itself, etc. There are lots of variables that go into making a video worth watching. Just because it was filmed on an iphone and not edited by a professional studio doesn’t mean it doesn’t have production value.
To be honest, the salmon pâté from the first half of the video already looks kinda yummy. I'm curious if the salmon skin gets deep fried for crispy garnishes at all? (I'm not super familiar with the menu). I like that you're promoting using as much of the animal as possible, and showing some of this behind the scenes development. Thanks for sharing!
Coming super late to this vid. Have watched just about everything you guys have put out, but for some reason I really like this. I like that you'r showing something a little experimental that doesn't come out perfectly on the first try. Tasting an attempt at a dish and knowing how it can be improved is a real skill that is rarely shown on RU-vid.
Good idea about the Mousseline...maybe layering the centre with some of the mouse would give a better finish. Also I used to add Scallop roe to my mouse, gives a great result. Good work anyway Chefs.
These guys are making the point that sustainable eating can still be exciting. I wish they'd make a statement about avoiding farmed salmon though! There an alternatives out there which do less harm to our waters and fish!
Cheers Rory! We touch upon the issue on our trip to our smoke salmon supplier here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-G3dh51NH0CQ.htmlsi=qlqTABafBYiAMar9
"It's fucking massive" in the background 😂. I love how a lot of what you guys are doing is using something that would otherwise go to waste or a usually undesirable by-product and combining it with innovative ideas to create something that's both high end and sustainable.
Good for you for showing the honest process of experimentation. End result result looks lush, too. How did you prepare the core salmon belly filling? With the same ingredients (sans mixing and milk, presumably) as the mousse? It looked like it had some mushies and/or spinach in there too?
I know it has been a while since you uploaded this video (and thanks for showing us this great recipe), but I insist, desperately, that you if you ever put this dish on your menu, you need to name it The Salmon Belly-Welly.
Oddly, I found this dish unappealing. It looked wet. Not sure as a customer paying premium prices that I would be impressed with by product like this, but it is interesting to see the recipe development. I've made salmon wellington myself, years ago. There are various classic recipes for it, some include raisins as I recall.
I would have laminated the belly using transglutaminase with tarragon and liquorice. Cure with salt/sugar to draw out moisture. Pepper and preserved lemon scallop mousse, dill pancake… serve with a lingonberry (or similar) jam
As a chef of almost 10 years now, I find the idea really good & I never even thought about making Salmon Wellington, from the trimmings & the belly parts. Usually most places throw the belly into the fish stock. And at home I sometimes grill it asian style & glace it with a soy mixture & just have some quick pak choi or broccoli stir fry without any carbs. As I was watching it, my mind immediately jumped to the conclusion that it would need some sort of acid, since puff pastry is already very high in fat content, & so to wrap it around equally fatty salmon, it's no surprise that it would be too rich. But often times these spontaneous experiments are a good thing, because firstly they are fun to do & develop your creativity & also train your palette as a chef as well. Since you also agreed on what was missing or what would elevate this dish immediately. I'd definitely add some lemon juice / zest & some ground coriander seeds, & maybe integrate some regular salmon or other lean fish meat as well. Because just fish belly may not something everyone could eat without feeling bloated afterwards. And I've also never been a fan of crepes in Wellington. With this salmon I would probably use some leaf greens or maybe thinly sliced & alternatively pickled courgettes or carrots Cheers fellow Fallow chefs
