Of all the scallop/sauce recipes I’ve seen (even Bocuse), THIS is the one I decided to make tomorrow night for my elderly mom’s birthday. It’s that special. This will light her up like a jukebox! Thank you, my virtual friend! 🙏😄
Great recipe Chef. However if I may remind you that in the film, when they are at the Asian market, it is revealed that curry leaves are used for the saffron sauce. I guess it is just another version of this fantastic and regal sauce. Fantastic job chef and great presentation.
Looks good! What do you guys think of blending in the scallop roe to the saffron sauce? Will make it thicker which I think will plate better. But what about the taste??
Hi Majk. I really enjoy watching your videos. Now I have noticed that the labels on the products are in the Czech language. Aren't you from the Czech Republic?
Ahoj. Tak to mohu psát v mateřštině. Sleduju tě už nějakou dobu a říkal jsem si, že by se mi tvá nabídka koučingu líbila, ale moje angličtina zase není na takové úrovni, abych se bavil odborněji a když zjišťuji, že umíš česky, tak bych se chtěl domluvit, zda by bylo možné využít tvé služby. Bylo by možné, že bych ti do mailu napsal nějakou mojí představu a zda by bylo možné se domluvit na nějaké spolupráci? Dík za odpověď. S pozdravem Jindra
this looks amazing and you make this look so easy! Do you think this would also work with some monkfish filets? I know, I know.. changing recipes like that is not so great, but I wanna surprise someone for their birthday and monkfish is their favorite fish :)
@@ChefMajk so you can play around with those sauces/pures as if they were paint, big wow factor. I made the sauce, I left leeks in it (can't eat onion) it's now one of my favourite things and I'm adding it to my recipe book
@@ChefMajk i already saw some chefs reduced wine to almost gone. Some also told that the more wine reduces, the better beurre blanc will get. Is it correct, Chef?
@@TruongNguyen-yy7jm yes probably, but the end of the day the difference is not really noticeable for me. It is not just about how much you reduce but how much you put in the first place
@@TruongNguyen-yy7jm best is to don't think too much and rather to try it yourself. Do one sauce with reducing a lot and then second with reducing just by half and you will see the difference and find out what you like. Cooking is not just about reading a lot of theory but cooking the things and getting experiences, only then do you really learn something.
Yeeees !!! Finally someone said that! His cooking skills can be good but its impossible to watch it. Its also very hard to belive he lived in London. I dont know. Why he is talking. So Strange. Like he couldnt. Breath. Properly. !
@jelajika it seems like he may just need more time on camera. It very much seems like someone trying to replicate a talking style they have seen in a video before
