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Pan seared scallops with fermented leek & a roe crispy | Fine dining dish! 

Jules Cooking
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Hey guys! Today we’re going to make a delicious scallops & leek dish. It’s a pan seared scallop that we are serving with a roe crispy, a fermented leek cream, a green leek coulis and a beautiful hollandaise. All great recipes, so enjoy guys!
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30 июл 2024

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Комментарии : 52   
@KraigBeaudoin
@KraigBeaudoin Год назад
If I ever get put on death row, I'm going to have Jules cook my last meal. Not only will it be amazing but it will buy me another week or two until he's done cooking.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Hahaha legend! 🙌🏼😂
@joseluisruiz64
@joseluisruiz64 Год назад
A really delicious and delicate dish, I can't wait to make it. Thanks for sharing and congratulations! ❤
@guapodel
@guapodel Год назад
My favorite cooking channel. One request, I think a great idea for a series of videos would be to show how you make a 3 course meal and have a stamp of time and day when you’re doing the prep and mise en place. I love cooking like this but I catch myself doing too much the day of, when I know there’s plenty of things that can be done days before. Just a thought.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks! Working on a video now where I cook three courses in three hours 🙏🏼 With time frame and everything. Hope to upload it in the beginning of next month
@guapodel
@guapodel Год назад
@@JulesCookingGlobal great. All that editing won’t go overlooked. Thanks
@pacman1412
@pacman1412 6 месяцев назад
​@JulesCookingGlobal hey Jules, just wondering if you ever posted the video you mentioned above? Such a niche channel BTW, I love watching people cook and present fine dining recipes!
@sashabozdaganian
@sashabozdaganian Год назад
Amazing, you’re used what most people should throw in the bin like the scallop roe, the green part of the leek and the fermentation culture. I love your channel, I’ve learned so much.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks a lot Alex! Really appreciate the support!
@leploeo7145
@leploeo7145 Год назад
What an artist! Thanks for the teachings chef
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thank you! Appreciate it!
@cryptograndprix
@cryptograndprix Год назад
sounds amazing! this will be the first recipe that i attempt. It seems within my range :)
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Great to hear! Hope you like it 🙌🏼
@moldbrothers9520
@moldbrothers9520 Год назад
Great Job Jules!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks guys! 🙌🏼
@paulmurray3480
@paulmurray3480 Год назад
Love the use of the scallop roe. Could you show us other applications of the rest of the trim from the scallops?
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks Paul! I’m using it to make a fish sauce. Takes 2 months, but then I’ll definitely share the result 🙌🏼
@paulmurray3480
@paulmurray3480 Год назад
@@JulesCookingGlobal oh that's awesome, can't wait for it! I used the skirts to make a clarified scallop butter as the base for a sabayon and was really happy with the result
@eatmeat1210
@eatmeat1210 Год назад
Awesome as always bro ❤
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Glad you like it!
@DreadedGareth
@DreadedGareth 7 месяцев назад
This looks amazing! I'm fascinated by the leek cream, what other dishes do you think it would pair well with?
@Robbertbergmann
@Robbertbergmann Год назад
wow chef, great video again
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks chef!
@culinary.chronicles
@culinary.chronicles Год назад
Great video! It would be great if you can share your process for choosing the food pairings you use in the dish. Why did you choose leeks with scallops. I would love to create a dish like this but get lost in choosing the right ingredients to pair with each other and also the different ways you treat the ingredients to reach the end dish that tastes cohesive.
@Yugnav88
@Yugnav88 Год назад
Another amazing dish, chef! Will have to try this one day May I ask what the reason is behind the 1.5% salt of the total weight of the contents of the jar. I was taught to do 2% of the total weight of just the vegetable (like for when I make zuurkool). I love fermented foods, so keen to learn more about it!
@logikgr
@logikgr Год назад
Basically so that he doesn't have to draw excess salt later. 1.5 percent is still quite safe for fermentation for smaller and thinner pieces where the brine can penetrate quickly.
@andrewtaylor9880
@andrewtaylor9880 Год назад
Great video, would you rest scallops?
@user-nu8xe8li4n
@user-nu8xe8li4n Год назад
Hi jules, the leeks can be fermented just for 2-3 days? It would be enough?
@andreaazzaroni2650
@andreaazzaroni2650 Год назад
Hi, i love your recipes and i am very inspired by them for my own coocking. I wanted to recreate this but some of my guests are lactose intolerant. how can i replicate the sauce without using the cream? is a mayo stile emulsion ok using neutral oil?
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks! You could add some oil and broth instead of the cream. It’s not as creamy, but still delicious. An other option is to add a couple of cashew nuts & broth instead of the cream. That’s how I always make a vegan creamy sauce for my fiancé
@arthurherrera839
@arthurherrera839 Год назад
Where did you train? your cooking techniques are pretty advanced.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
I've worked in the industry for 17 years. Multiple Michelin star restaurants at high level positions. From student till kitchen chef
@danielelauro4929
@danielelauro4929 Год назад
you are fantastic
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks a lot Daniele!
@AK-uk9vc
@AK-uk9vc Год назад
90g of roe is approximately how many roe? Want to know how many scallops to buy
@tesselabkee7296
@tesselabkee7296 Год назад
whats the difference between coulis and puree?
@JulesCookingGlobal
@JulesCookingGlobal Год назад
For me a coulis is fresh and very runny. A purée more firm and savory. Both it doesn’t really matter
@mr.okubura2366
@mr.okubura2366 4 месяца назад
Coulis is wayyy more watery than a puree, a puree is like mashed potatoes, like it's really smooth but it comes from stuff like, green peas, carrots, potatoes, celeriac... Coulis comes more from raspberry, blueberry, ginger, basil (Where you take the flavor essence of something and turn it into a thick liquid)
@clasifi1
@clasifi1 Год назад
@0:51 so, regardless of the ingredents you're using..whether it's a leek (like in your recipe) or celeriac, apples, carrots, whatever...the principle would always be the same ? (i.e.we measure the weight of the preparation, then add 1.5% of that weight to know the quantity of salt, then wait about 7 days or so). Also, @5:41 store bought mayo to stabilize it but wouldn't that alter the taste a bit ? You can actually re-heat a lukewarm or cold hollandaise with it splitting using mayo ?!! Anyway, the Siphon version seems easier imo (to re-heat it). Thanks for this wonderful recipe Jules.
@jordy46682
@jordy46682 Год назад
The 1.5% is not valid for all vegetables. Some are more prone to moulding then others, so you can even need a 3% solution, but 1.5% is usually the best starting place! But the principle of how he demonstrates to find the initial weight for % calculation is perfect!
@clasifi1
@clasifi1 Год назад
@@jordy46682 Thank you very much Jordan !
@d.secchi89
@d.secchi89 Год назад
What’s the addictive you add to prevent ti cream from splitting. It’s not very clear 🙏🏾
@Mr.Mmacaron
@Mr.Mmacaron Год назад
xanthan gum
@SlipperyMeatBall
@SlipperyMeatBall Год назад
xanthan gum, he said it xd
@JulesCookingGlobal
@JulesCookingGlobal Год назад
It's indeed Xanthan gum. Find a written recipe on my website www.julescooking.com 👌🏼
@stetasvideo5352
@stetasvideo5352 Год назад
Sir you not the writing a recipe 😥
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Find a written recipe on my website 👌🏼 www.julescooking.com/single-post/scallops-leek-dish
@stetasvideo5352
@stetasvideo5352 Год назад
Thank you sir
@mr.okubura2366
@mr.okubura2366 4 месяца назад
Wait, but the scallops roe isn't supposed to have a risk of containing a paralysis toxin or something like that? Like, that's why the crewmate on boat throw that thing off? How do you make sure it's 100% safe to eat?
@mr.okubura2366
@mr.okubura2366 4 месяца назад
In my opinion you should talk a little bit about the risks of using certain parts of certain product to educate poeple a bit, cuz not everybody knows that type of stuff, otherwise, really great channel! You got some real cooking right there!
@wiwingmargahayu6831
@wiwingmargahayu6831 Год назад
chicken liver and intestines please
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