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The perfect fish & truffle dish! Wild sea bass with black winter truffle 

Jules Cooking
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Hey guys! Today we’re going to make a delicious sea bass & truffle dish. First I’m going to show you how to fillet a wild sea bass. Then I stuff it with a truffle farce and cover it completely with truffle slices. I’m also making a sherry sauce and a mashed potato brandade. All great recipes, so enjoy guys!
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15 окт 2024

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Комментарии : 48   
@nedis84
@nedis84 Год назад
As always I’m blown with the result and with chef Jules attention to details, cleanliness of the process and of course creativity and his genius. One of the chefs that just can’t not to inspire.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks man! Really appreciate it
@陳彥誠-j8f
@陳彥誠-j8f Год назад
Thank you, Chef Jules, I have learned a lot of creative skills from you. In the future, I will follow in your footsteps and develop my own creativity. Thank you very much.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Have a great day
@陳彥誠-j8f
@陳彥誠-j8f Год назад
Thank you chef Jule^^
@stevenkelley9091
@stevenkelley9091 Год назад
Wicked dish. Cracks me up you describe it as “comfort food” 😂
@hereweare9011
@hereweare9011 Год назад
Comfort to the rich.
@hereweare9011
@hereweare9011 Год назад
Your oven setup is dope.
@katman6973
@katman6973 Год назад
i just love that you make such beautiful and (modern style) dishes with classic techniches like in this video. increddible work!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thank you so much! Really appreciate it
@Michele6984
@Michele6984 Год назад
Wooow awesome! I wanna see how you do any fish with a toasted slice of bread attached to the fish and pan fried. They do it in many Michelin star restaurants and it tastes so good.
@gegge8
@gegge8 Год назад
Absolutely fantastic… I hope one day I can meet you and learn from you .
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Appreciate the support!
@steve_yi
@steve_yi Год назад
Incredible chef, it's incredible!!!
@steve_yi
@steve_yi Год назад
I am a university student studying French cuisine. I watched almost all of your dishes on RU-vid and Instagram, and I really love your dishes and philosophy. Also inspired me a lot. That is why I really wonder about your team or restaurant. Thank you for always surprising and inspiring me!
@tiberiustere2997
@tiberiustere2997 Год назад
❤️❤️❤️Tanks Chef
@alishershaislamov5439
@alishershaislamov5439 Год назад
Без пафоса, без суеты, сразу видно любовь к своему делу, всегда смотрю тебя, успехов тебе💪
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thank you so much! Really appreciate the support
@ivanstodusnii2798
@ivanstodusnii2798 9 месяцев назад
In your opinion what can I use instead cream fraiche in the sauce. Thank u
@federicoanaya
@federicoanaya Год назад
Nothing to say,.... just Thank you for sharing!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Appreciate it! 🙌🏼
@alirezakarimi4977
@alirezakarimi4977 18 дней назад
Woooow. U r a pure Michelin chef, but at home it takes a lot
@cintrain69
@cintrain69 Год назад
My new favorite channel!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thank you so much!
@calvinnoah6397
@calvinnoah6397 Год назад
Hi chef thank you so much for you videos! A request, please could you post some recipes to make a nice glaze sauce for steaks classic French style
@mattia_carciola
@mattia_carciola Год назад
Wow, this is easily one of the more particular dishes shown on this channel! The details are impressive and this time you could really see the attention in using everything in the right way (almost like the beautiful one-ingredient series, which I miss a bit) Is there a way to avoid using all that plastic wrap? Asking for wellington recipes as well, it would be nice having some reusable alternative to reduce waste
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks! Uploading a new one ingredients video this weekend 😉 Also on the plastic wrap, the one I use is made from corn. This is the one amzn.to/3iRm5Dp But I'm also working on a new way
@mattia_carciola
@mattia_carciola Год назад
@@JulesCookingGlobal I called it lol! Cool for the corn wrapping, didn't know it existed! Anyway, I'm not seeing the patreon link, isn't there one? Since RU-vid is pausing the ads when you change the tab I was planning on finally use adblock and a month of patreon to compensate...
@JulesCookingGlobal
@JulesCookingGlobal Год назад
I don’t have patreon, but I do have RU-vid pro. Find a link in the description. Thanks for the support 🙌🏼
@mattia_carciola
@mattia_carciola Год назад
@@JulesCookingGlobal perfect, after my exams I'll make the switch :)
@keeltie15
@keeltie15 Год назад
Het ziet er echt geweldig uit !! Ik heb laatst de tong met truffel en bloemkool gemaakt. Die was ook echt super van smaak 🤤 En de uitleg is ook heel fijn om te volgen complimenten!!!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Super leuk om te horen, dankjewel!
@klefdnb
@klefdnb 8 месяцев назад
Jules, take the scales inside of a big bag so they won't start a civilization in your kitchen lol. Sometimes I use paper bags, put your knife and fish in and just buy touch do this process
@crimsonfancy
@crimsonfancy Год назад
I didn't see when egg whites were added prior to skimming stock with a ladle. Curious to when and how this is added to the stock.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
It’s the egg white that come out of the fish. No egg white (🥚) is added to the broth
@VerboseVindication
@VerboseVindication Год назад
Hi jules, a friendly tip: eiwit translates to protein in this setting, not egg whites. That'll save some confusion for your viewers.
@clasifi1
@clasifi1 Год назад
@4:05 Guess i'm not expecting a reply for such a stupid question (i'm not a chef so...that's my excuse), but here goes... I thought the "base" of most preparations like "farce" or "mousse" was one part sea bass (in this case) and one part cream (equal amounts) whether it's chicken or fish farce...there's almost always half and half for proportions and great consistency. But here, i see 130gr of the trimmings and only 50gr of cream. Why is that ? Is it just a variation of the base or because it needed to be thicker in this particular case ? Or is it due to the amount of butter used in this preparation ? Thanks.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Haha no worries, this all depends on the consistency you want. The less cream the more firm the farce is going to be. For this preparation I’m looking for a more firm one because otherwise it falls apart way to fast and then its impossible to portion. With this texture it’s already quite difficult
@clasifi1
@clasifi1 Год назад
@@JulesCookingGlobal Ok thanks Chef ;) Finally ! that mystery is solved ! haha
@muratgulcek7528
@muratgulcek7528 Год назад
👏👏👏👏👏👏👏👏
@KJHcook
@KJHcook Год назад
🔥🔥🔥🔥👌👌
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks Kevin!
@syharold
@syharold Год назад
Hi Jules, as usual this is an awesome recipe! your videos was featured on this channel ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KHHsh_Y2mQ4.html and i was wondering what did you call the finished recipe at 1:45, I think you used some black pasta and filled it with roast peppers - do you still have that video? Thanks!
@tadeocornelissen656
@tadeocornelissen656 Год назад
geef je ook lessen waarvoor je niet ingeschreven moet zijn bij roc amsterdam
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Nog niet, wie weet in de toekomst
@Stelaras03
@Stelaras03 Год назад
looks sooo good, nice
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks! Glad you like it
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