Langoustine dish | Bisque, flan, tartare and pan fried
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- čas přidán 20. 06. 2022
- Hey guys! Today we're making a delicious langoustine dish. It's a langoustine flan with a celery jelly, a pan seared langoustine, fresh almonds and a langoustine and razor clam tartare. All great recipes, so enjoy guys!
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Really like the mini breaks/explanations i between, makes watching it way more enyoable and easier to watch
Greetings from Malaysia.
Wow, such an amazing langoustine dish!
Really appreciate your effort to share this great recipe.
Beautiful, nice techniques & flavours. Great video style
Nice editing changes! Keep the amazing work Jules!
Love the new format chef,
Great video
The skills are always respected man! From one chef to another, you always give me great inspiration to do better so thank you for that bro✊🏻👨🏻🍳
Just loved your work.
Yes it looks amazing chef! I am sure it taste amazing too! Thanks for sharing! 🙏🙏
Thanks a lot! Have a good one
Amazing dish as always
gorgeous jules, looks amazing
What a beautiful dish!!!!! Uau !!! 👏🏼👏🏼👏🏼
I need to start eating more flowers
great dish, ty
Beautiful dish. Fantastic flavors. And your best presentation. Ibiza is good for you.
For seasoning seafood tartare I also like to zest a combava , by itself or with lime .
So beautiful and nice Recipe ❤️
Tres belle composition chef😁
Always a pleasure seeing you cook. Hope I could work at fine dining restaurant very soon. Is it okay to get some of your recipes?
A mind blowing culinary sensation 🇸🇪
Where can i get my hands on plates like the ones you have?
They are absolutely stunning!
Perfect technique as usual. Great effort. But am keep looking for your shiney chocolate ganache couldn't find it bro .😥
Gemaakt voor het kerstdiner met de fam, was superlekker! Thanks Jules! Wel ff goed lang aan t hannesen geweest haha!
Haha goed om te horen!
Nice job man
Thanks a lot!
Kan je de flan invriezen met de seldergel? Super mooi gerecht !!
Hop you have cookbook soon
I've seen a comment and let me tell you the same - you should really do a cookbook! Your dishes and presentation is on par with Eleven Madison Park for me.
would love to see you tackle something with squid ink pasta
I hadn't come across the idea of a seafood tartare yet, that sounds intriguing. I quite enjoyed the pacing of this video with the contrast between the live cooking instructions and the voice-over sections. Can't wait to see what you create next!
everything is gorgeous at the end of the videos indicate the ingredients were super?)
Please chef how is the name of this music who you make in the videos ?
Let’s goooooo
No, it's: Let'ssssss begin
Nce video
Excellent dish
Appreciate it!
2 questions. Where do you get your plates?and what type of gelatin sheets do you use? (Bronze, silver, gold, or platinum?)
My plates are from J.L.Coquet, I visited them this year and made this video czcams.com/video/NTRmYJVUt3o/video.html
In the Netherlands we only have one kind of gelatin, so I'm not sure...
Why do you take out the intestine with a tweezer instead of using the tail to take it out? Just curious, we use the latter in the kitchen where i work
Beautiful dish. What brand are the plates?
There from jlcoquet
Hello chef. Another excellent dish! When you mentioned flaky salt can you clarify what kind of salt you are using. Thank you
Hi man, I'm guessing it's just bigger crystals of regular salt for the better texture and look
@@matteovalentino4890 what the original question is asking is whether it's kosher salt, Maldon, fleur de sel etc... There are a few flaky (aka: finishing) salts that all taste a bit different and have very different mouth feels! 😉
Hey , really nice dish , could you spell for me the plant/ flower you used , can't tell if it's sorrel , or sorrow :x
is it the same family then the oxallis ?
thanks for the really nice work !
Thanks a lot! It's indeed sorrel or Oxalis
@@JulesCookingGlobal ahh didn't know they were the same in english :) thanks for the answer ! i like the fact you are using tasty leaves or flower to give your dishes acidity/bitter/salt rather then the estetic touch :) ( well it's both in this case ^^ )
Yeah for sure, if it doesn’t make the dish any better it shouldn’t be there. It’s all about the flavor
What is the plate style called?
Ik heb 800 gram langoustines kan ik het bisque recept dan x2 doen?
When you fry the langoustines, how do you get them to stay flat without using a skewer? Did you press them down off-camera with a spatula?
No I only fry them on the back side, otherwise they will indeed curl up. Never any off camera moments ✌🏼
What plate is that?
Could the gelatin be replaced with agar agar, so as to keep it a pork free dish?
Definitely
That said there are Pork free gelatin products out there too
There is a gelatin without pork. We use it in my country all the time.
Jules, you seem to have many spammers in this comment section. That aside; once again...wonderful dish ! Also, when you say "flan", it seems like salty version of a Panna cotta. Or at least a hybrid version of it since you're also using egg yolks. Before watching the vid i was convinced you were about to do a "royale" (a flan without gelatine, using egg yolks , cream and a bain marie ..or kinda like a japanese flan ( aka a "chawanmushi")... Just curious, is the gelatine really necessary in this case ? Also, @8:43 more sous vide marinades , (also some very special gnocchis, lol , i know ikeep harassing you with this).
Keep up the good work, as always.
Thanks! Well I do the flan this way to make it more foolproof for in the kitchen. It's a bit difficult to steam 200 plates a day haha, but maybe it's more like a cremeux. I'll have a look at the Gnocchis ✌🏼
@@JulesCookingGlobal Yes, you're right about the cremeux. I'm sure it must be delicious, i'll have to test this. PS: On Gronda, i've seen molecular gnocchis, chestnut gnocchis, artichoke stuffed gnocchis (with a small farce insert) , Zorri Cress Gnocchis, Nettle Gnocchis.. Vanilla and sage etc.. In all honesty, i don't know what else you could do in terms of technic or originality. I'm sure there must be something with your pro-technique and imagination... Maybe it shouldn't be the main dish, just something to accompany the main dish. Also, i loved the time when you did a one ingredient dish. (only using the onion for ex)... Don't know if here'll be more like this but i liked this series. it was challenging yet creative.
Why sometimes, the jelly is made using the agar powder and blitzed in the blender? Is it better to use gelatine when you pour it in a shape and use like that?
It really depends on the end result, what you describe is a gel and this time a wanted to make a soft jelly
@@JulesCookingGlobal thanks for the fast reply
It's cold dish cheff?
👏👏👏👏👏👏👏👏👏👏
When you are saying 'cream' does it mean 10% 15% 30% or 35%?
I use 35%
@@JulesCookingGlobal
Thanks.
Waar heb je deze grote mooie langoustines vandaan?
Hanos Amsterdam 👌🏽
great dish Jules.
can you cook up a virus for russian bots in the comment section? ;-)
Haha yeah it's crazy
Too b for France sheaf