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.

Genuinely baffled to find this is a channel with under 1000 subscribers. The production quality is really high.

@kevingates8339

Жыл бұрын

Welp people are finally catching on

@nielsendc1

Жыл бұрын

Enjoy the small community feel while you can. This has all the makings of 1M+ channel

@optimisticnihilist3417

Жыл бұрын

I have a feeling I'm going to be badgering these guys for a job for years.

@Pooki2024

Жыл бұрын

Production ? It’s either filmed on a GoPro or an iPhone, by 1 or 2 people what production are you talking about ?

@nielsendc1

Жыл бұрын

@@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.

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 KZread.

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!

I freaking love it when chefs turn something others would consider waste into a beautiful dish.

3:29 no truer words spoken

Looks absolutely delicious. Makes me hungry right now.

So cool to see the behind the scenes experimental stuff. Thanks

love the experimentation!

These experimental videos are great 👍

2:15 That seasoning face 😅

@aviratausend

10 ай бұрын

he is ON;D

"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.

Thanks guys thats A1 Content for everyone

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!

@FallowLondon

9 ай бұрын

Cheers Rory! We touch upon the issue on our trip to our smoke salmon supplier here: kzread.info/dash/bejne/eWeYypdqfquWc7Q.htmlsi=qlqTABafBYiAMar9

@roryrandomnumbers

9 ай бұрын

@@FallowLondonThanks for the link - just watched it there. It's great to hear that you guys are conscious of this and are sharing the story.

Looks beautiful. It needs a sauce like the Beef Wellington but lighter.

Funny how he says it’s wasteful. But salmon belly is a staple in any high end nigiri. It lends well with being torched.

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.

I like ur team.. Good vedios

Looks amazing! Did you ever refine this recipe? And if so, would you consider publishing it?

Living in Asia interesting to hear salmon belly referred to as a by product. The fat makes it delicious and highly prized ❤

@qz9720

9 ай бұрын

It's the scraps from the nice beautiful cuts of belly

how do you keep organized, i am a head chef of a team of 10. and damn, the organization is inspiring.

Nice idea guys, how about maple glazed salmon bellly severed seasonal greens?

@FallowLondon

Жыл бұрын

Sounds great Terry!

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

Would love to work with these guys, wounder if there's any jobs going?

In Asia, salmon belly is the best part of the salmon. Simply grill with salt and oil. SO much natural fattiness.

Salmon belly welly

Quite unique when a more prized cut in other part of the world (asian) become a byproduct in other part of the world

3:30 “f*ckin’ massive” 😅

Farmed salmon?

2:01 He use heavy cream or something like this?

I am really surprised he uses a thermomix

For a dairy free version why not try coconut water and obviously no eggs but try olive oil instead. ????

The belly is the best bit raw….

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

Whyyyyy, oh whyyyy, do you remove the skin?

@charlesjay8818

Жыл бұрын

because nobody want to eat it, i would think that was obvious

@Chavika1

Жыл бұрын

@@charlesjay8818 I do.

@karlmanzano7944

Жыл бұрын

maybe its because itll ruin the texture of the salmon belly roll in the middle. cooked salmon skin is kind of tougher than the salmon meat after all

@Chavika1

Жыл бұрын

@@karlmanzano7944 Ahhh. I see.

@Bobble86

Жыл бұрын

Crispy skin is delicious, floppy steamed skin, not so much.

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.

@2:11 "i froze the salmon and i froze the jug alright" bro we just saw what you did 🤣🤣🖕🏻

🤢