Did you ever try to make a fish mosaic at home? 😋

@kleinebre

2 жыл бұрын

So far, no - does it involve transglutaminase? (2 hours to premiere...)

@ChefMajk

2 жыл бұрын

@@kleinebre I don't even know what it is to be honest 😁

@kleinebre

2 жыл бұрын

@@ChefMajk It is "meat glue". Not sure if you can glue your hand with it - hope you heal soon.

@ChefMajk

2 жыл бұрын

@@kleinebre Yes ok, then there is nothing like that.

@ONTHEPASSWITHMAX

2 жыл бұрын

I have done it with pike a few times, love this technique!

Hi! Former culinary teacher here! LOVE your videos! You are so talented and make beautiful food! And your videos are great quality! Just a little suggestion: I think it might be nice if you can give little tips/explanations along the way, so folk can learn WHY you are doing something. For example: WHY did you salt the fish for 30 minutes? Why were you running your fingers along the salmon as you cut it into strips? WHat is seaweed powder (and what could one use instead that might be easier to access....like would finely-ground Nori sheets work for example?) You don't need to get deep into science, just short explanations :) I think many people could learn from you! Anyway...Loving your work!

@TheThanakanuk

3 ай бұрын

why dont you make a fucking video?!?!

@TheThanakanuk

3 ай бұрын

@mhrgall why don't you make a fucking video?!!

@mhrgall

3 ай бұрын

lol. I advise you to down an entire bottle of chill pills my bro@@TheThanakanuk

@romulus_

4 күн бұрын

​@@TheThanakanuk because he's the video creator with 240k followers. who has more reach? who is already adept at making videos?

Chef Majk, Love the passion you have and techniques as always. subscribed!!!

this dish looks and sounds amazing, i will defo try it

Absolutely beautiful! I work for a high end caterer and have wanted to experiment with this! Now I can try! Thank you!

Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻 Happy new year 🍀

That's for this, really appreciate it 🙏 🙌 👏

Thanks for sharing awesome recipe. 👌💕Stay Blessed and stay connected!💕

Great trick! 😊

Love the videos focused on "secret" techniques/plating. Keep it up!

@ChefMajk

2 жыл бұрын

Thanks I will

Fantastic job! Congrats looks very special.

@ChefMajk

2 жыл бұрын

Thanks :)

Excellent video as always!!

@ChefMajk

2 жыл бұрын

Thanks Sai

It's simly beautiful, Chef!

Majk, You're an Artist!

love your videos, you're such an inspiration xoxo from Mexico :P

@ChefMajk

Жыл бұрын

Happy you like them :)

Love your videos Chef!

@ChefMajk

2 жыл бұрын

Thanks, Nelis ;)

Que deliciosos !!! Chef la usted ha preparado un platillo de lujo es un profesional , mi Canal de Cocina te felicita y desea siempre exitos.

Mosaic came out beautiful

Simply amazing ❤️

@ChefMajk

2 жыл бұрын

Thanks

Gracias por la receta el mismo procedimiento se puede hacer también para un roulade de pulpo ?

so sorry about your injury mate !! loved the recipe :)

@ChefMajk

2 жыл бұрын

Thanks Atif

You are amazing chef 💖

@ChefMajk

2 жыл бұрын

Thanks for support

Çok güzel ve faydalı paylasimmm

gws for your thumb chef.another excellent recipe thank you!

@ChefMajk

2 жыл бұрын

You are welcome ;)

Chef majk u r one of the best

@ChefMajk

Жыл бұрын

Thx Joseph :)

Thank you 🙏

@ChefMajk

2 жыл бұрын

You are welcome

Beautiful!!!

@ChefMajk

2 жыл бұрын

Thanks Jamell .)

I love how you say Chile correctly 🌟

Ahhhh, nice!

Perfect mr chef

@ChefMajk

Жыл бұрын

Thx ;)

Hey Chef! I was wondering for how long this dish stays good if you cool it back in a ice bath? And can you keep it in the fridge?

So sorry for the cut. Another amazing recipe. I tried some few of your recipes during these days and the result was excellent. I’ll certainly take your one to one course.

@ChefMajk

2 жыл бұрын

I am happy you like it. Yes you can apply, lets see if we fit. I am very busy already now so I am picking only few people for next months.

@prakashrana7334

6 ай бұрын

Love you

The salmon mosaic looks spectacular!🤩 I will definitely prepare it, I have all the ingredients. I'm sorry for the accident.😑 Get better soon. Happy New Year.😃

@ChefMajk

2 жыл бұрын

No worries, I am fine now. Good luck with the recipe and let me know how it ends up 😉

@yenextra1

2 жыл бұрын

@@ChefMajk I'm glad it's okay. I will send you the photos of the preparation by instagram.

What you put in the water when you cook the carrots, apart from the orange zest?

The show must goes onnn Chef

@ariffehsan9389

2 жыл бұрын

After accidentally injured your finger

@ChefMajk

2 жыл бұрын

It will always :)

I like your work...keep going 😉

@ChefMajk

2 жыл бұрын

Great I will

👋👍 fine Cooking chef.

Wow perfetto 👌

@ChefMajk

2 жыл бұрын

Thanks Nikolai

I’m waiting!!

@ChefMajk

2 жыл бұрын

Enjoy

Hey Chef! Can i get seaweed powder out of nori leaves? Is it the right taste?

Nice plating ..

@ChefMajk

Жыл бұрын

Thanks ;)

Hi chef Majk, Thanks for your nice recipes this Is so amazing recipes. I will try your recipes soon for suprise lunch with my husband., And sorry for you cut .

@ChefMajk

2 жыл бұрын

Good luck and let me know how was it :)

Beautiful! Is the seaweed powder just regular sushi nori seaweed blitzed up? Or something different?

@ChefMajk

2 жыл бұрын

There will be probably more powders from different seaweeds. But yes just dry a blitzet seaweed

Good recipe

@ChefMajk

Жыл бұрын

Thanks ;)

It's great that KZread leads me to your channel 😆😆😆 ! You are so talented and professional. Btw , if I can't find seaweed powder in a supermarket, any other thing can replace it to bind all ingredients together?

@ChefMajk

2 жыл бұрын

Seaweed powder is more for taste and color, you can do it even without any powder if you roll it and cook it properly.

@HS-fr3yw

2 жыл бұрын

@@ChefMajk thank you so much for your professional advice!!

Wow amazing thanks a lot for sharing Chef and so sorry for your finger 😬

@ChefMajk

2 жыл бұрын

Thanks for support :)

Sorry for the cut chef Majk. Thanks for the amazing recipes. Do you mind if I ask about your knife? What size and model is it?

@ChefMajk

2 жыл бұрын

I am using mercer and dick knives but they are old and I think they are not selling them anymore

Nice . To stay in the salmon theme I would put some salmon eggs instead of caviar and would serve it with a cold horseradish sauce . A mixed mosaic made of salmon and a white fish (black sole or monkfish) might also worth to be explored .

@ChefMajk

7 ай бұрын

You can do it for sure when you make it :)

Chef, can you make a video on only garnishes,like fish skin crisp, and other

i was so serious and the avocado crack me up !! hahahah

Thank you, Chef! Out of curiosity, what seasoning did you use on the salmon before you wrapped it?

@wirkola1

5 ай бұрын

He used seaweed powder

Hello sir wats the name of that black powder?

Nice chef

@ChefMajk

2 жыл бұрын

Thanks

Hi Mark, absolutely love your videos, I couldn't quite catch the name of the powder you used on the salmon, could you please tell me what it is. I made your duck dish with mushroom puree and cabbage the other it was delicious thanks. Keep them coming. Xx

@ChefMajk

2 жыл бұрын

Seaweed powder

@rachelearl8595

2 жыл бұрын

Thankyou, love your meals, I have tried some and they are as delicious as attractive. Thanks.

Hi Majik, can you serve this cold as a starter? Also what temperature should it read when the fish is cooked please as i don't have a water bath. Thank you

@ChefMajk

6 ай бұрын

Everything on this plate should be cold in the first place ;)

Your videos are fantastic and the plating is beautiful. One question - how can I get all the food on the plate and serve it while the food that needs to be hot is, in fact, still hot?

@ChefMajk

10 ай бұрын

In this recipe is cold everything

Nice technique! Would make nice "show meat" also for the middle of a seafood terrine, I think.

What's that green powder chef

Oh definitely gonna make it the next few days. Also I hope your thumb is getting well soon 🤞

@ChefMajk

2 жыл бұрын

Have fun and good luck ;)

Hi chef, i don't have a sous vide machine what can i use as a substitute? Thank you.

@ChefMajk

2 жыл бұрын

Pot with water and thermometer

Hi chef. Am just wondering if I use sashimi grade salmon. Do I still have to sous vide it?

@ChefMajk

Жыл бұрын

If you want to eat it raw you can. I like it more cooked.

you can combine any type of fish to make different colours mosaic, salmon, snapper, tuna and 34- 35C for 45 min will give you better texture. its enought temperature for collagen of the fish to release and glue them together.

@ChefMajk

2 жыл бұрын

Yes you can do more fishes for sure. But 35 is not enough for me, I will do always 45-50, I don't like raw fish

@user-rk8yv2pq2e

Жыл бұрын

35'c is not enough to discharge some collagen from any kinda fish and which is our body temp as well .. In addition that the seaweed produces some natural agar agar such as Konbu etc

Hi Chef, can you prep the salmon mosaic before hand and let it sit in the fridge until you are ready to sous vide? How thick are your cuts on the mosaic salmon?

@ChefMajk

2 жыл бұрын

Yes for sure you can keep it in the fridge before. Not sure how thick, but that does not really matter, you can do the size you want to.

Relish 🔥🔥🔥 💎💪🏽😉

Hello chef I just found your channel today and I have subscribed but I do not see a bell to click on so I can get all of your new videos

So Sorry for your cut. I have stories to tell from the Frech mandolin! 😭 will get better soon! I never tried to make a fish roll. I'm eager to try. Have a hard time finding the kelp powder. Maybe try to make it myself.

THX Majk - I would like to replace the black caviar because I don't like it. But for sure, I need the black color. Have you ever tried to use salmon or trout caviar ans color it with black food color? Or any other idea what I can use instead the black caviar?

@ChefMajk

2 жыл бұрын

If you don't like caviar, just don't use it. It is not just about color but you have to enjoy eating.

@andreaherzog-kienast9343

2 жыл бұрын

@ChefMajk Great fish dish. I had more than 1kg (I made two portions) - 50 degree C, 30 minutes was a little less, but sashimi style. Next time I will try 55 Degrees, 40 minutes. Served with edamame salad, wasabi espuma and soya sauce kaviar. :)

Thanks for sharing your beautiful cooking and decorating but I can't find the recipe so would you please help me how to get it?

@ChefMajk

10 ай бұрын

There is no recipe that is why you cannot find it. I teach a bit differently than you may be used to

Hello Chef, it"s magnificent menu...anyway...is this main course or appetizer ? cuz i didn't see any starch and sauce....it just puree, protein and veggie

@ChefMajk

2 ай бұрын

This is cold starter.

hello chef majk, i subbed to u after xmas salmon recipe and i watched few vids thanks and keep up the good work! but i have a suggestion could you please leave ingredients list in description

@ChefMajk

2 жыл бұрын

What is mean by ingredients list?

@Martin-cp7gr

2 жыл бұрын

@@ChefMajk like how many grams of stuff you use for the recipe its good when im at groceries and wanna buy stuff for the recipe but dont have time to watch the whole video there!

@ChefMajk

2 жыл бұрын

@@Martin-cp7gr On the channel is a video on why I don't do grams here, check it out. Just watch a recipe at home, and make notes and plan for you, like that you learn more as just blindly copy a recipe. This is my style of teaching to cook.

@Martin-cp7gr

2 жыл бұрын

@@ChefMajk yes i understand and you are right! thanks for replies its nice you talk with your viewers

Dear Majk, thank you so much for this amazing recipe. I just tried it and used spiruline powder. Unfortunately the fishstripes did not glue after 40 min at 50 degrees in the sous vide bath. Do you have any idea what i did wrong? What seaweed do you use? Kindly, Nadine

@ChefMajk

2 жыл бұрын

You probably did not press it with cling film enough. It will not be a problem of powder

@nadinemarti963

2 жыл бұрын

@@ChefMajk thanks a lot i will try again. The flavor of the dish was amazing.

@crimsonfancy

2 жыл бұрын

Salmon should be very dry and protein \ pelicle should be tacky on the surface of the fish. Should feel somewhat sticky at it's surface if it's very fresh . Dust minimally with the nori powder. Wrap tightly, rest enough for the proteins to naturally "glue" together, and proceed. An option could be to buy some transglutaminase or meat glue that will assist now and in the future...keep it frozen. It's cheap too and will go a long way. Just my suggestions and hope you'll be helped more than potentially offended as many folks can be in YT comments. Nice that you're trying and next go at it will be a success. Best of luck. 🍻

@marcustomlinson1433

4 ай бұрын

Seaweed has gluelike properties and can become gelatinous if not careful. I am not familiar with spiraling but Google says it is made from algae. I’m not sure if the two are interchangable.

Chef is there any way to cook this without souvide ? And without vacuums ?

@ChefMajk

Жыл бұрын

Yes just in the pot

@cookingtipsbysmellofbreads

Жыл бұрын

@@ChefMajk 🙏🙏

Awesome video ! Is the seaweed powder mixed with anything ? Any substitute for seaweed powder?

@ChefMajk

Жыл бұрын

Not just seaweed. Probably any other flavorful and colorful powder

@CulinaryPorch

Жыл бұрын

@@ChefMajk will any powder work well to keep the pieces intact and not fall apart?

@ChefMajk

Жыл бұрын

@@CulinaryPorch powder will not help you much but the fish itself and how good you tight it with foil.

need crispy salmon skin version of this !!

What type of seaweed are you using?

chef, serve it cold as a starter or you could heat the fish?

@ChefMajk

8 ай бұрын

Cold

If you have no vacuum seal can you boil the salmon for a shorter time?

@ChefMajk

2 жыл бұрын

You can do it without vacuum but you dont wanna boil it but still cook it on low heat

You are my idol for cooking I hope you can reply my comment 🥰 And i can changer seaweek powder => basil powder ?

@ChefMajk

2 жыл бұрын

I am happy that you like my work. If you like basil and you can get quality basil powder then yes 👍

Hello Chef ! Is there any way that the fish section of the video is achievable without Sous vide 😀 unfortunately I don’t own the machine or vacuum seal

@ChefMajk

2 жыл бұрын

Yes you can cook it in the pot but ofc it will be more difficult to keep a right temperature

@tomshawcross3774

2 жыл бұрын

@@ChefMajk thank you Chef! Love your work !

Keep going

@ChefMajk

Күн бұрын

Will try ;)

If you don't have a vaccum pack at home, what can you use to seal the fish? Thanks

@ChefMajk

2 жыл бұрын

There are probably some bags with manual things to seal it somehow without a machine, try to check it out on the internet

Hello Chef. Do u use Kelp seaweed powder for the mosaic or a different and if yes what is the name of the product???

@ChefMajk

Жыл бұрын

Yes I used kelp

@user-ds9ts3wq5j

Жыл бұрын

@@ChefMajk Thank you so much

Thank you Chef for the inspiration, I created this dish last night using steel head trout. I did not have seaweed powder but instead blitzed nori sheets into a powder of my own. Really loved the avocado cream, also plated this along with a cauliflower and celery root puree under seared scallops instead of the caviar. Also, the carrot pickle was great. One question, I felt the nori dominated the mosaic. Do you think seaweed powder and nori powder are that different? Or was the steel head trout too mild relative to a salmon? Thank you Chef.

@18095714098

Жыл бұрын

Seaweed powder normally is made with dried nori seaweed

@puteramalaya6457

Жыл бұрын

Nori is seaweed

Hi Mike. Have tried to freeze ready made salmon mosaic?

@ChefMajk

Жыл бұрын

I would not do it at all

Great video Chef, i have a question. I notice you use powered sugar in a lot of you recipes is better than regular sugar or brown sugar?

@ChefMajk

Жыл бұрын

Same thing

Chef it's transglutaminase? Or meat glue you using in this meal?

@ChefMajk

2 жыл бұрын

I did not use any

Ahoj, prosim, prozradis mi o jaky typ morske rasy v prasku se jedna a kde ji mohu sehnat? Typla bych nejaky bio obchod nebo snad i lekarna? Mockrat dekuju! 😊😊 Keep up!

@ChefMajk

2 жыл бұрын

Kupoval sem v globusu ve zdrave sekci, jmenuje se to Kelp.

@NickyNorvege

2 жыл бұрын

Jeee diky!☺️ Jeste chci podotknout, ze odvadis super praci a je radost se na tebe divat 🤗 Preji mnoho zdaru, at se prst brzy spravi a krasny Novy rok 😍

@ChefMajk

2 жыл бұрын

@@NickyNorvege Diky za podporu, jsem rad ze se libi ;)

Hi Majk. Thanks for the video. What powder was the black powder? Could not understand well. Thanks in advance.

@ChefMajk

Жыл бұрын

Seaweed

What are the seeds you put together with orange peels in the water?

@andyr4343

Жыл бұрын

star anise

Hola buenas noches por favor puedes escribir la receta en español y gracias

What type of powder did you use?

@ChefMajk

2 жыл бұрын

Seaweed powder

Would beet or tomato powder work instead of seaweed powder?

@ChefMajk

9 ай бұрын

Never tried that but probably yes

@Chef Maik - this minute I'm working on it. As I have no seaweedpowder, I put some Nori sheets in a grinder. And as far as I see, the seaweed glues the fish together (also it glues my fingers tips :)). Am I right? If so, I would like to try it also with meat. Or is this a combination of seaweed and fish proteines what causes the glue?

@ChefMajk

2 жыл бұрын

The fish will hold even without a powder if you press it a cook it right. It will be not a super strong connection but enough to present it on the plate.

Sorry for this stupid question, but any technique to tighten the wrap before vacuum seal? Somehow I tried and it was too loose. Can totally tell after I cut it 😩

@ChefMajk

7 ай бұрын

Yes you have to do it more tight, not sure how to explain via text, but just press all in a bit more

@KN1217

7 ай бұрын

@@ChefMajk thanks for the reply. Will try again.

Hi, can I ask what spice did you use? Thanks

@ChefMajk

2 жыл бұрын

Where? In the fish is just a salt and seaweed powder.

@attilanemes6281

2 жыл бұрын

Yes I was thinking about the salmon:) thanks

I hope your thumb gets better. Thanks for the recipe.

@ChefMajk

2 жыл бұрын

Thanks, is well now finally after a few days ;)

Chef can you tell me the qty of ingredients used for the sweet pickle?

@ChefMajk

2 жыл бұрын

I am not measuring anything, but around 1l water, 200ml vinegar, 200g sugar will probably work. But in recipe like this if you put a bit more or less nothing will happen.

@bufordhayden6647

2 жыл бұрын

Thanks Chef. I'm trying it out tonight. I'll send you the results!

what is the name of the little garnish?

@ChefMajk

Жыл бұрын

what exactly? Dill?

Chef what the name of powder?

@ChefMajk

Жыл бұрын

Seaweed powder

Omg!