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0143ab93_videojs8_1563605_YT_2d24ba15 licensed under gpl3-or-later
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Video Format : (720p) openh264 ( https://github.com/cisco/openh264) mp4a.40.2 | 44100Hz
Audio Format: 140 ( High )
PokeEncryptID: 2bab5f267f9473d853d10aa1e330e09dee2c67bde4ce76a9c04cc7dc4fab6c5283bee5087212371da25855608d67fdaa
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Date : 1741769764431 - unknown on Apple WebKit
Mystery text : MEdSZ0V2NTlsNGMgaSAgbG92ICB1IGV1LXByb3h5LnBva2V0dWJlLmZ1bg==
143 : true
2,584 Views • Jan 13, 2025 • Click to toggle off description
Prepare the fish stock with the scraps, mirepoix, and add a bit of white wine, cover with water and ice. Let it infuse and reduce, then strain and add saffron threads. Thicken with kuzu or corn starch, and finish with a little butter.
Cut and cook the mushroom with shallots and let it cool.
Assemble the red mullet by placing the duxelles between the fillets, then position the reassembled fish on the nori seaweed and roll it with plastic wrap. Let it rest for 10 minutes.
Cut a long strip of puff pastry and roll it around the red mullet to fully cover it.
Brush the whole thing with egg yolk and add any desired decorations.
Bake at 180°C (350°F) for 15 minutes with a convection oven.
Blanch the turnip tops, sauté them in a pan, and sprinkle them with grated bottarga off the heat.
Enjoy 😉
Views : 2,584
Genre: People & Blogs
License: Standard YouTube License
Uploaded At Jan 13, 2025 ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
Rating : 5 (0/52 LTDR)
100.00% of the users lieked the video!!
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User score: 100.00- Masterpiece Video
RYD date created : 2025-01-15T15:47:35.026198Z
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@OM-ONE-0
4 weeks ago
Una domanda chef,ma se cuoci lalga Nori non diventa gommosa?o siccome viene cotta tra il pesce e la pasta attorno si scioglie al posto che rimane gommosa?aspetto risposta chef🧑
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