Delicious smoked eel beignets | Christmas menu special amuse!

Рет қаралды 31,396

Жыл бұрын

Hey guys! Today we're going to make a smoked eel beignet, for that first I’m going to show you how to clean an eel. Then we're going to use the bones to make an eel broth and turn that into a delicious eel jelly and the beignet batter. The hot beignet we're serving with thinly sliced eel, a citrus gel and some caviar. All great recipes, so enjoy guys!
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Пікірлер: 75

@AS-hs4xk Жыл бұрын

Let’s goooooo Christmas specials are THE best

@JulesCookingGlobal Жыл бұрын

Thanks a lot!

@solitude7223 Жыл бұрын

This channel deserves more subscriber ❤️❤️❤️

@adrianthomas6899 2 ай бұрын

Totally my favorite channel.

@Ginaguillamon Жыл бұрын

thank you! Your videos are so clear! Super dank.

@JulesCookingGlobal Жыл бұрын

Means the world!

@cdream4444 Жыл бұрын

Merry Christmas chef! I absolutely love your channel! This was an amazing dish!

@JulesCookingGlobal Жыл бұрын

Thanks a lot! Merry Christmas!

@zvonimirleko2131 Жыл бұрын

Thank you

@ahmederfan1937 Жыл бұрын

Lovely recipe chef

@JulesCookingGlobal Жыл бұрын

Thank you Ahmed!

@mattia_carciola Жыл бұрын

Eel is *so* underused, I love this amuse and will likely steal the hot ladle trick! In the future I'd like to see some main dishes for 2-3 courses meals :) Also appreciate your fair share of vegan and vegetarian content, it's pretty rare on youtube, especially among fine dining creators. Looking forward for the rest of the menu!

@damiangadomski6481 Жыл бұрын

Thx Chef! 🫡

@JulesCookingGlobal Жыл бұрын

Glad you like it!

@fishing3390 Жыл бұрын

Good recipe bro ❤❤❤❤

@JulesCookingGlobal Жыл бұрын

Thanks a lot! Appreciate it

@user-iz3no6lr5u Жыл бұрын

Happy Christmas 🎄 💓 💖:)

@JulesCookingGlobal Жыл бұрын

Thank you so much! Merry Christmas

@georgekavos3936 4 ай бұрын

Great technic.is that possible with smoked grey mullet?that fish isn't so heavy like eel fish,it has more sweet smoked tast.thank you

@mahooooo4643 Жыл бұрын

Can I do the same with scallops?

@putusheva4353 Жыл бұрын

Chef i always curious how can you always came up with an idea to cook? Like how to pair each ingredients precisely?

@sjaakverkade Жыл бұрын

Damn, another great recipe and I love smoked eel (vind weinig zo lekker als gerookte paling haha)! Was wondering which kind of meat you would recommend making this type of beignet with, as I want to make it this christmas but have some fish-haters in the family ;).

@danyreatiga3921 Жыл бұрын

Hello chef how are you?? What can I use in substitution of the Jerusalem artichoke?? Thanks!!

@kbrworld1088 Жыл бұрын

Good 👍

@sebocr9790 Жыл бұрын

Hey Jules Great cooking - I want to try it out! But i could´t understand wich powder you put in the gel at 4:59min - what did you mean there? Also I could´t find the full recipe - is it somewhere on your homepage? Thanks a lot.

@davidegrammatico4033 Жыл бұрын

Grazie.

@JulesCookingGlobal Жыл бұрын

Thanks Davide! Helps a lot with making my video's

@asmaorlandini405 Жыл бұрын

Bonjour chef, i can't find this recipe in your website

@Rob061277 Жыл бұрын

Jules! As always weer een prachtig gerecht ! Alleen mijn Beignets werden niet zo mooi rond ? (Lepel was voorgewarmd , olie op temp).. enig idee wat ik verkeerd doe? Ga zo door !! Groeten Rob

@huangjimmy1472 Жыл бұрын

Great dish! For the beignet batter, can I rest the batter in a container or vacuum bag, and put into a siphon just before deep frying? Thanks for sharing this amazing recipe!

@JulesCookingGlobal Жыл бұрын

It's best to leave it in the syphon, but you can let it rest in a container and then transfer it into the syphon when needed. Just don't fill it to much then, that way your able to add another charge if necessary

@bjarnpechler Жыл бұрын

Top gerecht weer!

@JulesCookingGlobal Жыл бұрын

Merci! 🙌🏼

@bartosznowak7842 10 ай бұрын

Jules, as usual I struggle a little bit with the beignets recipe. I have some questions - what is yeld of this recipe? I plan to do 50 beignets like that and I need to know the proportion :) 2nd questions - corn starch is mandatory or it might be exchanged with potato starch? Greetings :)

@alvaroguerra6948 Жыл бұрын

Amazing recipe as usual Chef! Quick question: is there a ratio to replace gelatin sheet for gelatin powder? Thanks and Merry Christmas!

@JulesCookingGlobal Жыл бұрын

One not sure on that one... I'm not really familiar with those rations

@mattia_carciola Жыл бұрын

It depends on the country, I advise to watch about the specific norms that applies to your country. Here in Italy for example gelatine sheets can vary in weight, but all sheets must gel the same amount of liquid (don't remember the exact one), so you must work with surface (like one, half, a quarter...) if you're mixing different brands and scrapes. Check if it works for where you live and if it does check the specification on the powder package to know the equivalence ratio

@alvaroguerra6948 Жыл бұрын

Thank you!

@miky2249 Жыл бұрын

Hi Jules! great dish as always 👏👏 I would like to prepare these beignets with chickpeas.. will it work just replacing jerusalem artichoke with same amout of chickpeas puree? Thank you

@JulesCookingGlobal Жыл бұрын

I think the chickpeas will bind more then the Jerusalem artichokes, but I'm not sure. Normally you can replace it with any other vegetable with the same ratio

@miky2249 Жыл бұрын

@@JulesCookingGlobal thanks for the answer.. I'll try with the original recipe and if it doesn't work I'll change the amount of flour and starch. 👍👍

@TheTechnicalKnockOu7 Жыл бұрын

Do you have a recipe for your ginger syrup anywhere on your channel?

@JulesCookingGlobal Жыл бұрын

Uploading one soon after the Christmas special 🔥

@chrisburke595 Жыл бұрын

Im desperate to know where you get your silver trays from??… thanks in advance 👍

@JulesCookingGlobal Жыл бұрын

Bought them many years ago... Found some new ones in singapore, but so far I didn't find any online

@weberroyy Жыл бұрын

Hoi Jules, weer top gerecht!!....afg weekend geprobeerd om aantal gels te maken(uit eerder recepten), met agar 1:100, echter na het mixen, blijft het toch wat vloeibaarder dan gedacht, is dat een kwestie van meer agar toevoegen, of korter in koelkast? kun je die gels dag van tevoren maken?

@roelheyrick3711 Жыл бұрын

Voor agar 10gr per liter, bij zure vloeistoffen 15-20gr per liter. Binding is best na een nacht opstijven en dan pas mixen. Gels bewaren afhankelijk van het basisproduct 3 dagen (vis) tot een week (bv citrusgel)

@samirnietsch5531 Жыл бұрын

I‘d love to see a dish using king crab. Maybe king crab ravioli with some kind of sauce like a beurre blanc or a sauce made from crab trimmings👍

@SpecialJay Жыл бұрын

Do this with king crab or lobster. Would work best for something smoked though because of the citrus.

@JulesCookingGlobal Жыл бұрын

I made a king crab dish for my Singapore dish, uploading the video soon 🔥

@SpecialJay Жыл бұрын

@@JulesCookingGlobal cool. Singapore has such a magic fusion of regional flavours.

@francescacuoricino9000 Жыл бұрын

Great. Is it possible you will do a special vegan friendly menu for xmas or for reveillon?

@JulesCookingGlobal Жыл бұрын

The appetizer is a vegan dish, but definitely uploading more vegan dishes in the future

@diggiept1414 Жыл бұрын

Great video. Don't know why but everytime I work with a syphon, it always explodes when I use it, do you know why?

@JulesCookingGlobal Жыл бұрын

Four reasons: - Your mixture isn't completely smooth - It's constipated and you need to clean it - There are to much charges on the syphon and the pressure is to high - You filled it up to much

@alvaroreyesguillenmartinez9649 Жыл бұрын

One question Jules. How important is for the batter to set in the fridge. Why does it have to rest at least 4 hours. Does it have any scientific explication? Thank you a lot you inspire me so much everyday!!

@JulesCookingGlobal Жыл бұрын

It's quite important. The gluten in the batter need to rest after mixing. If not, it won't be as airy as it could be because it will be too tough to keep the air in.

@Shambhalian Жыл бұрын

Where in the netherlands can I get these lemon sorts? Iets te exotisch voor mij haha

@JulesCookingGlobal Жыл бұрын

I buy those citrus kinds with Rungis, but a 50/50 ration from lime and lemon is also very delicious

@Shambhalian Жыл бұрын

@@JulesCookingGlobal thanks buddy!

@gerry2803 Жыл бұрын

Complimenti , si potrebbe avere la ricetta della spuma di topinambur in italiano , grazie tantissimo

@VerboseVindication Жыл бұрын

So it's kind of like a fancy eel takoyaki? Goddamn I'm on board for this one. I notice the blender you advertise in your description is marketed as a coffee grinder. Does is handle liquids like this gel properly? Also, please consider linking out to the actual recipe from the description instead of just your personal website, it'll save me like a minute of work every time I want to get to the actual recipe.

@fishing3390 Жыл бұрын

With smoked eel it’s ok ?

@JulesCookingGlobal Жыл бұрын

You mean the population? It's true that eel was an endangered kind in the past, but because of cultivation projects the population has grown a lot and it's not endangered anymore. We just need to respect the season

@missedapproachmark Жыл бұрын

Gewéldig! Jammer dat mijn kerstgasten geen vis eten. Hoe bestaat het…

@lorecesar5853 Жыл бұрын

What is jalen powder?

@danyreatiga3921 Жыл бұрын

E-418 gellan gum

@JulesCookingGlobal Жыл бұрын

It's gellan powder, uploading the written recipe on my website today or tomorrow

@MrFango63 Жыл бұрын

👍😋

@JulesCookingGlobal Жыл бұрын

🙌🏼

@Jadedone888 Жыл бұрын

Chef, when you worked in restaurants doing this, did you enjoy it? Cooking in restaurants is completely different than cooking at home or even catering for that matter. I'm struggling with finding happiness in restaurants at the moment.

@JulesCookingGlobal Жыл бұрын

That's too bad to hear! I loved working in the kitchen, off course there are days that are less fun, but those days make the other days even more fun! Still miss working in the kitchen every day and hope to open something for myself one day. Hope you find happiness soon, something changing you work environment can help a lot as well. Surround yourself with people who are likeminded, that always helped me a lot