UNBEATABLE Seafood Cake! Chef Jean-Pierre

Well friends, today another fabulous video for you, a shrimp and salmon pie with garlic aioli and remoulade sauce, it is so simple to make that you will not believe it, be sure to subscribe to our channel and give us a like if you liked it the video. and don't forget to ring the bells, check it out, you're going to love it, well let me show you how easy it is to make this

cake

that you usually know when you buy a

seafood

cake

in a restaurant, a crab cake or a fish cake. cakes of any kind they bind them with mayonnaise or they bind them with breadcrumbs and sometimes with a lot of breadcrumbs, and I don't like breadcrumbs very much, I find that the breadcrumbs dry it out and, and a mayanage, it's supposed to You shouldn't cook mayonnaise, so it's not really the right thing to put mayonnaise in, I just find that it makes it heavy, so let me tell you how I make mine.

I make a shrimp mousse with egg white and add the

seafood

. It's really cool, you can do it. with any type of seafood, you can make any type of fish, any type, as long as it's a firm fish, like a group of cakes, that would be fabulous, you can even make a lobster cake, you can make a crab cake, and you can put together . with a mousse of some type of seafood mousse, I'm going to show you how to make it, which is really simple, it's a fish mixed with egg white and the interesting part of the egg white, the egg white comes together and holds it. together but it's transparent so you don't even know it's there.

This is really cool, easy to do. The first thing we're going to do is not use breadcrumbs or the outside, we're going to use panko and You've probably used panko before and you know that panko is good but panko is very coarse. I don't know if you can see it, but you have it all. They know what panko is, Japanese breadcrumbs. I like them because they make a very, very crusty bread on the outside and you can even use a little bit on the inside to hold it together if you need it, but you don't need it, don't use it, so what I'm going to do is say let me tell you what.

I do now you'll notice it's very coarse and I don't like it, it's very cold, so you know what I do, I take the breadcrumbs right there and I put them in my food processor to make them very fine. crust let me put a little more here so that it is a very thin crust and let me tell you why I do this is because I think that then less crust you have more uniform and more delicate now if you want breakfast with heavy dough, then you know, I do the same and I make a gratin chicken milanesa when I want to bread fish or seafood, I will do it this way, I will do it well and good, so what?

What I'm going to do now is turn this on and I'm going to process it until it's very, very, smooth. It's okay, if you don't have a fan, you can use crackers. I like unsalted crackers, that means no. salt on the top but it was too salty okay and this right there will give you an amazing crust and what I like to do with this is add a little bit of flower cells because obviously there's no salt here so a little bit of floral cell, so I use a floral cell because I'm a passionate Frenchman, so you know, we like to use fluorescence, especially with seafood, beautiful salt, flowing cell, soul flower, it doesn't really mean that, but that's translate literally, okay.

Look, we've got a crumb of bread right there and now look, look, look, I don't know if you can see it, but it's very, very fine, see? and this is going to give us a fabulous cross, so I'm going to put it right here. in the panda lasagna so I can use it, you know, I just need to make a little bit more, so let me make a little bit more because I never make enough and then it's hard for me to do the show because I don't. I don't have enough, so I'm just going to make a little bit, don't be afraid of runners for a while, okay, it can't be too thin, mambo, you know, panko, use your favorite crackers, let me tell you why these They don't have cookies. the moisture and the cookies instead of giving it a breadcrumb will stick together it'll be really nice and dry okay so here we go so we're careful with those blades but they're bad so we've got the um.

We already have the cookies ready to use now we are going to make our mousse for this I am using black tiger shrimp you can use any shrimp you want and they are already cut into small pieces we are going to save some for the seafood pie and for the salmon and the cakes of shrimp, so some we will leave whole and some we will make like a mousse, okay, so I will process them with a little egg white. I'll give you the exact recipe on our website we're going to put a couple of coriander leaves just a couple of coriander leaves we're going to put a little more cell and you notice everything is measured carefully um a little bit of ginger and you know , many people peel their gingers because they have nothing else to do.

I wash mine very carefully and then put it away and watch what I do. I just grate it and use the Microplane grater. not the one you use for citrus the other one you see right here this is great for cheese for chocolate right just a little bit of ginger don't put too much just a little bit and then I got my garlic puree you know I make my garlic puree I have a video over the garlic puree this is just garlic and olive oil okay just a little bit of garlic a little bit of ginger let's put some sriracha put here whatever hot sauce you want You really don't have to put hot sauce if you don't want to, you can put salt and pepper.

It would be great if I put another game on there. Yeah, I think I did it right, so here we go. We're going to go and we're going to make a mousse and we're going to process this. If you want to process it, you can put a little cognac in it too if you want. Okay, that will make it very rich. so now let me move all the things that I'm not going to need anymore for this, we need to process it longer, you process it more smoothly, it's going to be and it's actually very important because we need to use this as a binding agent, so it's going to bind the salmon and for this we have salmon look a beautiful cut into small pieces I use a beautiful cut Atlantic salmon there are pieces like I said you don't have salmon you can use um you can use any firm fish let me put just a little bit more shrimp in there you'll notice I have be very careful how much it's being cooked and I'll be scientific uh we're not sending a man in the mood guys we're just making the seafood pie so look. this is a moose right there I'll tell you a little cognac is always good if you haven't done it now oh guess what I have right here I always forget just a little little cognac don't get them drunk just do it that happy cognac gives you a nice taste that one mousse is okay, so we have bell peppers, yellow peppers, red peppers and green peppers and they are diced small, they have to be small, you can't get big pieces. of peppers there will interfere, you see, okay, so now we have all our seasonings here, we have our ginger here, we have a cilantro here, we have a hot sauce, we have salt, we have everything. our seasoning our garlic everything is here right now so now I'm going to take this okay and I'm going to tie this let me get this out of here guys we don't need this machine anymore so I'm going to take it Get out of there okay so now I'm going to have my mousse.

I will try to be as clean as possible. I'm going to take my mousse and blind him now. If you don't want to make the mousse, you can. just put egg white and it will work but then it won't come together as well, just the egg white, so what happened is if it doesn't come together as well then you will have to put some brecon to bring it together, okay, but be careful, don't put too much pressure on me because you know what happened, so I might as well go to the restaurant and a restaurant and do it with breadcrumbs and uh, and let me tell you something, this is very delicate and as you can see it's not easy or difficult to do you will realize everything I do is very simple I tell you friends, everyone can become a fabulous cook cooking is the easiest hobby to learn in the world my friends, it really is anyone can be a great cook, everything you have What to do is understand what look, look, you see now, look what is happening to the shellfish, you see that the shellfish are holding together, so now, what is going to be cooked, the egg white will be completely transparent. to put it all together but you won't even know it's there so you don't have this dry bread there then sometimes you go to a restaurant and there's like 25 breads there so what I like to do I like to keep this really cold so that I started making this, so I add it in the refrigerator until the last minute.

Anyway, you want your seafood to be very cold always, but especially for this, because you want the egg to be cold, you want everything to be cold. cold, so it holds together beautiful, you see, maybe I like a little more flow to stir because I don't think I've had enough fluorescent, so now look, this is beautiful, very simple, now let's make the cake, I have a really cool technique for the cake, okay, for this you need one of these, you get them at Home Depot, this is a plumbing pipe, it's a three inch plumbing pipe, you want an inch, just an inch of a three inch tube, you can make it however big you want.

If you want, you can make it four inches if you want to make it tall, but for me this is a perfect formula, but use whatever makes you happy, so now what we're going to do is, let's put it here. and we're going to grab a ladle and it just happened, so this ladle that I use is a four ounce ladle. The small four ounce fits perfectly in here, so what I do is I take my pie, my seafood, and I make sure it's full. By the way, he's not a hippie because he doesn't fit my mold.

You'll have to figure out what mold you want to use and how it fits well, and then I hope everyone can see what I'm doing. I'm going to have my um my four ounce mixture of salmon and shrimp with the shrimp mousse. I'm going to put it on the break at home and in the panko crumb and right here I'm not going to touch it until it's completely covered, well covered. Oh, great, right now, at this point I want to make a bowl with it, like a nice round bowl. I want to make sure it's completely covered because if it's not completely covered then my hands are going to get dirty.

It's a new culinary term, "dirty." Now they're going to get dirty and then are you going to go home? It will get all messy, so if I make a lot, I clean my breadcrumbs in the middle, so look, I grab it all, no matter how much. You grab the breadcrumbs because you are only going to keep the breadcrumbs and then you touch the seafood. See, look, I'm going from one hand to the next, there look, look good for Muhammad, make sure it's completely cold. Oh, and one more important thing, friends, no cracks. it can't have cracks if it has cracks squeeze them out squeeze them out and take a look look here little seafood put a little more remember don't be afraid to put a lot of breadcrumbs the only breadcrumbs that stick is the breadcrumbs that are touching the seafood, okay, so look, we're going to do this, very simple, so now we're going to take this, we're going to put it here, we're going to put it here, here, here, here we are.

I'll put it here, we'll put it here like this. Now I forgot one more tool, so I have it here in my drawer. What I like to do is take a spatula and squeeze it very, very, very, very hard. now you see why it was really important to make sure you have the right amount and look, pay attention, make sure it's like this, it shouldn't be wet, it should be perfect at this point, right now we're going to get it out right. there and look at this you'll see how simple that was to make you look good so now we're going to do all of this and then we're going to put them in the freezer for 15-20 minutes so they solidify in just 15-20 minutes right and then I'm going to put them in a pan, I'm going to give them a beautiful whey golden color and when I'm ready to eat them I'm going to put them in the oven at 375 for about 8 to 10 minutes and they're going to be amazing now that's all you need to do I'm going to make them to serve with garlic aioli and a remoulade sauce so let's put let's finish them We'll put them in the freezer and then we'll come back and do everything okay the cakes uh outside of the uh you can put them in the freezer or in the refrigerator , the secret is to do.

I'm sure they solidify because remember that the only thing holding them together is the shrimp mousse with the egg white and that's kind of fragile, but if they're cold it's not a problem, it's not like you're tying them down. with bread if they are bread they are not going anywhere but those are very fragile they are very delicate and the moment the egg white cooks, oops, it will seal them and they will seal it together, so I have a frying pan that is going over here I love this non-stick cookware, it's what's called wall w-o-l-l and it's a um, it's a non-stick cookware, I like it for seafood, especially anything that has breading, I think it's easier to make. instead of a stainless steel skillet and what I like about those skillets, you can put them in the oven as well up to four or five hundred degrees, so it's a good skillet, if you're looking for good nonstick cookware, you need a few.

I mean, I love stainless steel cookware. I love enameled wheels, but I have to have a good non-stick pan, especially for this purpose, so making au gratin chicken milanesas, it just comes out better in a good non-stick pan, so I want to make sure my oil reaches about 350 365, which thisunder. the smoke point of the extra virgin olive oil and um so we're good, I have my digital thermometer, if I go into a rolled oil, the panko will be absorbed, the oil will get soggy instead of crispy, so it's very important when you put them in a pan as you see, I have six when I put them in the pan.

I'm going to put them on a clockwork mechanism. I start at 12 o'clock and go all the way down, so I know which one I put in first, so it's an interesting formula to do when you're prepping, when you put more things in the pan and they're not going to be there very long. so we take the cake we put the first one at 12 and be careful not to throw it there to the right and and the second one to uh there you have three it's almost six and we have there nine o'clock and here we are around 10 o'clock or somewhere around there I'm not exactly sure it doesn't really matter, you get the idea, we know we're going to start with this one, okay, because you're going to Look, they won't be there for long, friends, they'll get very brown, very, very quickly and now we are not going to cook them, we are just making a beautiful golden color, but we are not going to cook them.

Ok, this is not cooking, we are going to cook them in the oven, this is to prepare them for the oven, I am going to cook them on a non-stick steel pad, a steel pad if you have one of those. with my name you know you're good if you don't have one with my name throw it away and go find a new one talking talking talking and then don't pay attention to what I'm doing here come on Look, look, look, look, look, look, look , look, look, look, look, look, look, look, look, look, look, look, look, look, look, look, look, look, look, look, look, look, look, look, look , look, look, look, look, look, look, look, look, look, look, look, look, look, look, look, look, look, look, look, look, look. seconds later, okay, okay, so let's see what you've got.

I don't want them too browned, I just want them well browned, that's all, I don't want too much, eh, let's see what you have here, here, you go, here, you go, this one. on this one oh this one look at this one look at it okay so all we're doing now is we're getting a beautiful gold color all over so far all right remember you can do them with a with a with a shrimp with uh with a grouper with a lobster with scallops with crab put them with whatever you want whatever you want that's your day friend take them out okay remember now we take them out in the same order then we put them in maybe this will be like a little more golden, so I'm going to wait there for a second, right, this guy is good, this guy is good, it's a little hot and then let's see how you do okay, okay, okay, let's not be too picky, okay?

So what now? I'm going to make them friends, I'm going to put them in my oven preheated to 375 degrees and I'm going to cook them for about seven eight minutes until my internal temperature and what I mean by internal temperature I mean internal temperature and terno that means I go in and I'm at about 140 degrees 145 max, okay, that was your summer, it's going to be overcooked, but the shrimp have to get to 140, okay, so let's get in there now that we're. We're going to put those guys in the oven and we're going to cook them and then we're going to decorate the plates and we're going to serve them and we're going to have a delicious lunch or dinner, a great appetizer or a great lunch or maybe some salad of arugula on top is also a fabulous lunch okay, let's go to the oven they are ready oh yes oh yes they are beautiful, beautiful, beautiful, they are hot, so what?

What I'm going to do is put some garlic mayonnaise aioli in the squeeze bottle to make it easier to plate and I love those dishes. I'm going to use those beautiful plates here, it's like a well, if you want, frame the food that I love when I have individual portions, serving it on this plate is very important, you know, they are frames, so the frame is bigger and I think it's more delicate. I have a little spot on that one, so I'm going to put it here and, you see, it's like we have a frame. So what I'm going to do, I'm going to take my mayonnaise, my aioli, I'm going to put it on the bottom of the plate. nothing special, okay, like this, and then I'm going to take my cakes and I'm going to put them on top, like this, now, at this point, you can certainly serve them like this, put a normal salad on it. above it would be delicious with a beautiful vinaigrette you don't have to accompany it with aorta you can serve with bell pepper with tomato you can do so many things but today we are going to serve it with remoulade like this We have a remoulade here, a certain remoulade that we made and that is an improved mayonnaise, for so to speak, and we're going to put it on top like this, like this, this is delicate, just leave it like this, that's very, very simple.

You see, this is a very elegant and simple preparation that everyone can do at home. It's really very simple to do. Make the cake in advance. I promise your friends will think you've become a

chef

. It is very easy to keep you going and I promise you that you will love it, remember to subscribe to our channel so you can see the next video we will make for you