UNBEATABLE Seafood Cake! Chef Jean-Pierre

okay friends another fabulous video for you today a shrimp and salmon cake with the garlic aioli and a remoulade sauce it's so simple to make you're not gonna believe it be sure to subscribe to our channel give us a thumbs up if you liked the video and don't forget to ring the bells check it out you're gonna love it okay well let me show you how easy it is to make this cake you know normally when you get a seafood cake in a restaurant or crab cake or a fish cake of any kind they bind them with mayonnaise or they bind them with breadcrumbs and sometimes lots of breadcrumbs and i don't really like breadcrumbs i find that breadcrumbs dries it out and uh and a mayanage you're not supposed to really cook mayonnaise so it's not really the right thing to do to put mayonnaise in it i just find it makes it heavy so let me tell you how i do mine i make a shrimp mousse with egg white and i bind the seafood with it it's really cool you can make it with any kind of seafood you can make any kind of fish any kind of uh as long as it's a firm fish like a group of cake would be fabulous uh you can even do a lobster cake you can do a crab cake and you can bind it with a with a mousse of some kind of seafood mousse i'm going to show you how to make which is really simple it's a fish um blended with a egg white and the cool part about the egg white the egg white binds it holds it together but it's transparent so you don't even know it's in there this is really cool easy to do first thing we're going to do we're not going to use a bread crumb or the outside we're going to use panko and you probably have used panko before and you know panko is nice but panko is very coarse um i don't know if you guys can see but you have all you know what panko is the japanese breadcrumb i like them because they um they make a very very very crispy crust on the outside and you can even use a little bit on the inside to bind it if you need it but you don't need it don't don't use it so what i'm going to do is say let me tell you what i do now you notice it's very coarse right and i don't like it it's so cold so you know what i do i take the breadcrumb right there and i put it in my food processor to make it a very fine crust let me put a little more in here to make it a very fine crust and let me tell you why i do this is because i believe then less of a crust you have more even it is and more delicate it is now if you like a heavy crust breakfast then you know and i do the same thing and i make a chicken scalloping milanese when i want to put a breading on on fish or seafood i'll do it this way i'll make it nice and fine so what i'm going to do now is i'm going to turn this on and i'm going to process it until it's very very very smooth okay if you don't have fancl you can use crackers i like the saltine crackers unsalted top that means no salt on the top but i was too salty okay and this right there is gonna give you an amazing crust and what i like to do with this i like to add a little bit of floral cell because obviously there is no salt in here so a little bit of floral cell so i use floral cell because i'm hot french so you know we like to use fluorescence especially with seafood beautiful salt flow the cell the flower of soul it doesn't really mean that but that's to translate literally all right so look we got a breadcrumb right there and now look look look i don't know if you can see it but it's very very fine you see and this is going to give us a fabulous cross so i'm going to put it in right here in the lasagna panda so then i can use you know what i just need to do a little bit more so let me just do just a little bit more because i never make enough and then it makes it difficult to do the show cause i don't have enough right so i'm just gonna make just a little bit don't be afraid of runners for a while okay it cannot be too thin mambo you know panko use your favorite crackers crackers let me tell you why crackers these crackers have no moisture and crackers instead of giving you a breadcrumb is gonna stick together it's gonna be really nice and uh and dry okay so here we go all right so we got we got right there careful with those blades but they're mean so we got the um we got the crackers ready to go now we're going to make our mousse for this i am using black tiger shrimp you can use whatever shrimps you want and they are cut in small pieces already we're gonna save some for the seafood cake and for the salmon and and uh and shrimp cakes so some of them we're gonna leave whole and some of them we're gonna make a mousse out of it okay so i'm going to process them with a little bit of egg white we'll give you the exact recipe on our website we're going to put a couple of leaves of cilantro just a couple of leaves of cilantro we're going to put a little more of the cell and you notice everything is carefully measured um a little bit of ginger and you know a lot of people peel their gingers because they got nothing else to do i wash mine very carefully and then i save it in with and look what i do you see i just grate it and i use the microplane grater not the one you use for the citrus the other one you see this one right here this is great for cheese for chocolate right just a little 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 got a video on the garlic puree this is just garlic and olive oil all right just a little bit of garlic a little bit of ginger we're going to put a little bit of sriracha put whatever hot sauce you want in here you don't really have to put a hot sauce if you don't want to you could put salt and pepper it would be just great did i put another set over there yeah i think i did all right so here we go now we're going to go and we're going to make a mousse all right and we're going to process this you want to process it you can put a little cognac in there too if you want okay that'll make it really nice all right so now let me move all the stuff i'm not going to need anymore for this we got to process it longer you process it smoother it's going to be and it's really really 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 in little pieces i use a beautiful atlantic salmon cut in 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 over there you notice i'm very careful on the measurement it's cooking and i'll rocket science eh we're not sending a man in the mood friends we're just making the seafood cake all right so look this is a moose right there i'll tell you a little cognac is always good if you haven't now oh guess what i got some right here i always forget it just a little bit of cognac little don't make them drunk just make them happy little cognac gives you a nice flavor that mousse okay then we got bell peppers we got yellow peppers we got red peppers and we got green peppers and they're cut to small dice they got to be small they can't get big pieces of peppers in there it'll interfere you see all right so now we got all of our seasoning in here right we got our ginger in here we got a cilantro in here we got a uh uh hot sauce we got a salt we got all of our seasoning our garlic everything is in here right so now i'm gonna take this all right and i'm gonna bind this let me just take this out of here folks we don't need this machine anymore so i'm gonna take it out of there all right so now i'm gonna take my mousse try to be as clean as possible i'm going to take my mousse and i'm going to blind it now if you don't want to make the mousse you can just put egg white and it'll work but then it's not going to bind as well right with it just the egg white so what happened is if it doesn't bind as well then you're going to have to put a little bit of brecon to bind it okay but be careful don't put too much break on my because you know what happened then i might as well go at the restaurant and a restaurant and does it with breadcrumb and uh and let me tell you something this is very delicate and as you can see it is not easy not difficult to do you notice everything i do is very simple i'm telling you friends you can all become fabulous cooks cooking is the easiest hobby in the world to learn my friends it really is anybody can be a great cook all you got to do is just understand what look look you see now look what's happening to the seafood you see the seafood is held together so now what it's going to cook the egg white is going to be completely transparent it's going to bind it all together but you won't even know it's in there so you don't have this uh this dry bread in there then sometimes you go to a restaurant and there's like 25 bread in there so what i like to do i like to keep this very cold so i i just started doing this so i add this in a refrigerator until the last minute you want your seafood to be very cold always anyway but but especially for this because you want the egg to be cold you want everything to be cold so it's holding together beautiful you see maybe i like just a little more flow to stir because i don't think i had enough fluorescent right so now look this is beautiful right very simple now we're going to make the cake i got a really cool technique for the cake okay for this you need one of these you get those at home depot this is a a plumbing pipe it's a three inch plumbing pipe you want one inch just one inch of a three inch pipe you can make it however big you want it you can make four inches if you want to make it make high but this to me is a perfect formula but use whatever makes you happy all right so now what we're going to do is uh we're going to put it here and we're going to take a ladle and it just happened then this ladle that i use is the four ounce little four ounce fits perfect in here so what i do is i take my cake my my seafood and i make sure it's filled up all the way not hippie because it doesn't fit in my mold you're gonna have to figure out what mold you want to use and how it fits okay and then what i do hope you can all see what i'm doing i'm gonna take my um my my four ounce mixture of salmon and shrimp with the shrimp mousse i'm putting it in the uh break home and in the panko crumb and right here i'm not going to touch it until it's completely coated all coated right oh cool right now at this point i want to make a bowl out of it like a nice round bowl i want to make sure it's completely coated because if it's not coated completely then my hands are going to get all gunky it's a new culinary term gunky now they're going to get all messy and so will you break home it's going to get all messy so so if i do a lot i str i clean my breadcrumb in between so look i grab the whole thing it doesn't matter how much breadcrumb you grab because you're only going to keep the breadcrumb then it's touching the seafood you see look i go from one hand to the next right there see look right for muhammad make sure it's completely cold oh and one more important thing friends no cracks it cannot have any cracks if you have cracks in it squeeze them squeeze them out and put a see look right here little seafood put a little more remember don't be afraid to put a lot of breadcrumbs the only breadcrumb is sticking is the breadcrumb that is touching the seafood all right so look we're gonna go like this right very simple right so now we're gonna take this we're gonna put it right here we're gonna put it right here right here right here we're gonna put it right here we put it in here like this now i forgot one more tool so i got it right here in my drawer all right and what i like to do is i like to take a spatula and squeeze it really really really really tight now you see why it was really important to make sure you got the right amount right and look pay attention make sure it's like now it shouldn't be wet it should be perfect at this point right now we're going to take it out right there and check this out you see how simple was that to make you see right so now we're going to make all of this then we're going to put them in a freezer for 15-20 minutes so they solidify just just 15-20 minutes right and then i'm going to put them in a fry pan i'm going to pen serum get a beautiful golden brown and when i'm ready to eat them i'm going to pop 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 serve them with a garlic aioli and a remoulade sauce so we're going to put we're going to finish them we're going to put them in a freezer and then we'll come back and we'll do the whole thing okay the cakes uh out of the uh you can put in a freezer or you can put in a refrigerator the secret is to make sure they are uh they they solidify because remember the only thing is holding them is the uh is the shrimp mousse with the egg white and so that's kind of like fragile so but if they're cold it's not a problem it's not like you bind them with bread if they're bread they're not going anywhere but those are very fragile they're very delicate and by the minute the egg white cooks oop it's going to seal them and they're going to seal it together so i got a fry pan going on over here i love this uh non-stick cookware it's what it's called wall w-o-l-l and it's a um it's a non-stick cookware i like it for uh for seafood especially anything with breading on it i find it's easier to do it instead of a stainless steel pan and what i like about those pans you can pop them in the oven also up to four or five hundred degrees so it's a nice pan if you're looking for a good non-stick cookware you need a few i mean i love stainless steel cookware i love enamel caster and but i i have to have a good non-stick um fry pan especially for this purpose so make chicken scalloping milanese it just comes out better in a in a nice non-stick fry pan so i want to make sure that my oil reaches about 350 365 which is below the smoke point of extra virgin olive oil and um so we're good i got my digital thermometer if i go into a coiled oil then the the panko is gonna soak up the oil is gonna get soggy instead of crispy so it's really important when i put them in a fry pan like you see i got six of them when i put them in the fry pan i'm going to put them in clockwork i'm start at 12 o'clock and i go all the way down back around so i know which one was the first one that i put in so it's kind of an interesting uh formula to do uh when you're making when you're putting more things in the fry pan and they're not going to be in there very long right so we take the cake we put the first one at 12 o'clock and be careful don't throw it in there right and and the second one at uh right there here you go three we're almost at six and we got there nine o'clock and here we're about 10 o'clock or somewhere around there i'm not exactly sure it doesn't really matter you got the idea we know we're starting with this one okay because you're gonna see they're not gonna be in there very long friends they're they're gonna get golden brown really really really fast and now we're not cooking them we're just making a beautiful golden brown but we're not cooking them okay this is not cooking we're gonna cook them in the oven this is to prepare them for the oven i'm going to cook them in a in a um non-stick steel pad steel pad if you have if you have one of those with my name on it you know you're good if you don't have one with my name on it throw it away and go get a new one talking talking talking and then don't pay attention to what i'm doing here let's see what you got okay another three and a half second okay that's enough right there you go look look see see look look look beautiful there see no look at them oh this one should have stayed another few seconds well maybe because i put it in a few seconds later right all right so let's see what you got i don't want them too brown i just want them nice golden brown that's all i don't want too much uh let's see what you got here here you go here you go this one at this one oh this one look at this one look at it okay so all we're doing now is we're getting beautiful golden brown on all sides right so far so good remember you can make 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 dude take them out okay remember now we take them out in the same order then we put them in maybe this is like a little more golden brown so i'm gonna wait in there for a second right this guy's good this guy's good it's a little hot and then let's see how you're doing okay fine all right all right let's not be too picky right okay so now now what i'm going to do friends i'm going to go in my preheated oven at 375 degrees and i'm gonna cook them for about seven eight minutes until my internal temperature and what i mean by internal temperature i mean and terno temperature internal temperature that means i go inside and i'm about 140 degrees 145 at the most okay that was your summer is going to be overcooked but the shrimp's got to get to 140 okay all right so we're going to go in there now we're going to pop 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 great appetizer or a great lunch or maybe a little arugula salad on top also make a fabulous lunch okay we're gonna go in the oven they're ready to go now oh yes oh yes they're beautiful beautiful beautiful beautiful they're hot so what i'm going to do is i put a little bit of aioli in a garlic mayonnaise in in in the squeeze bottle to make it easier to plate and and i love those plates i'm going to use those beautiful plate right here it's kind of like a a well if you will and it frames the food i love when i have individual serving to serve it in this plate plate is very important you know it's frames so bigger the frame and i think more delicate i got a little stain on that one so we're going to put it right here and um you see so it's kind of 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 in the bottom of the plate nothing fancy okay just like this right and then i'm going to take my my cakes and i'm going to put it right on top of it just like this now at this point you can certainly serve it like this put a regular salad on top it would be delicious with a beautiful vinaigrette you you don't have to serve with it with an aorta you can serve with a bell pepper with a tomato you can do so many things but today we're gonna serve it with a remoulade so we got a remoulade in here right remoulade then we made and which is a souped-up mayonnaise if you will and we're going to put it right on top of it just like that this is delicate just leave it like that that's very very simple you see this is a very elegant and simple preparation that you can all do at home this is really really simple to do make the cake in advance i promise you your friends are gonna think you became a chef it's very simple to make you go ahead and i promise you you're gonna love it remember subscribe to our channel so you can see the next video we're doing [Music] you

Channel: Chef Jean-Pierre

Views: 281,365

Rating: 4.9541245 out of 5

Keywords: Seafood Cake, seafood cakes recipe, Seafood cake idaes, shrimp cakes, seafood recipes, how to, shrimp cakes recipe, chef jean pierre, chef jean pierre onion meme, chef jean pierre onion, seafood cake ideas, salmon cake, shrimp cake, salmon and shrimp cake, chef jean pierre shrimp, seafood recipes for dinner, how to basic, seafood cake, seafood, easy recipes for dinner, easy recipes, cake recipe, simple recipes for dinner, easy to make, easy food recipes

Id: Hn6OaMMYQIk

Length: 20min 24sec (1224 seconds)

Published: Thu Sep 10 2020