Welcome to another video recap, where I share tips, and secret recipes so YOU can become a chef from home! This week I collaborated with chef Daniel Rose of Le Coucou NYC (Michelin 1 ⭐) to create what he would eat for his last meal on Earth.

Let’s get to it!

<Michelin Star Chef Makes Last Meal>

Video Link:

Chef Daniel Rose did’t always plan on becoming a chef. His passion for cuisine was sparked almost accidentally, as after attending American University of Paris, he wanted to stay longer (because who wouldn’t?). The only way for him to stay in France longer was to continue education, so after graduation, Daniel moved to Lyon to learn to cook and enrolled in the Institut Bocuse.

The dish that chef Daniel is creating is called “Quenelles de Brochet” which is essentially pike meat dumplings (Brochet means pike in French). In France, Pikes are considered one of the tastiest freshwater fish, as they have a firm texture and a delicate taste. The recipe to this beautiful dish is found below👇

<Recipe>

1. Clean, filet, and skin the pike. Pluck any bones on the mid section of the filet. Cut into small cubes.

2. Into the blender goes pike cubes, salt, pepper, eggs, cream, and butter. After the mousse forms a fluffy consistency, pass it through a tamis to make it even smoother. Add the mousse to a pan and into the fridge to set.

3. Next make the beurre blanc sauce by adding finely diced shallots, vinegar, champagne, ginger, little bit of cream, and butter to a pot. Let it come to a boil.

4. After simmering for 5-10 minutes, pour through a chinois to remove the shallots.

5. When the mousse is cold, “quenelle” it, which is using a spoon to scoop it into an American football shape. Poach it for 4 minutes in hot but not boiling water.

   

   This is called “quenelle” technique.

    

6. Plate on a pan beurre blanc, pike quenelles, and more beurre blanc. Add the pan to an oven and broil until the top of the quenelles become brown.

7. Top it with a dollop of caviar and a sorrel leaf.

8. Enjoy!

   

   Final dish before garnish.

That is it for this recap! Thanks for reading till the end. If you have any questions, comments, and suggestions regarding my work, please send me an email.

-Sincerely, DANNY KIM.