• How to make FISH MOSAIC at home with Saif Dine Chaabeni. 🐟

• Creating valuable content, developing new challenging recipes and stepping up my culinary game, this is what drives me every step of the way! And I’m glad I can do it, all because of you and your support! THANK YOU!

• Have you ever heard about Meat Glue, a.k.a. Transglutaminase, also a.k.a. Activa RM?
Well, that's a very cool molecular gastronomy ingredient, that many fine dining Chefs use to create beautiful meat and fish mosaics and roulades.
By using meat glue you can combine together what's normally would never go together, e.g. tuna and sea bass, shrimps and scallops, squab and foie gras, and the list goes on and on.
Meat glue is also often used in sausage production to help the protein binding.

Do you want to learn more about this cool ingredient? Let me know in the comments✌🏻

Ingrédients Fish Mosaic
1 PCS Royal Sea Bream
1 GR Meat Glue
1 GR Charcoal powder
1 PCS Beetroot - Juice

• Ingrédients Liquid Brine
500 ML Water
50 GR Salt
50 GR Sugar

Preparation
STEP 1
Clean the fish and cut it into fillets
STEP 2
Liquid Brine : Mix all ingredients. Stir until the salt and sugar are completely dissolved. and put the fillets Leave it for 20 minutes
STEP 3
Marinate the fish with beetroot juice for 10 minutes
STEP 4
Put a little meat glue powder on top of the fish fillets and do the same with the charcoal
STEP 5
Roll The fish up using the cling film. Tighten the ends tightly.
STEP 6
Immerse your fish in a tray filled with water and put in oven Cook for 10 minutes 180°C

⇩ For tips, tricks, photos and recipes follow me on:
↪📲 Instagram:

↪📲 Facebook:

↪ 📲 My Gronda account :

↪ 📲 Pinterest :

| What it is & How to use it | Meat Glue |
#meatglue #Transglutaminase #activarm #moleculargastronomy #molecularcuisine #molecularrecipes #easyrecipe #recipe #howtocook #chefsecrets #fishmosaic #meatroulade #cookingtricks #culinarytechniques #finediningrecipes #CulinaryTech #foodfusion #fish #finedining #chefs #food

© 𝗦𝗮𝗶𝗳 𝗗𝗶𝗻𝗲 𝗖𝗵𝗮𝗮𝗯𝗲𝗻𝗶

[HadaefaAlkaialy-qtes]

يا حبيبي وربي تستحتق 100 قلب❤❤❤❤❤❤❤❤❤❤

[MrAcethesecond]

Incredible plate chef. Your video style is also so unique. I’m sure you’ll be massive in no time

[fattoummaryem]

This looks so perfect 🤯 proud of you saifoun and will always be ❤️

[farahkarboul]

Great job Saifoun ❤️
Your fusion of art and cooking in this fish dish is remarkable. The color combination, innovative tricks, and attention to detail are incredibly impressive. The high-quality video production just adds to the overall perfection. You've really raised the bar for culinary excellence! Keep inspiring with your creativity👏👏.

[YosriKr]

Work of art chef <3 kn ta3ml mziya t9oly shniya truc besh les filet yels9o f b3athhom o l pouder noir w blanc ely hatithom shnouma

[morallycorruptmaleficentti]

when i saw how red the fish got from the beets i literally said WOW out loud! lol

So im guessing the charcoal adds bitterness to the fish what was the sauce? Im guessing sweet to offset it or something else?

Amazing video man!

[chefaSL]

please tell me how to make orange and green mix oil

[eshackleton]

Can you please tell us what you powdered on the fish to make it black?

[HadaefaAlkaialy-qtes]

What are the black colors applied? Above your thickness

[Daashasavla]

hello where can i find the recipe for this ?

[JoselynVillanueva-wk]

Activated carbon does not add flavor. But visually it is enriching and very attractive. Nowadays it is fashionable and we even see it in ice cream parlors. However, ingesting activated charcoal causes severe constipation. Hence its use in massive diarrhea.

[АлександрФролов-ду]

Проще простого сделать это дома, когда у тебя на кухне есть дегидратог, Су вид, гуаровая камедь, трансглютаминаза, пепел из нори... Вот у меня из всего этого есть свекла😅

[VictoriaRoce]

Hi Saif! In Your mosaic looks amazing! I tried to repaid your recipe but it didn't work for me.. At what temperature did you cooked the fish? My question is because transglutaminase as I found working till 50C, and then it loose it's adhesive.. Where did you keep the fish before you cooked it? How long and at what temperature? What proportions did you used when you powdered transglutaminase? In my fish it didn't glued at all.. 🥺 I will be very thankful for your answers!