Chef JR Royol makes ‘Seafood Gratin’ | Farm To Table - video Dailymotion

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Aired (September 15, 2024): Seafood is rich in umami flavor, and Chef JR Royol takes advantage of this by preparing a savory Seafood Gratin with clams and mussels.

Transcript

00:00Buko ice cream, isn't it? Thank you.

00:11Of course, we're all familiar with the sweet, sour, salty, bitter flavor profiles.

00:19And the most difficult part is when you get to balance everything, you'll get the umami.

00:27Or, if you're already familiar with your craft, you can actually use ingredients that are packed with umami.

00:35We'll be doing seafood gratin.

00:40And then we're just going to shuck our mussels and our clams.

00:45So basically, what we're doing here is we're par-cooking our shellfish.

00:51The presentation I'm thinking here is that they're already removed from their shells.

00:57So that it's convenient when we serve and feed it to our family or clients.

01:05Let's check our pan, maybe after 5 to 8 minutes.

01:10And we should be able to see this.

01:12While we're cooling our shellfish, we're going to sauté our mirepoix.

01:16Mirepoix.

01:18Our carrots, onions, and celery.

01:46We're also going to add our well-known umami bomb, our cheese.

01:52So we have here from Malagos, different kinds of artisanal cheese.

01:57That will really elevate our seafood gratin.

02:00We're going to mix it with our breadcrumbs.

02:03We're going to use this as our filler or extender in our seafood gratin.

02:09And also as a topping.

02:11We're also going to add in their sherv.

02:12I have here mango which will bring some sweetness.

02:16We're also going to add our squid when our sherv melts.

02:24And then we're just going to let it simmer.

02:27Reduce the excess moisture.

02:29And then we're just going to add in our fish fillet.

02:32It's like our binder and filler mixture of boracho and breadcrumbs.

02:38We're just going to cook it for another 5 minutes.

02:43We can now plate.

02:54So we have mussels, we have clams, we have shrimp of course, squid.

03:02Maybe this would go well in Tabasco or hot sauce.

03:05Something acid.

03:07It's really good.

03:10Even without lemon and salt.

03:13Can you imagine if there's something sour?

03:16It would cut through the richness of the cheese from the seafood.

03:24We Filipinos value the balance of the taste of every food.

03:29This is the result of a long history of mixing the local traditions

03:33and foreign influences in the creation of what we now call Filipino cuisine.

03:39Toast.

03:41Oh my God, I'm enjoying this.

03:44And in the center of it, where there's a balance of sweetness, saltiness, sourness, and bitterness,

03:51there's the flavor.

03:53One of the secrets of why we Filipinos always look for and bring back Filipino food.

04:00At Binabalik Balikan.

Chef JR Royol makes ‘Seafood Gratin’ | Farm To Table

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