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.
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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.