Chilean Sea Bass Recipe From My Restaurant | Chef Jean-Pierre
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- เผยแพร่เมื่อ 8 พ.ค. 2024
- Hello There Friends! Chilean Sea Bass, also known as Patagonian Toothfish, is a delightful, buttery fish that pairs wonderfully with a rich red wine sauce. In this recipe, we'll create a sophisticated yet straightforward dish that features perfectly cooked sea bass, a lush red wine reduction, and creamy mashed potatoes. This meal is perfect for special occasions or whenever you want to indulge in a gourmet experience at home. Let me know what you think in the comments below!
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Hi, marine biologist from Chile here
What Chef said about the seabass is true, we have plenty of marine species with weird names only designed to appease foreign markets. Chilean seabass (Dissostichus eleginoides) is actually a hake.
It is very expensive because it costs a lot to fish it, since it lives at about 1500m deep. Also, it is sadly very overfished, so it's harder to get. Therefore its price.
Great dish, though! That sauce looks awesome
Hey chef! I love Chilean Sea Bass, I’m a chef at a steakhouse in Nevada called Land Ocean we sell it too. We get the Maillard reaction to it, then we put a macadamia nut crust to it, served with coconut rice and broccolini❤️
It’s pronounced ‘My-ah’ reactshun, according to THE CHEF.
@@Dayhawk001 But it is written Maillard, isn't it?
@@Dayhawk001 yep!!! I love his accent
@@mjremy2605 yes sir!
We go to Nevada 2 times a year. Have wanted to go to your restaurant for a while. We will be in Reno in September. Would love to have an invite to Chef table.
We need a compilation video of Jack tasting after the show.
You would have to use ‘Panoramic view’ if I was behind the camera,that’s for sure.
Yes! Want to see Jack enjoying food.
This
This fish in the top of the most endangered species list. We actually all need stop eating fish. Don’t get me wrong. I love fish. Do some research, you’ll see what I mean. Japanese trollers are killing the ocean.
@@miklevey3429 I think we meant more of Jean taking all of his clips of him tasting his dishes and making a compilation of him eating them and reacting.
Chilean Sea Bass definitely sounds sexier than Patagonian Toothfish! 😂
Cameraman Jack must be slobbering all over the camera each time Chef produces yet another triumph. Delicious! Thank you Chef!
I made this for dinner tonight. Absolutely fantastic! A child could do this😂...seriously, a child could do this. How do I know? My grandson cooked it with me. I let him do all the work and he's only 13.
Thank you Chef Jean-Pierre. You're brilliant. My grandson Jacob sends you a big hug and some love 🫂 ❤and you get the same from me too🫂❤
Bon soir Jean-Pierre,
Guillaume
"if it doesn't work out, you order pizza!" love it
I love Pizza; but, how disappointing if the fish got ruined (leave it to Me).
If the fish get ruined I just go catch some more .
@@kaboom4679 AMEN.... I hear Chile is nice this time of year😎
best lesson in my entire life
@@R.Akerman-oz1tfLoL 😂
Another success!!!
Jack must have his mouth watering all the time.
I'm sure he eats very well too!
I'm sure he eats very well!
I think Jack eats before chef Pierre tastes to avoid slobbering accidents 🤣
I’m allergic to seafood but I love watching your videos so much even if I can’t eat it 😂 you are a ROCKSTAR!!
🙏🙏🙏❤️
I LOVE it when you do fish recipes. I grew up off of Lake Huron in Michigan, and we don't have those ocean fish that you've got, but we've got salmon, perch, bass, pike, walleye, smelt, and the smaller lakes have bluegill, etc. I spent much of my childhood fishing and eating the catch, and still have a week long fishing trip with the three other brothers river fishing now. I LOVE seeing other ways of preparing fish. Usually it was pan frying, or baking, or deep frying with a simple tartar sauce of mayo, relish, and lemon juice. Pickled smelt, oh oh oh, hmmmm. These episodes bring me back to my childhood, and I LOVE learning.
My husband is an amazing seafood chef, and this recipe will be next on his menu! Thank you so much for sharing your culinary knowledge, it’s greatly appreciated! We really enjoy watching the channel :)
Chilean Sea Bass is one of my FAVORITE dishes. So good.
first heard of this food from Jurassic Park movie! Spared no expense!
"Spared no expense!" has 1 guy doing all the computer work...
I love Thursdays. Thx chef!!
Often the gnarliest looking fish taste amazing!
Dinosaurs hated these guys(ha-ha).
Oh Mon Ami Mon dieu you spoil us by making such art we can't even consume, the perfect sauce, the perfect suspension of mash and the perfectly seared fish glistening like the sea this is why we love cooking.
Thank you once again. I have now cooked a number of your recipes. I am 72 years old. I have learnt more in the last few months working along side your videos than my previous 72 year. In the past I would cook very average simple meals. Even though I watched other cooking shows. Even with some well known. I did not take in any inspiration on there channels to follow what they are cooking. The way you present yours I follow. I some times make mistakes but I learn from them. The other day I followed your Best Garlic Butter Shrimp ⧸ Prawns video and put in to much white wine and sherry. I will not make that mistake next time. But it was still delicious. Once again Thank you.
Jack is always thinking "Please wrap it up Chef, my portion is getting cold!"
I bet we've all experienced that, "Oh well, let's just order a pizza."
Hello Chef, I am not a fish eater but to be honest the way you make your fish dishes I am most defiantly going to try this one, as always Chef Thank you & God Bless you.
Delicious fish. Worth a try.
@@margariteolmos3457 thank you I most certainly will.
Thank you for the guidance, Chef. Every time I cook fish, I overcook it; your tip that I should just get the sear and finish in the oven was a revelation!
Chef, I love watching your videos! Your mannerisms remind me of the great actor Louis de Funes.
Thank you for these wonderful recipes!
Wow, thank you! I am flattered!!!❤️
What I would give to have just one more dinner / evening at The Left Bank! Gone but NEVER EVER forgotten! Wonderful memories.
Please! More dishes with fish! I love fish! ❤🐟
I love fish dishes! And for some reason, they always intimidate me. Thank you for helping me to be more courageous!
I’m from the south and yes catfish , bass and crappie are great , red, even offshore is another notch kingfish ,dorado, but Chilean Sea Bass kicks it up to even another notch ..one of the best fish I have ever eaten .
He spared no expense.
Chef uhh uhh...finds a way.
And no butter either... know that the mashed potatoes contain a ton of butter too 😅. Love JP
He fried the fish in clarified butter before he baked it. You butter believe there is butter in everything on that plate 😅😂
chile and sea bass
Clever girl@@ricebrown1
"It's nothing." Yeah. This video, in particular, is like one of those kid's games where you have to find the differences between two pictures. Except, in this case your job is to find the cooking lessons. I absolutely love how deftly Chef Jean-Pierre employs technique after technique in a nonchalant way to create a masterpiece of flavor and visual art. How many lessons were there in this simple video--a lot. I love it.
Wow! That is probably the best coocked fish I have seen! And nice he mentions the temperatures on the pan, oven and max temp inside the fish.
I am so in love with this man!!! What a frickin' Gem!
Nice and white and flakey! Love it!
You are absolutely the best! I had desperate times lately and while between jobs was listening to your shows and cooking. You saved me from major depression. Your videos are absolutely amazing!
I mean this with all the love and positivity, but sometimes I wonder how much of that wine Chef has had before Jack starts rolling, cause he's just a riot sometime haha
Chilean Sea Bass is top 3 fish we love to eat and i love to cook. Thank Chef for your take on it.
Whenever I’m feeling blue I just watch Chef JP cook and I feel better! Thank you Chef for being you 🙏👍
Paul Bocuse, Les Freres Trois Gros, Michel Guerard, Bernard Loiseau, Alain Ducasse, Thierry Mark, and so many others...
Chef Jean=Pierre, you bring simplicity to elegant, sophisticated and traditional cuisine.
Easy, Delicious and Sophistacated.
Merci Chef.
Please, keep untertainaing us.
Red wine sauce and fish? We really are breaking the rules today! Love it!
Thank you. Chilean sea bass is the best fish I’ve ever eaten.
First time I see recipe of fish in red wine sauce. Interesting recipes you teach us mister Chef Jean-Pierre. Much Love!
Les Carnets de Julie, Raymond Oliver, Jacques Pepin, and Chef Jean-Pierre.
Merci Chef.
Il n'y a pas d'ordre d'importance!
Que de saveurs, de plaisir et de bonheur.
S'il-vous-plait, Chef, continuez a n nous regaler, a nous faire plaisir et a nous rendre heureux.
Chilean Sea Bass is by far my favorite fish. It has a wonderful texture, and tastes delicious. This looks so great.
I look forward to seeing all of Chefj JP’s cooking videos and this one looks amazing! Thank you so much for teaching us…you made me love cooking again! 👨🏻🍳
😊
Made potatoes Anna with ribeye this week...looks like Michelin potatoes and sea bass this weekend. You provide us an embarrassment of riches for our dinner table! Thank you dear chef! Keep them coning! Love learning with you, and eating the results from our classes. What an honor to have you for our teacher! 😍😘😍
All the pleasure is mine! 🙏❤️
Georges Blanc, Ghislaine Arabian, Raymond Blanc, Bernard Loiseau, Guy Savoy, Michel Sarran. Eric Frechon, Yannjick Alleno, Anne-Sophy Pic, Ciryl Lignac, Stephanie Le Quellec, Mathieu Paccoud, Noelle d'Hainaut, but Chef Jean=Pierre, Merci for Your Cookinjg..
After a long night at the restaurant, watching Your cooking show, is The Most Elaxixing Experience.
I learned so much from You.
Merci Chef.
Just ate Sea Bass 3X on my recent drip to DC visiting my BigSis! Sending this to her NOW.
I love fish and potatoes, this recipe with Chilean Sea Bass and your potatoes takes it to a new level!!! Thank you Chef
Always great to see new recipes! God bless!
Friday was fish day, now it's Thursdays! Nice one chef.
Visually perfect and absolutely convincing! Please continue, our dear Chef Jean-Pierre! 🇺🇲🇨🇵
One of my favourite chefs ❤😊
Tarago and Onyo had a baby. Chef JP is a very happy Grandpa. ❤
The absolute best fish. So unique.
Love it! Thank you for making me a better home-chef!
What a beautiful dish! Your presentation is lovely and it so easy to make! Thanks so much!🤗🤗
I've been waiting for this recipe, Chef! Thank you! Looks amazing!
I love fish recipes my mom used to make for us every week assorted ways thanks somuch chef you're the best!!!
P.S In the past I cooked because I had to. You have made cooking a joy and I now look forward to trying something new. You have opened up a new world of cooking to me. Given me a new interest.
Just wow!
Wow 😮
That piece of fish looks incredible.
Thank you for the Tarragon herb use in the sauce. I grow that Herb in my garden in rural British Columbia Canada. This perennial plant survives very cold winter months and starts growing again with new green leaves in the middle of the month of May. By middle of September I harvest the large number of stems that remain and hang upside down to air dry inside the house. About two weeks later the dry leaves are pushed off and then those are stored in large glass jars with air tight sealing lids. Lasts me at least eight months until the next fresh herb stems are grown. Let the plant become bushy for the largest harvest quantity each year.
Love chef Jean-Pierre, saudações do Brasil !
I cannot wait to try this fish. I love Seabass.
I live in Massachusetts and I go fishing for sea bass, can't beat it fresh and dispatched and cooked 😋 👌
Wow
Delicious Chilian Sea Bass meal. Love it, love fish. Thank you Chef JP. Lucky cameraman Jack getting to eat that scrumptious food.
Chilean Sea Bass is my absolute favorite fish to eat! Thanks for walking me through this. Zk
Thank You so very much for this recipe CHEF!!! Cannot wait to make this!
Yum. I could eat fish every day of the year. Grouper is my personal favorite, but I'll eat any fresh fish. This looks fabulous - love the red wine reduction.
I love fish!!!
And you can make it home style or elegant!!!
I absolutely love Chilean Sea Bass. I will make this for sure!!❤❤❤❤
I can’t wait to try this. One of my favorite dinners! Well done Chef JP!
Made this last night, didn’t have a red wine open so used a Sauvignon blanc from the fridge, and it was amazing.
I would love to see you make a red wine mushroom sauce for a ribeye steak! I love watching all videos and have made a lot of your recipes. ❤
In Chile we call it "mero"... and its delicious. Greetings from Chile. I love your recipes
The bass looks a little bit like a Coelacanth. Previously believed to be extinct for thousands of years.
Yummy looking dish Chef.
Last time I made fish, I made a Beurre Blanc sauce which came out so good that I saved some, put it in the fridge to harden and ate it with a spoon lol. Now as far as Beurre Rouge, I did it a while ago to go with a steak, I kept all the extras in the sauce.......yes all of it were recipes from this amazing Chef. Now as far as pizza goes, there's a joke going around and you all must try it lol. Next time when you eat a slice, rub some ketchup on it and let James know how good it is rofl. Thank you Chef and Jack for another great video.
I love fish, another way to cook it, love it ❤️
My favorite fish dish.
This dish looks “amazing!” Thank you for making it so simple. Big Fan, love your videos! Always informative as well as entertaining. You have an awesome team!
This is my family’s favorite dish AND fish. The SKIN is the best part (almost)! 😬
For those interested: The best nonfiction I’d read the year it dropped is called “Last Man Off”-it’s about a Chilean Sea Bass longliner that wound up sinking in the Antarctic Sea. It’s a RIVETING book about how hard & dangerous it is to catch these ugly, tasty bastards!! 😯🤯 HARROWING! I recommend the audiobook! 👌✌️
Absolutely fantastic!
Oh boy, food fit for a King 🤴 ❤ I’m looking to be adopted !
Looks delicious! I’m going to try this as it’s my favorite fish. I typically sous vide it in a miso, soy sauce, mirin, ginger and sesame oil marinade. Finally seared on high heat max 30 secs, bellissimo!
Love those flavors profile😊
Currently in Maui. I brought both my infrared thermometer and polder thermometer. No joke. Use it everyday
👍👍👍❤️
Je t'aime Chef! Merci!
Patagonian Toothfish?!? Sounds like an off-road tire that Matt would use for the Banana. This will be perfect for Mother's Day!!!
That's one kick-ass sea bass!
Yummy, The Chef did it again. Thank you.
Best cooking channel on youtube! Great personality
I saw one of you past video that recommended the larousse gastronomique and it's such an amazing encyclopedia/cook book it's really cool to learn more stuff then I missed while at culinary school!!!
FEESH!! 🐟
Very good young man, simple but very tastfull 👍👍👍 greeting from a retired chef from the Netherlands!!! keep up the good work.
Looks luscious. Thank you.
Fantastic Chef. I’ll make this recipe for Sunday dinner. Thank you for the inspiration!
simple and beautiful
You’re absolutely right about the cooking of fish, I find it much easier…and to be honest, even if I slightly overdo it, it’s still better than and overcooked steak 🤪❤️
GRACIAS CHEF ❤
Fantastic!
God bless all here.
Mouthwatering beautiful delicious dish 😋Thanks for sharing Chef.