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❤️
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.
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
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
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.
Same!!!! Grew up fishing. I live in Michigan and love perch. It's my favorite! Live close to lake Michigan and many lakes like Torch. Some of the best fresh fish here! ❤
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.
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.
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 .
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!
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!
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.
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.
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.
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 :)
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.
I love this guy! “It’s cooking! If it’s not good? You order pizza!” I’m headed to the store now to get some fish, which I always felt was too complicated to cook at home. Thanks to Chef, I’m willing to give it a shot.
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.
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.
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.
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! 😍😘😍
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.
Lovely dish, thank you for the red whine sauce recipe.. I did it almost the same, except you put in so much more butter, never thought of that, will try
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!
Merci, Chef JP. A perfect summer dish for Al fresco dining. Some grilled asparagus, or caramelized carrots, followed by a glace / sorbet raspberry with a dollop of creme fraiche. Yum.
That sure looks delicious, chef! Never tried Chilean sea bass, but I will when I have a few extra dollars. The sauce with those potatoes is making me drool! LoL
Thank you Chef JP. I was planning on fish for this Saturday night's dinner and this seems perfect, easy enough that even I should be able to succeed. I love you my friend. Not sure about the red wine reduction, I don't drink much anymore and wouldn't want to buy a whole bottle just for one sauce but maybe I'll do a lemon butter sauce instead (I love lemon on any fish).
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!
"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.
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!!!
10:41 - Montey au beurre (or however it's spelled)...taking me back to my culinary school days!! I still say that sometimes while cooking! Dunno why but it's just one of those terms I can't seem to forget...lol...what's the one for "brown butter"? I HAVE forgotten that one...
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.
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
es una merluza austral verdad?
What a treat, a 16 minute video of a master chef showing us exactly how he makes one of his amazing plates, all with home tools.
🙏❤️
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
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.
Same!!!! Grew up fishing. I live in Michigan and love perch. It's my favorite! Live close to lake Michigan and many lakes like Torch. Some of the best fresh fish here! ❤
Thanks!
Thank you, Diane 🙏❤️
Cameraman Jack must be slobbering all over the camera each time Chef produces yet another triumph. Delicious! Thank you Chef!
I want his job 😂😋
"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 😂
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.
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 🤣
Often the gnarliest looking fish taste amazing!
Dinosaurs hated these guys(ha-ha).
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.
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 .
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!
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!
I use an old tuma can, cut on both sides, but happy to see you my friend!
I am so in love with this man!!! What a frickin' Gem!
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.
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.
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.
I love Thursdays. Thx chef!!
I love fish dishes! And for some reason, they always intimidate me. Thank you for helping me to be more courageous!
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 one of my FAVORITE dishes. So good.
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 :)
What I would give to have just one more dinner / evening at The Left Bank! Gone but NEVER EVER forgotten! Wonderful memories.
Chilean Sea Bass is top 3 fish we love to eat and i love to cook. Thank Chef for your take on it.
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.
I love fish and potatoes, this recipe with Chilean Sea Bass and your potatoes takes it to a new level!!! Thank you Chef
First time I see recipe of fish in red wine sauce. Interesting recipes you teach us mister Chef Jean-Pierre. Much Love!
I love this guy! “It’s cooking! If it’s not good? You order pizza!” I’m headed to the store now to get some fish, which I always felt was too complicated to cook at home. Thanks to Chef, I’m willing to give it a shot.
How was it?! 🎉 I love all fish but perch is my fav
simple and beautiful
In Chile we call it "mero"... and its delicious. Greetings from Chile. I love your recipes
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.
Chilean Sea Bass definitely sounds sexier than Patagonian Toothfish! 😂
I love fish recipes my mom used to make for us every week assorted ways thanks somuch chef you're the best!!!
The absolute best fish. So unique.
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.
One of the best tasting fish
Looks luscious. Thank you.
I love fish!!!
And you can make it home style or elegant!!!
I’ve made this 4 times for the family. Delicious
Visually perfect and absolutely convincing! Please continue, our dear Chef Jean-Pierre! 🇺🇲🇨🇵
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.
Thank you. Chilean sea bass is the best fish I’ve ever eaten.
Love chef Jean-Pierre, saudações do Brasil !
That looks great, and I bet it tastes even better than it looks!
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! 🙏❤️
I absolutely love Chilean Sea Bass. I will make this for sure!!❤❤❤❤
What a beautiful dish! Your presentation is lovely and it so easy to make! Thanks so much!🤗🤗
This is my favorite ❤️
Fantastic Chef. I’ll make this recipe for Sunday dinner. Thank you for the inspiration!
Chef, my heart skipped a beat then when you almost dropped that bowl of gold at 10:24 😂 Phew! That was a close one.
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.
Delicious Chilian Sea Bass meal. Love it, love fish. Thank you Chef JP. Lucky cameraman Jack getting to eat that scrumptious food.
I love fish, another way to cook it, love it ❤️
Nice and white and flakey! Love it!
Please! More dishes with fish! I love fish! ❤🐟
That piece of fish looks incredible.
Best cooking channel on youtube! Great personality
Yummy, The Chef did it again. Thank you.
Lovely dish, thank you for the red whine sauce recipe.. I did it almost the same, except you put in so much more butter, never thought of that, will try
This looks delicious. Thank you!
I can’t wait to try this. One of my favorite dinners! Well done Chef JP!
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!
Chilean Sea Bass is by far my favorite fish. It has a wonderful texture, and tastes delicious. This looks so great.
Red wine sauce and fish? We really are breaking the rules today! Love it!
I’m allergic to seafood but I love watching your videos so much even if I can’t eat it 😂 you are a ROCKSTAR!!
🙏🙏🙏❤️
Chilean Sea Bass is my absolute favorite fish to eat! Thanks for walking me through this. Zk
One of my favourite chefs ❤😊
Fantastic!
God bless all here.
Always great to see new recipes! God bless!
Love it! Thank you for making me a better home-chef!
I love this video - Chef & Jack - It looks so delicious and you are so hilarious to watch when you get excited about everything.
Merci, Chef JP. A perfect summer dish for Al fresco dining. Some grilled asparagus, or caramelized carrots, followed by a glace / sorbet raspberry with a dollop of creme fraiche. Yum.
Friday was fish day, now it's Thursdays! Nice one chef.
Whenever I’m feeling blue I just watch Chef JP cook and I feel better! Thank you Chef for being you 🙏👍
That sure looks delicious, chef! Never tried Chilean sea bass, but I will when I have a few extra dollars. The sauce with those potatoes is making me drool! LoL
My mouth is watering and I don't even like fish! It looks delicious. I might have to give this a go! Thank you for showing us how to do it!
Thank you Chef JP. I was planning on fish for this Saturday night's dinner and this seems perfect, easy enough that even I should be able to succeed. I love you my friend.
Not sure about the red wine reduction, I don't drink much anymore and wouldn't want to buy a whole bottle just for one sauce but maybe I'll do a lemon butter sauce instead (I love lemon on any fish).
Hi chef. You could use a quenelle of butter to keep the terragon on place 😄
Made this last night, didn’t have a red wine open so used a Sauvignon blanc from the fridge, and it was amazing.
Chef went to town on that plate. Thanks for continuing to record Jack. 😂 Love it.
Good morning Chef! Greetings from Canada🍁Great recipe once again!💓
Esta vendría a ser la receta perfecta para publicarla en ciertos comentarios... a la chilean style!
Thanks chef!
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😊
"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.
I live in Massachusetts and I go fishing for sea bass, can't beat it fresh and dispatched and cooked 😋 👌
I've been waiting for this recipe, Chef! Thank you! Looks amazing!
Thank You so very much for this recipe CHEF!!! Cannot wait to make this!
Absolutely fantastic!
My favorite fish dish.
great sauce work
Awesome, Chef !
Thanks for the recipe
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!!!
I cannot wait to try this fish. I love Seabass.
10:41 - Montey au beurre (or however it's spelled)...taking me back to my culinary school days!! I still say that sometimes while cooking! Dunno why but it's just one of those terms I can't seem to forget...lol...what's the one for "brown butter"? I HAVE forgotten that one...
That looks yummy! Can't wait to try it.
first heard of this food from Jurassic Park movie! Spared no expense!
"Spared no expense!" has 1 guy doing all the computer work...