The filleting skills and the crust he got on that cod where a revelation, I do agree that while that herb crust may have been there on flavor, it doesn’t look that appetizing, too wet maybe, looks slimy
Looks very nice.Bet it's delicious. Many chefs I see on youtube seem only concerned with how their dishes look, and how artsy they are, but you know how to put good taste and good effort on a dish. Congratulations!
So, I have read the comment section of quite a few of your videos and I would love to make a suggestion: Require everyone to take a test before they can comment to weed out the idiots who have no clue what they are talking about. Come one people, this is another wonderful dish that 99.9% of you could not even come close to matching.
Took off the ring from his thumb... Good thinking... Great dish!!! Question:...I didn't get where the tartare sauce went... And what sauce was with the mussels??? Thanks
When you cook fish, and other seafood such as scallops, it will 'stick' to the hot surface until a crust is created and it will come free. This is why it is important to both adequately salt the surface as well as not disturb the item being cooked until it has developed this layer. Most seafood is cooked 80-90% on one side for this very reason.
Hello. I like your video but wish to inform you and the viewers about the benefits of butterflying whole fish instead of filleting. When you butterfly fish they are cooked with the bones which adds the critical flavors to fish. The next benefit is that there is no waste. The most delicious parts of a fish are usually and ver wastefully discarded. Lets all wake up and start eating fish the right way.
washing off the fish after salting is completely normal. a microwave can be used for many cooking techniques for example sponge cake or a very easy way to make clarified butter.
none of this triple cooked nonesense? really??? 5/6 small tiny bits of crispy potato, hardly call them chips jason, pretensious , but im sure delicious.
He has amazing filleting skills, seriously. And the food really is simple, the way it should be. No fancy decorations, pure taste and quality!
this is a top class dish, honest and good process behind it.
Love Nathan Outlaw. Great Chef
Now that my friends, is a chef. No fritsy fit-the-whole-dish-in-your-mouth bullshit. Just good delicious modern food.
have to agree JOnTHeMOnSoon thanks for the comments
I loved watching Nathan cook on Great British Menu. I would love to come to GB and eat and eat !!
Thanks for the post.
thanks for the awesome insides and videos staffcanteen !! really appreciating it !!!! love food and cooking - thats the pleasure in life
The filleting skills and the crust he got on that cod where a revelation, I do agree that while that herb crust may have been there on flavor, it doesn’t look that appetizing, too wet maybe, looks slimy
Looks very nice.Bet it's delicious. Many chefs I see on youtube seem only concerned with how their dishes look, and how artsy they are, but you know how to put good taste and good effort on a dish. Congratulations!
So, I have read the comment section of quite a few of your videos and I would love to make a suggestion: Require everyone to take a test before they can comment to weed out the idiots who have no clue what they are talking about. Come one people, this is another wonderful dish that 99.9% of you could not even come close to matching.
You are obviously an expert
Spot on 👍
2:17-2:19 LoL
Took off the ring from his thumb... Good thinking... Great dish!!!
Question:...I didn't get where the tartare sauce went... And what sauce was with the mussels???
Thanks
nice sauce..
What is the brand name of that food processor he is using?
vorwerk termomix:)
krzyszof zysk Thanks :-)
gorgeous
4:50: fish stuck to pan! 4:51: clean pan! He is amazing!
don't remember that TBH
When you cook fish, and other seafood such as scallops, it will 'stick' to the hot surface until a crust is created and it will come free. This is why it is important to both adequately salt the surface as well as not disturb the item being cooked until it has developed this layer. Most seafood is cooked 80-90% on one side for this very reason.
Tom is still there!!!!!!! Amazing, wheres eliott? Hahahahahahaha
What was that? A childs portion?
What's the point of rolling the fish in cling film if you're going to bake it on the rounded side? The beautiful round shape got lost.
breadcrumbs, parsley, spinach, butter and.....??? (can anybody help me, i dont understans to him - gretted cheese-???)
breadcrumbs, parsley, sea bean, spinach, butter and parmesan
where chef nathan study culinary?
mohammed salih no idea but he trained under Rick Stein
Rick Stein, Eric Chavot, John Campbell.
Hello. I like your video but wish to inform you and the viewers about the benefits of butterflying whole fish instead of filleting. When you butterfly fish they are cooked with the bones which adds the critical flavors to fish. The next benefit is that there is no waste. The most delicious parts of a fish are usually and ver wastefully discarded. Lets all wake up and start eating fish the right way.
herb crust? looks like sludge to me.
Sludge that's green
Washing off fish with water? Microwave in the kitchen? I’m assuming this restaurant didn’t have Michelin stars for long
Nathan hold two stars still 😉
washing off the fish after salting is completely normal. a microwave can be used for many cooking techniques for example sponge cake or a very easy way to make clarified butter.
Sad he gives up his flagship.
blow your nose dude before enter in galley..lol
Dull, compared to what is served at other two star restaurants
Only 2 star British fish chef mate think he knows what he’s doing
How many times does a chef handle the food before it’s served....that’s not hygienic ...
Anthony conran you have no idea what goes on in professional kitchens if you think that was too much
as long as u wash ur hands often enough its definetely not unhygeniec
Nathan Outlaw, Nathan Overated...
Christopher Reygate Ha HA,, funny that like.
Christopher Reygate true
looked a bit poo but he's got a cool name so fair play
Set off????? hahaha!! chefs making up their own suffices. Setting off? cleaning down? washing up? cooking off? Setting up?
maybe so but my point is the suffix words, The 'up 'down' etc is completely unneccessary, cleaning, washing, cooking, setting all suffice on their own
+Steve Sharp, be quiet.
Is that a chef term?
Typed words dont make any actual noise my man, so you appear slightly silly now.
Oh, Steve, Steve, Steve, do we really have to be this way? You know what I mean.
none of this triple cooked nonesense? really??? 5/6 small tiny bits of crispy potato, hardly call them chips jason, pretensious , but im sure delicious.