Crispy Salmon with Buttered New Potatoes and Tartare Sauce
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- เผยแพร่เมื่อ 15 ต.ค. 2024
- So often, salmon is served over-cooked with dry flesh. The way he cooks the salmon in this recipe means it has a crispy skin but moist flesh. He serves it with buttered new potatoes and home-made tartare sauce -- a great combination.
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This video does not belong to me, all rights go to Knorr
1:40 "A lil bit of oil" *Actually puts a small amount in the pan*
Me: Impossible.
Your choice
Yeah but after how many retakes?
“CUT! Goddammit, Marco! For the 10th time, just pour in a little bit of olive oil into the pan, not half of bloody Iraq.”
Foddergeist lol he didn't even retake his Spanish omelette video when he burnt the underside of his omelette... Say what you want about Marco but he didn't BS his skills and abilities.
He also used salt as seasoning for the potatoes. Now I've seen everything!
it wasnt olive oil thats why lol
Wow that tartare sauce was VERY easy to make.
Marco can turn anyone to a world class chef...I understand why his former apprentices are so skilled.
He is just too good...
Its what I like about his recipes.
You have chefs like Jamie Oliver that use like 30 ingredients half of which you'd have to go to a speciality store for.
@@ScottyDont1945 yep, jamie is a hack cook. just tossing every spice he has in the pot, he probably puts that ffing chili jam on breakfast porridge....
@@JH-fk8ow and he stole green custard from me when I was in primary school
I have to admit he is a good teacher, alot of these vids some little things that make a big difference arent really explained.
@@ScottyDont1945 utter drivel
marco pierre white GPS: take a left at the next fork. or right. your choice really...
Hahahaha
Depending on the thickness
Your choice 😂😂😂😂
A map...is just a guideline, really.
Lmfao
Started thinking MPW was a meme, now I’m obsessed with this man
You can watch his videos or not, it’s your choice
@@julioalvaradojr 😂😂😂
He is a meme...also happens to be one of the greatest cooks in history.
EXACTLY this. I started watching to laugh at them now I find myself using his techniques in my cooking every day! And I’ve a cupboard full of stock pots. It’s my choice.
The charisma is insane
I came for stockpot, and there was stockpot. Amen.
You know dang well if its a non professional marco dish theres about to be a stockpot
That was your choice
So you cook as well as Marco?
@@union310 not the high brow stuff, but the low brow stuff: yes, I do, actually
@@wurzelausc And you have three Michelin stars? You are world respected? I think not , I think you are someone who spouts on here without thinking.
Great meal for Spring, Summer, Apocalypse, your choice, really.
i like marcos style of cooking better than gordons, gordon just does the same steps same old stuff every time, salt, pepper, olive oil, fry in pan not too long, slap it in the oven, bam done.
marco talks about the in between, telling you your options or how some things work in what way, he is very descriptive
You don't watch a lot of Gordon Ramsay then do you?
All he tell u is to use paste rather than seasoning on point...
good for you
I dont like that Marco doesnt remind me to let the knife do the work
@@ethanpolson2362 Ethan I agree. Marco's cooking is quite simple he doesn't really elevate his food much and Gordon gives you good tips and spends less time talking preparing good quality food
Meanwhile, Heston is soaking the chicken for the 16th consecutive day to get that ' nice, perfect texture'
2 days to cook a salmon for dinner of 2
😂😂😂😂
To be fair to Heston, he’s a little off when it comes to cooking shows since he’s only interested in demonstrating his recipes. Meanwhile, Marco actually demonstrates normal dishes. If we take a look at Marco’s old restaurant dishes, French cuisines are full of extremely elaborated dishes. Heston’s recipes are actually extremely easy in comparison. Take some simple example, such as the chicken. Roasting a chicken in French cuisine requires a certain level of experience to get the temperature, timing just right. Meanwhile, Heston’s recipes require preparation, but the cooking process is very straight forward.
@@lc9245 Heston is centrifuging his mint puree for sauces in The Fat Duck that man is wild
Cracked up at "We all like butter with our potatoes, if we're truly honest." 😂
vegans: triggered
Marco's woman: "does this dress make me look fat?"
Marco: "if we're truly honest..."
JayOden It’s your choice really
@@bryanmusic1654 There's no real recipe. Never let a recipe dictate.
She'd probably look like a Knorr Fish Stockpot lol juicy and fishy but its his choice.
or brutally honest...
"I didn't make her cry, she chose to cry".
I have a newfound appreciation for Marco. He is as genuine humble accomplished and generous as can be. He inspires you to cook
1. Not humble
2. These are Knorr adverts
He's so not humble.
He used to kick customers out regularly at his restaurant. Not the characteristics of a humble man.
@rajendranadarajan8931 listen to his explanation of why he did it. Perfectly logical and fair.
Punch a zebra, tickle a homeless man, poke a stranger with a leek. It's your choice...
Read it with Marco voice in mind
Matt Parkes there is no real ingredient.
@@kerolghazisarkawi1458 oh God that was amazing!
Punch a Zebra?
Of course it’s a satire on Marco. I still laughed til I was red in the face, perhaps cause I poked a stranger with a bloody leek and he punched me with a zebra...who knows...the world is full of mysteries
This man is just genius. I could listen to him all day and just see him dish out such simple yet amazing dishes.
This guy is a genius and as he has got older he has mellowed out , one of the worlds best and a Yorkshire man just like me
Alex Logan Yorkshire is a shithole, i hope it gets set alight
Only this guy can overrule Gordon's rule: The pan has to be scorching hot!
Marco could have been a great actor, general, painter, he just exudes this power confidence and intellect and I'm sure the trauma of seeing his own mother die young was a huge part of forming his iron will. A truly towering figure in modern cooking that pays deep respect to his French and Italian roots.
What French roots, you fawning sycophant?
@@monkeytennis8861 he was taught in the ways of classic French cuisine by some of the greatest French chefs to exist.
Honesty and innovation.
"We all like butter with our potatoes if we are truly honest"
I've yet to formally admit that to myself
Marco is the best in my opinion. I like to cook but dont have any proffesional experience he keeps it simple and it always tastes amazing when i follow his recipe or his guidelines i like that there is no recipe he taught me to follow mine and my families taste. He has insprired me to make home meals for my family with no pressure
Daddy Jack
I can honestly say this was the best salmon I’ve ever made. I feel like a dunce for not cooking it this way for all these years. I’d always used the “hot pan” method with mixed results - sometimes it was great, other times not. This method makes the entire process painless and consistent. The fish was perfectly moist and hot throughout the filet. Usually when you pan fry it, there could potentially be “lukewarm” spots in the fish, depending on its thickness. This method gets rid of that. So simple yet so genius.
How long did you fry it for before putting in oven?
and what temp for oven?
@@yogicfire I kept it on a medium/high heat skin side down for just a few minutes. Just check the skin until it’s a nice golden brown (not burnt!). The oven part is trickier because it depends on your oven. I originally stuck it in for 5 minutes at 350 f. But the fish was still not fully cooked, so I cranked it up to 375 f for another 5 min and that did the trick. So just start at 350 f for 5 minutes and go from there.
@@JohnSmith-bz1ib Good info and thanks for the advice!
How he make tartar please!
your choice!
Everything goes in the world of gastronomy :))))
YOAH CHWOICE
The way he say, so soothing.
But knorr's stock pot is not optional. It's a must.
Knorr choice
Thank you Marco. It is a pleasure to watch and listen to you. As a craftsman who still works with his hands, and has found an affection for cooking, I understand you implicitly when you say , " Perfection is a lot of little things done well." Kudos to you for explaining clearly and concisely while dropping little gems of insight from your, clearly countless, hours in fine kitchens. You make it look doable.
Gonna try these for the wife!
Pukefest
If we are all being perfectly honest then it's YOUR CHOICE.
MPW is all about giving people options. If you asked him directions to somewhere he’d be like “ go left or go right. Its really your choice”.
You can go left, or make 3 rights. It's your choice.
Rob a bank, dig up your nan, pitch a tent in Chernobyl, it’s your choice.
Lmao! “Pitch a tent in Chernobyl...”
Why the heck would you even dig up your dead family member?
@@calvinyip364 Because she's been absorbing the butter.
calvin yip It’s your choice
@@calvinyip364 it's your choice
I've had the exact same cloth that Marco uses to drain the fish for like ten years. That with the potatoes looking amazing means that I have to try making this dish :D
How’d it go?
@@bloodwrage Delicious. Did exactly what Macro did in the video and took my time with it. I love salmon anyways and the potatoes were just perfect.
“Perfection is a lot of little things done well” Marco Pierre White
You madams and ladies and dames out there may swear by your Gordon Ramseys and Jamie Olivers, but this is a man's chef right here!
The way he says, “I’ll toss them.”
Steve Bradley it's comedy gold! Almost as if he thinks the viewer thought he wasn't going to toss them.
theyre truly delicious
And then I’ll toss them
That's seems like that's going to be a good dinner. I can taste the mint already!!!! 🤗
No wonder hes god level. His technique are unique
I grow my own mint & will definitively try this treat with my potatoes along with salmon steaks. You GOT ME enjoying cooking❣️
@Nick Kiggers it's delicious but you can do it without mint
Boss: "Can I have that report by 11?"
Marco: "A watch is a guideline"
He is great teacher he gives you options I like that. His food looks delicious too
The Master of all Masters
behind eNemY lines
1 year ago (edited)
A bunch of snowflakes telling the head chef of multiple 3 Michelin restaurants, the youngest 3 Michelin star chef ever, was the head Chef of The Oak Room, which 40 years later is the only restaurant in Britain to win 3 Michelin Stars and 5 red knives and forks, how to cook; or critiquing him is laughable! Never mind Marco inspiring a generation of young chef's through White Heat, and mentoring them in his kitchens!
And you are going to bust his balls for his Knorr endorsements? Do you feel the same way about Michael Jordan and Nike, Eddie Van Halen and Kramer guitars???? Grow up, Masters of their craft make money because companies think they EARN it from their track record!!!!!! Do not use Knorr products in the recipe's he is showcasing. Instead use salt, home made stocks, and condiments. But the method he is teaching you FOR FREE is spot on! Talk about class warfare socialists hitting a man because he wants to earn a well deserved and legitimate buck!
Show less
@@janfrompolde Stop copy pasting this
@@eldenboi8354 behind eNemY lines
1 year ago (edited)
A bunch of snowflakes telling the head chef of multiple 3 Michelin restaurants, the youngest 3 Michelin star chef ever, was the head Chef of The Oak Room, which 40 years later is the only restaurant in Britain to win 3 Michelin Stars and 5 red knives and forks, how to cook; or critiquing him is laughable! Never mind Marco inspiring a generation of young chef's through White Heat, and mentoring them in his kitchens!
And you are going to bust his balls for his Knorr endorsements? Do you feel the same way about Michael Jordan and Nike, Eddie Van Halen and Kramer guitars???? Grow up, Masters of their craft make money because companies think they EARN it from their track record!!!!!! Do not use Knorr products in the recipe's he is showcasing. Instead use salt, home made stocks, and condiments. But the method he is teaching you FOR FREE is spot on! Talk about class warfare socialists hitting a man because he wants to earn a well deserved and legitimate buck!
Absolutely amazing.
I can listen to him for hours...
His food its like heaven👌👌👌
OMFG, that trick with the potato is 🤩
i've never had potatoes that way and never with mint. Very interesting technique. I will try it and try to make my salmon like that as well.
It's your choice really.
MPW's hand gestures are genuinely the best. If I was a chef, I'd use the same ones lol.
Because he's half Italian and they use their hands alot when talking?
@@ericdroddy7444 what's your question?
@@RedDevils7 I meant to use a period not a question mark
@@ericdroddy7444 oh bet.
Just so effortless
Thanks for the video, I like the skin to crisp as well. Your salmon looks great. Happy New year.
Teacher : why are you late to class
Pierre white : my watch is a guideline
(I’m loving this)
Marco, getting excited over a stock cube that's not required!!!!
I actually legit wish he had shown how he made the tartar sauce. Esp. since he made a point of saying more than once that it was homemade!
He does: th-cam.com/video/krM-uOw2Ljs/w-d-xo.html
0:44 "You're choice"
I love that!!! 😆😆😆
The cube only 1% of his cooking. But what makes he legendary is his techniques. That is what most ppl failed to acknowledge.
I improved his recipe by removing the salmon and replacing with 3 (or 4, your choice) Knorr stock cubes.
he so calm , i like it
I really like the broiler method, you can get a cast iron pan fer more height in the oven. But you really don't need it. You can make a glaze to brush on via a recipe. But it's simple, cooked on tin foil, served on tin foil lol
That crispy Salmo with Buttered new potatoes and Tatare Sauce looks Salmonlicious !
My father asked me to cook the salmon we bought the previous day with no experience .it came out a bit .weird ..biggest mistake was not watching this video first .marco guides you thru the basics of fine cooking and secrets of his experience in the kitchen ...
This is a great recipe for tartar sauce!
Stock cube
behind eNemY lines
1 year ago (edited)
A bunch of snowflakes telling the head chef of multiple 3 Michelin restaurants, the youngest 3 Michelin star chef ever, was the head Chef of The Oak Room, which 40 years later is the only restaurant in Britain to win 3 Michelin Stars and 5 red knives and forks, how to cook; or critiquing him is laughable! Never mind Marco inspiring a generation of young chef's through White Heat, and mentoring them in his kitchens!
And you are going to bust his balls for his Knorr endorsements? Do you feel the same way about Michael Jordan and Nike, Eddie Van Halen and Kramer guitars???? Grow up, Masters of their craft make money because companies think they EARN it from their track record!!!!!! Do not use Knorr products in the recipe's he is showcasing. Instead use salt, home made stocks, and condiments. But the method he is teaching you FOR FREE is spot on! Talk about class warfare socialists hitting a man because he wants to earn a well deserved and legitimate buck!
Show less
janfrompolde Hello Chef Marco
dhfkehsdf Cock Pube
@@MrMerkzz Sock Tube
@@PLANDerLinde99 behind eNemY lines
1 year ago (edited)
A bunch of snowflakes telling the head chef of multiple 3 Michelin restaurants, the youngest 3 Michelin star chef ever, was the head Chef of The Oak Room, which 40 years later is the only restaurant in Britain to win 3 Michelin Stars and 5 red knives and forks, how to cook; or critiquing him is laughable! Never mind Marco inspiring a generation of young chef's through White Heat, and mentoring them in his kitchens!
And you are going to bust his balls for his Knorr endorsements? Do you feel the same way about Michael Jordan and Nike, Eddie Van Halen and Kramer guitars???? Grow up, Masters of their craft make money because companies think they EARN it from their track record!!!!!! Do not use Knorr products in the recipe's he is showcasing. Instead use salt, home made stocks, and condiments. But the method he is teaching you FOR FREE is spot on! Talk about class warfare socialists hitting a man because he wants to earn a well deserved and legitimate buck!
“If we’re truly honest” love it
Marco has just as much anger as Gordon. Marco just dosent show it as much. And he even cusses you out in a nice way lkl
I fucking love Marco, he has a similar vibe to Gordon, but much much more gentle and chill
Gordon just likes to bring out his inner anger and I feel sometimes its more about him yelling at people than cooking food
My father told me he ate at one of his restaurants back in the day and it was some of if not the best food he has ever had. I’ve eaten at a couple of Gordon Ramsey’ restaurants in Las Vegas and I have to say the beef Wellington and the sticky toffee pudding were 10/10. The burgers at his burger restaurant were good but nothing special I was expecting to get my pants blow off it was an 8/10. Does MPW have a restaurant anyway ? I would definitely give it a try.
i dont think so hes retired now, back when he was younger of course he did and in a interview he said he worked 6 or 7 days a week, would also kick his customers out for some reason, the man is passionate about food
"Salmon in the Oven for 5 or 6 minutes depending on the thickness of your Salmon. Never allow me to dictate though. If you want to put it in for 2 minutes or 10 minutes, it's your choice"
Aaron Arshad it is your choice though, my salmon would only go on for 4 minutes i like it slightly underdone in the middle
@@robertharkess8875 It truly is your choice. I like mine raw, freshly out of the river, after battling over it with a grizzly bear.
End of spring and early summer is a good time to eat.
well, everytime is a good time to eat
If God exists. Thank you for giving us MPW. We truly don't deserve this man.
Cheers was delicious and fairly easy to make
Very quick, very simple.
It'd be nice to know the temperature of the oven...
Around 400 maybe higher. The rule with fish is fast and hot!
Marco sounds like that guy at a fancy restaurant who introduces you to expensive dishes.
this guy makes you think this shit's easy. tried some of them... sure they arent hard. but theyre not damn easy either. still takes a lot of practice and skill
@@LetsGoAlready xD
Or training like he's had his whole life
You know it's getting real when he _doesn't_ start with "very simple to make."
3:12 when you told her you could last for hours but you finish in 30 seconds:
I just do my salmon in an air fryer nowadays. Perfection
This is a staple in my household. I make the tartar sauce with yogurt instead of mayo though.
I use Noxzema.
How does he get that parsley so beautiful on top? Is this a certain kind, or a certain technique?
What temperature is the oven set at that you are popping the salmon into?
Knorr: "It puts the Knorr Stock Pot into the recipe, or else it gets the hose again."
Pierre White: "Yes Sir, sorry Sir."
Why is he always standing like he’s about to say something, that will blow your mind
Which Knorr stockpot is MPW ruining this dish with???
Tartar sauce soo simple you don't even need to show how to make it
1:01 even Marco has problems using cling film.
Keep it in the fridge. No longer rips.
Ok so since no else has said it I will. There's no e in tartar sauce. Tartare with an e is French and refers to the dish consisting of finely ground/minced meat served raw. Tartar without an e is the sauce consisting generally of mayo with finely minced pickle and herbs, most often dill (capers, tarragon, garlic, mustard, and other ingredients may also be used depending on the chef).
Don’t look at the product he used..look at his skills and knowledge that he gave it to us.
he cooks it so easy and simple yet so damn good.
way better than gordon i think..
buruguduy stun yugudunstuy ofcourse. he was gordon teacher.. when goedon still young zzz
Marco gives you the choice to do things your own way he just guides you. With Gordon it has to be done his way or it's shit.
buruguduy stun yugudunstuy ya no
Perhaps... I do prefer Gordons fish and chips and Carbonara though.
behind eNemY lines
1 year ago (edited)
A bunch of snowflakes telling the head chef of multiple 3 Michelin restaurants, the youngest 3 Michelin star chef ever, was the head Chef of The Oak Room, which 40 years later is the only restaurant in Britain to win 3 Michelin Stars and 5 red knives and forks, how to cook; or critiquing him is laughable! Never mind Marco inspiring a generation of young chef's through White Heat, and mentoring them in his kitchens!
And you are going to bust his balls for his Knorr endorsements? Do you feel the same way about Michael Jordan and Nike, Eddie Van Halen and Kramer guitars???? Grow up, Masters of their craft make money because companies think they EARN it from their track record!!!!!! Do not use Knorr products in the recipe's he is showcasing. Instead use salt, home made stocks, and condiments. But the method he is teaching you FOR FREE is spot on! Talk about class warfare socialists hitting a man because he wants to earn a well deserved and legitimate buck!
Show less
If he lives here in Philippines people would say he has a magic stone inside his mouth all his life because he can touch food in hot oil on pan 🤣😅👌👨🍳🤴🏻
In the UK, we call it 'asbestos hands.' 😂
I have salmon steaks in my freezer I should really try this.
But how do you make the tartare sauce?
If you didn’t read Tartare in a British accent, you haven’t been watching enough
I love this man
I come from the future,
Marco is the master of cubes now
Were the potatoes peeled?
What do u mean by new potato? Is it fresh potato?
Kokxin Fang New Potato is a type of potato like Jacket Potato. I guess the name comes from the fact they’re harvested when they’re so young, hence their smaller size
I'd pay good money to eat this
"Stay single. You can talk to this girl or that girl. ITS YOUR CHOICE!"
What temperature does the salmon go in at?
Your choice!
It can’t be my choice, because if it’s a too low or too high temperature, it may not be great.
Fine I put it at 200.
I know there isn’t, but you must get the temperature right.
Hey asshole it’s NOT my choice.
Marco: "This salmon has not seen the base of the pan"
Also Marco: *immediately turns it over so the salmon sees the base of the pan*
Where do you get parsley like that
Marko doesn’t rely solely on Knorr.
What temp should I put in the oven?
>= 220 or high, no fans, you'll have to experiment a bit, it's your oven, your choice
He didn't say how hot for the oven or stovetop???
Even knowing he is on a screen you still have that fear he could give you a damn good dressing down for watching his culinary art wearing one sock, loose pants and eating flaming hot Cheetos with a cat in hell’s chance of ever replicating his cooking.
So... do you eat the skin of the salmon? I've always discarded it...
He tore that clingfilm with all the gusto of a man who knows he won't be using that roll again
Isn't it just the bottom potatoes that are absorbing the butter?
Perfect! Thank you.
I love this guy