Butter Poached Salmon | Chef Jean-Pierre
ฝัง
- เผยแพร่เมื่อ 7 ก.ค. 2021
- Hello There Friends, You know what goes well with everything? You got it, Butter! Today I will show you the best way to cook a Salmon which will melt in your mouth. So tender it will break apart with the first touch of a fork. Paired with a fabulous sauce, makes a fantastic dinner.
RECIPE LINK: chefjeanpierre.com/recipes/ma...
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil: chefjp-com.3dcartstores.com/B...
❤️ Fleur de Sel Salt: chefjp-com.3dcartstores.com/F...
❤️ Silicone Brush: chefjp-com.3dcartstores.com/S...
❤️ Reduction Pan for the Sauce: chefjp-com.3dcartstores.com/S...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/s...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
------------------------------------------------
✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
------------------------------------------------
OUR CHANNEL:
/ @chefjeanpierre
------------------------------------------------
CHEF'S WEBSITE:
www.chefjeanpierre.com/
------------------------------------------------
CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ - บันเทิง
Mon Dieu! This was the BEST salmon I have EVER made. The sauce was divine and the presentation looked like I had a Le Cordon Bleu chef in my kitchen. I made your creamy mashed potatoes, placed on sauce, then laid the asparagus spears down, and salmon medallion on top. My guests were impressed. Merci Beaucoup, Chef.
So happy you liked! It is indeed one of my favorite salmon recipe!!! 😀👍
th-cam.com/video/3Jdm9p-sLr8/w-d-xo.html
... but If you make if without the asparagus you will need a lot less sauce. I had extra since I did not make the vegetables, I should have but it is OK.
Hi Kathryn, I have to try this.
Salmon ceviche is also very good. A delicate gift from heaven. I serve mine with either Hint of Lime Tostitos or Hint of Guacamole chips.
4:18 “If you think this is a lot of butter it’s ok don’t worry it’s good for you” ….. he’s my spirit animal
Not only does this human bring me knowledge
He brings me joy
🙏😊
The spirit of Julia Child is always with Chef Pierre, the emotional support butter just makes my soul happy
Finally someone cooks salmon properly.
Every other salmon recipe over cooks their salmon.
It's almost raw in terms of texture but it's cooked because you do see it flake off.
If you want to be picky I guess it's almost between cooked and raw.
Using the butter and then putting in the fridge is such a gentle way to cook them.
When I have a lot of videos to watch I jump through some of them. Do NOT jump or speed through a Jean-Pierre video or you will miss something important and enjoyable!
Thank you 🙏
I love this man he is so kind. Don't worry about people thinking you are not sanitizing. I can see you are professional and top notch.
I don't think it's good though that he's using soap water. Isn't that strange? Shouldn't it just be bleach and water?
Guess you did not watch the video
I do use bleach very little but it's is there. Check the video again, I even mentioned it @ 2:28 😀
I have used this mix for years: water, a little dish detergent and a 1/4 cup of bleach. Now, because of Chef, I use less bleach. I love a spotless and sanitized kitchen. He is A OK. 👍🏻 Don’t worry about become PC - we love you because YOU ARE NOT! 😂
@@HipHopCantSaveMe Can't hurt
It is amazing to me people make comments about cleanliness to a trained and experienced chef. Some people live to shoot darts.
Chef JP! I just made this meal and the sauce, oh mama mia, the sauce! I could not believe I had cooked a meal that tastes this good - and so simple! The saffron reduction is perfectly balanced. Thank you! Salut!
"That's not too much butter... it's good for you" 😊 That's my kind of chef
And , he’s been proved right
@@christinebeames2311 yes I eat raw unsalted butter by the pound as per Vonderplanitz diet that cures all diseases cancer and enables you to live to 200 easily
There’s a butter free diet that makes you live a lot longer , well actually it doesn’t make you live longer , it just seems longer 🤣
Too much talking, it takes almost half an hour to watch each of his video.
@@anthonycxc watch at x2 😂
Salmon is my favorite, I have turned salmon haters into salmon lovers with my orange juice poached dill salmon. I brown the skin in butter then flip over and add the juice of four oranges and some grated lime zest. When it's finished I garnish with fresh dill and serve it with fried sliced potatoes and onions, done in butter, seasoned with salt and pepper.
Ooh - yes , salmon hater.. that's me! I came here to see this amazing recipe in the hopes of incorporating salmon into my diet. I HATE any fish that tastes fishy - at all. Thank you so much for this simple-sounding recipe.. it sounds like something i might like to try. ty
@@annmarietrupia6650 You're so very welcome. Some hints, that fishy smell and taste comes from old fish, fresh caught doesn't have that.
The way you liberally use that butter, I know Julian Child and my mom are smiling down on you from heaven. That dish looks amazing. Well done.
Exactly, fresh fish does not smell! 👌👌
Dear chef JP, we need a " Dont Play With It! " T-shirt RIGHT NOW!! Pretty sure if you start selling all sorts of onyo merch, they'll sell for 17 years!
The onyo tshirts will only last 17 years if you keep them in the freezer 😂
😂😂😂😀
Ha Ha So True
Suzanne Baruch yessssss!
@@SuzanneBaruch 🤣🤣🤣
The butter producer industry must love this guy.
The cows. Love him too! 🐮 🐄
@@torpedodropkick59 moo
I don’t care. I do ❤❤❤❤❤
@@torpedodropkick59 until they find out that's it's not just the milk that he enjoys.... 🥺
@@since1876 Hello fewnds, today, Beef Stroganoff.
“Cap not a cup”..😂😂love watching Chef Jean-Pierre
I don't like Seafood in every sense; but if pressured, I will eat Salmon. As a Seafood hater, I would definitely try this dish!
Chef Jean-Pierre; Monsieur, I sent you an email ... Will you please teach me how to make an excellent Tuna Sandwich? Tres merci beaucoup 💥
A genius at work!
Chef... Mamma miaa... I just love your simplicity.. I started a fine dining boutique size restaurant in Jordan.. And my menu is inspired by your segments here... Thanks a million wont do you enough... I am a better chef thanks to you..and my customers are more than happy with what i am serving...
Imagine JP President or Prime Minister of any country. ! Ooh la la! 👀
@@pennypiper7382 Every new law would begin with butter and onions.
Congrats!!
Finally, someone who feels the same as I do when it comes to asparagus.
The French and there butter...gotta love it!
"they're going into butter, so they're very happy"
best line of the evening!
I loved that comment!!!
Don’t you love him!!
“FRESH FISH DO NOT SMELL🤭!” 😂😇🙌🏼🙌🏼😋😋😋
I'm preheating the oven right now at 400 degrees. Maybe that's too hot, but just so it cooks to 125. I don't bother with the sauce. I make a compound butter with salt, pepper, garlic powder, parsley. and red pepper flakes. I experimented the last time with not cutting medallions. I just blot the fish dry, apply the butter right on top of the fillet, and refrigerate it for 30 minutes. I'm making fish tacos with just a dab of grated cheese (taco blend) and pico de gallo. ee YUM!!! 😎 Merci beaucoup, Monsieur
"If you've got seven extra seconds, you save seventy-five dollars."
...you crack me up; I'm a stand-up comic and I can't make cooking this much fun. :)
Hi 🙂! If the word "Butter" offends anyone....BUTTER..BUTTER..BUTTER..BUTTER..BUTTER..BUTTER. 🤣🤣🤣🤣🤣🤣🤣🤣.
I enjoyed your video, TYFS!! A man that won my heart...Butter. I just subscribed to your channel. Have a Sparkling day!!! 🥰
Jean-Pierre is the most entertaining chef on TH-cam. Great recipes, doesn't overcomplicate things and most importantly...he doesn't try too hard to be funny. It just comes naturally.
Wow, thank you so much! 😀
Yes he is!
We cook better .We are growing our own herbs 🌿
We had the pork tenderloin brined like I learned from you Chef 😍
@@janisripple754 I like roasting a Pork Tenderloin in a Dutch Oven a lot. What are your favorite fresh herbs that you are growing? As good of a Cook that I am and as much as I like to use fresh herbs in my food I can't grow them, for some reason fresh herbs Die when I try to grow them...
Really you are@@ChefJeanPierre
I love the alternating asparagus in the delectable butter-mustard sauce - I can smell the aroma across the interweb and that delicate salmon - Bellisimo! God Bless America 🕊🦅🕊
🙏🙏🙏❤️
A true Chef wastes nothing
JP....Look....I can't stand it when people are picking on little things. People are so full of themselves and think they are better than everyone else in the world. You do a great job and unless someone is really unsanitary....well. Anways, you rock, sir!
“People say it’s a lot of butter. Don’t worry it’s good for you 😁”
Love your vids chef 👌🏼🤘🏼
I was not a salmon fan, until I tried it this way. Wow chef!
👏👏👏❤️
That is excellent to see Chef. 2:22 Safety and Sanitation. Thanks for sharing that.
As an old Viking, I just know I love that dish, thanx Jean-Pierre!!
For the love of butter!
I can’t stand these armchair chefs that have never worked in a. Restaurant that complain about dumb things. Don’t listen to them! Love your videos! Great recipe
salmon : 5 min prep , 5 min cooked, thats enough for me...😋
Chef Jean-Pierre has the gift not only to teach, but to inspire confidence and take the fear out of cooking for a group. He is a national treasure - France and America!
🙏🙏🙏😀
I had no idea that you could peel asparagus thank you so much
Less than a minute into opening J-P salmon video I clicked the Like button, I was NOT disappointed with my decision! Bravo Chef Jean-Pierre!!
Thank you!😀
Saffron originally belongs to Iran and is the main Iranian spice and, as you said, it is expensive. In Iran, we extract the ultimate aroma and color of saffron before use by powdering saffron and placing it on a small ice cube tray. Let it be ready to use slowly and after melting the ice, the real miracle of saffron can be seen. Your method is like weighing red gold.
Iranian saffron is indeed amazing!😊
Fresh cut roses don't smell either! Fish are why forks were invented, so your fingers do not smell! The salmon looks delicious!
Breaking points with asparagus was perfect. Butter even better. Hats off to you jean.
Your cooking is therapy for me
Thank you! 😀
Hello, Chef Jean-Pierre,
Great to see you again with a new recipe . It makes me feel good to see your smiling face, hear your accent, and your humor. You are, "The complete package!" I turned on my female cousin, who loves cooking shows, to your show and she can't stop thanking me. She said the first time she tuned in to your site, she binged on your older videos for hours ! I too, have been guilty of doing the same. LOL ! We want you to know how much we love your recipes, your humor, and the entertainment factor we get by watching you. I am a 68 yr old Tampa man and my cousin is a 71 yr old Apollo Bch., FL woman. So thank You so much for being you and endearing yourself to us as a Friend ! God bless You, You're The Best !
Thank you so much! I appreciate the kind words! You are the reason why I do this!!! 💗💗💗
"Any body that doesn't like butter. That's not a recipe for me" Amen Chef! A-Freakin-Men!
Oh la vache, Chef! I prepared this recipe tonight for my family and I was blown away by the tenderness of the salmon. The delicate texture of the butter poached fish combined with the saffron and tarragon infused white wine reduction was unbelievably balanced. I served it without a starch, and nobody missed it! This is the best salmon dish my family has ever experienced. Thank you for sharing your half-century of knowledge with those of us who enjoy great food. We appreciate you!
I wish my wife looked at me the way Chef Jean-Pierre looks at butter.
It’s not raw. It’s perfect. With salmon I always aim to that point. Exquisitez!
Whoever edits these videos needs a raise, they're hilarious
Love all the support! :)
Lol the frame cut when he was looking for his asparagus 😂
Brilliance is simplicity
Who wouldn’t be impressed with this dish?
I’ve fallen in love with your channel.
Chef, you are the king of practical tips and advice, by far the most 'training focused' YT cooking teacher. Bravo...
Butter makes everything better!
his butter addiction is contagious
Chef: This is a fabulous recipe. But I watched an earlier video that I can’t recall. You said a chef that uses too much water in a soup or sauce is not a chef. I so agree and thank you for that!
Chef, I found your page maybe a month ago and I cannot express how utterly amazing I think it is. The dishes are amazing, your direction is easy to understand but it is your enthusiasm that puts you above the rest. I’ve made 7 of your recipes on the last month and my only issue is my girlfriend demands I cook something “from that TH-cam channel” instead of ordering food when I’m tired. Nothing beats Thursday’s!
Thank you so much! Your girlfriend is a keeper!!! 😀
I love the chef, especially how he says, " Hello again, fwiends." 😎
I LOVE YOU CHEF JEAN-PIERRE!!💙
Everything is better with butter. The sauce looks fantastic! Who knew, the melting of the butter would mean the fish is done.
Best recipe ever. Best chef on TH-cam.
Thank you sop much!😀
@@ChefJeanPierre if I had the good pleasure of eating a meal prepared by you Chef I would 'sop' every last bit and return a 'pristine' plate...woof😎
I am a huge fan. Where have you been all my life! What an amazing Chef! Don't change anything! You are awesome!
Thank you 😊
This looks amazing and I can’t wait to see my fishmonger. I should get to know a dairy farmer who makes butter.
Chef Jean-Pierre always helps me smile!:)
My God Chef!! You are our College Professor on being a better cook!!!
Thanks! 😃
Thank you, Jean Pierre. Your videos are fantastic because they are so real. It’s not just your passion for cooking and creating extraordinary meals, it’s that you show us how to do it in such a way… even a child could do it. I’m 74 years old, I love to cook and feed my friends. I’ve saved over 4000 recipes save on my computer, but you are my go to guy for a recipe for a meal I want to prepare for my family and my best friends. In fact for all my friends.
Thank you 🙏
Chef, I have been watching quite a few of your videos and I dare say that I have tried a couple of your recipes. The result was indeed amazing and delicious, but, MY GOD, you use a lot of butter!!! If I cook a la Chef Jean-Pierre, I will soon die of cholesterol. I will be happy and smiling of course, but I will still die...
Cholesterol isn’t bad for you. That’s a myth. And if you’re super concerned, take Ezetimibe, NOT a statin.
He's a fantastic communicator
One of the few channels on TH-cam where EVERY video is solid gold!
I have not had salmon for decades, because it was always disappointing. Now I will try it! One of the many amazing qualities of Chef Jean-Pierre is that he actually understands nutritional science and knows what's healthy and what's not. Instead of ding-dongs that advocate horrific margarine and low-fat cr@p for 17 years, this wonderful Chef creates heavenly, beautifully presented dishes with real, natural ingredients. A delightful recipe. Thank you, Chef!
I can't wait for him to collab with Gordon
This is the most delicious salmon prep, ever! I loved it so much I had to share your video with all my friends; they love it, too!
You are my favorite teacher!
I was privileged to attend your school just north of Ft. Lauderdale many years ago when I worked for Shell Oil and traveled from Texas to Florida for 3 week shift assignments. Your classes were the joy of that time in my life and gave me the passion to cook with abandon for the rest of my adult life. You, dear Chef, have remained the most inspirational Chef in America. I'm so thrilled to have you back in my kitchen via TH-cam!
Merci, Chef JP! 🥰😘🥰😘
P.S. Spanish saffron IS the best! LOL
Thank you so much Sarah, all the pleasure is mine, I really enjoy the opportunity to share my experience with my amazing audience! 😀💗
I can’t get over how you use 3 feet of counter space, a stove, and an oven to show us how make the most incredible dishes in REAL TIME.
This is why I always sous vide my salmon now. Set it to 125 in a bag with butter and salt and let it sit in the water until you're ready to eat.
I NEVER heat anything in plastic - eat that and your brain will get Alzheimer's or dementia or your wife will get breast cancer or worse - they have identified plastic molecules in breast cancer tissue! Anytime I see anyone doing that on any channel I CRINGE. Horrifying trend!
My Norwegian heart boils from this :)😀
Chef Jean Pierre,
Absolute love you videos - I’m English but have lived in France and Spain….been cooking since I was 15 - I am 43 now.
Massive passion - and I cook well - but I always learn something from your excellent videos.
Your enthusiasm, command of the English language, and knowledge of food is quite something! I would love to cook for you one day.
From rainy manchester, England
I love this fella so much. Over the past few months he's become my favourite TV chef. So funny and seems genuinely nice.
Thank you 🙏
Just came across Jean Pierre a few days ago and can't stop watching his videos. I don't even cook but I send recipes to people I know and the way Jean Pierre teaches makes it alot more simple because he's a wonderful communicator.
One of the beauties of this dish, Chef, is that it makes a home cook look like a pro. Lovely mouthwatering presentation!
the beauty is butter
@@AverageSouthernMan Hell man, I can't argue with that! LOL
would like to more Fish 🐟 recipes. when I was a kid we brought my uncle a stripped bass to cook.he came from Italy as an 18 year old to San Francisco with his brother and opened a cobbler shop. anyway he baked that fish in a long pan with a lid on it with butter, onions, and his famous spices. it was fantastic even for a young kid like me. Could do a similar video on baking a fresh fish? thank you Chef!
OMG. Your thermometer analogy. Chef, I spit out my cocktail laughing! 🤗
I just love you're videos. No overly edited parts. And the way you give tips to your viewers is just soooo informative. I love the flow of the overall video, it makes me watch the whole of it it's impossible to skip a second.
Thank you so much!🙏
That saucier pot glides around like a Curling rock..hurry hard!!!
I dont eat salmon, but I made this recipe, but with beetroot, pumpkin and potato mash, with butter (burter) and sour cream (i love using butter and sour cream in any mash) along with with snow peas.
I am now on my 3rd time making butter poached salmon, this time simply with rice cooked with butter and garlic..
Absolutely amazing and simple recipe.. Just like most of the other recipes feom jean-pierre, oh so tasty!
The best bit in amy of Jean Pierres recipes, is the room for change and evolution!!
Con Carne being another perfect example and easily the tastiest I have tried.. With so much room for change and making it your own re ipe so easily with very minor changes on ingredients
I sous vide my salmon with butter in the vacuum bag to a temperature of 118 degrees F. Perfect every time. I never buy farm raised.
I make a dish very similar to this at my restaurant, but I use dill and roasted garlic compound butter on the salmon and serve it with a soft poached egg ontop. No saffron though. But its seriously one of the best ways to cook salmon. Butter and salmon are best friends.
That recipe sounds great! 😀
That recipe sounds amayzin
@@ChefJeanPierre Yes the roasted garlic sounds like a good marriage of flavor. & do not be concerned about soap/bleach thing or being PC! Screw it, STAY REAL!
@@ChefJeanPierre In the summer in Canada you can get some amazing salmon. Sometimes I also use rainbow trout instead of salmon, whatever I can get thats most fresh. But thanks for the reply Chef! 😀
Yes, I've used a french tarragon compound butter in the fall when the tarragon from my garden is at its best flavor and it is my favorite way to cook salmon. Love the medallion idea.
You and your Butter... Butter here, butter there - I think I met my soul mate :D
🙏🙏🙏
Fresh fish smells like the ocean.
For me Thursday is Chef's Pierre day I'm getting good at remembering its the day that will definitely cheer me up . Salute Chef :)
And here I thought it was Thor's day :D
I thought might get your attention Chef pappa
Me too!😁
Beautiful , simple and elegant. I wish more restaurants understood how to cook salmon to perfection as it is in this video. Love it!
Thank you so much😀
Thanks to you my friend, after cooking for over 50 years, I now have my own glass bowl of emotional support, butter in 1 tablespoon chunks. Probably didn't make me a better cook, but I feel better already!
I really appreciate you Chef! 🔪 It looked like the knife was stabbing the heart! Mama Mia! ❤
THAT looks like a great salmon dish, Chef!
I don’t even like salmon but that plate looks so pretty I’m sure I would devour it
We all need emotional support butter!!!
I like and eat salmon once a month. Since i got this recipe from you, this is the only way to eat salmon. I did this again yesterday for dinner, by now i remember now exactly how to make the sauce without seeing the video, and it was perfect! I LOVE this delicious sauce, it's perfect for salmon! Jean Pierre, you were right, it is the best salmon with a perfect sauce. Thanks again!
Butter and salmon. What more do you want? The sauce looks terrific, I'll have to try that. Maybe a little lemon zest on top?
Chef always makes my Thursday’s so much better!
Absolutely!
…with so much butter.
@@thomass.9167 I watching the videos approx., 3am from Australia. Not a good sleeper 😓
The Canadian Farmers grow absolutely killer tomatoes.....they are always fire engine red and unbelievably delicious.....
I LOVE SALMON 😋