I’ve learned to explain and converse with friends,guests,and family while I’m in the kitchen by pointing things out with my longest, sharpest knife. It keeps them from asking dumb questions. But then, that’s their choice.
Again, there's no recipe on how you kill them. If you don't like cannibalism you can leave it out. I always go for a piano wire. Why? Because I like it
@@davidpixton1980 on Friday nights, I prefer to crush knorr stock cubes and snort them, approx. 2-4 depending on how the night goes, but it’s your choice, really.
@@Noba46688 very nice, a variation on a classic. Sometimes I'll heat a little olive oil on a spoon and mix with some stock pot, then just inject straight to my veins - intensifies the flavour like you wouldn't believe
I find this fascinating that celebrated virtuoso is telling us how to cook the best fish pie imaginable but use Knorr stock pots. You know egg halves and leeks are optional.
"we incorporate the air to break down the starch, we break down the starch to reduce the acidity, we reduce the acidity to bring out the natural sweetness, we bring out the natural sweetness to enhance the flavour of the fish, we enhance the flavour of the fish cuz it's a fish pie. Simple"
I don't understand the big whoop, Marco gave up his Michelin stars when he realized he was catering to people that knew less about food than him. Now he promotes simple home cooking, what's the big problem to be honest? Besides, Knorr is an incredibly popular brand, so why not cook with it and earn some money as well.
Oskar P those same people that he was serving, apparently now are commenting on his videos telling him what to do like they have Michellin Stars or have better knowledge in cooking than him.
When I go fishing I don't use bait. Instead, I use Knorr Fish Stockpot. It works better and flavors the water beautifully. It's the best bait possible!
guitarplayer30001 think of the sauce within the fish pie as a chicken pot pie almost, you get that creamy sauce underneath the crust, if you’d like yours thicker then double the amount of roux you used last time. Or even if that doesn’t work, a little cornstarch water slurry always does the job at thickening sauces at the last minute. It also helps tremendously to let the pie cook for at least 15-20 minutes before serving, allowing the sauce to cook and thicken
guitarplayer30001 that will be because his bechamel is sauce consistency, which is then diluted because of the water which then comes out of the fish when it’s cooked - so make the bechamel thicker.
I had an existential crisis when he told me to blanche my leeks as in another video he said only a fool blanches his leeks so I just gave up and dissolved a dozen stockpots in a bucket of water and drank that for dinner.
Marco: "A fish pie is not a fish pie unless you have egg in it" Also Marco: "You can put the egg in or leave it out of your fish pie, its' your choice"
You have to wait a couple hours minimum for the fish pie to cool down so it doesn't fall apart once you cut it and they probably didn't want to bother with that.
Say whatever you want but this guy is a master Chef in my opinion. So confident, experienced but still shares his little secrets with us cooking novices. I really enjoy watching him cooking. Master of the trade.
@@monkeytennis8861 a restaurant in which he was the head chef earned 3 stars. Get real. You know he’s a master and could cook 99% of chefs under the table. If you don’t like the guy, fine. Just don’t act like he’s not a badass chef.
Excellent recipe. Have made it many times: absolutely delicious, and everyone usually asks for more. Thank you Marco Pierre White. Don't understand some people's problem with Knorr. It's a good shop-bought stock. If you want to make your own then go ahead. What's the problem?
He did an interview in 2007 where he said that he sometimes uses commonly bought ingredients that people might not expect, like Coleman's mustard, Lea & Perrin's Worcestershire sauce, and Knorr stock cubes, which he said he'd been using for 30 years in his cooking. Knorr clearly took advantage of that and threw some money at him to advertise for them cos a few months later there were Knorr TV ads with him in them, but I don't see the problem really. The comments on these vids are funny though, lol. :D
3:44 "The base of the pie is the roux-base sauce.....withaknorrfishstock" I'm dying here xD. It's like the producer behind the camera was holding a sign up which said *STOCK POT*
This teaches you more about culinary basics than your first two years at culinary school, this man using cubes or not is a Master at what he does. Pay attention if you really love the Art of cooking.
He's worth 40 million and growing , the youngest 3 Michelin star winner who gave them back later didn't want to be a slave to the system, chose to do knorr to represent, launch the careers of MasterChef that we oogle and Iove .! Oh yeah what's in your wallet.!!
"The stock I'm using today is Knorr fish stockpot... It's realllllly, realllly good. The beauty of Knorr fish stockpot is not just the product, it's what it does for you. It's how it assists you at home. It's the best stock possible."
So this guy was on top of the culinary hierarchy with his Michelin Stars? it all makes sense now; he seems to have a profound culinary knowledge, but he's SUPER cavalier and irate with the way he cooks. Like he "knows" he's going against the grain or breaking conventional wisdom, but doesn't give a fuck. "This is how to make good food, fuck you", that's what I feel his methodology emanates.
Dynoman9398 I don't understand? I cooked food for the duke of Somerset John Seymour back in 1996, I used a chicken stock cube in the pheasant and apricot pie. He loved the dish and rewarded the catering team with a weekend away in the Cotswolds.
I don't know why but these videos and the comments are the funniest thing I've watched or read on TH-cam in years. Or even from TV or film tbh. It's gold.
Everyone's getting triggered over his use of Knorr yada yada. The only thing that I question when he says it in videos, is that he's adamant whisks are far superior than a wooden spoon when it comes to making a roux. I use a wooden spoon all the time when I make one and I have no issue with lumps.
You could use all the ingredients I listed here for your fish pie. Or don't. It's your choice really.... Fuck me the comments on Marco's videos are hilarious
When you say 200, that's 200°C. Alot of older Americans were never brought up using metric measurements. We literally have to stop everything and convert to °F, lol.
I bet they were hoping Marco would just look at the cameras like anyone would naturally do, but instead he looked at the gun off screen and they just went with it
Hi sarge5000. I agree, food here in the UK is disgusting. Thankfully, the Americans have brought us McDonalds, pizzas, hotdogs, plastic cheese and coca cola. Processed food beats fresh any day.
![[ TEASER ] เงาะป่า - วงL.กฮ. | TMG RECORD](http://i.ytimg.com/vi/M4ObdFfcPww/mqdefault.jpg)
I’ve learned to explain and converse with friends,guests,and family while I’m in the kitchen by pointing things out with my longest, sharpest knife. It keeps them from asking dumb questions. But then, that’s their choice.
Again, there's no recipe on how you kill them. If you don't like cannibalism you can leave it out. I always go for a piano wire. Why? Because I like it
Marco would be proud
🤣🤣🤣🤣🤣
@@Pallomember Use Knorr Human flavored stock pots, they're the best.
Its always a treat seeing a commenter on another video. Have a good day madbear Mike.
I wonder when Marco will find out where the camera actually is
PlaneSpotter54 lol
Underrated comment 😀
He doesnt know he's being filmed
i agree with tomcookies but let's not forget, marco's too elite to talk to or look at the average youtube user anyway, so it doesn't make a diff
It's because hes always staring at all the extra stock pots off to the side
"You could do a fish scale design, but personally I prefer to do the Knorr logo. That's a must."
His choice
@@davidpixton1980 , really
@@Noba46688 it's simple, no real recipe
@@davidpixton1980 on Friday nights, I prefer to crush knorr stock cubes and snort them, approx. 2-4 depending on how the night goes, but it’s your choice, really.
@@Noba46688 very nice, a variation on a classic. Sometimes I'll heat a little olive oil on a spoon and mix with some stock pot, then just inject straight to my veins - intensifies the flavour like you wouldn't believe
There's no rule saying you have to use fish for a fish pie. It's your choice.
Only the Knorr® Stock Pot™ is mandatory in this recipe. Everything else? It's your choice.
Lmfaooo
There’s no rule saying you have to use food for a Knorr stockpot. I’ve been payed. I’m not that bothered.
There's no rule saying you have to use cheddar. But even a good Frenchman realizes that us Americans can make a better cheese.
Erik cheddar cheese is an English cheese.
He makes everything look so effortless. The fish scale design, you can see he isn't trying and yet it's basically perfect. Skills
Pretentious is what he is
@@gmbrereton Pretentious? He's making a fishpie... but I guess that's his choice really.
So sweet when he does that
Man was at the highest level in world cuisine for years, hundreds of covers I'd be surprised if he couldn't cut a fish
@@gmbreretonnah that ponce ramsey is pretentious. MPW is great.
Basically, everything is my choice except the stock pot. Got it.
diCkFLavOrEd ToothpasTe Marco is the a chef you are not got it
I find this fascinating that celebrated virtuoso is telling us how to cook the best fish pie imaginable but use Knorr stock pots. You know egg halves and leeks are optional.
@@maltfusion6743 Because he advertises it on TV. He could've just said "...use fish stock." I prefer Oxo meself.
I mean, you can use a vegetable stock pot if you want...JUST USE A STOCK POT.
I wouldn't recommend making your own stock without practice first, it's not easy.
I could listen to this guy all day long.
It's your choice
“Once you start the dish, finish the dish” that’s not a bad way to do things tbf
i think what he meant was "i'm mpw, i can make a wide variety of braindead statements and get away with it"
CallDwn theSky honestly i feel like every chef does this and nobody ever talks about it 😂 they say some questionable things sometimes
Haha!
oh is that why i always get explosive diarrhoea after cooking?
I get the feeling he's probably had to say that many times to his trainee chefs!
I love how he literally put no effort into this but it still came out looking fantastic
"we incorporate the air to break down the starch, we break down the starch to reduce the acidity, we reduce the acidity to bring out the natural sweetness, we bring out the natural sweetness to enhance the flavour of the fish, we enhance the flavour of the fish cuz it's a fish pie. Simple"
😂😂😂😂😂😂😂
How restaurants have you owned in your life?
"There's no real recipe, we incorporate the stock pot to starch up the acidity, and what the acidity does, is it egg yolks it all together"
@@mikepetergumball8337 seek professional help
@@idontwantone132 shit yeah hahaha
I don't understand the big whoop, Marco gave up his Michelin stars when he realized he was catering to people that knew less about food than him. Now he promotes simple home cooking, what's the big problem to be honest? Besides, Knorr is an incredibly popular brand, so why not cook with it and earn some money as well.
Plus Gordon's even said himself "yes it's okay to use stock cubes."
He's earned his stripes.He can do what he wants good on him.
Cause he shoves his stuffy nose up when judging other peoples food. Maybe the masterchef contestants should use knorr stock pots to win eh.
Oskar P those same people that he was serving, apparently now are commenting on his videos telling him what to do like they have Michellin Stars or have better knowledge in cooking than him.
He Made Knorr a big brand! And I don't mean by endorsing in its products but creating its stock recipes!
This guy is like a mini Andre the Giant.
miguelitosanchez So just Andre?
He does 😂
JayX hahahahajahahahaha !
Lmao!
Holy shit he does look like that
I love this recipe. However, instead of fish I used meat, and instead of pie I used stew. It was my choice, and I made it.
I need an audio book narrated by him. Just love how he delivers the lines.
That is your choice.
His voice is different now, probably from smoking 🚬
I like how he waves around the knife a lot while talking.
It's the Italian in him.
I would be nervous and I would definally tell him not to do that.
Imagine him with joker painted face .
@@gamingskull4979It's my choice to imagine really.
I made my fish pie with chocolate and lots of alcohol and no fish .... it's my choice
shane clyde or you could just use 20 knorr stockpots with the packaging still on. Again it’s your choice
You could at least have used marshmallow prawns.
i used rum, the juice of 2 grapefruits and half a pineapple and a shake of angostura bitters, no fish, no pie, no flour.
I used a bowling shoe! Wonderful!
@@fellspoint9364 saved by the sole.
When I go fishing I don't use bait. Instead, I use Knorr Fish Stockpot. It works better and flavors the water beautifully. It's the best bait possible!
1:01 Those little tidbit of stories he gives out is absolute gold.
yes
That's what great cooking is about.
I love the glint he has in his eye when explaining about the copper pots.
You have to be a horrible cook to. Not know that.
@@oldironsides4107 not everyone grew up with copper pans damn
Expensive receipe and very delicious. Tastes much better than described even with the boiled eggs. Made this at least 5 times and everyone likes it.
When you cut into it, how liquidy is it supposed to be? My "fish pie" came out as a chowder.
guitarplayer30001 think of the sauce within the fish pie as a chicken pot pie almost, you get that creamy sauce underneath the crust, if you’d like yours thicker then double the amount of roux you used last time. Or even if that doesn’t work, a little cornstarch water slurry always does the job at thickening sauces at the last minute. It also helps tremendously to let the pie cook for at least 15-20 minutes before serving, allowing the sauce to cook and thicken
Haha finally a comment I've seen of someone actually who made this. I want to make it now!
guitarplayer30001 that will be because his bechamel is sauce consistency, which is then diluted because of the water which then comes out of the fish when it’s cooked - so make the bechamel thicker.
For a moment, I actually thought chef Marco himself is a meme. At last, someone who is trying out his recipes.
I had an existential crisis when he told me to blanche my leeks as in another video he said only a fool blanches his leeks so I just gave up and dissolved a dozen stockpots in a bucket of water and drank that for dinner.
Marco: "A fish pie is not a fish pie unless you have egg in it"
Also Marco: "You can put the egg in or leave it out of your fish pie, its' your choice"
@@tolispoulos5398 yes...for comedic effect...ever heard of a laugh?
Apostoles Theodosopoulos Again it’s your choice.
Apostoles Theodosopoulos where's the comedy?
@@jandreidrn justalittlebitofoil
*youcallthatcomedic?*
I love how it's very clear how he feels about people who use wooden spoons to make roux.
Anyone who uses a wooden spoon will roux the day.
It really annoys me that when he makes a pie, they don’t cut into the finished product. Would love to see it plated up
ripcurlripper probably 'cause it looks like vomit. srsly tho I agree
@ripcurlripper. It’s his choice. 😂😂
Me too! I’ve never had fish pie, I’d like to try this recipe
You have to wait a couple hours minimum for the fish pie to cool down so it doesn't fall apart once you cut it and they probably didn't want to bother with that.
@@1911odisea that’s true!
knorr or no knorr, This man has made it to top of his career and cemented his name of one of the best chefs
I knorr you're telling the truth
"It's your choice really, but I warn you not to underestimate my powers."
Ten years old fish pie. Still as relevant (and revelatory) today.
Because of this gracious master! Okay?
That's not the first fish pie marco has had his fingers in
Yo chill
SEX
His choice
🤣🤣
Looks absolutely delicious, Marco is an absolute genius. Imagine having him as your father and getting to eat his cooking every day....
I love his no-nonsense approach, a little bit of info that doesn't distract, concise relaxed direction, great teacher
Fish stock pot does so much for me at home , thank you knorr
Say whatever you want but this guy is a master Chef in my opinion. So confident, experienced but still shares his little secrets with us cooking novices. I really enjoy watching him cooking. Master of the trade.
It’s still your choice.
He is a 3 Michelin stars chef and a legend in this field. Of course he is a master.
@@elagrion chefs don't get stars, restaurants do and he gave them back. So, you're talking codswallop
@@monkeytennis8861 a restaurant in which he was the head chef earned 3 stars. Get real. You know he’s a master and could cook 99% of chefs under the table. If you don’t like the guy, fine. Just don’t act like he’s not a badass chef.
@@monkeytennis8861 Or salmonswallop - it's your choice.
I would love a cooking lesson off this man!! Such a prophet in the kitchen! The best of the best!
Excellent recipe. Have made it many times: absolutely delicious, and everyone usually asks for more. Thank you Marco Pierre White.
Don't understand some people's problem with Knorr. It's a good shop-bought stock. If you want to make your own then go ahead. What's the problem?
Absolutely. It's your choice.
He did an interview in 2007 where he said that he sometimes uses commonly bought ingredients that people might not expect, like Coleman's mustard, Lea & Perrin's Worcestershire sauce, and Knorr stock cubes, which he said he'd been using for 30 years in his cooking. Knorr clearly took advantage of that and threw some money at him to advertise for them cos a few months later there were Knorr TV ads with him in them, but I don't see the problem really. The comments on these vids are funny though, lol. :D
3:44 "The base of the pie is the roux-base sauce.....withaknorrfishstock"
I'm dying here xD. It's like the producer behind the camera was holding a sign up which said *STOCK POT*
This is so true LOL
He's bob ross but in cooking
A Bob Ross that would cut you without a second thought. Marco is a savage. Gordon is the way he is because of Marco.
Bob Ross didn’t use stock pots
I’d say ainsley harriot is more like Bob Ross of cooking
He's really not
@@Nh2OO5 Marco doesn't use phthalo blue.
I'm five videos in to the Mario Pierre White Knorr shot game and I'm plastered enough to practically grade my piss as alcoholic
I could watch him patterning that pie for hours.
give the man a break....he's doing a job....at least he has a soothing voice.
Always a joy to watch a master at work, regardless of their craft. Bravo Marco. Living legend 🙌
Everyone memes the way Marco says ‚it’s your choice‘ but it’s really refreshing to hear.
This teaches you more about culinary basics than your first two years at culinary school, this man using cubes or not is a Master at what he does. Pay attention if you really love the Art of cooking.
Beethoven - I thought you were dead. Welcome! What made you leave composition for catering school? No, sorry I asked.
@@Robin838 Ed Sheeran made me leave, and I AM NOT DEAD, IM HUNGRY now, you cretin.
"The beauty of Knorr stockpots, is that they put money in my bank account."
The man is a genius.
0:38 "Once you start the dish. finish the dish."
Oh.
He's worth 40 million and growing , the youngest 3 Michelin star winner who gave them back later didn't want to be a slave to the system, chose to do knorr to represent, launch the careers of MasterChef that we oogle and Iove .! Oh yeah what's in your wallet.!!
That really looks AWESOME!!!
Yum. I love these videos MPW is doing. He explains it all so simply, yet there's a wealth of tips. Love it.
"I didnt make him cry, he made himself cry"
Honestly that knorr fish stockpot is brilliant. All their stockpots are good in fact.
We all have a laugh at the stockpot stuff but these videos taught me to cook!
At least he is honest. Not like all those holier then stockpot people who hog them under the cover of their facemasks.
0:22 it’s really really good....
Meaning...knorr have paid me loads and loads
"The stock I'm using today is Knorr fish stockpot... It's realllllly, realllly good. The beauty of Knorr fish stockpot is not just the product, it's what it does for you. It's how it assists you at home. It's the best stock possible."
That scale creation...whoahh...michelin star brilliance flashing thru out of homely cooking show..
Marco looks like the matured, older version of Tom Hiddleston
So this guy was on top of the culinary hierarchy with his Michelin Stars? it all makes sense now; he seems to have a profound culinary knowledge, but he's SUPER cavalier and irate with the way he cooks. Like he "knows" he's going against the grain or breaking conventional wisdom, but doesn't give a fuck.
"This is how to make good food, fuck you", that's what I feel his methodology emanates.
Ute Uncle Barry huh? He does insist it's the individual's choice; no real recipe, etc.
I made my fish pie with beef stockpot and chunks of braising steak. It was my choice
I'm making this tonight. So looking forward to eating it!
The more i watch MPW the cooler he seems...
Best chef on the tube!
This guy is the only chef on TV who gives zero fucks about building a brand and being cool but teaches cooking instead.
Just the greatest! Loved all the additional tips.
I was hoping for a video without a mention of beef stock but bam! Fish stock instead.
Go watch some of his other shows, don't bark at the wrong tree.
I've never heard of Fish Pie but it looks delicious!
Ah yes. Can't have a Marco video without hearing Noor's stick pot a few seconds in. :).A sigh of relief lol.
He looks just like Anthony Hopkins (Hannibal Lecter)
He acts like him sure. Looks literally fuck all like him.
0:22 when you are with the fam on the holidays and they ask how’s the food but it’s nasty
Fish stock - "its really really good":.. lol, Marco give me a break haha xD
Dynoman9398 I don't understand? I cooked food for the duke of Somerset John Seymour back in 1996, I used a chicken stock cube in the pheasant and apricot pie. He loved the dish and rewarded the catering team with a weekend away in the Cotswolds.
Have you tried it you dumb fuck?
He's a dip shit, he can't help it.
This is an actual testimony!!!
By all means simmer those fish bones+ mirpoix, reduce, cool then put it in your freezer for later use
"Serve me my wine.
Well, hurry up this pies is dry!!!"
I don't know why but these videos and the comments are the funniest thing I've watched or read on TH-cam in years. Or even from TV or film tbh. It's gold.
IS THIS GUY GORDON RAMSAY MENTOR?
He made Gordon Ramsey cry.
0:17 Of course it is.
He could win an award for gesticulating
The beauty of Knorr Fish Stock Pot is they way it helps you and what it does for you at home!
Me: filed for divorce
I prefer not using fish, so i can neat the cream pie
I'll never criticize this man. He's really a great person
Everyone's getting triggered over his use of Knorr yada yada. The only thing that I question when he says it in videos, is that he's adamant whisks are far superior than a wooden spoon when it comes to making a roux. I use a wooden spoon all the time when I make one and I have no issue with lumps.
Triggered by whisks?
You could use all the ingredients I listed here for your fish pie. Or don't. It's your choice really.... Fuck me the comments on Marco's videos are hilarious
When you say 200, that's 200°C.
Alot of older Americans were never brought up using metric measurements. We literally have to stop everything and convert to °F, lol.
I made my fish pie with only Knorr fish stock and nothing else. It’s very simple. Do whatever you like.
I bet they were hoping Marco would just look at the cameras like anyone would naturally do, but instead he looked at the gun off screen and they just went with it
I don't even like seafood.Just want to hear Marco speak.😊
God damn that looks good though
Marco would make a great Hannibal Lecter.
There’s no rules that you’ve got to put fish in.
a pie is already a lengthy recipe but a fish stock takes hours to make
Every stock takes hours to make
Cannot agree more.
and thats why u take knorr fish stockpot, its really good
steffenbieber its really, really good
Not at all, it’s very simple. Just filter your wife’s bath water through cheese cloth or a pair of tights, it’s your choice.
Great cooking by great chef.
Hell people can't you cook, he's a pro you are obviously not, some people enjoy his professionalism to improve there skills in the kitchen.
Egg in fish pie
Sorry mate no bloody way. Simple smoked fish, cream and mash
Got it. Introduce your prepared ingredients using a kebab knife like a magic wand then put it to once side to start cooking.
Of all the short cuts in cooking, buying stock is probably along the more harmless.
I prefer my fish pie to have no fish inside.
My choice.
If you don’t want lumps in your roux, use stock pot and coat it with about 2 1/2 wooden spoons, or use 3. It’s your choice.
love the way marco brandishes that knife at the start. no wonder ramsay cried
Simple dish. 45 ingredients later?...
Joe Heid simple doesn’t always equal fast
Marco, your dish looks delicious.
I didn't have any fish or cheese or butter, just a stock pot, and it turned out better.
You dont need to put ingredients into your pie , it's your choice !! You don't need to breathe to keep on living , it's your choice
As usual a very simple recipe with a table full of ingredients.
and just like that, another disgusting british classic lol
Hi sarge5000. I agree, food here in the UK is disgusting. Thankfully, the Americans have brought us McDonalds, pizzas, hotdogs, plastic cheese and coca cola. Processed food beats fresh any day.
Ok