that is what I will try next. The one pot one plate impressed me. I lost my love for washing dishes. The fish and sauce looked great and simple thank you.
Howdy Walter. Wow this looked great. But best of all this really helps me to begin to understand what poaching fish is about. And I'm beginning to understand how one can get creative with the added flavors. I have a cook/ smoker load I'm already planned to do tomorrow so this might have to work till next week. But this will definitely be getting tried by next week. Hmmmm looks sooo good. 👍 Thank you. 😊
Hi Victor Fish is all ready cooked at around 55 degrees Celsius A steak at that stage is still rare Hence most of us overcook fish because they think of cooking it like chicken Cooking Fysh is more like a warming process of the meat and this method is doing exactly that Would work well for cod or halibut where you are 😉
Hey Freddy If you don’t cook the wine it will have a yeasty note Maybe check out my video on poaching Towards the end you see a uncooked wine version Thanks 😊
What about poached haddock w/ lemon grass, garlic, ginger, or galangal & garlic (cilantro would be a nice addiction also) poaching in chicken stock or milk would work
Hey Yes that would work well and there are endless ways of flavoring it on creative ways . Milk I would only use for smoked or salted haddock as it can be a bit sweet but hey it would work of course 😉
Hi Jeremiah It’s basically cooking the fish in a little liquid and steam warm it through The advantage is no flavor loss to excess liquid and the liquid left is turned into a sauce without needing much reducing of the liquid. It’s a cooking method that was invented during novelle cuisine. A cartouche would not work that well for thicker fish fillets as it lets the heat escape and a lid keeps it in better( although it might be fine for thinner fish fillets which need a shorter heat exposure) You could use a plate as the lid or some tin foil works well too Good luck 😉
Good day! We are reaching out to request permission to use your video, as part of our thesis research on Learning Aid for Cookery Strand Students of ETTMNIHS. We believe your content provides valuable insight and would greatly support our study. Rest assured, we will include a full citation in our references to credit your work properly. Please let us know if you would be open to this. Thank you very much for considering our request.
FOR ONLY USD $7.99 PER MONTH- ENJOY MONTHLY ACCESS TO ALL WALTER TRUPP’S ONLINE COURSES WITH ONE CLICK! package.cookwithtrupponline.com/
Just perfect, simpl,easy and delicious. Your explanations were spot on and direct. Thanks
Making this for Christmas thank you 😊
Great
Merry Christmas 😉
Thankyou Master! Thankyou, I am super grateful for the possibility of learning from you! So talented Master!
Thank you Allan and hope you have a great day 😉
Cooked this twice, thank you so much. 💕
Thank you 😊
This looks so delicious and healthy. Can’t wait to cook it!
Thank you and good luck 😉
Looks great, i will try this. Thanks for sharing
Have fun!
I made this for supper. Sooo good! Thank you.
Thank you Heidi
Have a great day 😉
Just found you! Cant wait to try this!
Thank you hope it turns out well😉
@@WalterTruppTheChefsTable I will let you know😅🙏💕🙋🏼♀️
The plate on the pot to warm the plate to keep the fish warm was a legendary move. I will use that until the day I die.
Thank you and glad you liked that tip. You would have some pretty amazing fish up there to use that method and it goes well for salmon too 😉
Brilliant
that is what I will try next. The one pot one plate impressed me. I lost my love for washing dishes. The fish and sauce looked great and simple thank you.
Absolutely and I would love to hear your feedback on it.
nice job...
Howdy Walter. Wow this looked great. But best of all this really helps me to begin to understand what poaching fish is about. And I'm beginning to understand how one can get creative with the added flavors. I have a cook/ smoker load I'm already planned to do tomorrow so this might have to work till next week. But this will definitely be getting tried by next week. Hmmmm looks sooo good. 👍 Thank you. 😊
Hi Victor
Fish is all ready cooked at around 55 degrees Celsius
A steak at that stage is still rare
Hence most of us overcook fish because they think of cooking it like chicken
Cooking Fysh is more like a warming process of the meat and this method is doing exactly that
Would work well for cod or halibut where you are 😉
Looks appetizing
That looks wonderful! I do a similar method, but havent done the "rue". I just reduce the sauce, but i can see the benefits of that method
Thank you for watching and nice to hear you found some benefit in it
have a great day 😉
Can Dijon Mustard or regular American yellow mustard be used as a substitute?
hey, yes you can but use much less. seeded mustard tastes mild and traditional mustard is a bit more potent. taste as you go
The best!!
Thank you
Masterclass!
Thank you Mike 😉
What a beautiful dish. Did you put only white wine in the beginning or was there oil also?
Hey
Thanks for your comment
Just wine
Have a great day
@@WalterTruppTheChefsTable then what was the difference between the two liquids you added in the beginning?
@@chickennugget6233 hi Carolina
Thanks for your comment
Both liquids are wine 😉
Good luck
Yummy 😋
Thank you 😊
is it sautese pan
Yes it is 😉
May I ask what fish has been used here, please?
Sea bass? Halibut? John Dory?
Rockling which is a very meaty Australian fish
It’s a bit similar to monk fish but you can use any type of thick flesh fish 😉
Hope that helps
Just poached some fish with white wine sauce and parsley. I do have the temptation of not heating out the alcohol.
Hey Freddy
If you don’t cook the wine it will have a yeasty note
Maybe check out my video on poaching
Towards the end you see a uncooked wine version
Thanks 😊
What about poached haddock w/ lemon grass, garlic, ginger, or galangal & garlic (cilantro would be a nice addiction also) poaching in chicken stock or milk would work
Hey
Yes that would work well and there are endless ways of flavoring it on creative ways .
Milk I would only use for smoked or salted haddock as it can be a bit sweet but hey it would work of course 😉
So you don’t have to add water or completely submerged the fish to poach? Also do you have to have a lid. I guess I can make a cartouche
Hi Jeremiah
It’s basically cooking the fish in a little liquid and steam warm it through
The advantage is no flavor loss to excess liquid and the liquid left is turned into a sauce without needing much reducing of the liquid.
It’s a cooking method that was invented during novelle cuisine.
A cartouche would not work that well for thicker fish fillets as it lets the heat escape and a lid keeps it in better( although it might be fine for thinner fish fillets which need a shorter heat exposure)
You could use a plate as the lid or some tin foil works well too
Good luck 😉
What’s the sauce?
It’s a creamy mustard sauce😉
Good day!
We are reaching out to request permission to use your video, as part of our thesis research on Learning Aid for Cookery Strand Students of ETTMNIHS. We believe your content provides valuable insight and would greatly support our study. Rest assured, we will include a full citation in our references to credit your work properly.
Please let us know if you would be open to this. Thank you very much for considering our request.
Hi there , yes no problem to use the video for your research and I hope it helps
Walter
Got sick just watching the video.
He goes too fast
yes, I missed things at first, but the beauty of these videos is that we can stop and go back over as many times as we like until we "get it"