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- เผยแพร่เมื่อ 27 ธ.ค. 2024
- In our latest video, legendary chef Michel Roux Snr shows us how to make Red Mullet Escabeche, which is one of his favourite recipes. You can adapt this typical Mediterranean recipe using a fish of your choice such as mackerel, anchovies or sardines. Watch and enjoy...Bon appetit!
He makes it sound and look so simple! Classy.
His voice is as good as his culinary talent and experience. Treasure.
Listening to him read a phone book would still be entertaining with that voice n accent.
This man knows how to cook!
Not chopping off the tip of his ring finger at 1:27 is achieved by his years and years of experience :)
Nice .red mullet
If I were a red mullet, I couldn't think of a better fate than being cooked by Michel Roux.
Rest in peace
I am too good at filleting mullet Fish...Here is a video on how i do that on my channel .
how to get chance work with this legend...
How does he make his stainless steel pan so non-stick like that ?! It acts like a Teflon pan but it is pure stainless steel :o
If the pan and oil are hot enough, nothing will stick. It also helps if the fish is patted dry and cool.
Dave Knight Yes but his pan wasn't this hot! He said it should just be a gentle, low heat... not really frying the fish... But he also said you have to pat dry the fish before putting it into the pan because otherwise it will stick, I didn't do this when I cooked salmon in my stainless steel pan recently, maybe that's the trick? Are you sure this is a stainless steel pan without any coating he uses there?
Karti Loco
there is also another trick when cooking fish on a not so high heat:
a bit of oil, a piece of baking paper, again some oil an then the fish onto the baking paper. this will work perfectly since the baking paper resists some heat and of course you don't use it several times :)
bartelR if its hot enough to make the fish sizzle, it's hot enough for it not to stick. The oil doesn't need to be smoking hot.
Dave Knight
i know :))
i was only talking about an other method
shhh, quiet! god is talking
Absolutely right.
bartelR Beautiful, voice! oui.
Croydondms Oui!
Croydondms Roux, has no idea ,people love his ,voice.
Guy was supposed to be an opera singer before he went to the UK to become a chef.
Surely that fish will still be raw in the middle
Shouldn't be, a piece that size should poach in the time it takes for the liquid to cool down. Final temp for fish tends to be 40-50 degrees internal, so it really doesn't take much cooking.
I'd have to see it to believe it. The liquid temperature would plummet when it goes onto the fish. Not like its sitting in 100 degree water. ah well
HRHooChicken the vinegar effectively pickles the fish
@@jietong556 actually, the fish is blast chilled first before being used, as this kill all and any bacteria.
@@charleschuckfinley3304 blast chilling does not kill bacteria. Escabeche is essentially pickled fish, some recipies dont cook the fish and it just cooks in the acidic marinade.
too many ingredients for so little fish...wont waste m y time. i love watchinghis son...jr
His son is actually Alain, Michel jnr is his nephew, son of Albert Roux...I thought the same thing until I watched the Roux Scholarship 2009
You're such a useless fool.
Stick to eating snails!