Every time I watch one of your videos, the only comment I can even think to write is, WOW!! I’ve never seen such a beautiful bounty of seafood in my life and I’m American. Thank you Chef, VERY inspiring.
Not only is mayonnaise perfect for lobsters, langustes and crab, but mixing some freshly diced garlic into the sauce brings it to the next level! Now all you need is a bottle of Sancerre and a fresh baguette....and voila...you are in heaven.!
Matt B for starter I cooked tiger prawns (with the shell on). Main course I made poussin with honey glassed parsnips, mashed potatoes, carrots, Brussel sprouts, roast potatoes, Yorkshire puddings and gravy. Pudding was selection of chocolates.
i love the way you "have fun" when cooking. some of the things are so simple and i say to myself, "I can do that!" i love your spunk when you cook so many cook show's i watch are soooo robotic. i would like to learn more about herbs and spices that make whatever i am cooking more flavorful i really really love salt
Merry Christmas to your team and to you, Bart ! And in case I am unable to see the new videos during the Xmas holidays, also a Happy New Year to all 5 of you. Looking forward to more of your great fishy Friday's and fishy recipes... ;) Regards, Susana
Bart,this looks excellent..just yesterday i have prepared some stuffed squids,i used zucchini and the squid legs,reduced in bit of white wine..bit of parmesan cheese,couple of eggs..was great,try it once in your show...i would really like to see u do some more blue fish stuff.I live in Croatia,and we really enjoy all the food that comes from the sea,so tunas,amberjacks if you can manage....
Hi Llija, sounds like a brilliant recipe! I will definitely try soon. Croatia must be amazing to fish and cook. I'll add the blue fish to my bucket list.... Cheers
People here are overacting about the rinsing of the lobsters but that delicious gunk in the lobster's head gets easily spoiled and this seafood platter is not hot and is on standby for hours.
Hi John, yes, I agree this is even might be the best part of the lobster. Normally I make a mayonaise with it, which goes perfectly along with the lobster meat. In this case I just wanted to take off the rough parts, but it seems I have filmed it not the 100% the right way.
It's just to give a stock, soup or sauce a bit more power. But without will work absolutely as well. Maybe just use some more veggies to give some extra taste.
Every time I watch one of your videos, the only comment I can even think to write is, WOW!! I’ve never seen such a beautiful bounty of seafood in my life and I’m American. Thank you Chef, VERY inspiring.
Thanks John, very happy to hear so!
Beautiful ! I love your Passion for Seafood !
This is the most christmas spirit inducing thing I've ever seen. I want to do this.
Not only is mayonnaise perfect for lobsters, langustes and crab, but mixing some freshly diced garlic into the sauce brings it to the next level! Now all you need is a bottle of Sancerre and a fresh baguette....and voila...you are in heaven.!
Sounds like heaven to me, Klaus! Thanks for watching.
Wow, I need that on my Christmas table! Nice one Bart!
Leuk dat we zien hoe de crew eruit ziet! Het is een fantastisch team dat de vrijdag elke week weer opvrolijkt!
A dreamteam! Hoop tot snel voor een volgende Fishy Friday! En maak er mooie feestdagen van! Groeten Bart
Oh what a beautiful platter and a lovely display of seafood for my table. Have a wonderful Christmas from Canada..
Merry Christmas Shirley! See you soon!
that's my kind of Christmas meal .
and what did you actually have for xmas dinner?
Matt B for starter I cooked tiger prawns (with the shell on).
Main course I made poussin with honey glassed parsnips, mashed potatoes, carrots, Brussel sprouts, roast potatoes, Yorkshire puddings and gravy. Pudding was selection of chocolates.
Nicola Gregson wow that sounds amazing, where was my invite lol
Matt B hahaa thank you. And it was quite simple really, I love cooking and blame the postman!
Nicola Gregson i love cooking too :) and damn postman! Did you cook a feast for yourself or friends or for fam..?
This platter is like something from my dreams! Great recipe.
Beautiful I love this
fantastic Xmas dinner's
THAT is simply beautiful!!!
Heaven on a platter❤
i love the way you "have fun" when cooking. some of the things are so simple and i say to myself, "I can do that!" i love your spunk when you cook so many cook show's i watch are soooo robotic. i would like to learn more about herbs and spices that make whatever i am cooking more flavorful i really really love salt
That looks incredible
Beautiful!!
What a great guy and a great dish!
Thank you very much!
Hands down this is a SEAFOOD PLATTER! well done
Wow super......
Excellent looking dish Bart, inspired to try a wider variety of fish, nice to be introduced to your team, Hope you all have a wonderful Christmas.
Thank you Gary! Merry Christmas to you! Cheers
Looks great!
Jodi Creag Thank you!
Realy nice
+Roos van der Laan Dankjewel Roos!
geweldig zoals altijd
Dank je wel Paco....
That sure is a feast! Merry Christmas to you guys, as well!
Thank you! Hope to see you soon back on a Fishy Friday!
You are a great inspiration to me Bart. Keep up the good work! :)
Happy to hear that Furkan! Hope to see you soon back on a Fishy Friday!
U made me happy watching how much u also enjoy creating food
You always make it look so easy!
And believe me, it's not that difficult. Any questions, let me know! Cheers
Merry Christmas to your team and to you, Bart !
And in case I am unable to see the new videos during the Xmas holidays, also a Happy New Year to all 5 of you.
Looking forward to more of your great fishy Friday's and fishy recipes... ;)
Regards,
Susana
Thank you Susana! Enjoy your holidays and Merry X-mas to you and your family! See you back in a wonderful 2015!
Great video Bart, that seafood platter looks amazing sir!
Thank you Robert! Enjoy your holidays and Merry Christmas! Cheers
amazing
Thank you! See you soon back on a Fishy Friday!
This looks so goood! Never tried oysters before, here where I live the quality is not that great, but I would love to try them!
amazing!
THX
Great recipes Bart, love your stuff! Cheers
Wow! Looks amazing! I can't wait to try it!
Should certainly do it! You won't regret... Hope to see you soon back on a Fishy Friday! Cheers
Super!!!!!!
This made me hungry
Looks delicious, will certainly try this, as i love sea food :)
Groeten uit Amerika! That looks absolutely delicious. I've never tried mayonnaise with crustaceans, but I'm going to definitely try next time!
+Nick Joseph Groeten terug uit Amsterdam! Thanks for commenting.
This is amazing!
Thank you!
Ziet er weer goed uit Bart
Dank je wel Jeroen! Cheers
Bart,this looks excellent..just yesterday i have prepared some stuffed squids,i used zucchini and the squid legs,reduced in bit of white wine..bit of parmesan cheese,couple of eggs..was great,try it once in your show...i would really like to see u do some more blue fish stuff.I live in Croatia,and we really enjoy all the food that comes from the sea,so tunas,amberjacks if you can manage....
Hi Llija, sounds like a brilliant recipe! I will definitely try soon. Croatia must be amazing to fish and cook. I'll add the blue fish to my bucket list.... Cheers
This is amazing, but I think only me and my dad would eat it. XD I'd love to try this
Oh man, you washed out the gunk in the lobster head. That's the delicious part in my opinion. I think it's the same as the 'brown meat' of crabs
People here are overacting about the rinsing of the lobsters but that delicious gunk in the lobster's head gets easily spoiled and this seafood platter is not hot and is on standby for hours.
so in my country it's a no-no to wash the lobster under water, is there a reason you di it here? it rids the lobster of a lot of flavor
maybe he did it to reduce the mess from the lobsters brain? I dont know but I cringed a lil bit though when he wash that lobster
Hi John, yes, I agree this is even might be the best part of the lobster. Normally I make a mayonaise with it, which goes perfectly along with the lobster meat. In this case I just wanted to take off the rough parts, but it seems I have filmed it not the 100% the right way.
i see, thanks for clearing this up. great video by the way!
Thanks John!
looks amazing!! where are you from by the way???
+Mat Mendoza Thanks! I'm from Amsterdam in The Netherlands.
I wonder if using a little leaf from a Maggi plant would enhance the flavor even more?
Could definitely work!
isn't rinsing lobster under running water a red x ??
hi! why did you wash the lobsters on running water? i thought that was the lobster's roe?
Hi Sean, I shortly clean them to get rid of the rough pieces in the inside of the head. Not to get rid of the roe. Cheers.
Who edits the videos?
Mr Johan Zwaan from Amsterdam! He is fantastic!
It's gluten free, it's low fat, and above all it costs around £80 to by all that seafood
Little Chef It's a platter for a really really special occasion!
🌸🌸🌸🌸🌹😄
Empty the oyster? I disagree
Why do you always use wine in your cooking? What can i replace it with? Thx.
It's just to give a stock, soup or sauce a bit more power. But without will work absolutely as well. Maybe just use some more veggies to give some extra taste.
Bart's Fish Tales Thanks for the tip. I just love your channel, im a fish addicted person :D Keep up the good recipe's.
Hany Hejazi You might try Maggi plant leaf better ask Bart, beware they are strong don't use much.
Mr. Bean's Holiday
Don’t you ever disrespect me looking like a Scandi jamie Oliver you heard
I did this for my family... ungrateful bastards😒 apparently don’t like seafood
Carnage Christmas with bad accents :( #govegan
amazing!