POV: Cooking Restaurant Quality Fish (How To Make it at Home)
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- เผยแพร่เมื่อ 12 พ.ย. 2023
- Join Will as he guides you through the art of cooking seabass, paired with a rich and velvety brown butter sauce that's sure to tantalize your taste buds.
In this video, you'll witness the step-by-step process of creating a restaurant-worthy dish right in your own kitchen. Will's expertise shines as he prepares and cooks fish to perfection, ensuring it's tender, flaky, and bursting with flavor.
But the star of the show is undoubtedly the brown butter sauce. Will reveals the secrets behind achieving that nutty, golden perfection that elevates the seabass to a whole new level of deliciousness.
Whether you're a seasoned home cook or just embarking on your culinary journey, this video is packed with valuable insights and practical tips that will help you master the art of cooking fish and crafting exquisite sauces.
Get ready to embark on a culinary adventure with Will as he shares his culinary wisdom and transforms seabass into a gourmet delight. Hit that play button and start cooking up a storm in your kitchen! - แนวปฏิบัติและการใช้ชีวิต
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I feel like the trick to all restaurant recipes is just using insane amounts of butter
And salt lol
yeah
He literally went through the whole video explaining how to render a fish correctly.
The sauce with the butter was only one part of the video.
It's more than just "add heaps of butter"... Your fish can still come out bad and I wouldn't eat it.
I discovered this trick with friends from France... the not so secret, secret of French Cuisine.
The cast iron also helps
Im confused. Why are people saying this is overcomplicated? He is literally frying fish on the pan and showing some professional tips and tricks on the way I fail to see where the overcomplication comes in :D Great video, keep them coming!
because if you leave 1 sec fish in pan longer or shorter it is massive difference. So, if you do, start from beginning. For family dinner buy at least 20 fillets. 90% of them will be overcooked or undercooked. Throw them away. If fish taste like you are in restaurant, you did it. You can enjoy family dinner. 😅
@@bigstrawberry4552 why would you throw away the fish? I do not understand what you are trying to say with this comment? also you can cook undercooked food more to make it cooked? Have you ever cooked stuff?
@@bigstrawberry4552what the hell are you on about?
Because youtube most commentors are braindead NPCs.
Totally agree.
1. It's not that complicated, as you say.
2. Most of these steps are clearly optional. No one is saying it's mandatory to remove the membrane from the skin or use 4 knobs of butter. These are just things that are good to know if you want to aim for perfection.
3. This isn't intended to be how you cook fish every time (everyone knows chefs eat like shit at home). This is for when you want to make the most out of an expensive fillet, or to impress your guests.
I think my fish cookery is pretty decent so wasn't curious how much I'd learn from this. But that thing about the membrane on oily fish blew me away, had absolutely no idea and knowing how to render it down seems like it should make handling the tightening of the skin way easier. Constantly impressed by these videos, so many genuinely useful insights I've never heard before.
You know what I love about being taught is when it’s so easy to dissect & you find yourself saying “Makes total sense I’m going to do that”
Just did this tonight, and it was excellent! Thank you
1 little trick I've learnt is by rubbing ginger on a wok or steel pan before frying the fish, it works like the salt method that you've shown. Probably because of how it creates an extra layered surface for the meat to lay on
Excellent cooked fish. This is 'no compromise cooking' - crucially, 0% stress. Might be a little different during a busy service.
The tip with the salt on the pan is something I wish I knew about years ago. Brilliant
natural educator. I am really happy I found this channel. So much detail.
With every restaurant quality video, they always say, "just a little bit of..." and list the ingredient. When he says, "Just a little bit of salt in the pan," I'm thinking, holy hell, that's like 1/5th box of Morton's 🤣🤣🤣
06:56 "Little bit of butter". Yeah, right...
That’s the reason why people can’t replicate restaurant food at home because they’re not using enough oil, butter, or salt in the food.
I switched off at this point "just a little bit of fine salt... bring it to the boil"?! - my memory of school science is that only liquids can boil.
@@samuraistabber Yeah, but you can make excellent food with less than half of what he used. They overuse oils and butter by the truckload.
the salt part was pretty retarded and wasteful
Great instructions. You have a very clear, relaxed, simple way of explaining your technique. Much appreciated.
Your channel is a treasure for me. I really enjoy cooking and your videos allow me to turn my skills to a higher level. Thank you guys!
I just found my new favorite chef. Will's rhythm matches mine. Love the camera view, brilliant
Welcome aboard!
A genuine Masterclass !! I thought I knew a bit about cooking "round" fish. Turns out I didn't. But I do NOW !!
An absolute pleasure to listen to your video. Wonderful voice, meticulously keeps our attention, and just an incredible and useful lesson! Thank you! PS, I love your kitchen!
Excellent recipe. Really took the fish to another level. Nicely done!
That is amazing Wil! You are a master
so much to learn in just a few minutes, wow. never learned to cook a fillet of fish this way before
That salt trick is amazing to me. Never ever seen that done **anywhere**. Brilliant tip.
you don't even have to use all that salt..i just use oil and salt.
is he just trying to heat up the pan to make things non-stick? so salt is not really neccessary it's for protecting the pan right, if i heat up the pan with more gentle fire it should work the same?
@@lokzim He creates a salt layer at the bottom of the pan. The partially melted salt crystals will stick to all the nooks and creases of the pan and block your meat and sauce from sticking to it. Makes the cleanup a lot easier and less painful, especially if you're doing a sauce with a lot of caramelization or charring that will stick like glue to your pan.
Salt is a lot easier to wipe away and even if a little stays stuck in, does not harm the integrity of the pan at all.
but wont that make the fooood extraaa salty ? @@VortexMagus
Salt melts at 800 C - no ones frying pan is getting hot enough to melt sodium chloride@@VortexMagus
wonderfully in depth tutorial. better than 95% of cooking tutorial videos
Gorgeous. Absolutely gorgeous. I wouldn't put any sauce on the top of my fish as there is plenty for the customer to use on the bottom of the plate IMHO. That said, fantastic technique for a brilliant piece of fish.
NaCl melting point is 801°C. I wish I had your stove, the man can melt salt, even caramelized it! Insanely good stove. 100% would recommend!
How do you make caramel from salt 😢
I guess the stove doubles as a forge :P Maybe he made that pan he's using just 5 minutes before this video was recorded...
He says he's _boiling_ his salt. That's 1465C.
there are options for high heat stove for home use. one recommended brand is Rinnai from Japan.
Yeah, his terminology was wrong, but sea salt (and table salt in general) has huge amounts of water inside it. It forms part of its structure, and it can actually be boiled away to form a layer of thick, dense salt. The impurities that come within that water CAN burn and change color, so it might look "caramelized."
So, although his words were wrong, the concept is not entirely wrong. And it works, so the results justify the means.
Great technique. I’ve definitely overcooked a lot of fish. Thanks for the points.
I am constantly reminded of just how much butter is used in restaurants
just sad
Well a lot of classically trained chefs follow teachings passed down from the French culinary traditions, and we all know a Frenchman is not easily parted from his butter lol
Butter equals flavour, but it annoyed me a little when he added even more butter after taking the fish out and then left half of the sauce in the pan to, I assume, be discarded.
Theres a lot to learn from professionals, but you should always remain critical.
10/10 from Iceland. We often cook Atlantic wolffish (Steinbítur, or 'Stone-biter' in Icelandic) as well as common Monkfish. Superb, clear instructions takk fyrir/thank you sir.
Please keep these techniques videos coming different cuts of meats/fish and different cooking techniques. Loving these uploads
For someone who is "just" a hobbychef this is great. You make something I feel is hard look easy and doable. Will have to try as soon economy is allowing it!
Thank you alot! Also, have an awesome 2024! :D
Im an amatour here. Im watching you from some time. That, my Friend, is real art. All the respect. Im gonna try your dish next time im gonna be near London. Keep it up!
Wow man 😮what a great teacher. You've taught me a great deal in such a short time. Definitely subscribing to your channel.
This technique worked great for Coho, using carbon steel, and the pan sauce was really tasty.
Valuable tips as usual 👍 Thanks guys
Incredible!! Thank you.
As a Chef, I do appreciate your method and approach to this. All up until the butter,which contains whey which includes ...water. Basting,and in the method you were using to me is used for more heartier proteins where it requires a lack of fat. The same method could have been achieved by using a lower temperature oven, still with the skin down (maintaining even more crispiness of the skin) and it brought up to temp in the same pan. If you were attempting to set up your sauce with a butter source first, you could upon bringing your fish out of the oven,remove the fish on to a pan, flesh side down. Then in the pan begin your brown butter,caper,acid/wine. By the time you have achieved the desired reduction, take your holding pan with your fish and it should have "bled" a little. Incorporate that into your sauce and you have achieved the same as well as maintained a superior crispness. And pouring any sauce over crispy skin is just a utter waste of the time you just invested in making it crispy in the first place. I do not know why Chef's teach this method
In my opinion there're so many strong flavours and butter in that sauce.
With most of the fish being delicate, the less you do the better it will be.
Depends on how fresh the fish is and whether it was bled properly and iced immediately. If the eye of the fish is cloudy then it means that the quality isn't that good.
Yeah I prefer my fish either baked or grilled. Just a little olive oil, salt pepper, lemon, fresh herbs. Keep it simple.
@@SuperKendoman I don't understand how your comment relates to the OP. The OP is saying they think the strongly flavoured sauce will overpower the delicate taste of the fish. That really doesn't have much to do with how fresh the fish is.
@@randompersonontheinternet8790 Good point -- if the fish is rotten, its flavour won't be overpowered by any sauce! 🤣
Seabass has a pretty strong flavor. Idk how you define your spectrum, but I wouldn’t consider it ‘delicate’ fish the way I would with tilapia or something similar, at least in terms of taste.
Thank you, chef. I will cook salmon this way for my grandmother.
I've noticed that "restaurant quality" usually just means to drown it in butter or oil.
My philosophy never fails
this fesh looks amazinggg
I thought I was knowledgeable until I watched this video. Well done brother 👌👌🙌 learned a bit more today.
I learned so much, thank you.
what I love about this chef and channel is how fastidious he is about cleanliness. hes always wiping down everything even in the heat of a busy rush. more than anything else he does or shows, its that quality that tells me he is a professional. Even above technique, organization and cleanliness is paramount!
That's standard for any decent chef. A clean station is more efficient!
He was wiping things with the black cloth, that hand…then same hand touching raw fish, back on cloth, then touching cooked fish with same hand… yuk.
@@formxshapeI notice most people in general (not just pro chefs and home cooks) do this and it drives me nuts. People use a towel WAY too much as if it's some magical tool that makes all the dirty stuff go away. Re-wiping surfaces over and over again, touching it with their hands that are also touching the food. It's disgusting! I see people of all skill levels doing that. I can't stand it. 😫
Ok…He’s literally rubbing raw fish on every surface. The problem here is that he was playing with the food more than usual because he’s filming, but probably still in the habit of wiping things down. I bet he doesn’t touch the food this much when not filming, but this isn’t a good example of what you’re trying to convey. I thought maybe he cleans his hands off camera, but nope, it’s raw fish straight to towel, and towel straight to work surface.
Amazing, looks delicious.
Looks great!
so many minute, awesome, pro tips in here. cheers
Thanks for the vid. great tips
Absolutely brilliant channel this. Food and techniques being shown are different class. Best advice i heard on here and what i tell people who want to become chefs is to skip college and get straight into a kitchen and learn the craft. Anything i learnt in college has been useless in the heat of a busy service.
This guy cooks with finesse. Love it.
I'M NOT DOING THIS ANYTIME SOON BUT GOOD TO KNOW 😆
excellent stuff as usual
My favourite part is the Chef moving the pan position on the stove. Even though it’s a cast iron pan, nothing heats evenly 100% so moving the pan to allow for a constant temperature is what makes the difference on how you use knowledge at its best.
That non stick method 🔥
That salt trick...very cool
fantastic, thank you!
Will, Chef, Legend! Thanks for sharing! 🙂😋
Perfect!
"a little bit of butter" lol
1:30 mate it's incredible that you are able to somehow bring salt to a boil without 800c heat and then also caramelize it somehow without any sugar. Hopefully some scientists can learn from your ability to entirely ignore the laws of physics
800C will only melt your salt. Boiling it is more like 1500C.
Thank you.
Thank you it's very good
F*ing awesome -- thank you!
Lovely patina on your knife!
Blok knife at a guess
Could be yeah @@jengel7214
Lads with Xmas coming up can you do a video of how to carve turkey and/or chicken please? x
they have a video on carving chicken already!
there's hundreds of videos on how to carve turkey and chicken. Everyone does it the same way my guy
What temperature does the pan need to be at when doing the pre skin rendering?
Wait, why do I feel like some restaurants can't even approach this perfect quality but this guy makes it look easy. Do people just not try at work?
Cause at lunchtime he might be making 4 of these at the same time 😅
"Subscribed", Vastly more educational and helpful than I expected, (see also their other videos and comments below)
All this content is super helpful to teach us how to cook like chefs do!
Just a comment on the theories (which by no means make the content less useful):
The salt is not (and never will) caremalized. the cast iron pan just released the stuck polymerized oil due to heating.
Chefs normally are amazing practitioners who know how to cook as opposed to theoretical researchers who understand the theory behind.
Also Maillard reaction (by definition) is not and is different from Caramelization. Mallard is a protein reaction (for fish, meat, chicken), caramelization is a sugar reaction for well sugars and starches.
Did you wash the pan with water/soap after binning the salt, or did you just wipe it?
They love their sauces in the UK
Will using a thermometer help for first timers to give parameters? What to do if it wasn't hot enough the first time in the pan?
"Little bit of butter" 😂
I’ve always wondered, what kind of spoons do you guys use in the restaurant?
Metal ones by the looks of it !
Excellent chef , loved it but I would be in the shit with orders flooding in 😂🙌
I think that if you have a thin piece, go hi heat and go on for a min then put on a cold surface for a min, then go on again, so as not to overcook right away whist heating the skin quickly.
what equipment do you use for the pov view?
Just yesterday I cooked cod using simple pan. Just used piece of baking paper and oil. That's it. In 10-12 mins boom done.
Thx for vid.
So u couldn't two portions at once?
of not why? coz it will absorb too much heat?
I really like that knife you cut that fish with... Perfect size and shape to do most of the kitchen tasks...Could you tell me what brand is it and where can I possibly buy it?...thanks
Looks like a Deba knife. It's meant for cutting through fish bones and quite thick, for general tasks you'd probably want a Gyuto knife - similar shape but much lighter. If you're in the EU Miyabi is a good brand to look for (german engineering + built in japan).
Good vid, calmly presented. One point, though, no matter how hard you try you'll never caramelise salt - it has no sugar in it. What you're doing is browning it.
Hello chef, what book do you recommend to learn professional cooking? In a short time I will begin to learn it at school, but I want to have a good base of knowledge.
Chapeau!
With that much butter, anything is great
Beautiful
Wow!
Can you do a closing FOV video or a closing video in general?
Hypothetically, you could actually bring salt to the boil in a cast iron pan. The boiling point of sodium chloride is 1,465°C, and the melting point of iron is 1,538°C. Though I doubt a restaurant stove is capable of reaching those temperatures.
great video.
I've been making nut butter since I was a teenager, never knew people wanted it on their fish.
I appreciate the professional tips, esp that nonstick salt trick
Thank you, chef
Well, this is definitely a challenge now.
You can also dust the skin with a bit of Wondra flour prior to searing. Super crispy, delicate skin that along with drying the skin makes it basically foolproof. An old Eric Ripert technique and if it’s good enough for Le Bernardin it’s good enough for me…
For those wondring what this is like me, Wondra flour is an american 'pre-gelatinized' flour that is very finely ground and doesn't clump. Nothing equivalent seems to exist in Europe, maybe finely ground masa harina (easier to find) does the same job?
@@randompersonontheinternet8790 flour or cornstarch needs to be dissolved previously (or whisked through a sieve), that's the whole point of this wondra flour.
How is he handling the cast iron pan with bare hands??
Do you mind telling me what knife you have?
So literally, "a little bit of butter" =3 1/2 tablespoons of butter. That's how I cook my steak.. so fair enough
Beautiful finished results. Holding the fish down with your hand seems a little fussy to me. But otherwise, a pretty simple dish.
What does burnt butter taste like? That’s the only bit I don’t understand. Otherwise amazing. Thank you
does the salt trick work with stainless steel?
How crispy you want that skin?
Chef: YES
Looks fucking amaaazing chef
Soigne chef!
tldr version ... put it in the hot pan flesh side down first and flip it once...the skin crisps up nicely every time and becomes optional...the flesh can be easily separated from the skin with a rigid spatula so the skin stays in the pan, if that's your preference
what's the membrane that he is talking about? also, if the internal temperate is 44 degrees only, i don't think it's FDA approved safty temperature to eat
Is using the salt to make the pan non stick a one time thing? Or each time you use the pan?
You only have to do it occasionally like re-seasoning cast iron.