Hey your thumbnail pic is my stepdad's sea bass from his restaurant!!! It's Loukinens on 4th, if you or anyone watching finds themself in Illinois check them out!!
Jeez... you put RAW FLOUR into your liquids? That's not roux, that's just RAW FLOUR that tastes like uncooked batter! Try frying the flour in some butter or oil first, then adding your wine and stock into the roux. If not, use a little corn starch solution. If you start the sauce cold you can just add it in, if the sauce is already hot dissolve it in room temperature water first.
Good stuff. Loved the guidance on preparing the sauce. I added cappers to ours (also sautéed the flour in some ghee before adding to the wine and stock). I do recommend not using canola though. It just isn’t the healthiest of oils. Avocado oil has a high smoke point, or clarified ghee has one of the highest smoke points. We used ghee and it added an extra hit of buttery goodness.
If I could just jump into this video! His is my FAVORITE fish but I’ve never tried to cook it because 1) it’s not easy to find and 2) it’s expensive! I’m going to try it since your video details the process perfectly.
Adding flour to a sauce is not a roux, you need to cook that flour in fat before it's a roux. Try using all the amazing fond and oil you have in your pan from searing the fish to cook the flour, then add your reduced white wine, lemon juice, etc. It'll make for a much better sauce.
Thank you so much for this recipe! I tried it today and it was amazing ! It was the best Chilean bass recipe ! Even better than a the one at a restaurant ! I recommend It a 100% and the sauce was delicious and in point !
Tried your recipe today, and it turned out perfect. The sea bass was fantastic, I managed to cook it to perfection. I’ve eaten this fish at fancy restaurants and none of them compared. My teenage son and husband both raved about our dinner, the sauce turned out great too. Chardonnay from Spain did the trick.
is there any other type of oil to use beside a vegetable oil.? All veg oil causes an inflammatory response in my body. How about coconut or avocado oil?
That is not a roux... you have to cook the flour in a fat first before adding it in. The way you’ve made it will leave some of the raw flour taste in and forgo the wonderful nuttiness an actual roux would add.
This guy keeps repeating everything you hear Rachel ray say. you can always add, you can never take away." "Don't cook with something you wouldn't drink on its own." Not to mention the raw flour in a sauce. Show me a real Chef that would ever do that. I wish my executive chef would mix a little in financial advise while he's screaming at me.
2 suggestions……. Clarified ghee…… much higher smoke point and tastes excellent….. and get rid of the 6 dollar plastic paper towel dispenser….. beautiful kitchen……. Remember ….. people eat with their eyes!!!
I got inside just one question my sauce got clumpy what did I do wrong ... also I didn’t know what reduce Was so I had to call the old Italian step father lol
You may have added too much flour too soon. The key to the sauce is small portions of flour and stir, stir, stir until you get the consistency you're looking for in the sauce
So I come from cooking wanting to get into insurance and financial advice… I can give you advice if you help me! Your sauce is called a beurre blanc a white butter sauce. Butter white beurre blanc! Next time cooking in a hot pan use tongs and lay them down AWAY from you. It’ll keep oil slash to a minimum and avoid burns. What’s the best way to learn this stuff outside of college?
Nope .. wrong. So not sear your Chilean Sea Bass so hard. Delicate fish, so cook it delicately. Also, olive oil is fine, but just enough to coat. Immediately pour off any excess. Finally, disregard the stuff about burning and how to deal with it. Don't burn in the first place, ESPECIALLY GARLIC! If you are uncertain, lower your temp a little. Practice with cheaper fish until you can comfortably sear. Always keep s little water or wine around to throw in the pan of something starts to burn. This will cool it instantly. Only use the account that you need to do it below the smoking point. If your fish is thick, finish it in a 275°-300° oven. Finally, you can sear the soon side, then lower the temp a little, put a latte post of bitter in the pan, and put a slight tilt in the pan so that the heated butter goes to the front. Is a spoon to pale hot butter over the fish to seal it, then finish on a low oven(275° to 300°)
You CAN SEAR sea bass. It can take it. It’s a thick fish. Problem is he moved it too soon and it stuck. I’m cooking pan seared sea bass tonight. Nothing wrong with having a nice hard sear on it, as long as it’s nice and pearly white and moist inside.
I’m more interested in how many minutes per side did you cook the sea bass. Not much directions on cooking the fish. If the fish isn’t cooked perfectly The sauce is a waste of time
The star of the dish should be the Chilean Sea Bass. You're getting way too fancy with the capers IMO. Capers go well with smoked fish like salmon but are way too salty to be adding to Chilean sea bass. You're distracting from the pure taste and texture of the fish.
You let the other 2 pieces of expensive Chilean Sea Bass continue to overcook while you plated the first piece. You'd think that being retired, you'd have a lot of time to plan and avoid these amateur mistakes.
I give you an A+ for the seared fish, but an F for the sauce. Not a proper roux. I made it as you said and it was runny liquid that ruined the dish. Terrible.
"A little salt"...?!?!? WAY too much salt when you started out! Then, you flipped the bass and added salt!! Parmigiano has a salty content. Capers have a salty ingredient. So, besides salt...what can I expect to taste? Seems like a decent recipe but I don't want it to be my last meal! Have you had a stress test lately? I might just have saved your life!
You did NOT indicated how long you cooked the fish for ***on each side*** usually the technic is 4 minutes on one side then flip it for another 3 minutes on the other on midium/high heat. You forgot to put the capers in the sauce. I would call it a lousy recipe. by the way and as a cordon bleu chef in Paris. Your sauce was missing fresh lemon zest.
Wonderful
Hey your thumbnail pic is my stepdad's sea bass from his restaurant!!! It's Loukinens on 4th, if you or anyone watching finds themself in Illinois check them out!!
Jeez... you put RAW FLOUR into your liquids? That's not roux, that's just RAW FLOUR that tastes like uncooked batter!
Try frying the flour in some butter or oil first, then adding your wine and stock into the roux. If not, use a little corn starch solution. If you start the sauce cold you can just add it in, if the sauce is already hot dissolve it in room temperature water first.
Exactly I was going to say the same thing
Speak french to me.
@@cleaz_kitchen2773 you too newb.
How much heat on the cast iron? Med/high?
You never wanna go slightly above med
Good stuff. Loved the guidance on preparing the sauce. I added cappers to ours (also sautéed the flour in some ghee before adding to the wine and stock).
I do recommend not using canola though. It just isn’t the healthiest of oils. Avocado oil has a high smoke point, or clarified ghee has one of the highest smoke points. We used ghee and it added an extra hit of buttery goodness.
These are good tips! Thanks you.
I typically use avacado oil for frying, but clarified butter for this is perfect. Thanks for the idea.
Very nice.
Great video thanks for sharing
If I could just jump into this video! His is my FAVORITE fish but I’ve never tried to cook it because 1) it’s not easy to find and 2) it’s expensive! I’m going to try it since your video details the process perfectly.
I see this fish at Costco regularly.
Adding flour to a sauce is not a roux, you need to cook that flour in fat before it's a roux. Try using all the amazing fond and oil you have in your pan from searing the fish to cook the flour, then add your reduced white wine, lemon juice, etc. It'll make for a much better sauce.
He said he put butter.
Yeah, I'm not from Louisiana but even I knew that, and it bugged me. I'm like, "Don't you cooked the flour in butter or fat FIRST?"
Thank you so much for this recipe! I tried it today and it was amazing ! It was the best Chilean bass recipe ! Even better than a the one at a restaurant ! I recommend It a 100% and the sauce was delicious and in point !
Tried your recipe today, and it turned out perfect. The sea bass was fantastic, I managed to cook it to perfection. I’ve eaten this fish at fancy restaurants and none of them compared. My teenage son and husband both raved about our dinner, the sauce turned out great too. Chardonnay from Spain did the trick.
So glad to hear it!
How long do you fry sea bass on rack side,, is like 2/1/2 one side and 3 minutes other side
Great recipe!
Cut to the chase, I just want to know how to beautiful pan seared finish.
Namastey !! Super....delicious..... mouth watering ....Bravo...
Looks great man, very informative, great instructions, making this now.
awesome! Hope you love it! Let us know if we can help with anything else
@@StrategicWealthDesigners Came out great, family was shocked I made something that good lol Thanks again.
How long did you cook the sea bass?
4 Mins on each side! Thanks for asking! Hope you enjoy the videos
This looks amazing
It's awesome! Hope you give it a try!
I can’t find fresh orange roughy anywhere. Is this as good as orange roughy?
Way better than orange roughly. The best fish I've ever eaten. Should be at $37/ lb.
How many minutes for each side to be seared?
About 3 to 5 minutes on each side depending on the thickness of the filet @ medium high heat.
how many minutes each side of the sea bass
I did not go with the White wine butter sauce but with a Hollandaise sauce the gave it a foux lobster taste amazing.
When making the sauce
Why didn't you make the roux first with butter/flourThen add wine to reduce??
is there any other type of oil to use beside a vegetable oil.? All veg oil causes an inflammatory response in my body. How about coconut or avocado oil?
You can use avacado oil. It's healthy and doesn't burn with high heat. Or clarified butter.
Bassmember;
Wait so what was the fat for the roux? Chicken stock?
I’m not an expert but garnish with salt and pepper is kind of what I used to believe was seasoning 🤷🏼♂️🤭😂
I would like the sea bass recipe
Looks delicious! Going to give it a try. Thanks!
That is not a roux... you have to cook the flour in a fat first before adding it in. The way you’ve made it will leave some of the raw flour taste in and forgo the wonderful nuttiness an actual roux would add.
His opinion^^21 years in kitchens\/%
btw bro, love the hustle. sells mutual fund information with free recipe stuff lololol
Yeahhhhhhhhhhhhhhhhhhhhhhhh.
to make a roux, you cook flour in a fat (butter) traditionally!
Great video and I like the plug 🔌 you threw in there lol now back to the sauce
Beurre Blanc with pan seared sea bass. You can win any boomers heart with that dish.
Why don’t you use seafood stock I’m
Instead of chicken. Just curious.
HEY i totally need sound baffles!!!
Made it for dinner tonight, amazing! Thanks for the video😋
Glad you liked it!
Might wanna tell people the cooking temp and time
Wea wena
👌
This man said you "can't" use olive oil. He hasn't heard of a stove fan. Great recipe and to the point!
Burning point of olive oil is too low to use a skillet like that. Is not the matter of smoking the whole house
Cool marketing concept
you said use what you will drink so im doing mine with heineken lmao
This guy keeps repeating everything you hear Rachel ray say. you can always add, you can never take away." "Don't cook with something you wouldn't drink on its own." Not to mention the raw flour in a sauce. Show me a real Chef that would ever do that. I wish my executive chef would mix a little in financial advise while he's screaming at me.
🤣😂yea the financial advice threw me off too! Great pair with dinner you're eating but don't have to cook!
how to invest? really?
Sue the camera man for not showing what the final dish looked like
Spared no expense, I see.
Chef Alejandro's recipe no doubt.
Awesome looking dish. Try searing your seabass with coconut oil. You'll thank me later. Tomorrow I'm trying it with avocado oil......
With citrus so u don’t lose color on ur greenies
The annoying part of this video is you can't quickly access the recipe. Emailing is just so extra... looks good though...
2 suggestions……. Clarified ghee…… much higher smoke point and tastes excellent….. and get rid of the 6 dollar plastic paper towel dispenser….. beautiful kitchen……. Remember ….. people eat with their eyes!!!
I got inside just one question my sauce got clumpy what did I do wrong ... also I didn’t know what reduce Was so I had to call the old Italian step father lol
You may have added too much flour too soon. The key to the sauce is small portions of flour and stir, stir, stir until you get the consistency you're looking for in the sauce
Mixing the flour with water (room temp) ahead of time before adding it to the pan will prevent it from clumping up.
So I come from cooking wanting to get into insurance and financial advice… I can give you advice if you help me! Your sauce is called a beurre blanc a white butter sauce. Butter white beurre blanc! Next time cooking in a hot pan use tongs and lay them down AWAY from you. It’ll keep oil slash to a minimum and avoid burns. What’s the best way to learn this stuff outside of college?
Did Jurassic Park bring anyone here?
Nope
.. wrong. So not sear your Chilean Sea Bass so hard. Delicate fish, so cook it delicately. Also, olive oil is fine, but just enough to coat. Immediately pour off any excess. Finally, disregard the stuff about burning and how to deal with it. Don't burn in the first place, ESPECIALLY GARLIC! If you are uncertain, lower your temp a little. Practice with cheaper fish until you can comfortably sear. Always keep s little water or wine around to throw in the pan of something starts to burn. This will cool it instantly. Only use the account that you need to do it below the smoking point. If your fish is thick, finish it in a 275°-300° oven. Finally, you can sear the soon side, then lower the temp a little, put a latte post of bitter in the pan, and put a slight tilt in the pan so that the heated butter goes to the front. Is a spoon to pale hot butter over the fish to seal it, then finish on a low oven(275° to 300°)
You CAN SEAR sea bass. It can take it. It’s a thick fish. Problem is he moved it too soon and it stuck. I’m cooking pan seared sea bass tonight. Nothing wrong with having a nice hard sear on it, as long as it’s nice and pearly white and moist inside.
Why are we putting flour in a lemon beurre blanc sauce?
Just butchered a classic French sauce for no reason at all
🌹🌹🌹
I fear the broccolini and the mashed potatoes are cold by now! You do want to keep them warm somewhere right?
Is he going to move the tongs off his stove
Lmfao your thumbnail is a catfish 🤣🤣🤣
Not the best cooking demo in my opinion
Some ppl maybe scared because seafood has heavy mercury 🤷🏾♂️
So much oil for cookiing fish
I didn’t like the white wine butter sauce.
I’m more interested in how many minutes per side did you cook the sea bass. Not much directions on cooking the fish.
If the fish isn’t cooked perfectly
The sauce is a waste of time
Sooo, we serving cold veggies? Lawd, the white wine sauce was a horrible way to make. The seabass was torn up. Smh
The star of the dish should be the Chilean Sea Bass. You're getting way too fancy with the capers IMO. Capers go well with smoked fish like salmon but are way too salty to be adding to Chilean sea bass. You're distracting from the pure taste and texture of the fish.
girl i can’t use wine
You let the other 2 pieces of expensive Chilean Sea Bass continue to overcook while you plated the first piece. You'd think that being retired, you'd have a lot of time to plan and avoid these amateur mistakes.
I give you an A+ for the seared fish, but an F for the sauce. Not a proper roux. I made it as you said and it was runny liquid that ruined the dish. Terrible.
"A little salt"...?!?!? WAY too much salt when you started out! Then, you flipped the bass and added salt!! Parmigiano has a salty content. Capers have a salty ingredient. So, besides salt...what can I expect to taste? Seems like a decent recipe but I don't want it to be my last meal! Have you had a stress test lately? I might just have saved your life!
Sorry but to tell someone to cook with Canola oil 🤦🏼♀️ you just lost me. Do some research on that.
Sooo much talk and talk seems like everything is about HIM he lost me after 20 mins of talk and no recipe
are you teaching me how to cook or selling me financial advice? pick a lane
lmfao
You did NOT indicated how long you cooked the fish for ***on each side*** usually the technic is 4 minutes on one side then flip it for another 3 minutes on the other on midium/high heat. You forgot to put the capers in the sauce. I would call it a lousy recipe. by the way and as a cordon bleu chef in Paris. Your sauce was missing fresh lemon zest.
wtf? selling funds with cooking?
You talk way too damn much. Not nough cooking. Unsubbed. Bye.
You destroy the beauty of the fish by using a cast iron pan. An expensive and delicate fish deserves TLC.
Fantastic recipe!