The comment about making your own fish stock in case Marco is watching made me laugh. In the UK Marco is the face of Knorr, a brand of ready-made stock 😆
@@littlesparkleTrue, that. Here in Australia they sell them under the Continental foods label, and I keep them around for when I want to make something that needs a little kick.
The thing about Marco is he would actually fully approve of you using pre-made fish stock. He uses pre-made stocks all the time in his videos and he just wants people to cook delicious food well. I'm a big admirer of his and I think he would be a big admirer of you and your channel. But yeah, he's intimidating lol. Anyways, keep up the great work!
He used to be really hardcore. That's how he got 3 Michelin stars, but he got so sick of it. A lot of the things he's said about it seem to have gone into the attitude of Julian Slowik of The Menu (I don't know if the connection was intentional), but instead of becoming a mass murderer, he shifted his focus to more laid-back cooking.
I think in his restaurant days he would have totally made his own stock. But for a home chef he would approve, as long as it tastes good and you take the time to cook he would be fine with it.
The irony for me I feel like finding red snapper carcasses and making fish stock from scratch is easier than finding actual pre-made fish stock in the grocery store haha
I know you're probably very busy and don't know if you'll see this, but I'm a sauté cook in the northwest and based on what you were describing, I think I have a way of cooking salmon or steelhead that you'd really like - with a dill piccata sauce. Sear off the fish like you just did (though I recommend starting with the non-skin side down first for best color) and then use the fat left in the pan to build a dill piccata sauce. It's super simple, just splash some wine and lemon juice into the hot fat, toss in some salt, capers, dill and after it reduces by about half, remove from heat and gently melt in a few pats of butter to thicken. Pour it on the fish, garnish as desired with some additional dill or lemon. Super tasty and cooks in less than ten minutes.
Would that work with tuna steaks? I cannot do salmon. It has an aftertaste. All of it. I have tried the entire range of "no, really, this one doesn't have that taste" and they all do.
@@TrappedinSLC you can do it with tuna, though something like ahi is typically served barely seared while skipjack or albacore you want to cook to an internal temp of 140F (pull around 130F and it’ll carry to temp.) Outside of salmon I think my favorites for skin on sauté (assuming properly de-scaled) are sablefish and halibut.
@@diamondflaw Thanks, I'll have to see what I can find that looks good around me. I keep wanting to add more fish to my diet but salmon seems to be everywhere and I'm never sure what to do with anything else or even what I can get. (Well, salmon and shrimp, but I'm allergic to shellfish so no shrimp for me. But it seems like no one around me eats anything but those two going by grocery store displays. :) )
True. If and when his ego finally collapses, I hope I am on a different continent, as the fallout zone from that will be measured in hundreds of miles😉.
It's what a psychopath would say. It's not a trait that should not be celebrated. It seems to be quite common in chefs in leading positions. Gordon Ramsay isn't any better.
I was lucky enough to eat at Harveys, back in the day. That boy could cook . Got an old paper back copy of 'White Heat', never cooked a thing from it, you need about a month and a thousand dollars/pounds of ingredients to make anything.
The lemon tart recipe is really good and easy, and to be honest, Marco would be fine if you changed the recipe to make it easier to cook at home. The original recipes truly take an a month to prepare tho.
This dish is inspired by the famous "Saumon à l'oseille" from french chefs Troisgros - the most cooked dish in the eighties in France! Will check how it works with basil instead of sorrel. Love your content!
lol! That was me. I completely changed how I was going to make the proteins and did much of it stovetop. Everything was delicious they said, and they took leftovers home. Meatless Monday I could only have the sides (plus eggies). I did get to enjoy ham for breakfast and jerk lamb chops in mushroom sherry sauce for lunch today. Love Marcus Pierre White . Let’s see how this goes. Cheers to you 🥂
That photo of Marco on the cover of his book is pretty famous here. It was kind of mind blowing when it came out, as it was not how chefs were normally portrayed. FYI, it was taken by Bob Carlos Clarke and I believe it's held in the National Portrait Gallery in London. It's a fantastic photo :)
Since you're a New Yorker, let me tip you off that FreshDirect sells fish trimmings by the pound, cheap. By the way, they also started selling clam knives. 😁
Hi all! Representing Queens NY here too. Lots of Asian markets nearby. The fishmonger will give me a nice sized head if I ask in advance. I make a delicious fish broth with it.
I'd actually love to see some of your original recipes! Be it simplified dishes inspired by Julia's crazy 10-pot six-hour marathons, the best bits of each recipe from your comparisons, or just what you like in you regular weeknight rotations, I'm sure it's all amazing at this point!
Hi Jamie! Just wanted to say thanks for this channel. My mom is currently battling pancreatic cancer and your channel has been something that we've been able to share to take her mind off things. Keeping her spirit up is important and I'm glad you and your channel are here to cheer her up. Thanks!!
I’m so sorry to hear that! I’m honored I can help in any way in keeping the spirits up. I have another doozy coming out this week that hopefully helps!! :)
Happy Easter Jamie & everyone who sees this comment 🩷Jamie, I just want you to know that I’ve been a long time subscriber and I’m always so excited to see a new video from you!!! I’m absolutely shocked that you don’t have more subscribers than you do!!! Keep up the amazing content!!! Sending love from Illinois in the USA 🥰
Jamie, your dish presented beautifully. A+ with the skin removal. Just learned a tip for removing the skin on salmon. Wire rack over the sink, salmon skin side up, pour boiling water over the salmon skin and it peels right off. Loving your content.
My 85 year-old mother loves salmon, and she and my sister have enjoyed your videos when I've shown them to them. They enjoy your humor. The sauce would definitely be a new way of helping prepare a salmon dish for her. She'd either love it or scrunch up her nose after tasting it, I'm sure.
I would have sent that salmon back for another couple of minutes of cooking, speaking only for myself. I can't stand gelid fish of any kind, hahaha. That being said, salmon and I have an almost lifelong history w/each other. As a very small child growing up in Michigan, my mom would make salmon patties from canned salmon (all we could afford), but it was a treat reserved almost exclusively for my birthdays. I had never eaten fresh salmon until I decided to move to Alaska from SoCal when I was 22 yrs old. I hitch-hiked, a backpack and a dog, spent a month on the road, and met a young man in Bandon, Oregon, who had just won the state championship for tree-planting and who had money burning a hole in his pocket and who took me out to dinner at a fine-dining waterfront establishment in Coos Bay. I ordered salmon and it was a revelation to me, the difference between fresh and canned salmon. My road-trip romance with the tree-planter only lasted a few days, then I was back on the road and left Oregon and crossed Into Washington State October 1st, 1976. I met up then with an ex-boyfriend just returning from a summer of fishing salmon in Alaska and who had been paid, as part of his share in the boat, in (3) 90 lb king salmon. He paid to have them stored in a commercial freezer facility. He and I renewed our relationship and because neither of us had jobs for the first few months we were together again, salmon was about all we ate. We ate our way thru about 135 lbs worth of the salmon before we were both so sick of eating salmon we canned the remaining 135 lbs and used it as dog and cat food. I can't honestly say my taste for salmon is now gone, because I still do enjoy it 1-2x a year, when fresh and never frozen, but I will never, ever forget my first winter in the great pacific northwest and eating nothing but salmon for months on end. Or, my mother's absolute horror when I told her we were using it at pet food, hahahaha.
Fun fact, salmon only has that pretty color because of the compounds in their food in the wild. So when they farm salmon they add that color into the food so as to not put people off by the lack of the familiar color
To be more specific: Farmed fish add the exact same thing to the fish food that turn the fish orange in the wild The fish's natural food has this stuff in it already, so salmon feed has some of that natural coloring added to it in fish farms. The process that make wild fish and farmed fish that shade of orange are the exact same.
Yummy! I’m saving this video so I can try to make this recipe for my birthday dinner in a couple of weeks. Happy Easter Jamie!! You’re doing a fantastic job.
Many Asian markets have an area at the seafood counter where you can buy bags of fish trimmings for a buck or two. They don’t look as dramatic as your whole ones,mouth they’ll do the job.
White is my favorite chef! He's such a great chef, his dishes are always amazing and he's honest about what ingredients he's using, a lot to learn from him. You're dish looked amazing, Jamie! Keep going!
Most of the people I know who don't like salmon have always had it overcooked. You want the inside to be warm, but if it's hot, you've already overcooked it. Sometimes I overcook mine but I've gotten pretty good at telling when to pull it. For the one you had, another 10 seconds each side would have been fine but what you had looked perfect to me.
Absolutely this. It's such a satisfying skill to refine feeling for when it just shifts from that slight squishiness to the tight springy water balloon feeling of just right... and if it actually feels solid it's gone.
I thought I didn’t like salmon for most of my life until I started cooking it for myself. I knew I had high quality fish and I had eaten salmon sashimi before, so I started cooking it medium rare and never looked back
You should make a cookbook with your favorite dishes. You could talk about what you find works best for each recipe. Talk about why you love that recipe. I want a hard copy of your cookbook.
Looks great! You could enhance it a tiny bit if you'd pour in a splash of Pernod (or aniseed similar booze like absinth) in the fish stock. Also, this is a Heston Blumenthal tip, if you want to use the remainder of your fish stock defrost them over kitchen/paper towel or a muslin that way you can clarify it without using egg whites.
Thank you for showing such an easy way to cook fish and make a sauce, excluding the whole "fish stock from scratch" bit, which I have no intention of ever doing (!!!!!). Love this! Thank you!
I'm always so sad, I have the cursed cilantro soap gene too, and I wish I could enjoy things with cilantro in but it always tastes like something delicious with a squirt of blue Dawn dish soap in it 😂😂
Easiest way to skin salmon and that is what we had today, is to bake in on baking foil do not oiled etc. Then when it's cooked it lifts away from the skin and still keeps its shape & doesn't flake.
Exquisitely executed! This, from the man who, not so long ago, didn't believe white pepper existed, from the man who needed resuscitating when initially making fish stock. I'll be dry frying salmon I think. Thank You!
Loved the Noilly F'ing Prat line, the picture in my mind about Gordon Ramsey making himself cry was so sad, and the Charlie Brown silicone spatula made it just over the top awesome! I love all of the videos he's done, and I feel the same way about making stocks. I usually just pick a day to make them, and can what I can't use right away for later. It's always handy to have on hand when a recipe calls for it. Could I use canned? Yes. Would I use it? only if it was in my pantry. Otherwise I make it.
Kudos man. Been loving the channel for over a year. I grew up in a French kitchen and went on to briefly work at the Ste Moritz in Switzerland. Long long ago! But watching you learn things as I did for the first time and our mutual wonder when. Med rare salmon is Ike butter n the tongue! Again kudos for calling bs on the food snob crowd that’s just looking to argue about such. A breath of fresh air!
Made it with your caper n dill suggestion. Friggin' delicious and so easy (used concentrated fish stock). New recipe added to my repertoire.... and why have i never heard of dry fried fish??
I’m a heathen. Have to say that first. Now, that said … I’ve found that my instant read thermometer helps me to get fish the way I like it which is 130F. Eric Ripert can do it with a metal pin touched to his cheek to sense the temperature. Not me. So, its the Termo-pro instead
Eric Ripert 😂 Eric Ripert also eats a piece of Swiss cheese every day to recalibrate his taste buds. The cheese tastes the same, so if he tastes it different, he knows he's not tasting like normal and needs to readjust for the day.
Rare salmon is amazing. The thing is to have a nice sear and to warm up the middle nicely. Then you have the melt in your mouth effect. Some sushi places do that too. They'll blast a small piece of fish with a torch. Sear on outside, warm inside. Try it, it's great. Yes, use high quality fish for that, duh.
that's funny. i was just going to start looking through his videos to see if he'd done any of his own stuff. the failures are part of the process and sharing them helps others from not doing the same thing. i'd love to watch some stuff he's come up with. regardless, the content is always really good.
thank you so much for doing this. I have owned an autographed copy of white heat for nearly a year and have been too intimidated to attempt anything. I just made this recipe and it is a 10! thank you for giving me the confidence to dominate a White Heat recipe.
I must say, you really brought your A-game to this video. Not that all your videos aren't great. This one in particular was just exceptionally well done.
Good old Marco. In my top 3 favorite chefs. I've seen him refereed to on many different vids, as the Chef most likely to be a serial killer. Makes Gordon look like Little Orphan Annie. He blows Gordon out of the water when it comes to his recipes, too.
Oh dear. We're going into Marco Pierre White territory? NGL, this guy also terrifies me, he have that "old master you shouldn't mess with" aura. And knowing Gordon Ramsay is scared of this guy should be enough to tell you.
Marco Pierre White one of my fav chefs. Cooked quite of few of his dishes even his pig trotter dish from White Heat - not an easy dish but tastes amazing.
Marco seems like such a kind chef now. Watch some of his stuff in Masterchef Australia or his Talk at Oxford. He definitely mellowed out after he gave up being a Michelin Chef.
Leave the skin on. Dry-fry skin-down for a few minutes, then put in a moderate for a few minutes. The only time you flip the salmon is when you plate it, skin-up. Perfect every time.
I use to make this dish a lot (along with his Lemon Tart) and used good quality fish stock. Always turned out fantastic. Quests loved it too. But kudos to you, you have to do at least one iteration from scratch!
MPW was probably inspired by the salmon escalope in sorrel sauce from 3 michelin starred Troisgros in Roanne, in the 60's, using fishstock and creme. Simple but great and easy to make at home.
Progress report with fish carcass... Aced! ✔️ Pixelated exploded fish eye ✔️ Efficient and generous ceiling ✔️ Medium rare salmon cooked to perfection ✔️ Salmon skinned ✔️ Go Jaimie!
Dill, capers and PRESERVED lemons--you make a jar and keep 'em in your fridge and use them for just such a moment. Or a bit diced into the rice cooker. But what you did today? Fantastic! You're on FIRE Jaime.
Turbot is a flat fish, so if you're trying to pick something obtainable and close to tubot, then a flounder or even a sole would be the natural choice. Red snapper, while delicious, is a pretty different fish, relatively speaking
![[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms](http://i.ytimg.com/vi/MOzD_G_onpI/mqdefault.jpg)
![[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms](/img/tr.png)
I wanted to cry after watching Marco say "It was his choice to cry."
I know :(
And that would be your choice! (According to this jerk)
I like him, probably because I’m also an asshole
@@Sniperboy5551funny thing to admit to ppl. tho I suppose it's like a brightly coloured poisonous frog warning ppl not to get close to them
I felt that in my chest and throat
The comment about making your own fish stock in case Marco is watching made me laugh. In the UK Marco is the face of Knorr, a brand of ready-made stock 😆
To be fair, their stock pots are great.
@@littlesparkleTrue, that. Here in Australia they sell them under the Continental foods label, and I keep them around for when I want to make something that needs a little kick.
@@littlesparklethey’re good but expensive for what they are and they’re suuper salty
Basically a jellied brine, just add some MSG for the same result
@@feluto7172 Just means you have to use less salt in the recipe
@@tpower1912 true but if you salt everything from a habit it’s tough to remember haha
The thing about Marco is he would actually fully approve of you using pre-made fish stock. He uses pre-made stocks all the time in his videos and he just wants people to cook delicious food well. I'm a big admirer of his and I think he would be a big admirer of you and your channel. But yeah, he's intimidating lol. Anyways, keep up the great work!
Facts
Marco isn't mean! He is British! Also, Marco isn't mean! He is consistent.
He used to be really hardcore. That's how he got 3 Michelin stars, but he got so sick of it. A lot of the things he's said about it seem to have gone into the attitude of Julian Slowik of The Menu (I don't know if the connection was intentional), but instead of becoming a mass murderer, he shifted his focus to more laid-back cooking.
I think in his restaurant days he would have totally made his own stock. But for a home chef he would approve, as long as it tastes good and you take the time to cook he would be fine with it.
The irony for me I feel like finding red snapper carcasses and making fish stock from scratch is easier than finding actual pre-made fish stock in the grocery store haha
“Noily fucking prat” is the best thing I’ll hear all week 😅🤣
Same! I'm gonna turn it into a curse for sure. "Oi! Ya noily fuckin' prat!"
He did it great as well and it’s totally something we would say 🤣
That’s sad
I know you're probably very busy and don't know if you'll see this, but I'm a sauté cook in the northwest and based on what you were describing, I think I have a way of cooking salmon or steelhead that you'd really like - with a dill piccata sauce.
Sear off the fish like you just did (though I recommend starting with the non-skin side down first for best color) and then use the fat left in the pan to build a dill piccata sauce. It's super simple, just splash some wine and lemon juice into the hot fat, toss in some salt, capers, dill and after it reduces by about half, remove from heat and gently melt in a few pats of butter to thicken. Pour it on the fish, garnish as desired with some additional dill or lemon. Super tasty and cooks in less than ten minutes.
It looks simple indeed. And "sounds" delicious 😋
Would that work with tuna steaks? I cannot do salmon. It has an aftertaste. All of it. I have tried the entire range of "no, really, this one doesn't have that taste" and they all do.
@@TrappedinSLC you can do it with tuna, though something like ahi is typically served barely seared while skipjack or albacore you want to cook to an internal temp of 140F (pull around 130F and it’ll carry to temp.)
Outside of salmon I think my favorites for skin on sauté (assuming properly de-scaled) are sablefish and halibut.
@@diamondflaw Thanks, I'll have to see what I can find that looks good around me. I keep wanting to add more fish to my diet but salmon seems to be everywhere and I'm never sure what to do with anything else or even what I can get. (Well, salmon and shrimp, but I'm allergic to shellfish so no shrimp for me. But it seems like no one around me eats anything but those two going by grocery store displays. :) )
Add the salmon. Don’t add the salmon. It’s your choice.
Marco Pierre White in a nutshell. Well done :D
"that was his choice to cry". that is raw.
That's narcissistic abuse in need of a psychiatrist.
True. If and when his ego finally collapses, I hope I am on a different continent, as the fallout zone from that will be measured in hundreds of miles😉.
@@jeraldbaxter3532 well put😂
By all accounts, he's a chill guy to the production team. That abusive-chef-guy thing is an act. A toxic act, but an act nonetheless
It's what a psychopath would say. It's not a trait that should not be celebrated. It seems to be quite common in chefs in leading positions. Gordon Ramsay isn't any better.
"Fish heads, fish heads,
Roly poly fish heads,
Fish heads, fish heads,
Eat them up yum".
"I took my fish head out to see a movie. Didn't pay to get him in."
That's going to be in my head all day!😅
I haven't thought of that in YEARS, lol
OMG, I remember singing this!! Too funny!
I have been singing this in my head for literally DECADES 😂
and idea for a seperate series. Jaimie's recipes! where you make your own recipe and put your chef skills to the true test.
What a great idea!
THISSS!!
Yessssss!
I’d watch the fuck out of that
I was a Chef for many years and I really enjoy your show. You have definitely come a long way.
I was lucky enough to eat at Harveys, back in the day. That boy could cook . Got an old paper back copy of 'White Heat', never cooked a thing from it, you need about a month and a thousand dollars/pounds of ingredients to make anything.
The lemon tart recipe is really good and easy, and to be honest, Marco would be fine if you changed the recipe to make it easier to cook at home. The original recipes truly take an a month to prepare tho.
This dish is inspired by the famous "Saumon à l'oseille" from french chefs Troisgros - the most cooked dish in the eighties in France! Will check how it works with basil instead of sorrel. Love your content!
yeah! the same dish but with sorrel is what I have had here in Montreal. It is also great with arctic char.
Love sorrel with salmon. Noms.
I love how you always hope they are OK. It speaks well for your compassion. Id be happy to work in your kitchen.
Can't believe I have been cooking Easter dinner for 48 hours, finish the meal, and then sit down and watch a cooking video 😅
Saaame. Been prepping/ cooking since Friday
I hope it came out well! That's a good chunk of work
What did you cook?
lol! That was me. I completely changed how I was going to make the proteins and did much of it stovetop. Everything was delicious they said, and they took leftovers home. Meatless Monday I could only have the sides (plus eggies). I did get to enjoy ham for breakfast and jerk lamb chops in mushroom sherry sauce for lunch today. Love Marcus Pierre White . Let’s see how this goes. Cheers to you 🥂
I appreciate you blurring the exploded fish eye 😂
LOLOL 😂
Noooooooo! I wanted to see it!
Truth hurts.
How do you survive in real life
“We hope everyone’s okay” was honestly so sweet
Hey man? You skinned the hell out of that salmon. Beautiful consistent back, well played.
That photo of Marco on the cover of his book is pretty famous here. It was kind of mind blowing when it came out, as it was not how chefs were normally portrayed. FYI, it was taken by Bob Carlos Clarke and I believe it's held in the National Portrait Gallery in London. It's a fantastic photo :)
Is he a heartthrob or what?
@@angelmartin7310kinda yeah
Since you're a New Yorker, let me tip you off that FreshDirect sells fish trimmings by the pound, cheap. By the way, they also started selling clam knives. 😁
Better than bouillon sells a great fish stock.
Or go to Chinatown- or like me a chinese market in Queens. They always have fish trimmings.
@@elecktrobunny Good idea, I have Asian markets all around me in Queens.
Hi all! Representing Queens NY here too. Lots of Asian markets nearby. The fishmonger will give me a nice sized head if I ask in advance. I make a delicious fish broth with it.
Is he a New Yorker? He sounds Canadian af
I'd actually love to see some of your original recipes! Be it simplified dishes inspired by Julia's crazy 10-pot six-hour marathons, the best bits of each recipe from your comparisons, or just what you like in you regular weeknight rotations, I'm sure it's all amazing at this point!
Hi Jamie! Just wanted to say thanks for this channel. My mom is currently battling pancreatic cancer and your channel has been something that we've been able to share to take her mind off things. Keeping her spirit up is important and I'm glad you and your channel are here to cheer her up. Thanks!!
I’m so sorry to hear that! I’m honored I can help in any way in keeping the spirits up. I have another doozy coming out this week that hopefully helps!! :)
Gordon in Boiling Point (it’s on YT) is serious scary stuff. He wasn’t a celebrity chef, just an ambitious young man.
Happy Easter Jamie & everyone who sees this comment 🩷Jamie, I just want you to know that I’ve been a long time subscriber and I’m always so excited to see a new video from you!!! I’m absolutely shocked that you don’t have more subscribers than you do!!! Keep up the amazing content!!! Sending love from Illinois in the USA 🥰
I watched that bowl drop in very slow motion - twice - even then it was impeccable, could not see the cut. Amazing!
I can always see the cut, even at full speed. Still, it’s just wonderful, and I enjoy it every time!
The dill, capers, lemon sounds like it would be delicious. I agree that I like mine more well done also.
It's amazing how much oil comes out of a piece of salmon.
that was my question...did oil get added because we went from dry fish fry and not a minute later several tablespoons of oil in that pan.
@@dwein05the fish is just quite fatty
Jamie, your dish presented beautifully. A+ with the skin removal.
Just learned a tip for removing the skin on salmon. Wire rack over the sink, salmon skin side up, pour boiling water over the salmon skin and it peels right off.
Loving your content.
My 85 year-old mother loves salmon, and she and my sister have enjoyed your videos when I've shown them to them. They enjoy your humor. The sauce would definitely be a new way of helping prepare a salmon dish for her. She'd either love it or scrunch up her nose after tasting it, I'm sure.
I would have sent that salmon back for another couple of minutes of cooking, speaking only for myself. I can't stand gelid fish of any kind, hahaha. That being said, salmon and I have an almost lifelong history w/each other. As a very small child growing up in Michigan, my mom would make salmon patties from canned salmon (all we could afford), but it was a treat reserved almost exclusively for my birthdays. I had never eaten fresh salmon until I decided to move to Alaska from SoCal when I was 22 yrs old. I hitch-hiked, a backpack and a dog, spent a month on the road, and met a young man in Bandon, Oregon, who had just won the state championship for tree-planting and who had money burning a hole in his pocket and who took me out to dinner at a fine-dining waterfront establishment in Coos Bay. I ordered salmon and it was a revelation to me, the difference between fresh and canned salmon. My road-trip romance with the tree-planter only lasted a few days, then I was back on the road and left Oregon and crossed Into Washington State October 1st, 1976. I met up then with an ex-boyfriend just returning from a summer of fishing salmon in Alaska and who had been paid, as part of his share in the boat, in (3) 90 lb king salmon. He paid to have them stored in a commercial freezer facility. He and I renewed our relationship and because neither of us had jobs for the first few months we were together again, salmon was about all we ate. We ate our way thru about 135 lbs worth of the salmon before we were both so sick of eating salmon we canned the remaining 135 lbs and used it as dog and cat food. I can't honestly say my taste for salmon is now gone, because I still do enjoy it 1-2x a year, when fresh and never frozen, but I will never, ever forget my first winter in the great pacific northwest and eating nothing but salmon for months on end. Or, my mother's absolute horror when I told her we were using it at pet food, hahahaha.
“I wouldn’t wanna be caught not using homemade fish stock” meanwhile Marco signs a multi million dollar deal pushing knorr stock pot concentrate
Fun fact, salmon only has that pretty color because of the compounds in their food in the wild. So when they farm salmon they add that color into the food so as to not put people off by the lack of the familiar color
To be more specific: Farmed fish add the exact same thing to the fish food that turn the fish orange in the wild The fish's natural food has this stuff in it already, so salmon feed has some of that natural coloring added to it in fish farms. The process that make wild fish and farmed fish that shade of orange are the exact same.
Yummy! I’m saving this video so I can try to make this recipe for my birthday dinner in a couple of weeks. Happy Easter Jamie!! You’re doing a fantastic job.
I think your skills would hold up, even if your vibes didn't. It's a personality difference. I like a happy kitchen to keep me motivated.
With extra fish stock you could do a bouillabaisse or zuppa de pesce (French & Italian fisherman’s stew, respectively).
Many Asian markets have an area at the seafood counter where you can buy bags of fish trimmings for a buck or two. They don’t look as dramatic as your whole ones,mouth they’ll do the job.
That tajine in the background keeps piquing my interest. what do you plan to make with it?
White is my favorite chef! He's such a great chef, his dishes are always amazing and he's honest about what ingredients he's using, a lot to learn from him. You're dish looked amazing, Jamie! Keep going!
I absolutely love that you still say hoot! ❤
You have become a chef! When you started talking about how you would cook the salmon simply!
And chiffonade❤️❤️❤️❤️❤️☺️☺️
Most of the people I know who don't like salmon have always had it overcooked. You want the inside to be warm, but if it's hot, you've already overcooked it. Sometimes I overcook mine but I've gotten pretty good at telling when to pull it. For the one you had, another 10 seconds each side would have been fine but what you had looked perfect to me.
Absolutely this. It's such a satisfying skill to refine feeling for when it just shifts from that slight squishiness to the tight springy water balloon feeling of just right... and if it actually feels solid it's gone.
I thought I didn’t like salmon for most of my life until I started cooking it for myself. I knew I had high quality fish and I had eaten salmon sashimi before, so I started cooking it medium rare and never looked back
That looks super yum. Crazy how far you've come as a cook/baby-chef.
You should make a cookbook with your favorite dishes. You could talk about what you find works best for each recipe. Talk about why you love that recipe. I want a hard copy of your cookbook.
Looks great! You could enhance it a tiny bit if you'd pour in a splash of Pernod (or aniseed similar booze like absinth) in the fish stock. Also, this is a Heston Blumenthal tip, if you want to use the remainder of your fish stock defrost them over kitchen/paper towel or a muslin that way you can clarify it without using egg whites.
I do the same thing when I hear sirens! First, "I didn't do it!", but then yeah, say a quick prayer that everyone is (or will be) okay.
Your hair is looking fantastic!
Never seen a salmon cooked like a seared ahi tuna that was rare on the inside. Looks beautiful, you noily prat!
Loved the peek at your cookbook shelves!
Thank you for showing such an easy way to cook fish and make a sauce, excluding the whole "fish stock from scratch" bit, which I have no intention of ever doing (!!!!!). Love this! Thank you!
I really think yout knife skills would hold up! Always love me a happy kitchen! Keep up the good work 😊😊😊😊
I appreciate the blurring out of the eyeball.
Coward
All the lovely eyeball fluid oozing into the stock =D
Now you've got the stock made, this dish will come together pretty quickly on a weeknight
"When I was a boy, growing up in Leeds, dry frying the salmon was a beloved Sunday tradition."
You have to make the tagliatelle of oysters, it’s amazing!
I will try the flavor combo and the dry fry technique. Very inspiring, Anti-Chef.
Cilantro!! To people like me, it's the devil's lettuce. It tastes soapy and musty, curse my genes.
I'm so sorry for you 😢 but at least that's better than a food allergy developed later in life, where you know what you're missing out on 😭
I'm always so sad, I have the cursed cilantro soap gene too, and I wish I could enjoy things with cilantro in but it always tastes like something delicious with a squirt of blue Dawn dish soap in it 😂😂
Usually that applies to only raw cilantro. Once it's cooked, the chemicals that trigger the soapy taste are gone.
Easiest way to skin salmon and that is what we had today, is to bake in on baking foil do not oiled etc. Then when it's cooked it lifts away from the skin and still keeps its shape & doesn't flake.
No Knorr stock pot... not a traditional MPW meal.
There's no real recipe, it's your choice.
@@CravingBeer "If you don't like it, leave it out"
Finally Marco. White heat and devil in the kitchen are my favs
Exquisitely executed!
This, from the man who, not so long ago, didn't believe white pepper existed, from the man who needed resuscitating when initially making fish stock.
I'll be dry frying salmon I think. Thank You!
You are really becoming a good cook while being very entertaining! It wouldn’t surprise me to see you on TV in the future👀
Loved the Noilly F'ing Prat line, the picture in my mind about Gordon Ramsey making himself cry was so sad, and the Charlie Brown silicone spatula made it just over the top awesome! I love all of the videos he's done, and I feel the same way about making stocks. I usually just pick a day to make them, and can what I can't use right away for later. It's always handy to have on hand when a recipe calls for it. Could I use canned? Yes. Would I use it? only if it was in my pantry. Otherwise I make it.
Highly recommend cooking the hog trotter on page 84 of white heat. It was one of his most famous dishes at Harvey's where he got his 3 Michelin stars
Kudos man. Been loving the channel for over a year. I grew up in a French kitchen and went on to briefly work at the Ste Moritz in Switzerland. Long long ago! But watching you learn things as I did for the first time and our mutual wonder when. Med rare salmon is Ike butter n the tongue! Again kudos for calling bs on the food snob crowd that’s just looking to argue about such. A breath of fresh air!
Would love to see more Marco recipes! Was waiting for you to tackle some of his, great video :)
now you can try to make bouillabaisse :D with your extra fish stock! Another julia classic
Made it with your caper n dill suggestion. Friggin' delicious and so easy (used concentrated fish stock). New recipe added to my repertoire.... and why have i never heard of dry fried fish??
your videos are at the exact pace my brain can comfortably process information
Pumped for this, obsessed with MPW! Such a good choice!
I’m a heathen. Have to say that first. Now, that said … I’ve found that my instant read thermometer helps me to get fish the way I like it which is 130F.
Eric Ripert can do it with a metal pin touched to his cheek to sense the temperature. Not me. So, its the Termo-pro instead
Eric Ripert 😂
Eric Ripert also eats a piece of Swiss cheese every day to recalibrate his taste buds. The cheese tastes the same, so if he tastes it different, he knows he's not tasting like normal and needs to readjust for the day.
Love your content! You're amazing ❤️❤️❤️❤️❤️❤️
Rare salmon is amazing. The thing is to have a nice sear and to warm up the middle nicely. Then you have the melt in your mouth effect. Some sushi places do that too. They'll blast a small piece of fish with a torch. Sear on outside, warm inside. Try it, it's great.
Yes, use high quality fish for that, duh.
I had no idea I needed this chef and you! This is fabulous! Thank you.
that's funny. i was just going to start looking through his videos to see if he'd done any of his own stuff. the failures are part of the process and sharing them helps others from not doing the same thing. i'd love to watch some stuff he's come up with. regardless, the content is always really good.
You got a new fridge!!!! I just noticed which way the door opens. :)
thank you so much for doing this. I have owned an autographed copy of white heat for nearly a year and have been too intimidated to attempt anything. I just made this recipe and it is a 10! thank you for giving me the confidence to dominate a White Heat recipe.
I must say, you really brought your A-game to this video. Not that all your videos aren't great. This one in particular was just exceptionally well done.
Happy Easter,Jamie!
Good old Marco. In my top 3 favorite chefs. I've seen him refereed to on many different vids, as the Chef most likely to be a serial killer. Makes Gordon look like Little Orphan Annie. He blows Gordon out of the water when it comes to his recipes, too.
I love my salmon rare. Almost flippin'. :)
Nice choice of the black plate for presentation!
Happy Easter!!! 🐣🐰🪺🩵 This dish looks absolutely delicious!
Dude awesome I love mean ol Marco..
"What have you done to this poor fish" and fade to black 🤣🤣🤣 amazing video
You have the most supporters that I have ever seen, well done you!
"That was his choice to cry" 😂😂😂 sometimes I miss being in the kitchen.
Oh dear. We're going into Marco Pierre White territory? NGL, this guy also terrifies me, he have that "old master you shouldn't mess with" aura. And knowing Gordon Ramsay is scared of this guy should be enough to tell you.
Marco Pierre White one of my fav chefs. Cooked quite of few of his dishes even his pig trotter dish from White Heat - not an easy dish but tastes amazing.
Marco seems like such a kind chef now. Watch some of his stuff in Masterchef Australia or his Talk at Oxford. He definitely mellowed out after he gave up being a Michelin Chef.
Leave the skin on. Dry-fry skin-down for a few minutes, then put in a moderate for a few minutes. The only time you flip the salmon is when you plate it, skin-up. Perfect every time.
MPW is like a psychopath who loves to cook. And i do mean that with all the respect in the world.
We usually call the flat mesh strainer a tamis in the industry and the conical one a chinois.
I finally got to making this and my god it did not disappoint. And such an easy recipe when you buy the stock!
I use to make this dish a lot (along with his Lemon Tart) and used good quality fish stock. Always turned out fantastic. Quests loved it too. But kudos to you, you have to do at least one iteration from scratch!
MPW was probably inspired by the salmon escalope in sorrel sauce from 3 michelin starred Troisgros in Roanne, in the 60's, using fishstock and creme. Simple but great and easy to make at home.
Progress report with fish carcass... Aced! ✔️
Pixelated exploded fish eye ✔️
Efficient and generous ceiling ✔️
Medium rare salmon cooked to perfection ✔️
Salmon skinned ✔️
Go Jaimie!
I'll be living by the words "It wasn't perfect, but it is a personal best" from now on.
Maybe the remaining fish stock could be used for a fish chowder or paella.
Dill, capers and PRESERVED lemons--you make a jar and keep 'em in your fridge and use them for just such a moment. Or a bit diced into the rice cooker. But what you did today? Fantastic! You're on FIRE Jaime.
I've been hoping for a Marco recipe!!
Turbot is a flat fish, so if you're trying to pick something obtainable and close to tubot, then a flounder or even a sole would be the natural choice. Red snapper, while delicious, is a pretty different fish, relatively speaking
10:36: I really thought our boy was going to make everybody angry and say that he used frozen salmon, haha.