Adam Handling's Halibut with Mussels, Potatoes and Lettuce

[@markchristopher4165]

Adam is becoming one of my favorite chefs

[@pixelking_871]

This sounds so good

[@jordy46682]

I'm confused. Surely a 10% salt brine would be 50gr of salt to 500ml water? I don't see how a "teaspoon" could ever be 50g?

[@shawndurbs]

He meant 1%. Brines are normally between 1-3%

[@dertimbo3981]

i am not a chef anymore, but this guy would have made my decision to switch jobs way harder! seems like a really nice guy!

[@SUSHISTORE]

great cooking philosophy!

[@chefsecretrecipes]

Chef is always right

[@claritean]

what more do you need. ..ah a restaurant like this in 100km area ..

[@tonyadeney1245]

impressive - I struggle opening the fish finger box with these serrated glued edges ..... grrr

[@grantgrant8554]

This chef is tall

[@matei-alexandrumocanu8150]

When I see Brits cooking French food I tend to switch off. It looks alright, but without the texture and colour of a French dish

[@Machster10]

Is this dish on the kid's menu because the portions are super tiny?

[@leonhardeuler675]

I quite like this guy and his recipes but he speaks with an authority that he doesn't really back up. Like a 10% brine made with 500ml water and a teaspoon of salt is a 1% brine. And a veloute is not traditionally made with stock, butter and cream. It's a roux (made with butter and flour that is cooked) and then a stock. Like a Béchamel, but instead of milk it's stock.

[@danhare10]

Here's how to put fish in salted water for 6 minutes.

[@Machster10]

Lol!