Michelin star Martin Wishart cooks pan roasted Turbot, morels, broad beans and Devon snails

Martin Wishart from Restaurant Martin Wishart at Cameron House and Martin Wishart in Leith Cooks Pan Roasted Turbot, with Morels mushroom broad beans and Devon snails
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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here www.thestaffcanteen.com/featur...
The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here www.thestaffcanteen.com/featur...

[@vihangN70]

my mate worked with martin wishart in scotland, I need show him this video

[@bovko1]

Thanks for making that clear! I've watched most of your videos and only now do I understand how it works :))

[@RequiumFrost]

looks like a piece of art, i would love to try.

[@nonchefsaussy]

- greatness.

[@eclap78]

Another great dish, so well put together. Love turbot and I love mushrooms with fish. Looks exactly like something I would order! Will definitely check our Martin's restaurant when I'm in Scotland next.

[@Thestaffcanteen]

+eclap78 Martin is a great chef

[@rmdesj]

No one is claiming that it's 3 michelin star "Atelier" cuisine. It doesn't need to be "worth the voyage." This is a simplified presentation for a very high end but not super heavily staffed kitchen. You want a soul shaking experimental one-on-one performance piece. This is more like Opera. Less personal, but still worthy of applause if done beautifully. All those components looked delicious. All of them were rendered beautifully, all of them are worth learning from.

[@Thestaffcanteen]

very welcome

[@chefmaherdahey7329]

Really hop one day in my life work with chef like you

[@Thestaffcanteen]

In service each element would come from the relevant section, and not really like this, we are just showing the whole dish from one great chef. Hope that helps?

[@andrewgrandahl]

holy shit that looks delicious

[@alexanderk6735]

My main complain about dining out at a high end restaurant is that there aren't enough salads! I feel like I am not getting enough greens and fruits when I dine.

[@apaprene]

if a plate of food looks fantastic an like a piec of art IT DOSENT ALWAYS MEANS IT TASTE GREAT .

[@RequiumFrost]

Eloquently said my friend.

[@fishybishbash]

Crazy good

[@Thestaffcanteen]

Thanks for the comment fishybishbash

[@rafitolito07]

goodddd

[@pauldellmenorca]

Lille is in northern France, not north east!!!

[@mcv23]

Ever heard the expression 'less is more'? When you have great ingredients, why mess with them? I fully understand the science of cooking. Ferran adria, heston, wylie etc have finally disspelled many classic culinary myths and false statements, but that is not to say that every dish must be laden with spherification, 1 million hour long sous vide protein, airbag, semi-gels, transglutaminase or liquid nitrogen! Respect classic cookery.... It's where most top chefs begin in their careers!

[@mcv23]

Yeh, but this one does!

[@robertdobbs5181]

nice food from the home of food.and martin if you dont smoke weed im shocked

[@TyrionDies]

Is the oven turned on? And for how long do they keep the pan in the oven until they flip the fish? Does anyone know?

[@Thestaffcanteen]

we have blocked isuchTV, his comments are in no way constructive, everyone has the right to disagree or not like something that is perfectly acceptable, and we can debate this freely, his comments quite frankly are not worth leaving as they add no value to this topic Thanks

[@bovko1]

I wonder what he would do if he has to prepare 5 of these at the same time. You need at least 2 sous chefs working on this to get it out on time..

[@kait2972]

Why wash the fish after filleting?

[@Saddmun]

he says delicate flavors... and then finishes the snails with garlic... how does that make sense

[@rmdesj]

His style is old-school, but that doesn't make it inferior. Not every jus needs to be gel-clarified, nor every fish poached in a bag, as you or I might do. Perhaps the opaque sauce (and the snails, favas, morels, & roasting of the fish) reflects the murky depths from which the turbot came and the according earthy subtleties of its flesh. Finally, you should at least EAT THE FOOD, ideally in its proper context, before you try to shit on the dude making it. Otherwise, you might appear foolish.

[@Gourmet_Goon80]

I have so much respect for the men and women who toil endlessly, day and night in Michelin-star kitchens for driven chefs. But this music is kind of silly. It somehow portrays MW as a "warrior-chef". Just get on with the demo, already!

[@theodunne2265]

Notgood sloppy