Nathan Outlaw Masterclass

Nathan Outlaw Masterclass with Turbot, similar to what was shown the Great British Menu.
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[@MrReal187]

That was the clearest fish stock have I have seen.....

[@nancyjackson3909]

😂😂😂

[@dylanlaity5167]

he should do a masterclass on how he made that fish stock...

[@johnsheehan977]

You're Turbot is nice and firm.The Green Turbot from Greenland I get always turned to mush when cooking. Like Arrow Tooth.Stopped buying it.Whats the problem?

[@nenadbibic2071]

Water Stock

[@MrChefgiannis]

That wasn't fish broth! It was clearly like spring water!

[@rfcalm]

Hi Nathan, Confit actually means 'to preserve' and not to 'slow cook'. Quite different.

[@chrissykes4470]

No it also means to slow cook moron.

[@hdzz]

LOL!

[@nitelite78]

He puts that spoon in his mouth then uses it again.

[@Luisaan145]

How will you ever survive? Oh, heat. I forgot.

[@drewdrewski6278]

Unbunch ya panties - its not being served for commercial consumption!

[@maxbooth179]

All chefs do that

[@grantgrant8554]

Oh oops..

[@feelcarlos]

fish stock my ass

[@Luisaan145]

That's an interesting enema idea.

[@rfcalm]

no thank you

[@natebessner548]

he doesn't know what con fit actually means.

[@kunt1969]

Con fit? oh you mean confit, just a thought, do you own the only 2 michelin starred fish restaurant in the world?, thought not

[@natebessner548]

yes, I actually do....

[@FordyHunt]

+Nate Cairns Confit (French, pronounced [kɔ̃fi] or in English "con-fee") comes from the French word confire which means literally "preserved";[1][2] a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.[1]

[@kunt1969]

+Nate Cairns The weird thing is I actually know Nathan's Brother Ash, he is a chef also

[@snotrat2]

not the only one actually dude, ever heard of angel leon? his restaurant in Cadiz has 2 too.

[@bodybuilder2194]

I lost interest when I saw “fish stock” 😂

[@marlonandjosh]

Boring!!!!!