Such a happy calm chef. No anger & swearing. Must be very pleasant to work with.
@Woamduscher3 жыл бұрын
theres no swearing in good kitchens
@georgekouts Жыл бұрын
@@Woamduscher That's a FALSE statement!
@FLMKane11 ай бұрын
@@Woamduscherbullshit
@motog4-7511 ай бұрын
Just watching this again now 3 years later. Probably my favourite chef.
@mikerandall38194 жыл бұрын
Made this tonight. Absolute winner. Thank you Chef! What a class act. Total respect
@allmc31207 жыл бұрын
Raymond blanc cooks to perfection, enjoy watching it!
@kishanseeruttun48682 жыл бұрын
Thanks for sharing Chef very well presented
@kimkwangryeol33338 ай бұрын
fish never go wrong with simple soy dressing! succulent mackerel at its best! thanks for sharing!
@chefybear18 жыл бұрын
my favourite chef top bloke
@aaaaaaaaaa979 жыл бұрын
Great chef and personality!!!
@dr-rer-nat-jonathan7 жыл бұрын
do you know him personally?
@LearningPointsDD2 ай бұрын
It looks delicious. Thank you.
@franceleeparis373 жыл бұрын
One of the best chefs in the world along with Bruno Albouze and Chef John🙂
@sirloin8745 Жыл бұрын
So how much did that cost to produce? 😯
@natangwematheus1724 Жыл бұрын
Real master , I like the part when he said “come and watch”
@TomerValve11 жыл бұрын
Its a classic french technique. Packs more flavor and aroma then plain water and the acidity lifts the souce. In light meaty dishs you will often see chicken stock used instead, and in heavy dark souces - highly reduced veal stock.
@JulieWallis19632 жыл бұрын
*sauce*
@RksHomeCooking4 жыл бұрын
fantastic Chef
@bllybao11 жыл бұрын
that looks lovely
@petermacleod57105 ай бұрын
why do even top chefs not strip the transparent membrane off the skin before cooking ?
@kostyakulshin4 жыл бұрын
Спасибо!!!
@sevvy10128 күн бұрын
The long suffering Adam 😂
@zakmanseur668112 жыл бұрын
i don't now why he use whit win every time he cook. any answer
@Outschmegede5 жыл бұрын
White wine 🍷 and Fish work good together, especially the white fish meat .
@JulieWallis19632 жыл бұрын
Because it tastes terrific! Is the letter ‘e’ an extra charge in your country? Or is it only available to educated people?
@kelvinpires98036 жыл бұрын
Adammmmmmm
@spartanses11 жыл бұрын
great source of protane
@JulieWallis19632 жыл бұрын
What’s that?
@bharathMAX6 жыл бұрын
Voila!
@darkhankel9 жыл бұрын
poor Adam
@aakkoin7 жыл бұрын
he's got a good job, not easy, but good
@xumiao20107 жыл бұрын
Am I the only one think this pickle process remind me of Japanese cuisine?
@JulieWallis19632 жыл бұрын
Yup! You’re the only one. Pickling has existed, world wide for a long time.
@spinelessthief11 жыл бұрын
For flavor and acidity.
@jonty5363 жыл бұрын
Feel poor and then pink peppercorns
@mohamedansar843210 жыл бұрын
Shud have chopped some chillis im the soy marinate..
@JulieWallis19632 жыл бұрын
The joy of cooking is…. *you* do your way! If *You* like to overpower the flavour of your fish with chilli, then you go ahead and ruin it your own way.
@kimkwangryeol33338 ай бұрын
follow your palate not the recipe! i think touch of chills absolutely okay!
@grendel28274 жыл бұрын
Marinate for 6 to 12hrs tip 🧐, the fish won’t absorb the flavour the real flavour in 20 mins pls 🙄
@OMGitsSammyH3 жыл бұрын
I don't think his intention was to entirely pickle the fish he mentioned it needed to be a light pickle so I think 6 hours would be far too much
@JulieWallis19632 жыл бұрын
That’s right! You tell *world renowned, Michelin star chef* RB how to do it
@JulieWallis19632 жыл бұрын
3:09 “leave to marinate for 20 minutes.” Try cleaning your ears out. I recommend fish oil! Mackerel us probably best.
@sensational_cellar86063 ай бұрын
I just made this recipe at home. The marinade certainly did impart plenty of flavour, but also softens by denaturing the fish proteins. 20 mins is the right amount, don’t be so quick to judge a recognised expert in their field, like Monsieur Blanc. Try it yourself, it’s a great recipe with amazing texture and flavour.
@arjunratnadev6 жыл бұрын
holy! @#₹&% 🙄
@mohamedansar843210 жыл бұрын
Shud have chopped some chillis im the soy marinate..