Raymond Blanc Mackerel

www.saturdaykitchenrecipesearc...

[@motog4-75]

Such a happy calm chef. No anger & swearing. Must be very pleasant to work with.

[@buzza7840]

theres no swearing in good kitchens

[@georgekouts]

@@buzza7840 That's a FALSE statement!

[@FLMKane]

​@@buzza7840bullshit

[@motog4-75]

Just watching this again now 3 years later. Probably my favourite chef.

[@kimkwangryeol3333]

fish never go wrong with simple soy dressing! succulent mackerel at its best! thanks for sharing!

[@mikerandall3819]

Made this tonight. Absolute winner. Thank you Chef! What a class act. Total respect

[@allmc3120]

Raymond blanc cooks to perfection, enjoy watching it!

[@bllybao]

that looks lovely

[@chefybear1]

my favourite chef top bloke

[@franceleeparis37]

One of the best chefs in the world along with Bruno Albouze and Chef John🙂

[@kishanseeruttun4868]

Thanks for sharing Chef very well presented

[@RksHomeCooking]

fantastic Chef

[@natangwematheus1724]

Real master , I like the part when he said “come and watch”

[@aaaaaaaaaa97]

Great chef and personality!!!

[@jonathanstudentkit]

do you know him personally?

[@kostyakulshin]

Спасибо!!!

[@TomerValve]

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.

[@JulieWallis1963]

*sauce*

[@justbreakingballs]

Who likes watching him eating pigs trotter with Marco

[@sirloin8745]

So how much did that cost to produce? 😯

[@kelvinpires9803]

Adammmmmmm

[@mohamedansar8432]

Shud have chopped some chillis im the soy marinate..

[@JulieWallis1963]

And you should have studied English language!

[@bharathMAX]

Voila!

[@zakmanseur6681]

i don't now why he use whit win every time he cook. any answer

[@Outschmegede]

White wine 🍷 and Fish work good together, especially the white fish meat .

[@JulieWallis1963]

Because it tastes terrific! Is the letter ‘e’ an extra charge in your country? Or is it only available to educated people?

[@darkhankel]

poor Adam

[@aakkoin]

he's got a good job, not easy, but good

[@xumiao2010]

Am I the only one think this pickle process remind me of Japanese cuisine?

[@JulieWallis1963]

Yup! You’re the only one. Pickling has existed, world wide for a long time.

[@spinelessthief]

For flavor and acidity.

[@spartanses]

great source of protane

[@JulieWallis1963]

What’s that?

[@jonty536]

Feel poor and then pink peppercorns

[@arjunratnadev]

holy! @#₹&% 🙄

[@grendel2827]

Marinate for 6 to 12hrs tip 🧐, the fish won’t absorb the flavour the real flavour in 20 mins pls 🙄

[@OMGitsSammyH]

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

[@JulieWallis1963]

That’s right! You tell *world renowned, Michelin star chef* RB how to do it

[@JulieWallis1963]

3:09 “leave to marinate for 20 minutes.” Try cleaning your ears out. I recommend fish oil! Mackerel us probably best.

[@mohamedansar8432]

Shud have chopped some chillis im the soy marinate..

[@JulieWallis1963]

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.

[@kimkwangryeol3333]

follow your palate not the recipe! i think touch of chills absolutely okay!