Raymond Blanc Mackerel

[@motog4-75]

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

[@Woamduscher]

theres no swearing in good kitchens

[@georgekouts]

@@Woamduscher That's a FALSE statement!

[@FLMKane]

​@@Woamduscherbullshit

[@motog4-75]

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

[@mikerandall3819]

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

[@kimkwangryeol3333]

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

[@allmc3120]

Raymond blanc cooks to perfection, enjoy watching it!

[@franceleeparis37]

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

[@kishanseeruttun4868]

Thanks for sharing Chef very well presented

[@LearningPointsDD]

It looks delicious. Thank you.

[@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*

[@chefybear1]

my favourite chef top bloke

[@aaaaaaaaaa97]

Great chef and personality!!!

[@jonathanstudentkit]

do you know him personally?

[@natangwematheus1724]

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

[@sirloin8745]

So how much did that cost to produce? 😯

[@RksHomeCooking]

fantastic Chef

[@bllybao]

that looks lovely

[@kostyakulshin]

Спасибо!!!

[@petermacleod5710]

why do even top chefs not strip the transparent membrane off the skin before cooking ?

[@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?

[@bharathMAX]

Voila!

[@kelvinpires9803]

Adammmmmmm

[@spartanses]

great source of protane

[@JulieWallis1963]

What’s that?

[@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.

[@jonty536]

Feel poor and then pink peppercorns

[@darkhankel]

poor Adam

[@aakkoin]

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

[@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!

[@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.

[@sensational_cellar8606]

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.

[@arjunratnadev]

holy! @#₹&% 🙄

[@mohamedansar8432]

Shud have chopped some chillis im the soy marinate..

[@JulieWallis1963]

And you should have studied English language!