The Legendary Potato Crusted Fish from Chef Paul Bocuse | Halibut with Fish Scales

[@jeffreycooley2032]

That's where it began. Great!

[@hawrify2148]

just a whole other level

[@DanielsGongBang]

Thank you so much :)

[@aaron-kirk]

Amazing video. The presentation was honestly so great I didn't notice the imperfections in the intro until the taste test later in the video. Super impressed with how crispy the potatoes got. I want to try this now!

[@DanielsGongBang]

Thank you so much 🙏🙏🙏 I highly recommend it!!

[@aidanbmcarthur]

Amazing! Do you have any side dish recommendations that would go with this?

[@marcthibodeau]

Always impressed with your dishes chef Daniel.

[@DanielsGongBang]

Thank you very much, super happy to hear that 😁🙏

[@MattieJohnston-ey3wn]

Daniel - so impressive! thank you

[@DanielsGongBang]

Thank you so much 🙏

[@brochetournante2391]

Just randomly came accross your channel and I’ve been binge watching your videos all day long. Your videos are really amazing and mouthwatering. I hope you’ll make it big in 2023.

[@DanielsGongBang]

Thank you so much!! I am happy you like my videos, your comment made my day!! 🙏🙏🙏

[@alirezakarimi4977]

What is the Michelin restaurant that u r currently working at?

[@okaywawww]

Inspired ❤

[@StuartKearney]

Do you think sablefish would be overall too fatty given the butter sauce?

[@DanielsGongBang]

I don't think so, it would still be good :) my old work place used to serve sablefish fish saffron butter sauce and I thought it was delicious!

[@946brandon]

So impressive and yet your step by step tutorial gives me the confidence to to try this . I would appreciate your idea on batch cooking for six. I'm thinking I can do three and hopefully keep warm and crispy in oven without over cooking the fish? Any suggestions?

[@DanielsGongBang]

Thank you so much!! 🙏🙏 I would crisp up the potatoes first, by frying just the potato side, leaving the flesh side raw. Then finish it in the oven just before serving! When it's half cooked like that, I think it will only need less than 5 minutes in the oven to finish :) thank you for watching, I hope it goes well! Let me know how it goes!! 🙏🙏

[@malonesoutdoors7205]

Do you have the recipe?

[@laurenyip2515]

sensational

[@DanielsGongBang]

Thank you 🙏🙏🙏

[@Mo_Ketchups]

O-MAZING ‘BOCUSERY’! 👀😮‍💨 👏👏👏👏 Did you make this veal demi in another video? 🤔

[@DanielsGongBang]

Yes I do! kzbin.info/www/bejne/bXzNYZhpbZh_oZYsi=9SrieRGqHgQJIyeC

[@watareyoulookingat7627]

What potatoes is he using?

[@summerboren8003]

russet, high starch makes for extra crispiness

[@alberttresslevic914]

Cool, I'm super interested in that technique, I can see it also working with a nice fatty steak like a Scotch Fillet or even a dry brined piece of pork neck with a combination of apple and potato slices.

[@DanielsGongBang]

Thanks for inspiration 😀 I'm happy you like it!!!

[@Th4t_guy_]

I'm sure you have a beautiful voice, and I love that you don't speak in the video. Let the cooking do the talking, and putting up captions is fantastic. 👌🤙🏽

[@DanielsGongBang]

Haha thank you very much!!

[@renatamoreira3662]

O molho escuro é o que?

[@Leshgnar]

yo thats a nice oven, plug outlet in it? cool

[@DanielsGongBang]

Haha yeah it works alright :)

[@granola2227]

thats just hard

[@gs..canada]

😊😊

The fish is supposed to be red mullet, right? xD Really good job anyway!

[@DanielsGongBang]

Yes the classics red mullet 😂 thank you for watching 🙏🙏🙏

[@drhirsch7979]

Original from A. Escoffier

[@laurenyip2515]

legen

[@foodandwine2010]

Where's the veal glaze recipe?

[@DanielsGongBang]

Sorry for late reply :( here it is! kzbin.info/www/bejne/nJO3fodjn5t8fLs

[@laurenyip2515]

dary

[@rseclipse]

Looks incredibly overcooked. 😢

[@DanielsGongBang]

It did cook more than I intended for sure, it tends to happen often when I try to film and cook 😢

[@nicdhawan8144]

You keep it up mate!so under appreciated but one of the best cooking steps channel for culinary buffs!! Legend

[@DougBrown-h1n]

As a reasonably competent home cook, it was all going so well until we got to the casual introduction of "veal gloss". For some reason I just don't seem to have any......... Oh well, perhaps this channel's just for the pro sous - quelle dommage!

[@VietNam_GiaiTri_TinTuc_HuuIch]

Have you ever made actual good food?

[@be7256]

he has! as you can clearly see from this video!

[@richardclowes7428]

I just wish they wouldn't put alcohol in everything....

[@schaag]

everything ist perfect, but the fish looks a bit dead

[@DanielsGongBang]

I agree haha. I will try to nail it next time :)

[@schaag]

@@DanielsGongBang I want you to know that this is criticism of the highest order