POV: Cooking Restaurant Quality Fish & Sauce (How To Make it at Home)
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- Опубліковано 15 чер 2024
- Jack shares his expert techniques for how to butcher and cook the perfect fish, complete with a delectable pan sauce! Jack demonstrates how to prepare a delicious fish dish that is both flavourful and easy to make.
Join us as Jack guides you through the entire process, from selecting the freshest fish to mastering the cooking techniques that bring out the best flavours. Whether you’re a seafood lover or just looking to try something new, this recipe is sure to impress.
Discover tips and tricks for achieving perfectly cooked fish with a crispy skin and tender, flaky interior. Jack’s method ensures a restaurant-quality dish that you can recreate in your own kitchen.
Buy our Sriracha sauce: fallowrestaurant.com/product/...
VIDEO CHAPTERS
00:00 - Preparing the Fish
05:51 - Cooking the Head
06:35 - Cooking the Fillet
08:41 - Making the Sauce
09:25 - Serving the Fish
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
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For those who might be curious turbot are in the same _order (Pleuronectiformes)_ as many other flat fish including the many super families of flounders, soles, plaice, and halibut.
Are all flatfish quite expensive like turbot?
@@ciaranwood5585 really depends on where you’re located and what’s most available in the region. For people who live in landlocked countries or regions all ocean fare is usually expensive.
The North Atlantic fluke is an alternative for the more expensive flatfish species like sole, turbot and halibut. Fluke is also known as “Summer Flounder” for their tendency to stay inshore during the summer months. These fish are also called “Left Eye Flounders”. Fluke can be distinguished from all other soles and flounders in the North America region as it alone is “left eyed”. Hopefully this is somewhat helpful…
@@D-Z321 very helpful!! Are you a fishmonger 😂 I live in the UK so you'd expect it to be pretty cheap for fish but it's not always I find.
Fallow always drops such high level content. Best Cooking Channel on YT bar none.
Agreed 👍💯😋
I wish there are more channels like this
i am convinced 90% of of the secret to a fancy restaurant dish is butter 😂
Yep that's typically correct.
When I went to culinary school, there was a playful saying, "if it doesn't taste good, add salt, butter or cream." 😂😂
it's called French cooking
99% is in quality, prep and cooking correctly, with consistency.
The last tiny bit is in the little extras.
@@divideandmultiply spot on!
Nicely done as usual and nothing wasted!
I love you, guys. Your videos are always so enjoyable to watch. I can't wait to visit Fallow this month 💛
That sriracha butter sauce is unreal. Its absolute gold i would drink it
beautiful mindblowing fish dish! thanks for master skill!
Thanks for sharing looked delicious, and your knife/filleting skills are off the chart! Good work and someday I hope to be able to try it! 🙂😋😎❤
Roe is such an underused asset of a fish herring roe is magnificent
I wish I had the knowledge and skill to do this. Amazing.
This is the seventh video of theirs I’ve downloaded. Fully concur w the top post! 👏👏🤟
beautiful knife work on a dream fish. Can't wait to buy one for a family dinner some day
You guys are the best!! Yes chef!!!
Thank you
😱 the tuition part, the cooking part, the finishing part 😃, Turbo 😃 👏👏👏
amazing!
I need more pov's of Making Cocktaild at the bar. There is just something satisfying about it😂❤
incredible video
Very interesting video
Fallow makes me so gal dang hungry
Super info 👍👍👍
Greetings from Denmark 🇩🇰
Just tried this sauce for the first time with salmon and it is amazing!!!! New favorite dish!
Did you buy the Sriracha sauce from their website?
@@Sambell3936 I should have clarified I made the sauce with the capers! mmmmmm
@@kbax25excellent. Either way is heaven. Happy cooking.
Gorgeous
6:25 - turbot head enters the depths of HELL.
Doubt many viewers will be picking a Turbot up at their local Tesco😆
So many haters on these vids, dont understand it. Fallow boys are awesome, food looks great. Keep it up lads
its the internet. its full of clout chasers
Are there tricks to know if there is roe in a fish? Because it would be nice to know at a wet market.
@fallow Can you do a video on mocktails?
Guys could you do a Q&A vid? I wanna know more about you, how did you meet, any set back on y9ur journey, what hobbies you have, interesting stories, have you guys ever had to fire anyone, or tell someone off, just any stories like that 👐
Hello bro what camera do you use? Gopro hero 10?
So far the best fish I ever had in Europe was Joel Robuchon’s Dover Sole with Brown butter sauce
'add a little bit of butter'
*adds the amount of butter I eat in a week*
You missing a lot ;P its unhealthy, but so delicious
Champion food
Which garmin watch do u have ?
What would you suggest as a substitute for Turbot, for those who can't afford/source it?
I would say seabass and halibut for this recipe. Both are also expensive but easier to find
Cod or hake
For those who might be curious turbot are in the same _order (Pleuronectiformes)_ as many other flat fish including the many super families of flounders, soles, plaice, and halibut.
Brill is good,cheaper than turbot and same family.
Plaice, Flounder, Dab, Lemon Sole, Brill. Any flat fish.
Welp, that looks incredible. Only a 12 hour flight...
I'm not in the restaurant industry at all so I'd like to ask. Do chefs prefer to bring their own personal knives to work or do kitchens provide knives for the chefs?
If it’s a chain restaurant or maybe a pub, kitchen might provide. Quality restaurant chefs use their own knives, which are guarded like the Crown Jewels! Don’t touch another chef’s knife without permission.
Whats the brand of knife he says around 1.50,japanese slicer
It’s a Yanagiba style if that’s what you’re asking…
Not a brand, it's a type.
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1:31 yea baby ;)
"Medium high" heat he says.
Only issue with the skin to flesh bacteria issue is that when you had the fillets ready the skin had already touched the board. The heat will kill the bacteria before its hand a chance to travel sufficiently especially if you cool it quickly.
Edit: probably even more obviously - we eat the skin a huge amount of the time
But cooked, grilled, crispy ie. So cooked it’s fine, bacteria are proteins 😁😈
What was that orange sauce?
Sriracha?
Sriracha butter.
Great clip, but not an easy fish to fillet.
The average cost of that 2kg wild caught Turbot is more than £100. Good job cost of living according to the Bank of England and IMF has decreased. I'm sure many households will take this on board when prepping their next most expensive fish for dinner.
Same method for any flatfish.
i think it needs more butter
the size of that turbot holy god. i would demolish that in seconds. it'd cost about 90 quid like. worth it. Have to say turbot is 100% always better cooked on the bone but hey.
Can you imagine in 100 years our new alien masters have a UA-cam channel on how to prepare a human like this? I'd be fascinated to know what my prime cut us 😂
Or with what criteria would they pick and breed us.
I think a fish that size would be close to £100 in a fishmonger’s
This is exactly how I prepared my fish for dinner tonight...
Oh, sorry, I mean I watched a professional chef do it on UA-cam then had cod n chips
what's your problem it's not complicated lol by the sounds of it you should stick to microwave meals you don't need to be a professional chef to fillet and cook a fish...
@@BobaPhettamine I dislike the way professional chefs use words like 'you', 'simply', 'easy' when they're in an entirely different space. You're feeding into that nonsense. I'm an English teacher and for me its easy, simple but to suggest you could do it is nonsense. You speak English, right? You can write a sentence?
Come and teach Shakespeare to a Y8, class with a majority of SEN students... Sounds like you should appreciate what learning is
@@shakespearewilliam8423 filleting and cooking a fish like this is basic cooking it would be the equivalent to learning the ABC's not teaching Shakespeare lol
rest in peace, animals!
Part of me wants to isolate the lines “remove the skirt” and “skin it” and then put horror music behind it.
Turbot in the Bahamas looks so much different. 🤨
We wouldn't eat that version.
Turbot in the bahamas is a type of triggerfish, in Europe it's a flatfish, different species called the same thing by different people for some reason.
He’s no sashimi guy. Bit clumsy
A kilo of plastic from cutting board is served as a side dish
Roll up your sleeves chef!
Long sleeve jackets are an odd choice
More wankers in the comment section
No one talking about the dirty board flip, shows his audience.
It’s the dry spots and wet spots on the board.
It’s the wet and dry spots on a regularly used board. You would know what you are seeing if you cooked at all
You are literally part of the audience.
They will thoroughly clean all the boards and kitchen at the end of shift.
Great looking dish but I would hardly call this “how to make it at home.”
why, it doesn't use any cookware you wouldn't have at home it's just sourcing the fish that would be the problem for a lot of people
@@BobaPhettamine Exactly. Pan, oven, grater & knives & ingredients. No salamander, no convection oven, no nothing. You're good!
AND THE PROFESSIONAL TRAINING YOU BELLEND!😆
@@shakespearewilliam8423 you don't need professional training as this video explains how to do everything perfectly, you bellend.
Chef (obviously) does it all with efficient skill, but nothing that he did was overly difficult (of course, the results of the filleting will vary greatly depending on experience and skill sets). While the turbot is very different looking than the trout or bass they're used to catching, I could show this video to any of the local "hick fishermen" and they'd be able to do what Chef did.
I've never filleted a fish in my life (I'm not a fisherman; I have, however, trimmed a lot of beef and chicken), but watching Chef, I can see what he's doing and why (e.g., hold the knife flat when skinning, so the edge is the 1mm above the skin that's needed).
You might not feel comfortable jumping straight from tossing fish sticks in the oven to a gourmet preparation of turbot (and who is?), but if you pay attention to the skills being taught, and work your way up, this would easily be a "make it at home"--for a special occasion, not a mid-week meal. :) At my skill level, I'd consider doing this with a fresh trout or cod--especially if I was trying to impress a date. ;)
so dont put the skin on the flesh to not cross contaminate, but youve been touching it all over and using the same cutting board and mixing it already.
you can't cross contaminate with fish 🤣
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