Chilean Sea Bass Recipe From My Restaurant | Chef Jean-Pierre
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- Опубліковано 8 тра 2024
- Hello There Friends! Chilean Sea Bass, also known as Patagonian Toothfish, is a delightful, buttery fish that pairs wonderfully with a rich red wine sauce. In this recipe, we'll create a sophisticated yet straightforward dish that features perfectly cooked sea bass, a lush red wine reduction, and creamy mashed potatoes. This meal is perfect for special occasions or whenever you want to indulge in a gourmet experience at home. Let me know what you think in the comments below!
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Hi, marine biologist from Chile here
What Chef said about the seabass is true, we have plenty of marine species with weird names only designed to appease foreign markets. Chilean seabass (Dissostichus eleginoides) is actually a hake.
It is very expensive because it costs a lot to fish it, since it lives at about 1500m deep. Also, it is sadly very overfished, so it's harder to get. Therefore its price.
Great dish, though! That sauce looks awesome
"if it doesn't work out, you order pizza!" love it
I love Pizza; but, how disappointing if the fish got ruined (leave it to Me).
If the fish get ruined I just go catch some more .
@@kaboom4679 AMEN.... I hear Chile is nice this time of year😎
best lesson in my entire life
Hey chef! I love Chilean Sea Bass, I’m a chef at a steakhouse in Nevada called Land Ocean we sell it too. We get the Maillard reaction to it, then we put a macadamia nut crust to it, served with coconut rice and broccolini❤️
It’s pronounced ‘My-ah’ reactshun, according to THE CHEF.
@@Dayhawk001 But it is written Maillard, isn't it?
@@Dayhawk001 yep!!! I love his accent
@@mjremy2605 yes sir!
We go to Nevada 2 times a year. Have wanted to go to your restaurant for a while. We will be in Reno in September. Would love to have an invite to Chef table.
Chilean Sea Bass definitely sounds sexier than Patagonian Toothfish! 😂
We need a compilation video of Jack tasting after the show.
You would have to use ‘Panoramic view’ if I was behind the camera,that’s for sure.
Yes! Want to see Jack enjoying food.
This
This fish in the top of the most endangered species list. We actually all need stop eating fish. Don’t get me wrong. I love fish. Do some research, you’ll see what I mean. Japanese trollers are killing the ocean.
@@miklevey3429 I think we meant more of Jean taking all of his clips of him tasting his dishes and making a compilation of him eating them and reacting.
I made this for dinner tonight. Absolutely fantastic! A child could do this😂...seriously, a child could do this. How do I know? My grandson cooked it with me. I let him do all the work and he's only 13.
Thank you Chef Jean-Pierre. You're brilliant. My grandson Jacob sends you a big hug and some love 🫂 ❤and you get the same from me too🫂❤
Bon soir Jean-Pierre,
Guillaume
first heard of this food from Jurassic Park movie! Spared no expense!
I LOVE it when you do fish recipes. I grew up off of Lake Huron in Michigan, and we don't have those ocean fish that you've got, but we've got salmon, perch, bass, pike, walleye, smelt, and the smaller lakes have bluegill, etc. I spent much of my childhood fishing and eating the catch, and still have a week long fishing trip with the three other brothers river fishing now. I LOVE seeing other ways of preparing fish. Usually it was pan frying, or baking, or deep frying with a simple tartar sauce of mayo, relish, and lemon juice. Pickled smelt, oh oh oh, hmmmm. These episodes bring me back to my childhood, and I LOVE learning.
Cameraman Jack must be slobbering all over the camera each time Chef produces yet another triumph. Delicious! Thank you Chef!
Jack is always thinking "Please wrap it up Chef, my portion is getting cold!"
You are absolutely the best! I had desperate times lately and while between jobs was listening to your shows and cooking. You saved me from major depression. Your videos are absolutely amazing!
I bet we've all experienced that, "Oh well, let's just order a pizza."
Another success!!!
Jack must have his mouth watering all the time.
I'm sure he eats very well too!
I'm sure he eats very well!
I think Jack eats before chef Pierre tastes to avoid slobbering accidents 🤣
Chilean Sea Bass is one of my FAVORITE dishes. So good.
Oh Mon Ami Mon dieu you spoil us by making such art we can't even consume, the perfect sauce, the perfect suspension of mash and the perfectly seared fish glistening like the sea this is why we love cooking.
Thank you once again. I have now cooked a number of your recipes. I am 72 years old. I have learnt more in the last few months working along side your videos than my previous 72 year. In the past I would cook very average simple meals. Even though I watched other cooking shows. Even with some well known. I did not take in any inspiration on there channels to follow what they are cooking. The way you present yours I follow. I some times make mistakes but I learn from them. The other day I followed your Best Garlic Butter Shrimp ⧸ Prawns video and put in to much white wine and sherry. I will not make that mistake next time. But it was still delicious. Once again Thank you.
I love Thursdays. Thx chef!!
Red wine sauce and fish? We really are breaking the rules today! Love it!
Chef, I love watching your videos! Your mannerisms remind me of the great actor Louis de Funes.
Thank you for these wonderful recipes!
Wow, thank you! I am flattered!!!❤️
"It's nothing." Yeah. This video, in particular, is like one of those kid's games where you have to find the differences between two pictures. Except, in this case your job is to find the cooking lessons. I absolutely love how deftly Chef Jean-Pierre employs technique after technique in a nonchalant way to create a masterpiece of flavor and visual art. How many lessons were there in this simple video--a lot. I love it.
I’m from the south and yes catfish , bass and crappie are great , red, even offshore is another notch kingfish ,dorado, but Chilean Sea Bass kicks it up to even another notch ..one of the best fish I have ever eaten .
Thank you for the guidance, Chef. Every time I cook fish, I overcook it; your tip that I should just get the sear and finish in the oven was a revelation!
Often the gnarliest looking fish taste amazing!
Dinosaurs hated these guys(ha-ha).
Chef, my heart skipped a beat then when you almost dropped that bowl of gold at 10:24 😂 Phew! That was a close one.
I mean this with all the love and positivity, but sometimes I wonder how much of that wine Chef has had before Jack starts rolling, cause he's just a riot sometime haha
Oh boy, food fit for a King 🤴 ❤ I’m looking to be adopted !
Please! More dishes with fish! I love fish! ❤🐟
What I would give to have just one more dinner / evening at The Left Bank! Gone but NEVER EVER forgotten! Wonderful memories.
I am so in love with this man!!! What a frickin' Gem!
I love fish dishes! And for some reason, they always intimidate me. Thank you for helping me to be more courageous!
Nice and white and flakey! Love it!
Tarago and Onyo had a baby. Chef JP is a very happy Grandpa. ❤
I love white fish so much. I am seriously jealous right now. And a red wine sauce with mash... Oh my. I've just foodgasumed
Friday was fish day, now it's Thursdays! Nice one chef.
It never doesn't blow my mind. I'm not That old🙃, and Chef just presents the most wonderful execution. As personal preference I may change a few things, but the technical details are beyond master. If I could virtually bow I would.
Last time I made fish, I made a Beurre Blanc sauce which came out so good that I saved some, put it in the fridge to harden and ate it with a spoon lol. Now as far as Beurre Rouge, I did it a while ago to go with a steak, I kept all the extras in the sauce.......yes all of it were recipes from this amazing Chef. Now as far as pizza goes, there's a joke going around and you all must try it lol. Next time when you eat a slice, rub some ketchup on it and let James know how good it is rofl. Thank you Chef and Jack for another great video.
Yum. I could eat fish every day of the year. Grouper is my personal favorite, but I'll eat any fresh fish. This looks fabulous - love the red wine reduction.
Patagonian Toothfish?!? Sounds like an off-road tire that Matt would use for the Banana. This will be perfect for Mother's Day!!!
Wow! That is probably the best coocked fish I have seen! And nice he mentions the temperatures on the pan, oven and max temp inside the fish.
P.S In the past I cooked because I had to. You have made cooking a joy and I now look forward to trying something new. You have opened up a new world of cooking to me. Given me a new interest.
Hello Chef, I am not a fish eater but to be honest the way you make your fish dishes I am most defiantly going to try this one, as always Chef Thank you & God Bless you.
Delicious fish. Worth a try.
@@margariteolmos3457 thank you I most certainly will.
Thank you. Chilean sea bass is the best fish I’ve ever eaten.
First time I see recipe of fish in red wine sauce. Interesting recipes you teach us mister Chef Jean-Pierre. Much Love!
Les Carnets de Julie, Raymond Oliver, Jacques Pepin, and Chef Jean-Pierre.
Merci Chef.
Il n'y a pas d'ordre d'importance!
Que de saveurs, de plaisir et de bonheur.
S'il-vous-plait, Chef, continuez a n nous regaler, a nous faire plaisir et a nous rendre heureux.
The absolute best fish. So unique.
Whenever I’m feeling blue I just watch Chef JP cook and I feel better! Thank you Chef for being you 🙏👍
Just ate Sea Bass 3X on my recent drip to DC visiting my BigSis! Sending this to her NOW.
This is my family’s favorite dish AND fish. The SKIN is the best part (almost)! 😬
For those interested: The best nonfiction I’d read the year it dropped is called “Last Man Off”-it’s about a Chilean Sea Bass longliner that wound up sinking in the Antarctic Sea. It’s a RIVETING book about how hard & dangerous it is to catch these ugly, tasty bastards!! 😯🤯 HARROWING! I recommend the audiobook! 👌✌️
Merci, Chef JP. A perfect summer dish for Al fresco dining. Some grilled asparagus, or caramelized carrots, followed by a glace / sorbet raspberry with a dollop of creme fraiche. Yum.
That sure looks delicious, chef! Never tried Chilean sea bass, but I will when I have a few extra dollars. The sauce with those potatoes is making me drool! LoL
Georges Blanc, Ghislaine Arabian, Raymond Blanc, Bernard Loiseau, Guy Savoy, Michel Sarran. Eric Frechon, Yannjick Alleno, Anne-Sophy Pic, Ciryl Lignac, Stephanie Le Quellec, Mathieu Paccoud, Noelle d'Hainaut, but Chef Jean=Pierre, Merci for Your Cookinjg..
After a long night at the restaurant, watching Your cooking show, is The Most Elaxixing Experience.
I learned so much from You.
Merci Chef.
Chilean Sea Bass is by far my favorite fish. It has a wonderful texture, and tastes delicious. This looks so great.
Paul Bocuse, Les Freres Trois Gros, Michel Guerard, Bernard Loiseau, Alain Ducasse, Thierry Mark, and so many others...
Chef Jean=Pierre, you bring simplicity to elegant, sophisticated and traditional cuisine.
Easy, Delicious and Sophistacated.
Merci Chef.
Please, keep untertainaing us.
The bass looks a little bit like a Coelacanth. Previously believed to be extinct for thousands of years.
Yummy looking dish Chef.
One of my favourite chefs ❤😊
Made potatoes Anna with ribeye this week...looks like Michelin potatoes and sea bass this weekend. You provide us an embarrassment of riches for our dinner table! Thank you dear chef! Keep them coning! Love learning with you, and eating the results from our classes. What an honor to have you for our teacher! 😍😘😍
All the pleasure is mine! 🙏❤️
Chilean Sea Bass is top 3 fish we love to eat and i love to cook. Thank Chef for your take on it.
I absolutely love Chilean Sea Bass. I will make this for sure!!❤❤❤❤
In Chile we call it "mero"... and its delicious. Greetings from Chile. I love your recipes
Thank you for the Tarragon herb use in the sauce. I grow that Herb in my garden in rural British Columbia Canada. This perennial plant survives very cold winter months and starts growing again with new green leaves in the middle of the month of May. By middle of September I harvest the large number of stems that remain and hang upside down to air dry inside the house. About two weeks later the dry leaves are pushed off and then those are stored in large glass jars with air tight sealing lids. Lasts me at least eight months until the next fresh herb stems are grown. Let the plant become bushy for the largest harvest quantity each year.
He spared no expense.
Chef uhh uhh...finds a way.
And no butter either... know that the mashed potatoes contain a ton of butter too 😅. Love JP
He fried the fish in clarified butter before he baked it. You butter believe there is butter in everything on that plate 😅😂
chile and sea bass
Clever girl@@ricebrown1
Just wow!
Good morning Chef! Greetings from Canada🍁Great recipe once again!💓
Absolutely fantastic!
Cant wait to make this! Thanks Chef
Packadomian.... God bless you Chef 😁💙
I've been waiting for this recipe, Chef! Thank you! Looks amazing!
Love it! Thank you for making me a better home-chef!
Always great to see new recipes! God bless!
Je t'aime Chef! Merci!
Esta vendría a ser la receta perfecta para publicarla en ciertos comentarios... a la chilean style!
Thanks chef!
That piece of fish looks incredible.
That's one kick-ass sea bass!
My mouth is watering and I don't even like fish! It looks delicious. I might have to give this a go! Thank you for showing us how to do it!
That was sensational.
Will definitely try this.
Thank You so very much for this recipe CHEF!!! Cannot wait to make this!
Thank you Chef!
Yummy, The Chef did it again. Thank you.
I cannot wait to try this fish. I love Seabass.
I can’t wait to try this. One of my favorite dinners! Well done Chef JP!
Love it
Awesome!!!
Very good young man, simple but very tastfull 👍👍👍 greeting from a retired chef from the Netherlands!!! keep up the good work.
Mouthwatering beautiful delicious dish 😋Thanks for sharing Chef.
I look forward to seeing all of Chefj JP’s cooking videos and this one looks amazing! Thank you so much for teaching us…you made me love cooking again! 👨🏻🍳
😊
What a beautiful dish! Your presentation is lovely and it so easy to make! Thanks so much!🤗🤗
❤Tkhs Chef for Sharing
That looks yummy! Can't wait to try it.
Best cooking channel on youtube! Great personality
Grow fresh herbs. Easy. A meal without wine is breakfast. Prosecco with pear puree is wonderful for brunch.
Great dish. Love. ❤️ it
Love to see a plate with a product from my country 😄 we have great fishes.. even if is just by name 🤣
Delicious ❤
Chef went to town on that plate. Thanks for continuing to record Jack. 😂 Love it.
Awesome, Chef !
Love chef Jean-Pierre, saudações do Brasil !
Visually perfect and absolutely convincing! Please continue, our dear Chef Jean-Pierre! 🇺🇲🇨🇵
Beautiful work of art! It’s so pretty I almost would be ashamed to eat it! ❤
I live in Massachusetts and I go fishing for sea bass, can't beat it fresh and dispatched and cooked 😋 👌
Fantastic!
God bless all here.