Butter Poached Salmon | Chef Jean-Pierre
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- Опубліковано 7 лип 2021
- Hello There Friends, You know what goes well with everything? You got it, Butter! Today I will show you the best way to cook a Salmon which will melt in your mouth. So tender it will break apart with the first touch of a fork. Paired with a fabulous sauce, makes a fantastic dinner.
RECIPE LINK: chefjeanpierre.com/recipes/ma...
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PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil: chefjp-com.3dcartstores.com/B...
❤️ Fleur de Sel Salt: chefjp-com.3dcartstores.com/F...
❤️ Silicone Brush: chefjp-com.3dcartstores.com/S...
❤️ Reduction Pan for the Sauce: chefjp-com.3dcartstores.com/S...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/s...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
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✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ - Розваги
Mon Dieu! This was the BEST salmon I have EVER made. The sauce was divine and the presentation looked like I had a Le Cordon Bleu chef in my kitchen. I made your creamy mashed potatoes, placed on sauce, then laid the asparagus spears down, and salmon medallion on top. My guests were impressed. Merci Beaucoup, Chef.
So happy you liked! It is indeed one of my favorite salmon recipe!!! 😀👍
ua-cam.com/video/3Jdm9p-sLr8/v-deo.html
... but If you make if without the asparagus you will need a lot less sauce. I had extra since I did not make the vegetables, I should have but it is OK.
Hi Kathryn, I have to try this.
Salmon ceviche is also very good. A delicate gift from heaven. I serve mine with either Hint of Lime Tostitos or Hint of Guacamole chips.
I love this man he is so kind. Don't worry about people thinking you are not sanitizing. I can see you are professional and top notch.
I don't think it's good though that he's using soap water. Isn't that strange? Shouldn't it just be bleach and water?
Guess you did not watch the video
I do use bleach very little but it's is there. Check the video again, I even mentioned it @ 2:28 😀
I have used this mix for years: water, a little dish detergent and a 1/4 cup of bleach. Now, because of Chef, I use less bleach. I love a spotless and sanitized kitchen. He is A OK. 👍🏻 Don’t worry about become PC - we love you because YOU ARE NOT! 😂
@@HipHopCantSaveMe Can't hurt
"That's not too much butter... it's good for you" 😊 That's my kind of chef
And , he’s been proved right
@@christinebeames2311 yes I eat raw unsalted butter by the pound as per Vonderplanitz diet that cures all diseases cancer and enables you to live to 200 easily
There’s a butter free diet that makes you live a lot longer , well actually it doesn’t make you live longer , it just seems longer 🤣
Too much talking, it takes almost half an hour to watch each of his video.
@@anthonycxc watch at x2 😂
4:18 “If you think this is a lot of butter it’s ok don’t worry it’s good for you” ….. he’s my spirit animal
Not only does this human bring me knowledge
He brings me joy
🙏😊
"they're going into butter, so they're very happy"
best line of the evening!
I loved that comment!!!
Don’t you love him!!
Dear chef JP, we need a " Dont Play With It! " T-shirt RIGHT NOW!! Pretty sure if you start selling all sorts of onyo merch, they'll sell for 17 years!
The onyo tshirts will only last 17 years if you keep them in the freezer 😂
😂😂😂😀
Ha Ha So True
Suzanne Baruch yessssss!
@@SuzanneBaruch 🤣🤣🤣
Oh la vache, Chef! I prepared this recipe tonight for my family and I was blown away by the tenderness of the salmon. The delicate texture of the butter poached fish combined with the saffron and tarragon infused white wine reduction was unbelievably balanced. I served it without a starch, and nobody missed it! This is the best salmon dish my family has ever experienced. Thank you for sharing your half-century of knowledge with those of us who enjoy great food. We appreciate you!
Jean-Pierre is the most entertaining chef on UA-cam. Great recipes, doesn't overcomplicate things and most importantly...he doesn't try too hard to be funny. It just comes naturally.
Wow, thank you so much! 😀
Yes he is!
We cook better .We are growing our own herbs 🌿
We had the pork tenderloin brined like I learned from you Chef 😍
@@janisripple754 I like roasting a Pork Tenderloin in a Dutch Oven a lot. What are your favorite fresh herbs that you are growing? As good of a Cook that I am and as much as I like to use fresh herbs in my food I can't grow them, for some reason fresh herbs Die when I try to grow them...
Really you are@@ChefJeanPierre
Chef... Mamma miaa... I just love your simplicity.. I started a fine dining boutique size restaurant in Jordan.. And my menu is inspired by your segments here... Thanks a million wont do you enough... I am a better chef thanks to you..and my customers are more than happy with what i am serving...
Imagine JP President or Prime Minister of any country. ! Ooh la la! 👀
@@pennypiper7382 Every new law would begin with butter and onions.
Congrats!!
Chef, I found your page maybe a month ago and I cannot express how utterly amazing I think it is. The dishes are amazing, your direction is easy to understand but it is your enthusiasm that puts you above the rest. I’ve made 7 of your recipes on the last month and my only issue is my girlfriend demands I cook something “from that UA-cam channel” instead of ordering food when I’m tired. Nothing beats Thursday’s!
Thank you so much! Your girlfriend is a keeper!!! 😀
I love the chef, especially how he says, " Hello again, fwiends." 😎
The butter producer industry must love this guy.
The cows. Love him too! 🐮 🐄
@@torpedodropkick59 moo
I don’t care. I do ❤❤❤❤❤
@@torpedodropkick59 until they find out that's it's not just the milk that he enjoys.... 🥺
@@since1876 Hello fewnds, today, Beef Stroganoff.
One of the beauties of this dish, Chef, is that it makes a home cook look like a pro. Lovely mouthwatering presentation!
the beauty is butter
@@AverageSouthernMan Hell man, I can't argue with that! LOL
As an old Viking, I just know I love that dish, thanx Jean-Pierre!!
I can’t get over how you use 3 feet of counter space, a stove, and an oven to show us how make the most incredible dishes in REAL TIME.
Chef Jean-Pierre has the gift not only to teach, but to inspire confidence and take the fear out of cooking for a group. He is a national treasure - France and America!
🙏🙏🙏😀
THAT looks like a great salmon dish, Chef!
Chef: This is a fabulous recipe. But I watched an earlier video that I can’t recall. You said a chef that uses too much water in a soup or sauce is not a chef. I so agree and thank you for that!
Breaking points with asparagus was perfect. Butter even better. Hats off to you jean.
JP....Look....I can't stand it when people are picking on little things. People are so full of themselves and think they are better than everyone else in the world. You do a great job and unless someone is really unsanitary....well. Anways, you rock, sir!
Salmon is my favorite, I have turned salmon haters into salmon lovers with my orange juice poached dill salmon. I brown the skin in butter then flip over and add the juice of four oranges and some grated lime zest. When it's finished I garnish with fresh dill and serve it with fried sliced potatoes and onions, done in butter, seasoned with salt and pepper.
Ooh - yes , salmon hater.. that's me! I came here to see this amazing recipe in the hopes of incorporating salmon into my diet. I HATE any fish that tastes fishy - at all. Thank you so much for this simple-sounding recipe.. it sounds like something i might like to try. ty
@@annmarietrupia6650 You're so very welcome. Some hints, that fishy smell and taste comes from old fish, fresh caught doesn't have that.
I had no idea that you could peel asparagus thank you so much
Chef, you are the king of practical tips and advice, by far the most 'training focused' YT cooking teacher. Bravo...
Chef JP! I just made this meal and the sauce, oh mama mia, the sauce! I could not believe I had cooked a meal that tastes this good - and so simple! The saffron reduction is perfectly balanced. Thank you! Salut!
I’ve fallen in love with your channel.
My God Chef!! You are our College Professor on being a better cook!!!
Thanks! 😃
Unbelievable. So good. I never would have thought to try it this little cooked. I did because he is a pro and his voice and body language was so censer.
Was amazing. I sense then have been doing this more. I changed it a little. I broil it not bake it. It finishes with the same internal temp but slightly golden on top.
Simply amazing!
Thank you Chef.
Chef Jean Pierre,
Absolute love you videos - I’m English but have lived in France and Spain….been cooking since I was 15 - I am 43 now.
Massive passion - and I cook well - but I always learn something from your excellent videos.
Your enthusiasm, command of the English language, and knowledge of food is quite something! I would love to cook for you one day.
From rainy manchester, England
My favorite Chef does it again! Perfection 🙂
I make a dish very similar to this at my restaurant, but I use dill and roasted garlic compound butter on the salmon and serve it with a soft poached egg ontop. No saffron though. But its seriously one of the best ways to cook salmon. Butter and salmon are best friends.
That recipe sounds great! 😀
That recipe sounds amayzin
@@ChefJeanPierre Yes the roasted garlic sounds like a good marriage of flavor. & do not be concerned about soap/bleach thing or being PC! Screw it, STAY REAL!
@@ChefJeanPierre In the summer in Canada you can get some amazing salmon. Sometimes I also use rainbow trout instead of salmon, whatever I can get thats most fresh. But thanks for the reply Chef! 😀
Yes, I've used a french tarragon compound butter in the fall when the tarragon from my garden is at its best flavor and it is my favorite way to cook salmon. Love the medallion idea.
I'm preheating the oven right now at 400 degrees. Maybe that's too hot, but just so it cooks to 125. I don't bother with the sauce. I make a compound butter with salt, pepper, garlic powder, parsley. and red pepper flakes. I experimented the last time with not cutting medallions. I just blot the fish dry, apply the butter right on top of the fillet, and refrigerate it for 30 minutes. I'm making fish tacos with just a dab of grated cheese (taco blend) and pico de gallo. ee YUM!!! 😎 Merci beaucoup, Monsieur
One of the few channels on UA-cam where EVERY video is solid gold!
Best recipe ever. Best chef on UA-cam.
Thank you sop much!😀
@@ChefJeanPierre if I had the good pleasure of eating a meal prepared by you Chef I would 'sop' every last bit and return a 'pristine' plate...woof😎
I like your technique when you cook meat/fish and all, but man, your sauces are unbelievable. I have replicated a few of them already and even with inferior ingredients and sometimes missing a few, it's incredible. I'd eat most of them with plain bread because that's how good they are.
Thats how u know he learned in france lol
I've made a few of his dishes and they always turn out great, even when there's an ingredient I just don't care for. When I made his bourguignon, my wife said she would be happy just eating the liquid in it with bread it was so good.
Rubbing them on your body is a good application too i've heard.
@@tottorookokkoroo5318 just make sure it cools down a little first 🥺
A good sauce can make an incredible difference to most dishes. I love butter too chef. 😉
I love this fella so much. Over the past few months he's become my favourite TV chef. So funny and seems genuinely nice.
Thank you 🙏
Just came across Jean Pierre a few days ago and can't stop watching his videos. I don't even cook but I send recipes to people I know and the way Jean Pierre teaches makes it alot more simple because he's a wonderful communicator.
Thanks for putting all the temperature in celcius as well! Lots of love from Australia!
For me Thursday is Chef's Pierre day I'm getting good at remembering its the day that will definitely cheer me up . Salute Chef :)
And here I thought it was Thor's day :D
I thought might get your attention Chef pappa
Me too!😁
Notice his technique. He spoons the sauce without spilling one single drop. He positions the Asparagus just perfectly without missing a beat. The Salmon looks incredible!!! I would LOVE to meet Chef Pierre one day to tell him what an inspiration he is to the restaurant business and chefs all over the country, both in the restaurant kitchens and the home chefs! This was one of his best videos!
I luv to hear him say, "Amazing"!!!
That is excellent to see Chef. 2:22 Safety and Sanitation. Thanks for sharing that.
I am a huge fan. Where have you been all my life! What an amazing Chef! Don't change anything! You are awesome!
Thank you 😊
Chef always makes my Thursday’s so much better!
Absolutely!
…with so much butter.
@@thomass.9167 I watching the videos approx., 3am from Australia. Not a good sleeper 😓
I just love you're videos. No overly edited parts. And the way you give tips to your viewers is just soooo informative. I love the flow of the overall video, it makes me watch the whole of it it's impossible to skip a second.
Thank you so much!🙏
Thank you, Jean Pierre. Your videos are fantastic because they are so real. It’s not just your passion for cooking and creating extraordinary meals, it’s that you show us how to do it in such a way… even a child could do it. I’m 74 years old, I love to cook and feed my friends. I’ve saved over 4000 recipes save on my computer, but you are my go to guy for a recipe for a meal I want to prepare for my family and my best friends. In fact for all my friends.
Thank you 🙏
Living in Maine we eat a lot of seafood and I've been waiting for this recipe thank you so much! I've been going back looking at some of your older videos when you had dark hair around the same time I did. You and I both have plenty of hair still but we both turned distinguished George Clooney gray. I attribute part of the fact that we still have plenty of hair to the fact that you and I both eat plenty of butter!
Ya you could really use this recipe with any seafood. This would be a pretty good clam sauce I think
You talk too much,just cook!
This is the best day of the week!!! Another great dish and I love the part about snapping the Asparagus. As a classically trained chef myself my eyes always roll around in my head when I see these TV chef talk about these so called tips!!
I have been enjoying your channel for a couple months now. I love how your mind flows to the natural questions we might have when cooking, and you answer them before we’ve thought them lol.
This is the most delicious salmon prep, ever! I loved it so much I had to share your video with all my friends; they love it, too!
You are my favorite teacher!
I was privileged to attend your school just north of Ft. Lauderdale many years ago when I worked for Shell Oil and traveled from Texas to Florida for 3 week shift assignments. Your classes were the joy of that time in my life and gave me the passion to cook with abandon for the rest of my adult life. You, dear Chef, have remained the most inspirational Chef in America. I'm so thrilled to have you back in my kitchen via UA-cam!
Merci, Chef JP! 🥰😘🥰😘
P.S. Spanish saffron IS the best! LOL
Thank you so much Sarah, all the pleasure is mine, I really enjoy the opportunity to share my experience with my amazing audience! 😀💗
Watching Jean-Pierre preparing the food is just as delicious as the eating.
A genius at work!
Hello, Chef Jean-Pierre,
Great to see you again with a new recipe . It makes me feel good to see your smiling face, hear your accent, and your humor. You are, "The complete package!" I turned on my female cousin, who loves cooking shows, to your show and she can't stop thanking me. She said the first time she tuned in to your site, she binged on your older videos for hours ! I too, have been guilty of doing the same. LOL ! We want you to know how much we love your recipes, your humor, and the entertainment factor we get by watching you. I am a 68 yr old Tampa man and my cousin is a 71 yr old Apollo Bch., FL woman. So thank You so much for being you and endearing yourself to us as a Friend ! God bless You, You're The Best !
Thank you so much! I appreciate the kind words! You are the reason why I do this!!! 💗💗💗
Thank you for explaining how you keep your hands and tools sanitised while you cook. I have always wanted to know this.
Appreciate the C°, cheers from Canada
Hi 🙂! If the word "Butter" offends anyone....BUTTER..BUTTER..BUTTER..BUTTER..BUTTER..BUTTER. 🤣🤣🤣🤣🤣🤣🤣🤣.
I enjoyed your video, TYFS!! A man that won my heart...Butter. I just subscribed to your channel. Have a Sparkling day!!! 🥰
I love this Salmon Plate!!✌👍
Always Great Sauces!! 👏👏Thank You Chef...😋😊😉😆😁
this salmon became an excelent dinner today, thank you so much for the recipe, I love your content! :)
Thank you 🙏 I Glad you enjoy it!
This is my favorite way to make Salmon it melts in your mouth with flavor 😋
"This a French and this is a Canadian Shallot. I don't know what they are doing in Canada." Chef is also a comedian.
I finally made this today, and it was OUTSTANDING!!! My wife and son both love salmon, and frequently ordered it in restaurants in pre-covid days, but this was better than anything they had had before; so perfectly cooked! Thank you and greetings from South Africa!
Thank you David, glad you liked it! 😀
Sal.on so easy to make I never order it out. Only way to ruin it is over cooking it. Chef is right.
You're amazing, vigorous, energetic, bright and humorous. despite your professional surroundings, your simplicity and humbleness prevails. bravo!😃👏👨🍳🍽
Butter and salmon. What more do you want? The sauce looks terrific, I'll have to try that. Maybe a little lemon zest on top?
Love your channel Chef. Also really appreciate how tidy, neat and clean your kitchen is and how you stress keeping everything clean! Thank you!
The French and there butter...gotta love it!
"Any body that doesn't like butter. That's not a recipe for me" Amen Chef! A-Freakin-Men!
Wow! First time seeing such a beautiful glistening salmon at the end of baking. Am going to try this dish to impress my guests. Merci, Chef.
When I have a lot of videos to watch I jump through some of them. Do NOT jump or speed through a Jean-Pierre video or you will miss something important and enjoyable!
Thank you 🙏
"If you've got seven extra seconds, you save seventy-five dollars."
...you crack me up; I'm a stand-up comic and I can't make cooking this much fun. :)
Brilliance is simplicity
I have not had salmon for decades, because it was always disappointing. Now I will try it! One of the many amazing qualities of Chef Jean-Pierre is that he actually understands nutritional science and knows what's healthy and what's not. Instead of ding-dongs that advocate horrific margarine and low-fat cr@p for 17 years, this wonderful Chef creates heavenly, beautifully presented dishes with real, natural ingredients. A delightful recipe. Thank you, Chef!
Overcooked salmon drives me crazy! It makes all the difference in the world to NOT OVERCOOK it. Cannot wait to do this recipe. Looks absolutely Devine 💕 and quite simple. Thank you for doing this.
If the fish smells throw it back in the ocean to feed the other fish
That is a wonderful piece of salmon.🐟
Thank you for the tip to cut the salmon against the grain.
The hands were made to handle food without gloves. I saw my grandmother, mother and all the women of Portugal and perhaps of the rest of the world handling food with their bare hands and their families were super healthy.💙
I do not understand why people on UA-cam cook with gloves nobody watching is going to be eating their food. And we hope that the people that are watching do not mind them using their bare hand. So what’s the sense in it?😊
Beautiful , simple and elegant. I wish more restaurants understood how to cook salmon to perfection as it is in this video. Love it!
Thank you so much😀
That saucier pot glides around like a Curling rock..hurry hard!!!
Lol the frame cut when he was looking for his asparagus 😂
This channel is amazing! I wash my hands every time I touch anything to ensure no cross contamination and my hands have taken a beating. The sanitizing water is the best thing ever!
I made this last night with 3 medallions of tuna. It was absolutely perfect. The sauce was the best I've ever made, and the method of cooking the fish was spot on. I highly recommend that you try this recipe. Thank you again, Chef Jean-Pierre.
I've been waiting so long for this one. Bravo, Chef! 👏👏👏👏👏👏👏
hello beautiful
This was amazing! I had been looking for a new way to cook salmon, and tried this. Unbelievable how the fish just melted in my mouth. Beautiful texture and rich in flavor. The sauce was the crown of the dish. The flavors all melded together so wonderfully. My wife was quite impressed, and now this recipe is part of our regular dinner rotation. It sure makes us happy! Thank you, Chef!
Chef Jean-Pierre, I have to thank you and tell you that, just by watching your channel makes me a better home chef. I also laugh a lot about your jokes. I love when you say "It's AMAZING", haaaa. Great show!!!!! Thank you!!!
Your cooking is therapy for me
Thank you! 😀
Good morning Chef ! Love cooking with butter. 🌹
What a gorgeous presentation, I can't wait to make this dish. Merci Beaucoup Chef Jean-Pierre, vous avez un talent phénoménal et je vous apprécie beaucoup.
He's a fantastic communicator
The butter-poaching shown here is amazing... this would also work with prawns, or lobster and the same dreamy sauce! I have always done my salmon on a grill sheet with alderwood salt; just minutes until it is 130 degrees and so tender. I buy the thin ones, but now seeing the medallions he sliced I will get whatever great piece of fish they have!
hello beautiful
Fresh cut roses don't smell either! Fish are why forks were invented, so your fingers do not smell! The salmon looks delicious!
I love watching his videos while eating my pasta with ketchup =)
Just speaking from your fans and friends, we love re-visiting these videos. Your channels is AMAZING. Keep it up.
I absolutely love this man's enthusiasm and humility
I love the way you present the cooking channel. Your sense of humor is great and the recipe is fantastic.
Oh my goodness! Why did I wait so long to make this dish? This was one of the most amazing dishes that I’ve ever made and so simple you are correct even a child can make it, thank you
Chef, I have been watching quite a few of your videos and I dare say that I have tried a couple of your recipes. The result was indeed amazing and delicious, but, MY GOD, you use a lot of butter!!! If I cook a la Chef Jean-Pierre, I will soon die of cholesterol. I will be happy and smiling of course, but I will still die...
Cholesterol isn’t bad for you. That’s a myth. And if you’re super concerned, take Ezetimibe, NOT a statin.
I made this and the reaction was that it was star restaurant quality. Thanks very much and greetings from the Netherlands
my compliments, Chef, for taking time to educate the critics about the sanitation and your surface cloth. your information was educational and diplomatic while also being authoritative. we visit you to learn more than just how to make pizza rolls 😋. please keep up the fine work. oh, btw, the 🐟 was amazing, too!
That my friend, is the best. Thank you
First frame of the video had me spooked. Great recipe chef.
I like and eat salmon once a month. Since i got this recipe from you, this is the only way to eat salmon. I did this again yesterday for dinner, by now i remember now exactly how to make the sauce without seeing the video, and it was perfect! I LOVE this delicious sauce, it's perfect for salmon! Jean Pierre, you were right, it is the best salmon with a perfect sauce. Thanks again!
Great great great 👍
It's been a while as I discovered I've got diabetes at 76 😠 and lots of delicious food is not allowed for me. But fish is OK and I went back to kooking just according to your instructions but I lessened the BUTTER 🧈 a little bit and it turned out to be
DELICCCCIIIOOUUSSS
Thank you 😊
Why did I watch this video before dinner, why ?! Anyway, a great and fun video from you, as always. Thank you chef, this will be my next weekend dinner.
I love that the sauce is basically a half pound of butter and Chef "finishes" it with a little butter lol
This man makes me want to be a chef the love and the passion is amazing.