As much fun as it is to poke at these videos, I actually really appreciate his style. He is just teaching us the concepts of traditional British and European dishes in a very simple ways, which not a lot of chefs do anymore
Every time I see the finished dishes, I remember what Gordon said on the hot ones interview: "Marco could close his eyes and dress a plate and it would come out looking like a Gucci handbag, stunning".
Well its interesting because I've been closely studying martial arts for a long time now and I've seen a lot of similarities in cooking and music. In the beginning, you do as you're told exactly as you're told. Then, as you begin to better understand the rules and concepts, you start to bend the rules a bit. Its when you've really honed your basics, your ABCs, that you can then take the craft into realms that even your teacher hadn't considered. It's so incredible how alike the basics of all skills are.
@@AndreasJepsenMusic absolutely! You certainly have to possess a deep understanding before you can begin messing with it like that. It’s why it’s such a long and rewarding journey 😊
Every time I make one of Marco’s recipes, it never ceases to blow my mind at how simple it is, how little prep time it takes, and how delicious the end product comes out. Chunky fish stew, prawns in pernod, beef stroganoff. So delicious you could lick the plate clean, and yet such minimal time to make. True elegance.
The thing I like most about Marco is that he knows the most important thing is whether the person eating the food enjoys it, like when he acknowledged if you don't like saffron don't use it. Gordon Ramsay, on the other hand, would criticize you that a dish is supposed to be cooked and eaten a certain way. I saw a video where told a customer that scrambled eggs are "supposed to be" slightly runny. No, the end goal of food is to be eaten, not how it's cooked.
I made scrambled eggs Marco's way and they're delicious. Melt butter in a saucepan, NOT a frying pan - then put the eggs in, stir constantly and let the hot pan cook the eggs. They came out buttery, moist and delicious. I saw how Gordon makes his - with a bunch of cream.. blegh. Runny scrambled eggs make me want to vomit. I like Marco's approach much more. As you said, it's meant to be eaten. I feel Gordon does a lot for show.
If it’s a chef as accomplished as either of these guys you’re going to their restaurant to eat their food. If you don’t like their food get out. It’s not fucking Olive Garden.
Blu muffin yes i agree, i have been cooking at home with marco for over 10 years every sunday morning at 9am. I always preferred marco to gordon and jamie such aman of style is marco, patience and timing is key with marco he is my favourite michelin cook.
I just made this. Oh my, it’s wonderful! My version used flounder, because I had some in my freezer that I wanted to be rid of. Flounder is a tasty fish but it doesn’t give you the fat, meaty chunks that some other fish would. I added some steelhead for interest and some medium shrimp. Instead of tomato juice I used a small can of tomato sauce with basil, garlic, and oregano, thinned to desired consistency. I used plenty of sweet paprika but added a little hot paprika. No saffron. I don’t have any objection to saffron except the price. And a splash of Portuguese white wine.
All of those nor jokes and memes aside, I've followed Marco's recipes using the stock pots or granules or aromat and I'm not going to lie they do come out delicious. What I like about him is it's a Michelin star chef giving his wisdom and advice and also saying that a recipe is a guideline. You see most chefs saying oh add this and add that then pour in this and then do that, Marco is just like all right if you want to add it go ahead, but if you don't then fuck it don't add it. I could listen to his videos all day.
I know that it's a very simple thing but marco always mentioning how a recipe is, most of the time, just a concept, a base line if you will is honestly so important imo. If you don't like a particular ingredient leave it out or replace it with something you do like. Too many people just think that you HAVE TO stick to a recipe no matter what
MPW and his Knorr stock pots go to a simple fact that they get job done and result in delicious food that 99% of people if told was made entirely from scratch would believe. My own own shortcut is the Knorr brown sauce which I can twist into half a dozen different sauces by replacing some of the water with reduced vinegar, red wine, port, maybe saute some mushrooms first and then make the sauce. People love my sauces and I don't have the heart to tell them. Sure, sometime I go full demi glace but rarely, just not worth the bother.
This looks wonderful 👍. I can't wait to try this. I have two of Mr. White's cook books - use constantly. He is one of my favorite chefs, a joy to watch.
Well, I tried this dish and I didn’t have halibut, salmon, or tuna. So I took Marcos advice and threw in my goldfish, my beta fish, and my turtle. It’s not conventional, but it’s my choice.
Agreed. The only product I would use from them is the chicken one. I bet the fish stock pot taste like dead fish marinated outside on a very hot garbage truck.
He is more than qualified to make this dish complex and near hard to imitate but theae clips are not meant to be complicated. They are meant to be easy and fail proof
I noticed that! Must of been a senior moment! I have these too now! Saying shit wrong.. The best i ever did was on a hangover day giving directions to a couple with me brother.Time to say goodbye i said... Have a night day Lads!! To a man and his wife.. Felt like a plonker but still can laugh at it,just part n parcel of getting older :)
Me too; though in this case it made a lot of sense the way he used it (fish stock for a fish stew). I find it funny when he makes pasta sauces and throws the stock pot in the pasta water lol might as well garnish the plate with the empty packet like a langoustine head.
Roux (the melted butter with flour) thickens up everything. If there's one thing you should learn, it's to know how much of it you need. Sure, the recipe is pretty easy (butter and flour of equal weight), but depending how thick you want it, you need to adjust the amount of roux or the liquid you put in. Tip: you can remove the roux after it's mixed (before you put on liquid). You can add it in if you make your sauce too thin for your liking.
I made this but changed it up a bit. ground beef instead of fish, rolled into balls, crushed tomato, oregano, served fout on a long roll with cheese, toasted in the oven, it's my choice really.
How do you know it was Knorr? Knorr was getting free advertising, seems it’s being taken down by the UA-cam Nazi’s because they’re not getting paid for the advertising.
All jokes aside. This is quite nice. Sure. I did make it my choice. I chose to make it this way. I'd be rude and tell the monkfish to go screw but no. Not today.
Where are you? It is not as common in North America as in Europe. The Knorr product had fish stock in Europe but not in North America. We get only beef and chicken. You can use another fish stock or just use a vegetable stock.
Depends on where you are. He is using a product sold in Europe. In North America, they are called “Homestyle Stock” and there are fewer choices. But it doesn’t matter. You can use a commercial stock of your choice or make your own.
Ok - I know Marco had three stars, but everybody knows that base with roux needs to cook for at least 5-6 minutes to get rid of the taste of flour. I didn't see Marco doing that here...
@@DrinkWater713 I believe so - I really like Marco, but think of the viewers watching this who doesn't know? He could at least have said something about it
A lot of time (maybe half of the times) when I’m tired and hungry I just toss those flour and butter into the sauce. Marco got his 3 stars but he never flex them. He knows what it means to be home cooking.
As much fun as it is to poke at these videos, I actually really appreciate his style. He is just teaching us the concepts of traditional British and European dishes in a very simple ways, which not a lot of chefs do anymore
@@CooManTunes no u
@@CooManTunes loooollll u mad son
@@CooManTunes????????????
@@willl793 I'll elaborate for you. Tim Hughes is an idiot.
I don’t see what was so contentious with OP’s comment lmao
Every time he says ‚leave it out‘, ‚it‘s to your taste‘ or the infamous ‚your choice‘ it makes me smile because he looks like be really means it.
Agreed
He doesn't make you smile. You choose to smile. It's your choice.
You made yourself smile, that was your choice to smile.
Every time I see the finished dishes, I remember what Gordon said on the hot ones interview: "Marco could close his eyes and dress a plate and it would come out looking like a Gucci handbag, stunning".
Is there any link?
@@gaecynt4687 Hot ones Gordon Ramsay
@@gaecynt4687 He litterally said what video it is bro
And Marco is the only person that can make Gordon cry like a baby.
@@cyfkilla he didn't make Gordon cry, it was his choice to cry
Its amazing how a michelin chef is giving his wisdom.
Take the concept, if there's one thing you don't like, take it out
Yup. I cook alot at home & that really sticks to me. Marco is awesome!
Well its interesting because I've been closely studying martial arts for a long time now and I've seen a lot of similarities in cooking and music. In the beginning, you do as you're told exactly as you're told. Then, as you begin to better understand the rules and concepts, you start to bend the rules a bit. Its when you've really honed your basics, your ABCs, that you can then take the craft into realms that even your teacher hadn't considered. It's so incredible how alike the basics of all skills are.
@@Shawshankdude2005 You have to learn to follow the rules, so you can break them all. That's what i was taught, when I first startet making music.
@@AndreasJepsenMusic absolutely! You certainly have to possess a deep understanding before you can begin messing with it like that. It’s why it’s such a long and rewarding journey 😊
Well I don’t like the kidney in my steak and kidney pies 🤢
Marco should do audio books, could listen to him all day!
wholesome and easy recipe along with unintentional ASMR
It's your choice.
His accent is very good to listen to
That is exactly what I thought at the end of this one!
"Jack didn't have to climb the beanstalk, it was his choice"
Every time I make one of Marco’s recipes, it never ceases to blow my mind at how simple it is, how little prep time it takes, and how delicious the end product comes out. Chunky fish stew, prawns in pernod, beef stroganoff. So delicious you could lick the plate clean, and yet such minimal time to make. True elegance.
It's all thanks to knorr.
The Papper Reeka.
Josh ua that would be accent, not dialect. And no it isn’t.
Who cares it tastes like shit.
@@Daized2009 you mean your attitude? Yes, it is shit.
The bazzle.
Bahzole
The thing I like most about Marco is that he knows the most important thing is whether the person eating the food enjoys it, like when he acknowledged if you don't like saffron don't use it. Gordon Ramsay, on the other hand, would criticize you that a dish is supposed to be cooked and eaten a certain way. I saw a video where told a customer that scrambled eggs are "supposed to be" slightly runny. No, the end goal of food is to be eaten, not how it's cooked.
Amen!
I made scrambled eggs Marco's way and they're delicious. Melt butter in a saucepan, NOT a frying pan - then put the eggs in, stir constantly and let the hot pan cook the eggs. They came out buttery, moist and delicious. I saw how Gordon makes his - with a bunch of cream.. blegh. Runny scrambled eggs make me want to vomit. I like Marco's approach much more. As you said, it's meant to be eaten. I feel Gordon does a lot for show.
If it’s a chef as accomplished as either of these guys you’re going to their restaurant to eat their food. If you don’t like their food get out. It’s not fucking Olive Garden.
Runny eggs? I want solid omlets with seasoning. I don't need donkey snot on my fucking plate. GET OUT! GET THE FUCK OUT OF MY KITCHEN YOU PILLOCK!
He just wants to make it easier for the people at home so they can use the knor because thats how he makes his money, making recipes for knor.
Marco Pierre,and Jaque Pepin are my favorite chefs of all time really laid back not dramatic . And their dishes look amazing.
I like how he is not strict about recipe and says use any fish you like. "Take the concept of the dish"
Marco is a legend, and I personally learned a lot from him.
I wish he was my dad
@@iwishiwasthomasshelby yeah, your prison daddy
“Just take the concept of the dish.” That’s the way I approach most recipes.
I'm glad Marco's still making recipes. I find his style very familiar
Blu muffin yes i agree, i have been cooking at home with marco for over 10 years every sunday morning at 9am. I always preferred marco to gordon and jamie such aman of style is marco, patience and timing is key with marco he is my favourite michelin cook.
I just made this. Oh my, it’s wonderful! My version used flounder, because I had some in my freezer that I wanted to be rid of. Flounder is a tasty fish but it doesn’t give you the fat, meaty chunks that some other fish would. I added some steelhead for interest and some medium shrimp. Instead of tomato juice I used a small can of tomato sauce with basil, garlic, and oregano, thinned to desired consistency. I used plenty of sweet paprika but added a little hot paprika. No saffron. I don’t have any objection to saffron except the price. And a splash of Portuguese white wine.
Frozen flounder. Ambassador you are really spoiling us.
Soundslovely
It's your choice!
Sounds delicious, by the way!
All of those nor jokes and memes aside, I've followed Marco's recipes using the stock pots or granules or aromat and I'm not going to lie they do come out delicious. What I like about him is it's a Michelin star chef giving his wisdom and advice and also saying that a recipe is a guideline. You see most chefs saying oh add this and add that then pour in this and then do that, Marco is just like all right if you want to add it go ahead, but if you don't then fuck it don't add it.
I could listen to his videos all day.
I know that it's a very simple thing but marco always mentioning how a recipe is, most of the time, just a concept, a base line if you will is honestly so important imo. If you don't like a particular ingredient leave it out or replace it with something you do like. Too many people just think that you HAVE TO stick to a recipe no matter what
These videos are so peaceful... no distractions only cooking.
watching marco pierre cooking is like watching nature with nice weather. very relaxing perfect video to watch while chilling.
Marco inspires me to cook at home. His food always looks amazing and I like his style
it's my choice
This guy is an artist. Thank you!
I dont understand why people hate on stockpots. As far as packaged stock goes, they are fantastic.
MPW and his Knorr stock pots go to a simple fact that they get job done and result in delicious food that 99% of people if told was made entirely from scratch would believe. My own own shortcut is the Knorr brown sauce which I can twist into half a dozen different sauces by replacing some of the water with reduced vinegar, red wine, port, maybe saute some mushrooms first and then make the sauce. People love my sauces and I don't have the heart to tell them. Sure, sometime I go full demi glace but rarely, just not worth the bother.
love watching him! please keep uploading
Make more videos Marco! I can watch you all day.
Marco's cooking is very simple and traditional. He doesn't add on anything and is just a great cook.
This looks wonderful 👍. I can't wait to try this. I have two of Mr. White's cook books - use constantly. He is one of my favorite chefs, a joy to watch.
Marco makes it seem so easy and simple
My little boy loves a knorr fish stock pot In his orange juice
This Marco guy really knows a lot of cooking.
🗿
I love that a 3 Michelin star chef uses stock pots - no ego, fancy food made easy
man this looks so good
Interesting recipe.
*waiting for Knor memes* All memes aside, I love these videos. Everyone can make them.
Coaca Cola that’s the point of these. To make fine cuisine accessible for the home.
My mother was Italian
Leave the Knor memes in the comments that you like. If you dont like them leave them out. It doesn't matter, it's your choice.
"waiting for Knor memes..."
Shut the fuck up, you worthless dumbass.
@CooManTunes Hahaha holy shit dude. Did your wife leave you for a rich beef stockpot??
Well, I tried this dish and I didn’t have halibut, salmon, or tuna. So I took Marcos advice and threw in my goldfish, my beta fish, and my turtle. It’s not conventional, but it’s my choice.
Did you use the knorr turtle stock pot?
I died out of laughter
This is very calming
These videos are as addictive as crack
Agree
This looks incredibly delicious.
waiting for more videos, so peaceful
In every video he says, if you don't like something leave it out. I think that is a subtle hint that you don't need to use the Knorr stock pot.
Agreed. The only product I would use from them is the chicken one. I bet the fish stock pot taste like dead fish marinated outside on a very hot garbage truck.
@@santanalz Like you have some Idea. Grow up.
If you decide to leave out the stock pot, you might want to add more salt
you are a very funny man and or woman lol
I think he would want some kind of stock to replace it, but obviously he can’t say that here.
all joking aside. i am currently making this and it smells amazing
I love the way he introduces the ingredients holding the knife … but then it’s my choice
He is more than qualified to make this dish complex and near hard to imitate but theae clips are not meant to be complicated. They are meant to be easy and fail proof
A Chefs Chef
My stockpot brings all the boys to the yard
I think it’s possible that I now know more about knorr stock pots, than any of my a level subjects
Doesn't say much about your intellect .
Gorgeous ❤️
Yum
Marco for pres!
Nice
Cod and salmon - those classic Mediterranean fish!
Note that he said “Mediterranean style.”
Luv luv luv
1:38 “You don’t have to just dilute them with water. You can use fruit juice... for example: tomato juice, carrot juice... fruit juice.”
You can add juice or not, your choice
2 years late,but he said 'prune juice'..
He called Saffron "Salmon" when he added it to the fish
It was his choice
I noticed that! Must of been a senior moment! I have these too now! Saying shit wrong.. The best i ever did was on a hangover day giving directions to a couple with me brother.Time to say goodbye i said... Have a night day Lads!! To a man and his wife.. Felt like a plonker but still can laugh at it,just part n parcel of getting older :)
I think there's saffron in the ingredients
So?
I want to make this dish.
Marco in masterclass: 👀
👓
Marco in YT videos : 😐👌if you dont like it take it out, your choice.
I figured all the different types of fish would make it too rich but ive made this and remarkably good.
What's the red sauce he adds please??
@@xxGuItArGiRLxx89 tomato juice and water
@@xxGuItArGiRLxx89 tomato juice. I used Campbell's tomato soup and mixed it worth water.
My mom is coming over tomorrow I’m gonna make this tomorrow for my family, hope I can impress her!
If only they could harness his talent and Class into a little Marco stockpot . 🤩 👌
( this recipe is as good as it looks too 😋)
his recipes are soo easy to make
ARITRO SAHA I find it to be a good thing.
Did you have all the video of Marco that Knorr deleted?
Does anyone else go into these wondering "Okay, how's he gonna incorporate the stock pot into THIS One?"
Me, but honestly, the thumbnail made it easy. Some, you don't even realize where he used the stockpot/all in one seasoning.
Me too; though in this case it made a lot of sense the way he used it (fish stock for a fish stew). I find it funny when he makes pasta sauces and throws the stock pot in the pasta water lol might as well garnish the plate with the empty packet like a langoustine head.
Name good one :)
We make a dish similar to this in south Louisiana, called "courtbouillon".
It’s your choice
I wish my wife loved me the same way that Marco loves his stockpots
hmmm this will help me in my bachelor life.
Yeah exactly, invite a girl to dinner you weirdo
I’m worried the fish and vegetables will ruin the delicious taste of the Knorr stockpot.
I made this exact recipe and had no ingredients really so i just made frozen pizza its the same really. Great recipe haha... no i love him
Hope you didn't forget the pizza flavored stock pot.
I hope you rubbed the pizza with stock pot, i would recommend chicken, but its your choice..really...or not...
Knorr stock pots are the best.
“Some sweet paprika” *inserts paprika*
“Some salmon” *inserts saffron*
Marco can dress macaroni and cheese and I would look like a Michelin star dish.
I've never seen this guy look at the primary camera
It’s the producer’s choice, really.
don't have that fish use what you have ....its your choice.....I went for fish fingers. 😆seriously love this guy
IT'S YOUR CHOICE
Marco will always be better at teaching than gordon ramsay.
I’m excited to make chunky fish stew without the fish. Because it’s my choice, really.
Delicious!
Will the Tomato Juice thicken up like Milk would in a White Sauce?
Roux (the melted butter with flour) thickens up everything. If there's one thing you should learn, it's to know how much of it you need. Sure, the recipe is pretty easy (butter and flour of equal weight), but depending how thick you want it, you need to adjust the amount of roux or the liquid you put in.
Tip: you can remove the roux after it's mixed (before you put on liquid). You can add it in if you make your sauce too thin for your liking.
@@demoneyeslaharl I'm aware on how to make a Roux thank you but thank you for the Intell.
I dont know why but
60 seconds sounds a lot more than 1 minute
I like to dissolve my stock pot in a celebrity juice
Stockpot saved my life in 'Nam.
You kept a big packet in your left hand breast pocket which intercepted a bullet ?
I think that 2-3 min of cooking for the fish is not enough, other then that, i love this guy. Gonna try this, without the knorr stockpot.
I made this but changed it up a bit. ground beef instead of fish, rolled into balls, crushed tomato, oregano, served fout on a long roll with cheese, toasted in the oven, it's my choice really.
I'm quite intrigued to know who is he looking at.
The Knorr CEO with a gun to his daughter’s head
@@m1key0 lol 😂
Take a shot everytime he says stock.
He was forced to use stock pots, he didn't even like to put that shit in, but he was getting paid for it.
Uk: you only have to spend 1£ for great fish stew with all the spices and garnishes
US: you have to spend 3$ for smoked paprika alone
What are you talking about? This dish uses expensive ingredients no matter where in the world you are.
@@hammalamiri12 saffron is expensive af, but as he said, its your choice. I would use it of cúrcuma and call it a day.
You know saffron is £100 a gram right? That stuff is more expensive than cocaine.
Here, he uses sweet paprika.
So upset knorr took down all his videos. Do you got any more to upload?
Money Green why did they take them down
Why the take down
How do you know it was Knorr? Knorr was getting free advertising, seems it’s being taken down by the UA-cam Nazi’s because they’re not getting paid for the advertising.
@@TheIkaika777 No. It was knorr you agenda conservative Trump hack.
Knorr was ON THE RECORD saying they wanted to seperate from Marco.
People who use motherfuckin SAFFRON in their dish usually wouldn't use Knorr stockpots, I have no idea what their targetmarket is
Can some one tell me what juice did he used for this recipe?
Tomato...
Felt so justified when he referred to tomato juice as a fruit juice, but then he also said carrot juice and now I am sad
This isn’t a botany lesson. It’s cooking.
All jokes aside. This is quite nice. Sure. I did make it my choice. I chose to make it this way. I'd be rude and tell the monkfish to go screw but no. Not today.
Some olive oil, some paprika, some SaLmOn
👁👄👁
He meant “saffron.” Are you interested in the food or just how he presents his recipe?
teach me cooking secrets
I can’t buy fish stock pot in any supermarket. Has it been discontinued?
Where are you? It is not as common in North America as in Europe. The Knorr product had fish stock in Europe but not in North America. We get only beef and chicken. You can use another fish stock or just use a vegetable stock.
do you want more teflon in your fish stew? its you choice really!!
Anti-Teflon cranks can use whatever pan they prefer. It’s their choice.
Stock pot. More info from where to buy the exact one?
Depends on where you are. He is using a product sold in Europe. In North America, they are called “Homestyle Stock” and there are fewer choices. But it doesn’t matter. You can use a commercial stock of your choice or make your own.
Is there any dish that marco makes that isnt simple easy and quick... yeah maybe it is if you are a michelin grade chef 🤣
0:20 fuck why didnt i think of that
Oliol
That's got to be over $1000 worth of saffron
$20 max
Knorr fish stockpots have disappeared from supermarkets where I live. Have Knorr stopped making them?
Where are you? They are not sold in North America, or at least in the USA.
Ok - I know Marco had three stars, but everybody knows that base with roux needs to cook for at least 5-6 minutes to get rid of the taste of flour. I didn't see Marco doing that here...
Editing ?
@@DrinkWater713 I believe so - I really like Marco, but think of the viewers watching this who doesn't know? He could at least have said something about it
I’m sure it was explained in the Knorr online recipe that accompanies the video when it was first released.
A lot of time (maybe half of the times) when I’m tired and hungry I just toss those flour and butter into the sauce. Marco got his 3 stars but he never flex them. He knows what it means to be home cooking.
@@guycalabrese4040 he explains this many times in other videos where he specifically makes sauces