Perfect Flounder in Garlic Butter Sauce Recipe | Chef Jean-Pierre
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- Опубліковано 3 кві 2024
- Hello There Friends! Dive into the flavors of the season with our "Perfect Flounder in Garlic Butter Sauce Recipe"! Join me in the kitchen as we explore the delights of freshly caught Virginia flounder, complemented by the richness of garlic butter sauce, and accompanied by buttered carrots and sautéed potatoes. Whether you're a seasoned chef or a cooking newbie, this recipe promises an elegant dish that's simple to make yet impressively delicious. Let me know what you think in the comments below!
Jack Comment: 350°F or 175°C (Sorry I forgot to add in the video) :(
RECIPE LINK: chefjeanpierre.com/fish-recip...
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Hey, over 1.7 million people rather watch you than tic tak tok my friend ✌️🤗 including me!!! I’m always happy to see a new chef video! Ignore the ppl saying you talk too much, you talk just right to teach us chef. Love to you and Jack! ❤
Ps, and much love to Jack’s mum, for putting up with you 😂 I mean….. 😂
I agree!
@@heather2493 She gets to eat all the goodies he makes. At a certain age, food is the most important thing in the world! Better even than the other most important thing in the world …
I don't agree
Amen!!!
The person that said you talk too much is just projecting their personal insecurities that THEY talk too much, has nothing to do with you! We love your stories, lessons, humour and your passion!! Keep talking and make the video lengths as long as your heart desires! We love you, Chef!
🙏❤️❤️❤️
Poetry in motion (can't have poetry w/o words).
🥰
That's right. We love your stories.🥰 Don't worry about the haterz.
@@ChefJeanPierre you never talk too much. It's more like a perfomance. Very funny, I love it.
Chef, you do not talk too much. Every word is either educational or entertaining. Besides, with your accent I could listen to you read a telephone directory and enjoy it.
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I also fucking love the accent
Accent is important, measure not!☝🏻♥️😂
Agreed.
I second this. The entire point is to explain the process. Get those tiktactoes outta here.
Sir Butter King. You talk all you want.❤❤🙏
Chef, most people look forward to the weekend, we look forward to Thursdays.
We love you Chef. Please keep talking! The people who complain can watch tic tak tok and the lady with long painted fingernails, unfold puff pastry for 20 minutes, to music!! Any Chef instructor,, seeing that in a student, would blow a fuse!
By you talking you make us feel like we are in the kitchen with you, and most of all, shows THAT YOU CARE!! 😊 WE LOVE YOU CHEF!!
"Now, you don't have to put the butter. Heh...but I do"
I love this guy!
Don't stop talking, Chef: it's the reason why your recipes are so excellent when we follow them. How else can a recipe convey 50 years of constant learning and experience?
Thank you, I will 😊
I can't believe people complain you talk to much, that is absolutely the best part of this whole channel! Never stop talking!
Chef, you are not talking, telling stories and instructing how to do things, is a true teacher!!! KEEP ON TEACHING!!
Any bozo who says you talk too much has their own problems and they need to buzz off. We love you for who you are!
🙏🙏🙏❤️
Even if I have no interest in the dish, half an hour with Chef JP is better than any tv show. It always makes me happy.
Talking is the conveyor of great taste!😎 Don’t ever stop Chef!
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My son and grandchildren are near Chesapeake Virginia, chef. My son is active duty navy. 15 years now. Virginia also has amazing crab as well. Thank you so much ❤
Liked before I even started watching! ❤
"Like", always number first! Even before the onyo!
We can't afford to eat anything that isn't "on sale" or in the generic's generic section so we watch you and live vicariously taking in your cooking... I looks delicious.
There are ways to economize on this food. Remember that most of French cooking started out as peasant food where they only ate what they could either catch or grow themselves. Julia Child would use green onions instead of shallots because she couldn't find shallots in US grocery stores in the '60s. Sole or flounder is a very mild fish, so I bet you could do this recipe with frozen tilapia fillets. Cream can be bought on sale and frozen. You can't whip it, but it cooks just fine. Same with butter.
look for a winco grocery near you...worth the drive...
@@ScottLuvsRenFaires I wasn't knocking his cooking, not at all. I just love to watch the dishes he makes. My food budget is less than $400 for an entire month.
Because of you I gave fish another try, thank you!
Dear Chef Jean-Pierre, my wife made this recipe using cod (because we had that) and it was DIVINE! She (Sheila) watches your channel daily, prints your recipes and wants to make all your sauces (no complaint from me! I'm wondering if they would work on cornflakes?) Sheila's already an excellent cook, but now she's using you as her culinary school. She follows your recipes precisely.
Thank you so much!
PS Sheila appears as Grandma Sheila in your comments.
I love how chef JP calls his viewers friends. It's a small thing that for me makes a big difference. He's so kind and welcoming, which makes his videos so good. Have a great day too, chef. Greetings from Norway 😊🇳🇴
Now definitely - there is no better video entertainment on any platform than Chef Jean-Pierre's kitchen wonders.
This is such a delicious meal! Favorite days of the week begin with hearing “Well, hello there friends!” You can never talk too much!!!
I love watching you cook you remind me of my father he was a chef a long time ago my dad talked all the time when he cooked to you don't change at all and your recipes are so so good have a blessed day and take care of your self God bless you sweet heart
Talk all you want, Chef JP. Because when you do, you are sharing experience and expertise. And as you pointed out, "They don't talk on Tic Tak Toc." Well stated !!!!
Gosh. These kids saying you talk too much, clearly have no idea how much culinary students pay for the privilege of hearing you (and other chefs) talk. I've been watching you for nearly 50 years and because of you, Emeri, and Mario, I achieved chef-level skills without spending a dime on instructions or culinary school. I for one, appreciate the heck out of the gift that you share with the world. Your personality and the stories you tell, make learning recipes, a very stress-free and happy part of my otherwise very painful life.
Thank you very much chef. ❤
Absolutely I think he's o e of d best chef n teacher... he puts me in a happy mood😊
@user-gm4qq5mq8r He is a great teacher. Most importantly, teaches how to do gourmet with grocery store items. Top 5 tv chef of all time, in my opinion.
I subscribe to a ton of cooking channels, but Chef JP is the only one I never skip. ❤🤟
Don't ever stop talking Chef. Love your work, you just keep being you.
Love the talking. Keep talking. Keep cooking. I like the mess ups. Makes me feel better about myself. I enjoyed it!!
Your amount of talking is exactly why I'm watching your videos. Please never change. ❤
For those of use that work in the industry, we see this all the time. The Chef is on point!! Well done Chef
Better to listen to your funny talk than other channels stupid music. Keep up the good work. You bring much life and joy into cooking all these delicious meals.
You got that right!! 20 minutes of watching someone, with long nails, and nail polish, unfolding puff pastry. Any Chef instructor would BLOW A FUSE!!
We love you Chef!! Keep talking. I love it. It makes me feel like we really mean a lot to you, and it shows that you really care. WE LOVE YOU, CHEF!! 😊
Absolument!!! 😊
Don't listen to anyone who says you talk too much! Seriously, my wife can't even eat fish and she watched this video with me just 'cos she thinks your videos are fun! You've got a really special thing going with this channel, the haters are just jealous.
Please don't stop talking, that's part of your cooking and I love it! I say a lot of your sayings as I cook and then I start laughing 😂 and puts me in a great mood! By you talking, explaining and repeating yourself it gets the lessons into my head. I am still not that good at preparing everything because most of the time I have no energy.....I also can't stand up for too long so it really helps, to remember; measure carefully.... and so on 😂❤I love it! Thank you, you do brighten my day when you cook. A pleasure to watch you! God bless you! Jack, take care of Chef JP. Blessings and hugs 🤗❤️
You missed your calling Chef. You're a natural movie star!
Just the best..he's not acting he's a great chef n teacher...wish I was living close to him..we would cook lobster n fish every week.
Please continue to narrate as you create and cook. It feels like I am there with you getting a personal guide. Love it!!!!!
Chef, even as you were preparing this delicious dish I was already planning my next dinner party. I phoned my wife, visiting in Germany, and told her about the next meal. She had nothing but smiley faces in her return text. 😋😋😋😋😋
Imagine telling a teacher that they talk too much🤦🏽♀️
CHEF YOU'RE WONDERFUL AND YOU ARE VERY EDUCATIONAL! I truly appreciate every single word. I remember when I was little I watched your show and I'm honored to be able to watch you again on UA-cam! I tell everyone all the tips I learn lol
We don't mind you talking. You are being you and that's why we are here. There are a lot of recipes and videos on flounder. I'm not here for just a recipe. I'm here because you come across as a friend, and it's clear from the comments below that others are here for that same reason. Keep talking and maybe do some cooking too, but it's the talking we're here for.
A good buttery sauce makes everything better.
talk as much as you want. youre students are still in front of you, you just cant see them. you have taught me tons! thank you chef, god bless you!
Please never stop talking. What you say is educational and you do it so good without sounding like a messing school teacher. And sometimes craziness comes out of that mouth giving me good laughs... Your food is splendid and so are you. I know so many people thinking cooking is so difficult and I use to say, exactly like you, it's nothing difficult about it. And you take away the magic of it in the perfect way. You create magic in kitchen without trying to complicate things. Thanks a million.
Hey Chef Jean-Pierre, talking is the essence ❤ of your videos. Please don’t stop talking.
You don't talk too much at all; your many little additions are extremely important for understanding. I've learned more from your cooking videos than ever before. Your style is so inspiring that I, as a typical McDonald's customer, have really started to cook with fresh ingredients. Thank you for that!
How Can You Go Wrong, Butter Garlic And The Flounder! Its A Love Potion ! Kudos Chef You Did It Again!
All of us who love you will NEVER complain that you talk too much! It's one of the top best things about you!!😍❤❤❤ Aside from the fact that you're so entertaining and always make me smile and laugh, you are very educational the whole time you're working- you've taught me a lot just by explaining the little things, like which side of the fish to lay down first and why! I never thought of that, but it makes perfect sense, because the fat source is clean for the first side, so it's always prettier on that side❤
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I watch cooking online, usually hours a day. You’ve been absolutely one of my favorites! You’re an excellent Chef, amazing instructor, and you’re so funny! You have a fantastic personality and charisma. Thank you, Chef for all your hard work, devoted time and effort and expense to share with us your passion and expertise.
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Chef, the redo of the outro was hilarious. 😂
“A little butter” is why I love this guy. Butter makes everything better.
I love that you encourage people to change out ingredients for what they have. I made a wiltwd salad but didnt have vinegar and i dont like sweeter foods. Instead of vinegar for acidity, i used lemon juice and completely omitted any sugar. So i used bacon grease, lemon juice and salt. It was so good. Thats how ill make it from now on.
Chef, you’d hardly posted this when I rushed out 10 minutes before the shops closed for the night and quickly grabbed some dill, cream and, while there was no flounder to be had (it never is here), some Rainbow Trout (what can I say, I enjoy a bit of flyfishing as well as cooking). Of course, I didn’t batter the trout but otherwise did it exactly as you did, even down to the lemon olive oil. I was out of shallots so used a Spanish red onion and the red skin added some lovely speckling to match the pink flesh of the trout. The sauce was devine and beautifully complemented the buttered carrots and garlic potatoes. I used a white balsamic reduction with cranberries which added a touch of sweetness to the sauce snd some really excellent Sauvignon blanc. This was actually my fifth JP dish in a row, starting with a fillet and Béarnaise sauce on a bed of your Polenta (with added mushrooms and chives), followed the next evening with Madeira chicken and supergreen asparagus, and then aglio e olio, then your divine chicken and cashew nut asian stir fry with oyster sauce, and finally tonight’s trout! Hard work but thoroughly enjoyable!
Wow!!! You are quite the cook. I am so glad you’re enjoying the recipes. You are the reason why I do this Godspeed and keep on cooking! 😊👍👏
@@ChefJeanPierre I’m slowly learning, thanks to your excellent teaching!
Chef Jean Pierre, it was so funny mentioning people cooking with margarine, tell them to call me. One more comment is " WE LOVE IT WHEN YOU TALK", please don't stop talking. Once again you explain the dish easily for us to understand. Thank You so much. Best Regards, YES THE MISE EN PLACE IS NUMBER ONE Regards to you and Jack.
“Tik-Tac-Tok” 😂 Chef, please never stop talking! You’re the best!❤
Chef JP, I made this tonight for my wife. It was fantastic! Our Publix didn’t have any Flounder so I used Cod. Oh my Cod! Cod Dammit that was good! I am going to use that garlic cream sauce every time I cook a white fish meal. Thank you for what you do. You’ve taken my cooking skills to the next level! As my wife says when I cook one of your recipes, Mama Mia!
"...seventeen years in the bag..." I LOVE you. And, you do NOT talk too much!!
I have to say, this may be your most chaotic recipe yet...and I'm here for it! Almost looks like me scrambling around trying to cook. Great job, chef!
Chef, we made pork tenderloin today!!!
Tenderloin with sauteed l spinach, shallots and sundried tomaties. We followed the whole process, from brining, to malliard reaction, sauce, and vegetables...hmmmm.. it's so yummy!!! You are the best!!!. We feel like we are eating everyday in a fine dine restaurant. Thank you, Chef for all the learnings. From us here in 🇨🇦 YOU ARE SUPERB CHEF!!! GOD BLESS YOU ALWAYS, CHEF
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Again 2 of my go to things. Garlic and cream.. I will surprise my wife tonight with this. Thanks again Chef.
The butter trade folks need to give Chef P a lifetime Achievement Award!! No greater Butter 🧈 Ambassador anywhere in the world!!😊....
Personally, I find the cooking videos where they don’t talk and all you can see is hand gestures to be annoying!
You’re doing a great job chef Jean Pierre!
Ignore the negative things people say. You are great just the way you are. Keep talking, keep telling your jokes and definitely keep teaching us! We appreciate you!!!
Chef, you're the best. You saved my marriage. Ever since I took over the kitchen my wife never heard another complaint about her cooking and I'm loving the compliments!!!
👍👍👍😊
The reason I watch is to hear you talk and teach how to cook spectacular meals. Now I need to visit my fish monger in NJ and buy some flounder. Thanks for all the free knowledge and all that us teach us chef.
I love how he said “If you don’t mind, I will continue talking”. Hahhaha I love it, please continue
You’re a great teacher. Don’t let anyone get into your head by telling you to talk too much!
Chef, ignore those Tic Tac Toc haters! You keep on talking! It helps while I cook with you!😋😊
I’m glad I saw the fish! I think that’s what you were thinking and trying to say! Cheers to you Chef!
I live in Virginia Beach on the Chesapeake Bay. I catch flounder all the time ..thank you for this recipe. Best one I've ever seen
My son and I made this a few days ago using swai because that's what I had in the freezer. It was so good i had to come back and say so.
Keep making videos your way, Chef! You have a massive following because of the way you do things!
I thought you must have been feeling unwell when you filmed this recipe video, then I read the comments...
Your passion for life, food, and butter is unparalleled. Talk as much as you like, it's who you are.
Just one word for this: Yummy!😊🌷🐟I love fish, and this looks so good Chef!💝😊
😊👍
I got to thank Jean-Pierre. His lessons on onions alone are money. 2 months ago I swapped powdered onion with caramelized onion in my homemade BBQ sauce. It’s amazing
Watching Chef Jean-Pierre is a joy! His talking & teaching is superb... I learn something new everytime! Thank you for making them.
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I love that you talk so much. That’s what makes it fun!
Keep talking chef! It's one of many reasons why i subscribed. I don't like cooking videos where they don't talk and all you see are their hands. I thumbs up every video you make.
JP I watch you because you talk, you make awesome recipes, and I laugh and share your comments with my kids, I have a great time while I learn how to cook, you are sweet and hysterical…love your videos!! Don’t listen to the haters, they have nothing to complain about so they complain about anything!!
I listen to every word Chef JP has to say. That is what you do when learning from a master. So, the more words the better 😊
The cooking was why I came. The charm and gift of gab are why I stay! Love you, Chef! I also love that you shop at regular grocery stores like most of us.
We ain't learnin when you ain't talkin! You are our favorite chef for a reason
The more you talk the more I learn! Keep up the amazing educational videos! Thanks!
Please continue to talk to us. It’s entertaining and an endearing trait that so many of us enjoy.
I love and appreciate your talking and teaching and humor...Thank you for being genuine..
thanks for all the videos, one of the reasons i watch all of your videos is because i love to hear you talk.
i love your accent, if my life becomes a documentary i'd love it if you narrate it :D
and i genuinly love your tips.
be yourself those who matter don't mind and those who mind don't matter :)
Mussels, escargot, now Flounder! Wow, an embarrassment of riches for us to try in our home kitchen! Thank you chef for bringing us such delicious recipes! We love you, and the joy you bring to these videos. I've been stocking up on butter when I find a goid price at the grocery store...my husband saw how much we have, and said...'wow, you sure bought a lot of butter'...I said, I'll bet chef JP would think this is just a good start! Besides, I told hubby, we need it for emotional support, he agreed!!! 😆😆😆. Keep talking, we love listening to you. 😍😍😍😘😘😘
Only fools fail to listen to the wisdom of elders. You are wise and have many years of experience. Keep talking. I, for one, have learned much.
I'm pretty sure I've watched just about every video for the last 3 or 4 years. Always a pleasure to listen to you talk about what you're passionate about. Thanks for sharing it with us, Chef.
Chef if you don't talk how are we going to learn I listen to every word my knowledge has increased 100% by LISTENING to you please don't stop all the best from the uk
He's wonderful!! I love the talking, long videos, and detailed instruction. Better than watching tik tak tok with some DING DONG with long painted nails, spend 20 minutes unfolding a package of puff pastry, set to music!!
Chef, like the others, I love hearing what you have to say.
Your videos are the best because you do talk through them
and tell us all of the little things to be successful at preparing the meal.
Don't change one thing about yourself. We love you!!!
Ignore the tic tac people with adhd. The reason i watch you is because of you
That looks so Awesome Chef, I am seriously drooling, I Love whitefish poached in milk, butter, and herbs 😊🤤😋❤️
Garlic + butter + fish = HEAVEN!!!
I watch you mainly to hear you talk, and cook. Keep doing what you do. Please don’t stop!❤
The way you flew around the kitchen to make this recipe is just totally amazing in itself. Even when I have my mise en place, I wouldn't be able to do that and I'm just your age. You are as they say "C'est magnifique." GOD bless you! I've been following you for 2 yrs. now. Thank you for all that you do!!😃
Don't you worry about those people saying you talk too much. I love your cooking but I love to hear you chatting away, too. I think you're hilarious.😂❤
HI Chef ! I've been binge watching you again, so often, that I'm starting to finish your sentences and I'm wiggling my fingers when describing my food. 😅. Keep on keeping on, my friend !❤
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Thanx chef 👩🍳
I’ve tried to explain the 🐠’pretty’ side to my hubby…he thought I was nuts! I first learned it when I was a soux chef in a tiny motel restaurant! ☝️😌🫶🍋🧈🧄🧂🍽️
I actually like the longer videos. The original kitchen where your videos could be 45 minutes were great. I love the new and old but i feel like the main body of watchers would like the longer ones weekly just as much as the shorter ones.
Chef you never talk too much. I enjoy watching you and listening to you. Your dish looks wonderful.
Chef, I don't eat seafood. I watch you make seafood dishes because I like listening to you! Keep talking!! ::) Thank you Chef!!
There's nothing to say just 👍 for you, chef
Chef, ' A teacher who doesn't talk, well, we all know how that will turn out.' Thanks for all you do...and say!
I'm glad you spoke about the shallots---they're just too expensive and I cut red onion very very fine to substitute, which they do well, for me. I made your poached salmon last night, delicious. I tried roast fennel with it (never had it) and I was underwhelmed, to be truthful. I grew up in Massachusetts where my Mom often served flounder. That's next!! You're the best.