@@danielmckeon2261 I think hes talking about sandefjord sauce. Equal parts heavy cream, butter and creme fraiche. Heat everything up mix together. Season with salt and lemon, fold in lots of chopped dill and chives. You can also fold in some type(s) of roe in there as well
He is absolutely the best chef in the world!! I wish I had the money to buy the ingredients for the beautiful dishes..it is still fun to watch... I also have great respect for his father uncle and cousin too
Replace the skrei with normal cod or pollock and the cherry tomatoes with normal ones but leave it in a bag of rice (or bananas) to overripen a bit for a couple of days
Go Norway! That is a fantastic version of cod. You should all come and taste "skreimølje"! Cod/skrei, cods liver, and "rogn"/kaviar. A couple of glasses of aquavita/akkevitt, a good beer, and you will never get sick again! ;-)
I agree, I'm aging and I'm loving this sort of rustic cuisine more and more, increasingly divorced from the contemporary 'show-off' days of my twenties - two things I would've done differently and please feel free to comment - 1) Top Chorizo. But of course. A little Jamon though might add a small dab of extra complexity to this simple dish of goodness. 2) Skin - peel it off and discard? - Wrong - should've been removed at some point and flash fried for extra crunchiness as a garnish, almost Japanese in that sense but entirely welcome to most folks paying for it..
I'm sure that skin wasn't wasted ... it was probably tossed into a simmering pot of fish stock. But cod skin doesn't crisp up that well once it's been cooked like that. Or just doesn't crisp up at all.
I seriously doubt that this is good. I mean, Michel didn't use any Knorr stock pots. How can the dish taste good if NOT ONE stock pot was used. I like to rub my bowls with a Knorr chicken stock cube. There is no right or wrong answer, really. It's your choice. Who cares? Some like their fish to taste of fish, others want their fish tasting of Knorr stock cubes. It's your choice.
I may be a peasant for writing this, i work as a cook, and for me having wonderful "product" as this wild cod, and putting chorizo in it is at least a little strange, you get rounder fuller taste but you loose cleanlyness of fish flavour, and by browning chorizo you put more spikey hard flavours, and then steam fish in it wich is fairly light in taste.
This is a Spanish dish. But I can do it better. "Oh you can do it better than Michel Roux huh?" -Yes I can. This is how it goes: - You want all of those ingredients. They are wonderful for the dish. But you want a sauce, not a soup. So before adding the beans, you take out part of the chorizo and the cavolo nero (in Spain we use cabbage, but both work), you blend the sauce together. Then you add the part you took out back into the stew so you can find some pieces of it into the sauce. -The cod you dont just put it into the stew. You season it and then you cover it on chickpeas flour. Then you fry it in sunflower oil or smooth taste (not acidic) olive oil. Then take out, dry with paper and only then you put it into the stew once you have the sauce made. You absolutely NEVER take the skin off the cod. It is rich in collagen and very tasty. In Spain there's a dish dedicated to the skin of the cod (Bacalao Pil Pil). Im not saying his dish tastes bad, I know it doesnt. But it feels like a cheap copy, I can guarantee that in most northern Spanish restaurants you can find a better version of this dish, and they will charge you 15€...
What an amazing appetizer! Great dish and double the volume for a normal, active male's or even female's caloric and protein requirements for dinner! SO, I'll bypass the elevated species of Skrei for standard Cod and bump up the portion size to fit my budget. Thanks for the recipe! Tuscan Kale may not be readily available for most people in middle income demography, so feel free to sub ANY kale for this recipe.
Slaven Smolčić he was/has been accused by many to take advantage of young apprentices and some aspiring chefs by not paying them wages. It’s quite well known I believe, but I have not followed up on whether he had any consequences as a result.
Just saying name one chef or staff he has not paid ? the reason i say this im sick of " rumors " fake news buddy fake news -- never trust the media -- and i dislike anyone jumping the gun before the facts -- > ?
Absolutelly stunning. Truly one of the best the sea has to offer. All the best from Norway.
thank you
Daaamn. That's one of the best seafood dishes I think I've ever seen.
Try the Portuguese approach to Cod then
Lol people get so competitive about this shit, let trey appreciate the damn video
A master at work👏🏻👏🏻👏🏻👏🏻
I love skrei with creme fraiche and butter sauce. Easy recipe and always delicious.
Recipe? Sounds amazing!
@@danielmckeon2261 I think hes talking about sandefjord sauce. Equal parts heavy cream, butter and creme fraiche. Heat everything up mix together. Season with salt and lemon, fold in lots of chopped dill and chives. You can also fold in some type(s) of roe in there as well
This fish is the pride of my country. One traditional dish is skrei, poached skrei roe (the whole thing) and skrei liver.
Beautiful! Thanks for sharing!
A match made in heaven... Mr Roux and the royalty - Skrei
He is absolutely the best chef in the world!! I wish I had the money to buy the ingredients for the beautiful dishes..it is still fun to watch... I also have great respect for his father uncle and cousin too
Jack Underwood u dont have money to buy beans tomato cherries and kale?
Replace the skrei with normal cod or pollock and the cherry tomatoes with normal ones but leave it in a bag of rice (or bananas) to overripen a bit for a couple of days
Just gonna say I appreciate you
That looks amazing.
JC THAT LOOKS DIVINE
Thats A goody for at home must try very nice indeed
Awesome fish
SOCIAL CLUB J.
looks tasty af
What was the green he put in with the chorizo, onion, garlic and shallots?
MaddenManification it’s called “cavolo nero” it’s a type of kale.
@@shanedavid9923 Ah, thank you sir!
Yum yum
That looks quite delicious. I wonder if it would work well with hake?
Yes, any white fish, cod, hake, monkfish
Go Norway!
That is a fantastic version of cod.
You should all come and taste "skreimølje"!
Cod/skrei, cods liver, and "rogn"/kaviar.
A couple of glasses of aquavita/akkevitt, a good beer, and you will never get sick again! ;-)
Because you'll be dead from the akvavit. That shit is poison xD
What’s the greens??
he says it in the video - cavolo nero
What was the green leafs he put in?
Cavolo Nero…Tuscan kale…which is just a darker kale
What tune is playing in the background?
Brittany spears hit me baby one more time
could someone please tell me the name of the green towels at 2:04
Chux
Darude - Sandstorm
What type of beans are these?
Darude - Sandstorm
What about the tips???
The dish was so simple I can't imagine what tips there are. stew some stuff together add fish, profit.
Here are your tips. Now, there's the door. You're fired.
I agree, I'm aging and I'm loving this sort of rustic cuisine more and more, increasingly divorced from the contemporary 'show-off' days of my twenties - two things I would've done differently
and please feel free to comment -
1) Top Chorizo. But of course. A little Jamon though might add a small dab of extra complexity to this simple dish of goodness.
2) Skin - peel it off and discard? - Wrong - should've been removed at some point and flash fried for extra crunchiness as a garnish, almost Japanese in that sense but entirely welcome to most folks paying for it..
I'm sure that skin wasn't wasted ... it was probably tossed into a simmering pot of fish stock. But cod skin doesn't crisp up that well once it's been cooked like that. Or just doesn't crisp up at all.
It's cute that you think to know better than Michel Roux xD
May I ask, what's the name of the green added?
It's Cavolo Nero, an Italian kale
Thank you for the info! Very nice!
Why do you add poh products in everything
The music should've been Norwegian.
Sharpen the knives, you really hacked that fish
How about some salt, chef?
Didn’t see any salt and pepper added
The chorizo was salted already
Chorizo is salty enough probably but always taste for extra seasoning if needed.
@@51TGM71 Ahhh ok. Good to know the nobody UA-cam commenter has spoken. ^ Lol
@@CooManTunes haha what?
@@51TGM71 Develop your critical thinking skills.
I seriously doubt that this is good. I mean, Michel didn't use any Knorr stock pots. How can the dish taste good if NOT ONE stock pot was used. I like to rub my bowls with a Knorr chicken stock cube. There is no right or wrong answer, really. It's your choice. Who cares? Some like their fish to taste of fish, others want their fish tasting of Knorr stock cubes. It's your choice.
You dumb ass.
Sabel fish
I may be a peasant for writing this, i work as a cook, and for me having wonderful "product" as this wild cod, and putting chorizo in it is at least a little strange, you get rounder fuller taste but you loose cleanlyness of fish flavour, and by browning chorizo you put more spikey hard flavours, and then steam fish in it wich is fairly light in taste.
lukicu,taman isto pomislio,boze koja glupost,neznam valjalo bi probat...
I thought the same thing. Have a look at Eric Ripert's recipes. They are all about the cleanliness of the Fresh Fish flavor
Shit up you stupid flicking idiot! That's jean michael there... go back to your hut!
Yes, you are definitely peasant-like.
I COMPLETELY agree with you about the huge myth that says chorizo is perfect with cod or squid or etc... I think this really needs to be questioned..
This is a Spanish dish. But I can do it better. "Oh you can do it better than Michel Roux huh?" -Yes I can. This is how it goes:
- You want all of those ingredients. They are wonderful for the dish. But you want a sauce, not a soup. So before adding the beans, you take out part of the chorizo and the cavolo nero (in Spain we use cabbage, but both work), you blend the sauce together. Then you add the part you took out back into the stew so you can find some pieces of it into the sauce.
-The cod you dont just put it into the stew. You season it and then you cover it on chickpeas flour. Then you fry it in sunflower oil or smooth taste (not acidic) olive oil. Then take out, dry with paper and only then you put it into the stew once you have the sauce made.
You absolutely NEVER take the skin off the cod. It is rich in collagen and very tasty. In Spain there's a dish dedicated to the skin of the cod (Bacalao Pil Pil).
Im not saying his dish tastes bad, I know it doesnt. But it feels like a cheap copy, I can guarantee that in most northern Spanish restaurants you can find a better version of this dish, and they will charge you 15€...
What an amazing appetizer! Great dish and double the volume for a normal, active male's or even female's caloric and protein requirements for dinner! SO, I'll bypass the elevated species of Skrei for standard Cod and bump up the portion size to fit my budget. Thanks for the recipe! Tuscan Kale may not be readily available for most people in middle income demography, so feel free to sub ANY kale for this recipe.
And a drizzle of olive oil .. gulp glup glup ....
Not funny.
Try paying your apprentices!
Is there something we don't know?
Slaven Smolčić he was/has been accused by many to take advantage of young apprentices and some aspiring chefs by not paying them wages. It’s quite well known I believe, but I have not followed up on whether he had any consequences as a result.
Just saying name one chef or staff he has not paid ? the reason i say this im sick of " rumors " fake news buddy fake news -- never trust the media -- and i dislike anyone jumping the gun before the facts -- > ?
Star-Gate www.google.com/amp/s/amp.theguardian.com/money/2016/dec/13/michel-roux-jr-apologises-paying-chefs-minimum-wage-le-gavroche
Ok you win thats all i was after proof what A dosh bag
Dont prostitute fish .why why ..cant even taste the flavour
I bet he bought the cod and chorizo using the staff tips for him and his family to eat
I bet you've been fired from many jobs. Oh, wait. First, you'd have to be hired.