How to POACH FISH IN BUTTER at home | Michelin Star Technique
Вставка
- Опубліковано 5 лют 2022
- I will show you how you can make a delicious recipe with butter-poached codfish, curry puree, cauliflower and maltaise sauce. A super tasty fine dining recipe you can make easily at home without any special equipment.
🎓 Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at www.chefmajk.com and I will personally help you to reach your cooking goals!
📢 Watch my exclusive recipes, plating training and get your dishes analyzed by me at / chefmajk
🍽 Get beautiful plates for plating at bit.ly/plating-plates ❗ Use coupon code M20 on the Apollo Box website and get 20$ off your order over 100$❗
🔥 My favorite meat thermometer: bit.ly/topmeter
🛁 Sous vide machine I am using: bit.ly/lauben
👽 Best sharpening steel I ever had: amzn.to/3NvRINZ
🔪 My favorite knives I use: amzn.to/3NoIXW6
🧱 Best wet stones for beginners: amzn.to/44iGdAs
#butterpoaching #homecooking #finedining - Навчання та стиль
Did you ever try to poach fish in butter? 😋
Haven't try it yet.. hope one day i can try
Never,
Im interested to try it
Excellent technique! 😀
ua-cam.com/video/XK5dxYp3vVo/v-deo.html
How long do you leave the cod in the butter to poach?
Thank you Chef for introducing me to a new technique! Looks amazing as always and I love the X pattern you did with the purée
I'm always tryin to follow ur recipes available here in our market and I'm happy u save me during the times we have guests. Ur the one I followed I can make a nice platting too. I'm just a helper and dream to be a good cooked to my employer. Thank u very much always....
I'm in love with your dishes, you're one of the best chef in the world😍😋💖
Wow. Wonderful chef.
Excellent chef
Thank you chef majk it's very nice recipe i like your cooking and plating
simple and super, Excellent!
Great chef amazing recipe
Chef clean presentation and new techniques of cooking fish
Your channel is amazing! Thanks!
You are welcome
I've never done it but I'm going to try. Thanks for sharing 😊
Good luck ;)
Just amazing to see everything you make.
Thanks Jose ;)
Looks delicious....will try your recipe soon. Thanks!
Great, wish you a luck ;)
Superb. Stupendous
Absolutely beautiful!
The best Chef 👍👍
Beautiful!
Thank you 🙏
u are an artist . greetings from stockholm
Beautiful chef very sample fine dining Palting looks good 👍❣️ my idea chef
Ти очень політ повар,!!!я очень в восторге от твоей работ,!!!
Absolutely saluted
Thx Scott :)
Nice plate chef..
Thanks chef you are amazing 👏👏👏👏
Thank you ;)
Beautiful platting chef 👌👌👌
Thanks ;)
Again, another situation where a blast chiller comes in handy. When you need to separate fluids of different viscosity. Just a quick hard chill would do
That plating is sick!
Thx ;)
Nice chef👍
I found your great channel today. Fish confit ;), really nice. I did copy the recipe of "Steirereck" in Vienna where the fish is covered with beeswax to be cooked - the challenge is temperature.
Really nice! subbed. By the way, where can i get those black plates with the white rims??
I’ve poached, fish and butter many times. I’m more intrigued by the different types of sauces and plating techniques. I would be more involved in seeing more of this.
Every dish is with plating and most of the time sauce. So you have at least 50+ videos to watch here ;)
Hey you are pretty amazing...will try your recipe for next special...Sly
Fantastic
I am going to attempt to make this dish for my mother, for her birthday in 2 weeks. I will be using rockfish
exelente
Love you chef ...please recipe of osso bucco milanes wey
In the US, it's blazing hot summer. No cauliflower to speak of locally.
In the winter we will revisit.
I'm chef James from Kenya, good work chef
Thanks James
Thanks
Just see it now...Thanks you very much Henry :)
This is a Beautiful dish!
The bleeding looks awesome.
Coking is my Hobby this is incrise my hobby next level thanks for your information.
I have guests coming over for dinner in the course of the week. It is a deal. Chef, I’d appreciate it if could show us how to make some few Juz. Thank you!
How did it go?
You are amazing! I Have a few questions. When making fish confit/poached does it have to be without the skin? And if so, why is it a bad idea to cook it with the skin? Also, if we want to use the sous vide method to make fish confit can you suggest time and temperature?
You can do it with the skin on and then peel it. But it would probably be better to do it without the skin so that the butter or any liquid can better infuse the meat. Yes, sous vide would work as well. The temperatures depend on the kind of fish. You can find the approximate temperature on the internet for any kind of fish; look for it.
Good working
Thanks chef
chef I like cooking techniques.. please cook an Italian dish
Your dish look amazing. I have some question, the maltese sauce if I cannot finish it in one time can I keep it to use later? And if can how I should store and reheat again once I need to use? Thanks
The best is to do it last minute, it can easily split. I would not reheat it
Amazing as usual, question
- how about if you cook the cauliflower in milk and cream instead of water?
- it looks pretty much similar to confit method, can we still call it confit?
Keep up the good work, cheers
No confit means in the fat. You can cook it in the milk but then you cannot sear it because otherwise, you will burn it
@@ChefMajk thnx chef I meant slow cooking the fish in butter. Isn't butter fat?
@@kalqubbaj4853 yes in the butter yes. But cooking in the milk is not confit
@@ChefMajk sure, thnx.
Where are u located?
For how long did you poached the fish chef?
Hi chef can you teach for interview trail food best way and easy one!!!…..
Chef, did you not use any mustard in your hollondaise?
If you did not see it in the video them no
Always look fantastic and mouth-watering. But, dont the food get cold with all that plating??
For plating for video yes because we spend a lot of time filming but in real life not if you fast and organize enough. It is not that much I can plate this dish in 20 sec.
Hello Chef! Everything looks amazing! I just wanted to ask for how long you poach the fish?
There is not one time for all fishes. Depend on thickness and temperature. But something between 15-30 min will work
Te amo
Hi
I would like to make a fish dish using Middel eastern flavours
Tahini, parsley sauce, fish fillet, baked sliced potato and brusselsprots
What do you think?
I think why not, try it and then you see, that is what chefs do ;)
Hi Chef , what if you don't have a microwave. Can you boil the butter and the take the top layer off
Yes for sure
Please more seafood
Hi lovely to meet you I love what you are doing and I would like to know more
can you give me the recipe of this chef?thanks..from the Philippines
Can we used fried salmon(garlic butter thyme) goes with maltaise sauce??
Yes sure
What is curry powder?
I don't understand so many restaurants claim themselves are fine dinning restaurants? Do people knows how to define causal, upper causal and fine dinning?
I don't know, as them 😁
How can we test that fish is cooked, are we looking for a certain texture or just trying to reach a certain internal temperature?
You should use a cake tester on fish, thermometer will destroy the fish.
👏🏼👏🏼👏🏼👏🏼
Chef can we reheat the puree and sauces?? And what's the curry powder ???
Yes ofc you can reheat it. As Google what is curry powder, I am not sure how to explain it...it is a mix of spices.
Chef, what are the purple leaves? Thanks
Not sure about a name
❤
❤❤❤❤❤
Why didn't you use clarified butter for the Hollandaise? Was the butter salted?
You don't need water just fat.
Never using salted butter for anything
How big were the fish pieces and for how long do you poach them for?
Not sure how big they are but I poach them around 20 min
Chef, can I do it with any fish? Maybe salmon, seabass, bream, mackerel?..
Yes ofc
@@ChefMajk Thanks alot!🙏😊
Do you have a trick, how you can re-warm the hollandaise without having it fade away?
Just keep it hot or do it last minute. You don't want to like reaheat from cold too much
May i know, how long time you poach the fish in the butter ?
Depend on the fish, size and temperature of the butter. But something like 20-30 min will work.
A work of edible art
nice chef but can you let me know what is the sauce name??thanks chef
Curry powder?
Can u make tuna tartar fine dining please?
Already have one on the channel, check it out
how do you keep everything warm for serving?
Organizing, hot plates, timing, reheating and you have to do it fast in the beat case.
@@ChefMajk would you heat the purees in the squeeze bottles in the microwave or serve them room temp?
@@alexmc9866 make it hot in the pot and then put it in the bottle and serve
Chef can we reheat the puree ?
how do we find the red orange juice.?
In the shop. I mean like any other juice. Or buy oranges and juice them. Don't understand the point of the question now
👌👌👌👌👌👌❤️❤️❤️❤️
can you reuse that butter after cooking fish in it?
Yes
When poaching fish in butter, how do you reheat for service??
Cook when you need it like all meat in a good restaurant. Don't reheat your meat
Hello Chef, can you let me know how many ingredients is needed for 12 people. I want to make this dish in our hobby cooking club.
I cannot tell you that because I don't know, I don't measure anything when I am cooking
Hi chef, how long to poach the fish?
20-30 min, depend on size and the type of the fish
Is it possible to substitute butter in the recipe? I can't stand dairy.
You can poach it in the oil if you want to, but the taste will be not a same
@@ChefMajk thanks 👍
Please show some appetizers recipe
Have already plenty of them...did you watch any?
Could I get the white wine to vinegar ratio as making the reduction, chef please?
Around 5:1 wine to vinegar
@@ChefMajk I'll appreciate it
What's name of the sauce?
What the name of the sauce?
Which country are from/in? I'd love to come visit in person and take a few private classes with you Chef. Edit: I live in Chicago, IL so we have top top culinary institutions and the gastronomic scene here is second to none. BUUUT, New York Chicago LA London Paris Rome all overrated in my opinion. I want to dive deep in other parts of the gastronomic world like the one in Copenhagen, Prague, Palestine, Cape Town etc
Hello, I am happy you like my work. I am from the Czech Republic. But I am not doing any offline lessons, I do everything online.
@@ChefMajk Dobre Den Chef, i visited Praha with my ex 2 years ago and absolutely fell in love with the place. Thanks for your reply and good luck with everything you do in the future
There are no top culinary institutions in Chicago Illinois. And Chicago does not even compare to New York London or Paris.
Chef, how long does the fish poach in the butter?
See other comments, already explain that many times
Can you tell me What is the Souce name?
Maltese sauce
Hi Mike where are you from?
Czech republic. And you?
Hi, do you have the recipe ratio? 🙏🏻
No, I dont do this stuff here. You are able to cook it without any ratio, and I want you to do it like that. You will learn much more
Ok, Thank you 😊
Traducir español
!❤
thank you for the video. why use clarify butter instead of just butter?
❤👨🍳🔪🐠
Can i ask what is the fish?
I think that was halibut
cool separated butter and pour away the water and milk solids. Done. Make this easier to win and skip all the slow technique.