Marco Pierre White terrifies me but his salmon recipe does not
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- Опубліковано 9 тра 2024
- The original bada$$ chef in the kitchen: Marco Pierre White. He'll make Gordon cry, he'll make you cry. His salmon recipe is not so scary, in fact, it's simple and sophisticated: Escalope salon with basil sauce.
Cookbook used in thjs video: amzn.to/3vvgpW7
00:00 Marco Pierre White
02:13 Fish Stock
06:56 Basil Sauce
10:02 Salmon
12:46 Order Up!
SOURCES:
Marco Pierre White was a Savage: • Marco Pierre White was...
MARCO PIERRE WHITE made Gordon Ramsey cry: • MARCO PIERRE WHITE mad...
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Ingredients:
(For 4 servings)
4 x 8oz salmon fillets
salt and white pepper
lemon juice to taste
for basil sauce:
2 small shallots, finely chopped
2 tb butter
15 basil leaves, cut into thin julienne strips
3 tb noilly prat
1/2 cup fish stock
4 tb heavy cream
1 tb butter
Fish Stock:
1 piece bulb fennel, finely sliced. (not sure why)
1/2 cup finely sliced leek
1/4 cup butter
2 lb turbot trimming (fish heads and body, whatever) I used red snapper!!
4 tb dry white wine
6 cups cold water
3 slices lemon
3 sprigs parsley
sprig of tarron
sprig of cilantro
1 star anise
6 white peppercorns - Розваги
I wanted to cry after watching Marco say "It was his choice to cry."
I know :(
And that would be your choice! (According to this jerk)
I like him, probably because I’m also an asshole
@@Sniperboy5551funny thing to admit to ppl. tho I suppose it's like a brightly coloured poisonous frog warning ppl not to get close to them
I felt that in my chest and throat
The thing about Marco is he would actually fully approve of you using pre-made fish stock. He uses pre-made stocks all the time in his videos and he just wants people to cook delicious food well. I'm a big admirer of his and I think he would be a big admirer of you and your channel. But yeah, he's intimidating lol. Anyways, keep up the great work!
Facts
Marco isn't mean! He is British! Also, Marco isn't mean! He is consistent.
He used to be really hardcore. That's how he got 3 Michelin stars, but he got so sick of it. A lot of the things he's said about it seem to have gone into the attitude of Julian Slowik of The Menu (I don't know if the connection was intentional), but instead of becoming a mass murderer, he shifted his focus to more laid-back cooking.
I think in his restaurant days he would have totally made his own stock. But for a home chef he would approve, as long as it tastes good and you take the time to cook he would be fine with it.
The irony for me I feel like finding red snapper carcasses and making fish stock from scratch is easier than finding actual pre-made fish stock in the grocery store haha
“Noily fucking prat” is the best thing I’ll hear all week 😅🤣
Same! I'm gonna turn it into a curse for sure. "Oi! Ya noily fuckin' prat!"
He did it great as well and it’s totally something we would say 🤣
The comment about making your own fish stock in case Marco is watching made me laugh. In the UK Marco is the face of Knorr, a brand of ready-made stock 😆
To be fair, their stock pots are great.
@@littlesparkleTrue, that. Here in Australia they sell them under the Continental foods label, and I keep them around for when I want to make something that needs a little kick.
@@littlesparklethey’re good but expensive for what they are and they’re suuper salty
Basically a jellied brine, just add some MSG for the same result
"that was his choice to cry". that is raw.
That's narcissistic abuse in need of a psychiatrist.
True. If and when his ego finally collapses, I hope I am on a different continent, as the fallout zone from that will be measured in hundreds of miles😉.
@@jeraldbaxter3532 well put😂
By all accounts, he's a chill guy to the production team. That abusive-chef-guy thing is an act. A toxic act, but an act nonetheless
It's what a psychopath would say. It's not a trait that should not be celebrated. It seems to be quite common in chefs in leading positions. Gordon Ramsay isn't any better.
and idea for a seperate series. Jaimie's recipes! where you make your own recipe and put your chef skills to the true test.
What a great idea!
THISSS!!
Yessssss!
I’d watch the fuck out of that
I know you're probably very busy and don't know if you'll see this, but I'm a sauté cook in the northwest and based on what you were describing, I think I have a way of cooking salmon or steelhead that you'd really like - with a dill piccata sauce.
Sear off the fish like you just did (though I recommend starting with the non-skin side down first for best color) and then use the fat left in the pan to build a dill piccata sauce. It's super simple, just splash some wine and lemon juice into the hot fat, toss in some salt, capers, dill and after it reduces by about half, remove from heat and gently melt in a few pats of butter to thicken. Pour it on the fish, garnish as desired with some additional dill or lemon. Super tasty and cooks in less than ten minutes.
It looks simple indeed. And "sounds" delicious 😋
"Fish heads, fish heads,
Roly poly fish heads,
Fish heads, fish heads,
Eat them up yum".
"I took my fish head out to see a movie. Didn't pay to get him in."
I KNEW somebody on here would sing that! LOL LOL
That's going to be in my head all day!😅
I haven't thought of that in YEARS, lol
OMG, I remember singing this!! Too funny!
Add the salmon. Don’t add the salmon. It’s your choice.
Marco Pierre White in a nutshell. Well done :D
I appreciate you blurring the exploded fish eye 😂
LOLOL 😂
Noooooooo! I wanted to see it!
Truth hurts.
How do you survive in real life
I was a Chef for many years and I really enjoy your show. You have definitely come a long way.
“We hope everyone’s okay” was honestly so sweet
Hey man? You skinned the hell out of that salmon. Beautiful consistent back, well played.
Can't believe I have been cooking Easter dinner for 48 hours, finish the meal, and then sit down and watch a cooking video 😅
Saaame. Been prepping/ cooking since Friday
I hope it came out well! That's a good chunk of work
What did you cook?
lol! That was me. I completely changed how I was going to make the proteins and did much of it stovetop. Everything was delicious they said, and they took leftovers home. Meatless Monday I could only have the sides (plus eggies). I did get to enjoy ham for breakfast and jerk lamb chops in mushroom sherry sauce for lunch today. Love Marcus Pierre White . Let’s see how this goes. Cheers to you 🥂
I love how you always hope they are OK. It speaks well for your compassion. Id be happy to work in your kitchen.
This dish is inspired by the famous "Saumon à l'oseille" from french chefs Troisgros - the most cooked dish in the eighties in France! Will check how it works with basil instead of sorrel. Love your content!
yeah! the same dish but with sorrel is what I have had here in Montreal. It is also great with arctic char.
I'd actually love to see some of your original recipes! Be it simplified dishes inspired by Julia's crazy 10-pot six-hour marathons, the best bits of each recipe from your comparisons, or just what you like in you regular weeknight rotations, I'm sure it's all amazing at this point!
I was lucky enough to eat at Harveys, back in the day. That boy could cook . Got an old paper back copy of 'White Heat', never cooked a thing from it, you need about a month and a thousand dollars/pounds of ingredients to make anything.
The lemon tart recipe is really good and easy, and to be honest, Marco would be fine if you changed the recipe to make it easier to cook at home. The original recipes truly take an a month to prepare tho.
Hi Jamie! Just wanted to say thanks for this channel. My mom is currently battling pancreatic cancer and your channel has been something that we've been able to share to take her mind off things. Keeping her spirit up is important and I'm glad you and your channel are here to cheer her up. Thanks!!
I’m so sorry to hear that! I’m honored I can help in any way in keeping the spirits up. I have another doozy coming out this week that hopefully helps!! :)
Gordon in Boiling Point (it’s on YT) is serious scary stuff. He wasn’t a celebrity chef, just an ambitious young man.
Since you're a New Yorker, let me tip you off that FreshDirect sells fish trimmings by the pound, cheap. By the way, they also started selling clam knives. 😁
Better than bouillon sells a great fish stock.
Or go to Chinatown- or like me a chinese market in Queens. They always have fish trimmings.
@@elecktrobunny Good idea, I have Asian markets all around me in Queens.
Hi all! Representing Queens NY here too. Lots of Asian markets nearby. The fishmonger will give me a nice sized head if I ask in advance. I make a delicious fish broth with it.
Is he a New Yorker? He sounds Canadian af
That photo of Marco on the cover of his book is pretty famous here. It was kind of mind blowing when it came out, as it was not how chefs were normally portrayed. FYI, it was taken by Bob Carlos Clarke and I believe it's held in the National Portrait Gallery in London. It's a fantastic photo :)
The dill, capers, lemon sounds like it would be delicious. I agree that I like mine more well done also.
Happy Easter Jamie & everyone who sees this comment 🩷Jamie, I just want you to know that I’ve been a long time subscriber and I’m always so excited to see a new video from you!!! I’m absolutely shocked that you don’t have more subscribers than you do!!! Keep up the amazing content!!! Sending love from Illinois in the USA 🥰
I watched that bowl drop in very slow motion - twice - even then it was impeccable, could not see the cut. Amazing!
I can always see the cut, even at full speed. Still, it’s just wonderful, and I enjoy it every time!
Would love to see more Marco recipes! Was waiting for you to tackle some of his, great video :)
Jamie, your dish presented beautifully. A+ with the skin removal.
Just learned a tip for removing the skin on salmon. Wire rack over the sink, salmon skin side up, pour boiling water over the salmon skin and it peels right off.
Loving your content.
I had no idea I needed this chef and you! This is fabulous! Thank you.
My 85 year-old mother loves salmon, and she and my sister have enjoyed your videos when I've shown them to them. They enjoy your humor. The sauce would definitely be a new way of helping prepare a salmon dish for her. She'd either love it or scrunch up her nose after tasting it, I'm sure.
Loved the peek at your cookbook shelves!
Yummy! I’m saving this video so I can try to make this recipe for my birthday dinner in a couple of weeks. Happy Easter Jamie!! You’re doing a fantastic job.
Now you've got the stock made, this dish will come together pretty quickly on a weeknight
I absolutely love that you still say hoot! ❤
You have become a chef! When you started talking about how you would cook the salmon simply!
And chiffonade❤️❤️❤️❤️❤️☺️☺️
I've been hoping for a Marco recipe!!
I appreciate the blurring out of the eyeball.
Coward
I will try the flavor combo and the dry fry technique. Very inspiring, Anti-Chef.
I would have sent that salmon back for another couple of minutes of cooking, speaking only for myself. I can't stand gelid fish of any kind, hahaha. That being said, salmon and I have an almost lifelong history w/each other. As a very small child growing up in Michigan, my mom would make salmon patties from canned salmon (all we could afford), but it was a treat reserved almost exclusively for my birthdays. I had never eaten fresh salmon until I decided to move to Alaska from SoCal when I was 22 yrs old. I hitch-hiked, a backpack and a dog, spent a month on the road, and met a young man in Bandon, Oregon, who had just won the state championship for tree-planting and who had money burning a hole in his pocket and who took me out to dinner at a fine-dining waterfront establishment in Coos Bay. I ordered salmon and it was a revelation to me, the difference between fresh and canned salmon. My road-trip romance with the tree-planter only lasted a few days, then I was back on the road and left Oregon and crossed Into Washington State October 1st, 1976. I met up then with an ex-boyfriend just returning from a summer of fishing salmon in Alaska and who had been paid, as part of his share in the boat, in (3) 90 lb king salmon. He paid to have them stored in a commercial freezer facility. He and I renewed our relationship and because neither of us had jobs for the first few months we were together again, salmon was about all we ate. We ate our way thru about 135 lbs worth of the salmon before we were both so sick of eating salmon we canned the remaining 135 lbs and used it as dog and cat food. I can't honestly say my taste for salmon is now gone, because I still do enjoy it 1-2x a year, when fresh and never frozen, but I will never, ever forget my first winter in the great pacific northwest and eating nothing but salmon for months on end. Or, my mother's absolute horror when I told her we were using it at pet food, hahahaha.
Love your content! You're amazing ❤️❤️❤️❤️❤️❤️
That looks super yum. Crazy how far you've come as a cook/baby-chef.
I do the same thing when I hear sirens! First, "I didn't do it!", but then yeah, say a quick prayer that everyone is (or will be) okay.
It's amazing how much oil comes out of a piece of salmon.
that was my question...did oil get added because we went from dry fish fry and not a minute later several tablespoons of oil in that pan.
@@dwein05the fish is just quite fatty
You have the most supporters that I have ever seen, well done you!
Many Asian markets have an area at the seafood counter where you can buy bags of fish trimmings for a buck or two. They don’t look as dramatic as your whole ones,mouth they’ll do the job.
Thank you for making these pro dishes accessible!
That looks incredible!! Bravo!!
I really think yout knife skills would hold up! Always love me a happy kitchen! Keep up the good work 😊😊😊😊
Your hair is looking fantastic!
Thank you for showing such an easy way to cook fish and make a sauce, excluding the whole "fish stock from scratch" bit, which I have no intention of ever doing (!!!!!). Love this! Thank you!
Pumped for this, obsessed with MPW! Such a good choice!
I need more of his recipes!
Happy Easter!!! 🐣🐰🪺🩵 This dish looks absolutely delicious!
Awesome. Definitely trying this! Thanks!
White is my favorite chef! He's such a great chef, his dishes are always amazing and he's honest about what ingredients he's using, a lot to learn from him. You're dish looked amazing, Jamie! Keep going!
10/10 for sure - excellent job!
You should make a cookbook with your favorite dishes. You could talk about what you find works best for each recipe. Talk about why you love that recipe. I want a hard copy of your cookbook.
"That was his choice to cry" 😂😂😂 sometimes I miss being in the kitchen.
Fun fact, salmon only has that pretty color because of the compounds in their food in the wild. So when they farm salmon they add that color into the food so as to not put people off by the lack of the familiar color
To be more specific: Farmed fish add the exact same thing to the fish food that turn the fish orange in the wild The fish's natural food has this stuff in it already, so salmon feed has some of that natural coloring added to it in fish farms. The process that make wild fish and farmed fish that shade of orange are the exact same.
I enjoyed seeing you do a Marco recipe...and it was salmon!
You are really becoming a good cook while being very entertaining! It wouldn’t surprise me to see you on TV in the future👀
that looks amazing!
I must say, you really brought your A-game to this video. Not that all your videos aren't great. This one in particular was just exceptionally well done.
You have to make the tagliatelle of oysters, it’s amazing!
Happy Easter,Jamie!
You nailed this
And thank you for a great video.
I’m going to have to try this. Looks so good
excited to see multiple bookmarks in white heat Jamie 👀🙌 the salmon looks divine!
Yes, you've come a long way. Good job.
With extra fish stock you could do a bouillabaisse or zuppa de pesce (French & Italian fisherman’s stew, respectively).
I think your skills would hold up, even if your vibes didn't. It's a personality difference. I like a happy kitchen to keep me motivated.
Never seen a salmon cooked like a seared ahi tuna that was rare on the inside. Looks beautiful, you noily prat!
I love my salmon rare. Almost flippin'. :)
Nice choice of the black plate for presentation!
Cilantro!! To people like me, it's the devil's lettuce. It tastes soapy and musty, curse my genes.
I'm so sorry for you 😢 but at least that's better than a food allergy developed later in life, where you know what you're missing out on 😭
I'm always so sad, I have the cursed cilantro soap gene too, and I wish I could enjoy things with cilantro in but it always tastes like something delicious with a squirt of blue Dawn dish soap in it 😂😂
Usually that applies to only raw cilantro. Once it's cooked, the chemicals that trigger the soapy taste are gone.
That tajine in the background keeps piquing my interest. what do you plan to make with it?
Dude awesome I love mean ol Marco..
more marco please!!!
Finally Marco. White heat and devil in the kitchen are my favs
Wow! Great job 👏 😋
I think that's one of the best-looking dishes you've cooked so far on this channel
"What have you done to this poor fish" and fade to black 🤣🤣🤣 amazing video
All excellent!
So excited
Exquisitely executed!
This, from the man who, not so long ago, didn't believe white pepper existed, from the man who needed resuscitating when initially making fish stock.
I'll be dry frying salmon I think. Thank You!
Oh dear. We're going into Marco Pierre White territory? NGL, this guy also terrifies me, he have that "old master you shouldn't mess with" aura. And knowing Gordon Ramsay is scared of this guy should be enough to tell you.
The Mirabelle cook book is fantastic. Great History and great dishes to cook. I think you would really enjoy it. Marco took over it for a time. Was a great insight. Alot of the old menues and wine lists in the book. Very interesting. Great vid btw. Can't go wrong with Marco. Legend. So many good books.
Looks great! You could enhance it a tiny bit if you'd pour in a splash of Pernod (or aniseed similar booze like absinth) in the fish stock. Also, this is a Heston Blumenthal tip, if you want to use the remainder of your fish stock defrost them over kitchen/paper towel or a muslin that way you can clarify it without using egg whites.
now you can try to make bouillabaisse :D with your extra fish stock! Another julia classic
YES! I have been waiting for White Heat and I can say it is worth it.
You got a new fridge!!!! I just noticed which way the door opens. :)
Easiest way to skin salmon and that is what we had today, is to bake in on baking foil do not oiled etc. Then when it's cooked it lifts away from the skin and still keeps its shape & doesn't flake.
Well done! 🎉
❤ Marco ❤. Well done Jamie!
I’m a heathen. Have to say that first. Now, that said … I’ve found that my instant read thermometer helps me to get fish the way I like it which is 130F.
Eric Ripert can do it with a metal pin touched to his cheek to sense the temperature. Not me. So, its the Termo-pro instead
Eric Ripert 😂
Eric Ripert also eats a piece of Swiss cheese every day to recalibrate his taste buds. The cheese tastes the same, so if he tastes it different, he knows he's not tasting like normal and needs to readjust for the day.
8:06 I haven’t watched your videos in a while but little humor like this makes me wonder why I stopped. This was also an interesting way to cook salmon. I’ll have to try it out some dey
Great knife skills!
Most of the people I know who don't like salmon have always had it overcooked. You want the inside to be warm, but if it's hot, you've already overcooked it. Sometimes I overcook mine but I've gotten pretty good at telling when to pull it. For the one you had, another 10 seconds each side would have been fine but what you had looked perfect to me.
Absolutely this. It's such a satisfying skill to refine feeling for when it just shifts from that slight squishiness to the tight springy water balloon feeling of just right... and if it actually feels solid it's gone.
I thought I didn’t like salmon for most of my life until I started cooking it for myself. I knew I had high quality fish and I had eaten salmon sashimi before, so I started cooking it medium rare and never looked back
Made it with your caper n dill suggestion. Friggin' delicious and so easy (used concentrated fish stock). New recipe added to my repertoire.... and why have i never heard of dry fried fish??
"That was his choice to cry." Damn.
Highly recommend cooking the hog trotter on page 84 of white heat. It was one of his most famous dishes at Harvey's where he got his 3 Michelin stars