Discover 5 essential fish sauce recipes that every home cook and professional chef should master. From a rich chicken butter sauce for monkfish to a classic vin blanc, a silky lobster bisque, a collagen-rich Basque pil pil, and a vibrant warm tartar sauce, this video breaks down the best fish sauces used in professional kitchens.
Learn how to make these Michelin-quality sauces at home using accessible techniques like emulsification, deglazing, butter poaching, and building flavour with stock.
VIDEO CHAPTERS
00:00 – The 5 Sauces You Need to Learn
00:11 – Chicken Butter Sauce
02:42 – Vin Blanc
05:46 – Sauce Pil Pil
09:01 – Lobster Bisque
12:43 – Warm Tartare
48 Comments
I'm craving that salmon right now!
Best channel on YouTube by far!
I tried the bisque with some American crayfish, they are invasive species here, cheaper (well free in fact) than lobster, it does the job.
The salmon is perfect 🤩 and I knew “shit ton” was a real measurement! Thank you for confirming 😂
the first 2 minutes of this video makes me so hungry. edit: oh, what is the green you're adding to the vin blanc? blended parsley?
Rubbing a wire sieve on a non stick pan 🤮
Hi Will, Medieval times ended around 1450. Roux was first used around the end of the Renaissance, 1650. Following the
Renaissance is considered Modern European for culinary artisans.
RE: Pil Pil. When fish is cooked, the white substance that often appears on the surface—especially in salmon—is primarily albumin, not collagen.
• Albumin is a water-soluble protein found in fish muscle.
• When fish is heated, the muscle fibers contract and push out moisture.
• Albumin, dissolved in this moisture, coagulates and turns white as it cooks.
• This is especially noticeable when fish is overcooked or cooked quickly at high temperatures.
• Collagen is also present in fish (especially in connective tissues), but:
• It breaks down into gelatin when cooked slowly over low heat, particularly in fattier or more connective fish.
• This gelatin stays mostly within the flesh
Excellent vid ❤
See i have no doubt chef ramsay is good. Its just his videos arent as informative.
people need to understand that although fish is light and delicate, that doesn't mean that a sauce will simply overwhelm each filet. sauce is meant to compliment fish, not take over
Keep it saucy Fallow, love me fish once in a while
I love how in the videos of just Will, you can always see Jack's reflection in the oven. Like at 6:54 lmao.
What knife is he using?
Oh man, the technique on emulsifying the pil pil is so cool. Never seen anythings quite like it.
Excellent, my man. Another video I need to save to reference later. Definitely like the lobster bisque.
This is great channel. Love the videos. But the way they cook shows how much work and ingredients go to 1st class restaurant meals. Starting from making you stock by the gallow every day. Not easy and cheap to reproduce at home. That palm full of herbs alone is one quarter of the price of lunch money 🙂
4:15 first mention of cartouche
I can’t believe how quickly all of the fish cooked
please please please open a spot in Manchester. I wanna eat your food so freaking bad but london is london ……. I joke I like london just a bit far
4:13
Found the channel. Booked Fallow. Spoke to Jack (who has a lot of hair). Awesome place wonderful food and really really lovely staff.
The go-to fish sauce in Greece is Λαδολέμονο – Ladolemono, which means oil-lemon. It's essentially: 1. good quality mustard, 2. olive oil, 3. lemon juice and zest, 4. other things that pair well with the fish you're serving, so it can be dill, parsley, spearmint, shallots, garlic, etc. So, the base is good quality mustard, olive oil, fresh lemon juice and zest + other ingredients that pair well.
And this sauce is used mostly as a garnish in grilled or roasted fish but it can also be used nearly in any fish dish. Poached, stewed, steamed, even as a liaison in soups with the addition of egg yolks that turn the sauce into Αυγολέμονο – Avgolemono (you make it in a seperate bowl and then add it in the still hot soup, as a finish to make it thicker and smoother. As well as add in the other fragrances.)
Just wondering, if you were making any of these sauces for a dinner party, say a day or two before. How would you store, and how would you reheat the sauce for efficiency during service? Thanks!
Beautiful ideas 🎉
Grinding the surface off the pan with a metal sieve and into the food at around the 8 minute mark?
Will, a lobster tip form a Mainer. If you want to get coral from your lobster, you gotta get the females, which can be identified by their wider tail. The underside of that wide tail is where she'll hold her eggs once they've been fertilized.
That salmon is raw
Beautifully done, and there is nothing as delightful than a well prepared sauce! Thank you!
Will, long ago I went to an American restaurant in Napa, California known as Moët Chandon, they had a Michelin star or two at the time. My sister ordered a prawn appetizer that came with the most incredibly delicious sauce, it was dark brown in color and I have no idea what it could have been, do you, and if so could you share it here? Thank you, great mini class💕
What liquid was the "pop of green" in the vin blanc?
how to make the green sauce in the second recipe?
My signature dish is cod in parsley sauce, cooked sous vide in the bag. Oh, wait, I mean Bird's Eye boil in the bag.
Metal implements with a non-stick teflon pan? Jeez, that's bad
Do professional chefs EVER make sauces that do not use wine?
I'm not saying sauces with wine are bad, they're quite delicious, but not when I'm having them all the time. Like, can you just make something simply with garlic and butter or something?
My favorite candy in the whole world is Kinder Bueno, but if that was the only sweet treat that I had over and over again I'd get sick of it within a month.
Would you consider doing any vegan recipes? I watch all your videos and get fomo from my bad dietary choices!
Fish with ginger, scallion soy sauce is missing
Holy hair transplant lad
Noooo PilPil doesn't contains any wine! Anyways I'm still amazed you put PilPil in that list. GG chef!
canned sardines fish tasty for me
When he said "sexy": proof he's a total Dbag.
Hectic showcase – The lobster sauce with king dory is wild
Why does everything have cream, chefs seem to think without cream no one will eat it.
That chinois has seen some wars!
Does anyone know what the pop of green is for the Vin Blanc?? I was thinking chive oil but I wasn’t sure if it’s too over powering….
With the cost of lobster and crab, and how absolutely stunning the sauce is, it may as well be a crime to throw away the shells.
Great!!!
What is the green sauce in the squirt bottle?