RECIPES
Fish Stock
1 kg fish bones
1 leek
½ fennel bulb
1 celery stick
1 small onion
½ garlic bulb
1 sheet kombu
Parsley stalks
Dill
Tarragon
Water
1. Blanch bones 1 minute then remove
2. Add leek, fennel, celery, onion, garlic, kombu and cover with cold water
3. Bring to boil and skim off impurities
4. Add herbs and simmer 25 minutes
5. Rest 10 min then strain. Chill 3–5 days or freeze.
Fish Velouté
2 tbsp butter
2 tbsp flour
2 cups fish stock
1tbsp wholegrain mustard
1 tbsp capers
1 tbsp chives
Lemon juice
Salt
1. Make a blonde roux by mixing melted butter and flour until a sandy consistency
2. Add wine and stock
3. Reduce until thick then add cream
4. Finish with capers, herbs, wholegrain mustard, chives, lemon
Beurre Blanc
150g unsalted butter, cold, cubed
1 small shallot
100ml white wine
50ml white wine vinegar or lemon
100ml fish stock
2–3 tbsp cream
Salt, chardonnay vinegar, chives
1. Reduce shallot, wine, vinegar, stock until syrupy
2. Turn off the heat then add cream and gently reheat
3. Whisk in butter on low heat
4. Infuse herbs 10min, strain, finish with lemon and chives
Cider Butter
150g unsalted butter, cold
1 small shallot
½ fennel bulb
White part of leek
100ml dry cider
50ml lemon juice
100 ml fish stock
2–3tbsp cream
Salt
1. Sweat veg down in butter
2. Add cider and stock and reduce
3. Add cream then finish with cold butter, whisking
4. Rest for 10min and strain then finish with lemon
Curry Sauce
2 tbsp oil
1 onion
1 clove garlic
1 tbsp ginger paste
2 tsp curry powder
1 tsp turmeric
1 tbsp tomato paste
500ml fish stock
Cream
½ tsp salt
1. Soften onion and garlic until coloured
2. Add garlic, ginger curry powder, turmeric, tomato paste, stock and cream
3. Cook 25min, add lemon, blend and strain
Peppercorn Sauce
300g shallots
Butter
1 tbsp pink & black peppercorns
150g white miso
100ml vermouth
2 cups fish stock
Soy or tamari
Splash of cream
1 tbsp green peppercorns, capers, parsley
Lemon juice
1. Fry shallots and ground peppercorns
2. Add vermouth, flame/reduce until alcohol is burned off, add stock
3. Reduce, add miso and soy
4. To finish, add cream, capers, parsley and lemon
43 Comments
This type of videos are fantastic. So much information in such a concise format. ❤
Yum. I'll take five of each
Any good dairy free recipes / tips?
You must have a greengrocer doing your herbs at next to cost price.
When he said Heston….I was all in
Any reason it's 25 mins & not any longer? Felt like reducing for 25 mins is pretty quick 2bf….Also isn't it true the longer the better? Or does it depend on the consistency you want for what dishes you want to create?
Interesting.
Wow! Thank you Chef!
Without sounding ridiculous,who originally came up with these recipes, was it just years and years of just trying shit until something great turns out? Like who was the first person to make a cake? And no I'm not even bren smoking 😂😂
So what was the point of boiling it for a minute to rid it of impurities only to add it to another pot to make the stock and scoop the impurities? Im not trying to be rude it just seems like a pointless thing to do please let me know
THANK YOU FOR PRONOUNCING TURMERIC THE RIGHT WAY 😍
What variety of fish were used in the stock? Does it matter?
Finishing with rapeseed oil is new to me. I assume UK uses a more cleaner, better quality version than we do in the States, because that would be disgusting here lol
Most chefs skim off "impurities" from stocks — I don't think they're really anything to be worried about, just small bits that float. They get strained our like everything else in the end anyways.
Start off in a pan with some what oil?
Well they don't have any customer service because they launch these websites but they're not responding to any questions about their company.😢 Roadside to see too because again they get a fan base but if you can't actually talk with a chef about cooking then they're not really engaged into this online venture that they're doing they're spending a lot of time and money creating filming in a crew to actually create the content and post it but I don't really see the point of it because how do you make money from this? 😮
This ain't a short.
Amazing!!
This is why you go to restaurants
Damn😂❤
Magic! So much goodness in such a short time 😘👌
Impurities come
Round the outside
Round the outside
I’ve heard that glow wine (glögg) sauce tastes great with fish as well
Can you use avocado oil instead of rapeseed?
Thank you lads, fantastic as always
The absolute tragedy of accidentally pouring out the stock and keeping the vegetables because you went on autopilot…..
For the pepper corn sauce, if you can get long pepper add just a little of crushed long pepper corns (mortar & pestle). It's like black pepper but better.
Just call it Canola bruv
1:33 A little bit of "rapeseed oil"… I'm slightly concerned about the origins of this oil.
The plating for the final peppercorn is so Christmasy – gorgeous!
🎉🎉
Mainifique la vidéo
Magnifique la vidéo
Love the sauces! Great video. But according to the Japanese cooking recipes, kombu sheets should be removed right before the soup get to the boiling point, it might be better.
Bro you chin is boss level
Wow, amazing I can't wait to try this out at home
Impressive; you're a great master of cooking 👏🏻👏🏻👍🏻👍🏻✌🏻✌🏻👽
Love this. Id only pass off thr sauce before emulsyfing in the butter. Thinner sauce strains better so you're left with just a bit more sauce.
Me watching this and taking notes like I'm never going to do it😅
Man i really need to stock up on buh-uh
great content 🔥
Thank you will for the impeccable knowledges, those sauces look incredible
That is not half a bulb of garlic my good man.. that is half a head xD