Watch renowned French chef Pierre Koffmann demonstrate how to prepare confit of salmon, sharing the classic techniques behind this delicate and elegant French dish.
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33 Comments
there oui are, english mustard confit, you know
I'm sorry, but there is no way that Salmon has any flavor. Simply cooking it in plain Duck Fat will not add anything to it. No Salt? No brine? Nothing?
There oui are.
I tried sticking my finger (well my hand) in oil once. But it was a bit warmer than 40 – 50 degrees Celsius. More like 180….
I could however tell that the oil was hot.
And sauce?
beautiful feesh deesh
The book Holders Look straingley familiär?
eez as simple as zat. eez your choice
Merci chef pour la recette
There oui are
3:06 why is his hand so pale
Like cheese.
Ooft
put your finger in ze oil, zat was your choise
6:21 "Fucking fish" 😂
The Trotter Prince
Ten out of ten, would eat.
chefs today: OMG ITS NOT BROWN AND NOT FILLED WITH HETEROCYCLAMINES YOU NEED TO SEAR IT OR ELSE ITS GOT "NO FLAVOR"
that fish does not look good. im sure it is but hard pass
Merci
Next week we will be boiling chicken. Enjoy.
I don't even care about the recipe, is the richness of techniques and perspectives that attracts me. His books are mind blowing
Marco cooks salmon the same way, confit in duck fat, in that famous series they filmed in Harvey’s.
Amazing
It was salmon choice to go into duck fat
So, no seasoning on the fish at all? Interesting.
It was his choice to reduce the water content.
Guess the fish is not FAT enough. It needs to swim in quack fat as well. And then add ham, because it's a fish dish so what the hell. Why not simply eat meat then if salmon lacks flavour to you
Sorry bro that's the most 1970s coded dish I've ever seen
I beg your pardon chef, but please season zee fish. 😉
Salmon is mega overrated and the best way is in the bin.
Doo eet your way, sample aas daat
How can you live in another country for 40 yrs and still struggle with the language? English is not Mandarin
When is this Frenchie going to show us how to make Le Fishé Au Kérosène?