Foolproof technique you can use to cook any fish filet and make a sauce with zero experience
Learn to how to shallow poach fish filets and make a sauce using the cooking juices with this basic fish cooking method. This will work with any fish filets including salmon.
???????? MY COOKING COURSE FOR BEGINNERS:
????FRENCH CULINARY TERM GUIDE:
????????INGREDIENTS????????
Any fish filet 2 to 4 pieces of 200 grams each
1 shallot ( finely diced)
30 grams butter (cut in small cubes)
1 tablespoon chopped parsley
100 to 150 ml white vermouth ( depending on how much fish you cook)
50 to 100 ml cream.
salt and pepper.
**********************************************************************************
Quality French homeware:
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
FRIED FISH HACK: Perfectly Crispy & Delicious EVERY TIME | CAJUN STYLE
BOLD CAJUN FLAVOR IN ONE STEP! GET MY SEASONING HERE!!
INGREDIENTS (6 Servings)
2 lbs catfish
cooking oil
1 egg
splash of heavy whipping cream
garlic powder
paprika
fish fry
Fried Trout with Red Alaea Salt and Dandelion Greens
Fried Trout with Red Alaea Salt and Dandelion Greens - Read more at
-Video Upload powered by
Gronk Fixes D&D Cookbook: Ep. 4 Pan-Fried Knuckleheaded Trout
Gronks Version
1/4 cup AP Flour
2 Tsp. Cayenne
1 Tsp Salt
1 Tsp Pepper
4 (4 oz) Rainbow Trout or Salmon fillets, skin on
1/2 lb bacon
1/2 Onion
1/4 cup Parsley
To buy Cook book you go to link so Gronk earn some coin.
Merch is on the way!!!
Dank you all so much for all da support.
Please help Gronk and Voice in head by following Gronk in other place to.
a Taste of Colorado... Pan Seared Trout
Tonight is a taste of Colorado; we’re in Vail, a town known for the best sking and fishing. We’re making fresh rainbow trout, seasoned and pan seared in extra virgin olive oil. Topped with a white wine lemon sauce, scallions, parsley, and lemon slices. We’ll serve that over baked asparagus, al dente linguine, and a homemade artisan sourdough bread.
Ingredients:
Fresh Rainbow Trout
2 oz of Natalie’s Squeezed Fresh Lemon Juice
4 cloves of chopped garlic
4 oz of chopped parsley
3 chopped shallots
3 chopped scallions
2 sticks of unsalted butter
1 pound box of Italian imported linguine
2 cups of chicken stock
1 cup of dry white wine
fresh ground pepper
Flor de Sal or sea salt
Our first step is to prepare the trout. Pour some extra virgin olive oil into a pan and bring the heat to a medium high. Then season the trout with flor de sal and fresh ground pepper.
Before cooking the trout, we need to get our asparagus going. Place the asparagus spears onto a cookie sheet and place them in a 400degree oven for 10 minutes. Then season the asparagus with extra virgin olive oil, Natalie’s lemon juice, flor de sal, black pepper, ¬minced garlic, and the chopped shallots. Place them back in the oven for 10 more minutes, then reduce the heat to 170 degrees to keep the asparagus warm.
Place the trout into the pan skin side down, and cook it for three minutes.
Trout is very delicate; carefully turn the trout over and cook it for an additional three minutes. Carefully place the trout onto a cookie sheet with some lemon slices and fresh thyme and place it in the 170 degree oven along with the asparagus to keep warm.
Time to work on the wine & lemon sauce. Put a chunk of butter into the pan and let it melt. Add in the shallots, and the scallions, also called green onions, and give them a nice stir in the pan. Sautee the onions in the pan for five minutes and season to taste with the pepper and flor de sal. Add in the garlic and sautee it for two minutes. Add in a few sprigs of fresh thyme, and some chopped parsley, and sautee for another two minutes.
Remove the thyme sprigs and pour in one cup of the chardonnay wine. Then add in one cup of chicken stock. Adjust your heat and bring the liquids up to a simmer. Season to taste and watch your heat. Simmer the sauce and let it reduce for a few minutes. Add in a few ounces of Natalie’s lemon juice. This will give the sauce a nice zing ! Lemon juice goes great with all fish. Add in a few ounces of heavy cream; this is optional; you can do a straight wine and lemon sauce without the cream if you want. To thicken up the sauce just a bit, add in some flour and give the sauce a nice stir with a fork or a whisk. Finally, turn off the heat, add in a chunk of cold butter, and stir it into the sauce.
The linguine will be our final product to cook. Bring a pot of salted water to a boil and add in a one pound box of linguine. Cook for 10 minutes until its al dente.
And now its time to plate our dish. Using tongs, put some of the asparagus onto the plate. Using a pasta spoon, plate some of the linguine.
Very carefully, add the rainbow trout. Using a large spoon or ladle, pour some of the wine & lemon sauce over the entire dish. Garnish the plate with the chopped scallions, and the chopped parsley, and we’re done.
And there it is ! a Taste of Colorado.
Fresh rainbow trout pan seared in extra virgin olive oil, served over baked asparagus and linguine, topped with a white wine & lemon juice sauce, and home made artisan baked bread.
It was delicious !
Until next time,
Bon Appetit
Ciao,
Mark
Filmed on location in Vail Colorado
Edited in Cumming Georgia
Background music used under license from Epidemic Sound
She'll Break Your Heart is the show theme song from the album
The Music of Mark Phillips. The full album is available on Spotify and ITunes.
ITunes
Spotify
Premium Products Used
Natalie's Orchid Island Juice
oijc.com
Elite Spice
elitespice.com
Please hit the like button and subscribe to the channel. Ring the bell for notifications of new videos each week.
Easy Pecan-Crusted Fish Recipe
Check our our Patreon!
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
This is a technique which can be adjusted in a few ways. By combining different fish and different nuts a wide variety of different results may be achieved. What I most enjoy is a mild, white-fleshed, freshwater fish crusted with pecans and gently pan-roasted in some butter. In making the video we used some locally-sourced trout which I ordered online; it tasted much more like salmon than I imagined it would, but was still fine crusted with pecans.
The filet we used had not been scaled before being cut, so we sliced off the skin to avoid putting fish scales onto the plates at the end. If your fish has been scaled and still possesses its skin, then feel free to score the skin and leave that side free of nut-crusting in order to sear it. In such a case, the crusted fish might go seasoned-skin-side-down into a hot pan to sear, and then directly into the oven to pan-roast while the skin gets crispy. Butter (including a compound butter) might then be added to the pan when the fish comes out and then spooned over the crusted filet(s), for the extra flavor that will provide.
Alternately, if all sides of the fish are crusted, fry it for a minute or two in a small amount of butter then carefully turn it and place it into the oven to pan-roast for a few minutes. In such a case, a butter sauce may be prepared independently while the fish is in the oven, or made in the pan once the fish has been removed to rest.
Makes enough for 2-4 people, or up to a 2lb fish.
Equipment:
• breading pans: flour, egg wash, pecan crumbs
• cast-iron or similarly oven-safe skillet
• sharp boning knife if removing the skin from the fish
• optionally, additional skillet or saucepan for preparing sauce
Ingredients:
up to 1 ea freshwater fish ~2lb (or less)
1/2 cup flour
1 ea egg
1/2 cup chopped pecans use half at a time to conserve pecans
2 Tbsp butter optional; or more, to taste
Sauce:
1⁄4 cup butter cold
2 Tbsp lemon juice or vermouth
1 ea shallot minced
1 tsp capers chopped; or fines herbes, esp. w/ vermouth
Procedure:
1. Preheat the oven to 450F.
2. Place the cast-iron on medium-to-high heat, lower if frying in butter, higher if searing.
3. Prepare the sauce ingredients if need be, by mincing shallot and capers (or herbs).
4. Set up the breading dishes with flour, beaten egg (add a little water if desired but not too much), and chopped pecans. Start with a smaller amount and keep extra handy in case they are needed.
5. Prepare the fish by cleaning, scaling, fileting, and then cutting filets to portions of ~2-4 oz each.
6. If retaining and searing the skin, score it to reduce curling, and keep it free of breading.
7. Bread the fish with flour-egg-pecan crumbs as desired.
8. Place the fish into the pan; if not searing, melt the butter in the pan before starting.
9. Allow the fish to cook for a minute or so upon the burner, and then place it into the center of the oven to roast for 2-3 minutes.
10. Once the fish is cooked, place it on a plate next to one or two appropriate sides (such as rice, Brussels sprouts, green beans, roasted or steamed vegetables, etc).
11. Use the chopped shallots and capers to make a butter sauce: allow the lemon juice or vermouth to come to a simmer around the shallots and capers, then add cold butter and any herbs and shake until the butter all melts and emulsifies into a sauce.
12. Put a couple of tablespoons of sauce on top of each piece of fish, and wherever else it seems good.
Music: