The Best Salmon You'll Ever Make (Restaurant-Quality) | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to cook the best pan-seared salmon fillet you've ever made at home.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Director: Parisa Kosari
Director of Photography: Ben Dewey
Editor: Boris Khaykin
Host: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Carlos Araujo
Sound Mixer: Mariya Chulichkova
Production Assistant: Emmanuel Dominguez
Culinary Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
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0:00 Slammin’ Salmon
0:15 Chapter One - Selecting Salmon
1:19 Chapter Two - Cooking Salmon
4:59 Chapter Three - Plating Salmon
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How Legendary Chef Hélène Darroze Runs a Three-Michelin-Star London Restaurant — Mise En Place
Three-Michelin-starred restaurant Hélène Darroze in London offers its tasting menu at lunch and dinner, meaning nearly all the day’s preparation must be done before noon. The staff at the restaurant prepare dishes like langoustine, grouse wellington, chef’s table octopus, and more.
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Ian Stroud
Editor: Lucy Morales Carlisle
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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Almond-Crusted Halibut with Garlic Butter
You won't believe how easy it is to make fresh, flavourful and delicious almond-crusted halibut with lemon garlic butter this season. The lemon garlic butter brings so much flavour and life to the halibut. And guess what? It only takes about 5 minutes to make. And the almond topping? It is the icing on cake. It keeps the fish juicy and moist inside and seals in the delicious buttery, lemony and garlicky juices that are seeping out.
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BBQ Red Emperor w' Finger Lime, Ginger & Lemongrass
Ingredients:
2 kg whole red emperor snapper fish, gutted and scaled
1 thumb size knob of ginger, peeled and cut into julienne
2 long fresh red chillies, thinly sliced, plus extra to serve
10 whole kaffir lime leaves
6 finger limes, halved lengthways
½ bunch coriander, coarsely chopped
1 lemongrass stalk, white part only, coarsely chopped
Juice of 1 lemon
Method:
Preheat a barbecue to medium.
Using a large sharp knife, make 3-4 deep incisions on both sides of the fish until you reach the back bone.
On one side of the fish, divide half the ginger among each incision, then fill with half the chilli, kaffir lime leaves, finger limes, coriander, then the lemongrass. Place the lemongrass in last as you want it to cook and if it’s close to the flesh it won’t cook as well and release those delicious flavours. Flip the fish and repeat with the remaining ingredients.
Season the fish on both sides, then barbecue for 15 minutes on each side or until just cooked through. Squeeze over the lemon juice and scatter with extra fresh chilli.
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Lern how to make clear cucumber juice, celery juice, cucumber vinaigrette, zorri cress oil, dill oil, carrot green oil, ginger vinaigrette.
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Chefs in this video: Mitja Birlo, Philipp Heid, Rolf Fliegauf (2x), Franck Pontais, Stefan Heilemann, Romain Fornell.
The Best Way to Cook Northern Pike
ngredients: pike, olive oil, salt, fish spices, tomato, rosemary, thyme.