Recipe comes from “The French Laundry” cookbook.
I’m on a mission to discover what it takes to make a Michelin starw worthy dish by recreating them in my own kitchen do I have the skill probably not today I’m taking on the French laundry’s black sea bass with sweet parsnips a leaf spinach and saffron vanilla sauce yikes first we need spinach balls which require the zest of an orange infused with olive oil let it Sizzle then add boneless spinach pinch of salt cook off the moisture then into a towel and give it a Twist finish with a toss of melted butter and component one is complete next up parsnip puree into a saucepan with heavy cream and salt cook until soft strain set the cream aside and pass through a SI add back the cream and butter until smooth component two complete but now it gets tricky saffron and vanilla clam soft reduce until it becomes a glaze add cream and slowly whisking butter like you’re making a bermonte strain blend to multiply component number three complete now for the final component and the source of all my stress the fish scrape off excess moisture then season with salt and white pepper sear the fish in hot oil with a weight to ensure full skin contact then flip and give it a kiss component four complete time to Plate saffron vanilla sauce parsnip puree spinach balls and the saffron vanilla sauce paret puree spinach ball and the fish now let’s give it a taste turns out the secret is BBC butter balance and crunch chefs how did I do
26 Comments
As a chef. The fish is a little overcooked. But other than that its great. Good job.
Bbc, nice👨🏿🦱
You have potential man like very big potential
BBC means big brown GET OUUUU
I audibly went 'oooooooh no' when you dropped that gish man…
Garbage. Did not wrap in fake gold
HOW TF DOES INE SIMPLY SCRAPE OFF MOISTURE?!?😭😭😭
"and… the f**k"
f ing perfect😍
What book did you get that recipe from
GRRRRR! HOW DARE YOU USE THE INCORRECT BUZZER SFX!
The levity here is what makes the content great, 😂
Yaaaay Alice Waters!!
that apron rules
That is not enough food tho
He lacks the skill.
Not me audibly gasping when you dropped the fish. Lol. Awesome work, dude.
You need a strong fish
Looks amazing and easy
Why is joshua weissman making new channels
All respect to Michelen star level talent, but I wonder if the same components were made in a less fine dining method, how much would it affect the actual dish?
i do wonder how this would look if it were a full, nourishing meal. not just a small, single fish, but an entire plate/bowl of food
And people get mad with some strange dishes when some person mad vanilla fish
The funniest thing is this is one of the simpler recipes in the book 😂. I think you did really well. Next time you're cooking skin on fish I would use a nonstick pan. It'll make your life a lot easier.
It looks good, although I think I'd put the sauces on top of the fish where it can be aprreciated 🥳
"The secret is bbc"
Skull chain 💀