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Chef,your all butter fingers today 😂😂😂😂

Sorry, I forgot Julia Child, Madeleine Kamman and may other Chefesses.

Chef, your mandolin slicer is a cheap piece of crap from Aldi. I had one and I nearly cut my thumb off!!! Get a better one

Absolutely fantastic!

The potato tops, with butter, S&P, and you’ve got a treat.

That is one ugly looking fish. 🙏💖

Les Carnets de Julie, Raymond Oliver, Jacques Pepin, and Chef Jean-Pierre. Merci Chef. Il n'y a pas d'ordre d'importance! Que de saveurs, de plaisir et de bonheur. S'il-vous-plait, Chef, continuez a n nous regaler, a nous faire plaisir et a nous rendre heureux.

Yes, it is expensive fish. So is halibut. I'd be inclined to try this with cod.

The popularity of this species in Australia took a hit some years back. It was claimed that as they take a long time to reach reproductive maturity, they could not be fished sustainably. Good to see that they are popular again. Get it while it's going and woe to the men of the future.

Thanks for the recipe

Omg delicious!!! My family loved it

3 thumbs up, chef

great sauce work

Chef, I LOVE this dish. Had a very similarly prepared Chilean Sea Bass at a resturaunt in Tampa. Pretty sure they used your recipe. QUESTION FOR YOU. I have a hard time finding chalots locally. What is your opinion of using something like a Vidalia yellow onion? It has a similar sweetness, but lacks that beautiful purple color.

Thanks chef jean pierre

🤣🤣🤣 I was a Ding Dong until I watching this video

Just want to Thank You for sharing your skills. I've learned quite a bit from you. By the way, I'm 71 years old and retired so I'm teaching myself to cook.I love it!

People need to understand that this toothfish or "Chilean Sea Bass" is a current disaster unfolding. It's so over-fished the species is heading towards being endangered. It is one of the most popular fish for illegal fishing. All of this contributes to why it went from a relatively affordable fish to being expensive. About 2/3s of Chilean Sea Bass on the market are from illegal fishing, so it's not easy to verify your source is legit. I'm not saying people shouldn't eat this fish, but I'd really like to see restaurants take a hiatus on it for a couple years to maybe calm down a potential disaster.

i never had mashed potatoes with any of my fish dishes...... i should try having some , i wonder how it is.

Dear Chef Jean-Pierre could you please do some Polish dumplings 🥟? Or polish duck recipe?

Looks delicious but definitely out of my price range. I remember staying with a friend back in 2017 and he bought Chilean sea bass from a fishmonger $46 a pound.

I love this man's joy and enthusiasm! 👌 What a pleasure to watch him cook and share his vast knowledge, and at the end of the video, I always feel a little better🤗 Thankyou JP!👍👨‍🍳

Youresofunny😂

You just made me hungry for fish 🐟 😊

An actual earlier video from Chef's restaurant. czcams.com/video/cGnhoqN1Tf0/video.htmlfeature=shared

Thanks!

On the line a Chef would ask cooks why were there potatoes on the plate? Correct answer - to hold Butter and Cream together

Yum ❤ Love making these , and pork ones too. Clarified butter... im too old to live that dangerously🤣

Not sure why you used a red wine. I would probably steam this on the grill, No garlic? I usually use garlic on seafood. Also WHITE wine. I would steam it with that. Nice presentation though.

I love fish recipes my mom used to make for us every week assorted ways thanks somuch chef you're the best!!!

You want some potato with your butter?

Chef, if you cooked these in individual muffin pans, how long would the cook time be?

Hits like a French Emeril. favorite chef on youtube.

Thank you Chef, I love this soup

Chef love your shows but I must say water is stream of life - base in all of your dishes, especially soups and sauces is Water🤪😜

I made this and they were amazing my only question is what size mesh do you recommend for the Tamis Sieve? I spent a herculean amount of time and effort doing the second "sieve" and scrape after ricing the potatoes. They were as good as the Michelin places I have been like Jean George or Alaine Ducasse from what I remember. Thank so much for teaching me how to cook I used to burn water before the pandemic which is when I started watching you and learning from you. I do not think I will ever make mashed potatoes the "basic" way again I also used slightly less butter about 1 lbs. of homemade butter for a 5-pound bag of potatoes and I added your garlic olive oil it was amazing.

Good afternoon Chef

Fantastic Chef. I’ll make this recipe for Sunday dinner. Thank you for the inspiration!

I haven't laughed so pleasantly like that in a while. 12:00

I only have a blender and it works great, as long as you use it wisely 😅 ... it took me some time for blender wisdom.

Fun to watch Chef Jean!

We are Lucky to have you cooking with us and passing on 50+ years of your experience and more importantly your love of cooking!!

Hi Chef! I run a seafood restaurant and we don’t use the Chilean Bass but we have Mahi Mahi, flounder and cod fillets as our white fished. Which of these would you try?

You are a fantastic teacher Chef - wish I was closer and be able to attend your classes!

GINGER! GINGER ROOT! -- It's actually a vegetable (corrects himself) This man's gold.

That sure looks delicious, chef! Never tried Chilean sea bass, but I will when I have a few extra dollars. The sauce with those potatoes is making me drool! LoL

Es una Merluza Negra, en Argentina tenemos!!!!!

"It's only cooking.... a child could do it. And if it doesn't work out for you, order pizza"

Yummy!

Just seeing the raw Chilean Sea Bass aka Patagonian Toothfish pure white flesh, Kobe Beef and the marbling the from the net picture. I don't want to cook it. Just eat it raw.🐺