Butter Poached Salmon | Chef Jean-Pierre
Vložit
- čas přidán 7. 07. 2021
- Hello There Friends, You know what goes well with everything? You got it, Butter! Today I will show you the best way to cook a Salmon which will melt in your mouth. So tender it will break apart with the first touch of a fork. Paired with a fabulous sauce, makes a fantastic dinner.
RECIPE LINK: chefjeanpierre.com/recipes/ma...
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil: chefjp-com.3dcartstores.com/B...
❤️ Fleur de Sel Salt: chefjp-com.3dcartstores.com/F...
❤️ Silicone Brush: chefjp-com.3dcartstores.com/S...
❤️ Reduction Pan for the Sauce: chefjp-com.3dcartstores.com/S...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/s...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
------------------------------------------------
✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
------------------------------------------------
OUR CHANNEL:
/ @chefjeanpierre
------------------------------------------------
CHEF'S WEBSITE:
www.chefjeanpierre.com/
------------------------------------------------
CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ - Zábava
Mon Dieu! This was the BEST salmon I have EVER made. The sauce was divine and the presentation looked like I had a Le Cordon Bleu chef in my kitchen. I made your creamy mashed potatoes, placed on sauce, then laid the asparagus spears down, and salmon medallion on top. My guests were impressed. Merci Beaucoup, Chef.
So happy you liked! It is indeed one of my favorite salmon recipe!!! 😀👍
czcams.com/video/3Jdm9p-sLr8/video.html
... but If you make if without the asparagus you will need a lot less sauce. I had extra since I did not make the vegetables, I should have but it is OK.
Hi Kathryn, I have to try this.
Salmon ceviche is also very good. A delicate gift from heaven. I serve mine with either Hint of Lime Tostitos or Hint of Guacamole chips.
I love this man he is so kind. Don't worry about people thinking you are not sanitizing. I can see you are professional and top notch.
I don't think it's good though that he's using soap water. Isn't that strange? Shouldn't it just be bleach and water?
Guess you did not watch the video
I do use bleach very little but it's is there. Check the video again, I even mentioned it @ 2:28 😀
I have used this mix for years: water, a little dish detergent and a 1/4 cup of bleach. Now, because of Chef, I use less bleach. I love a spotless and sanitized kitchen. He is A OK. 👍🏻 Don’t worry about become PC - we love you because YOU ARE NOT! 😂
@@HipHopCantSaveMe Can't hurt
4:18 “If you think this is a lot of butter it’s ok don’t worry it’s good for you” ….. he’s my spirit animal
Not only does this human bring me knowledge
He brings me joy
🙏😊
Chef JP! I just made this meal and the sauce, oh mama mia, the sauce! I could not believe I had cooked a meal that tastes this good - and so simple! The saffron reduction is perfectly balanced. Thank you! Salut!
"That's not too much butter... it's good for you" 😊 That's my kind of chef
And , he’s been proved right
@@christinebeames2311 yes I eat raw unsalted butter by the pound as per Vonderplanitz diet that cures all diseases cancer and enables you to live to 200 easily
There’s a butter free diet that makes you live a lot longer , well actually it doesn’t make you live longer , it just seems longer 🤣
Too much talking, it takes almost half an hour to watch each of his video.
@@anthonycxc watch at x2 😂
"they're going into butter, so they're very happy"
best line of the evening!
I loved that comment!!!
Don’t you love him!!
The spirit of Julia Child is always with Chef Pierre, the emotional support butter just makes my soul happy
The butter producer industry must love this guy.
The cows. Love him too! 🐮 🐄
@@torpedodropkick59 moo
I don’t care. I do ❤❤❤❤❤
@@torpedodropkick59 until they find out that's it's not just the milk that he enjoys.... 🥺
@@since1876 Hello fewnds, today, Beef Stroganoff.
Dear chef JP, we need a " Dont Play With It! " T-shirt RIGHT NOW!! Pretty sure if you start selling all sorts of onyo merch, they'll sell for 17 years!
The onyo tshirts will only last 17 years if you keep them in the freezer 😂
😂😂😂😀
Ha Ha So True
Suzanne Baruch yessssss!
@@SuzanneBaruch 🤣🤣🤣
Chef... Mamma miaa... I just love your simplicity.. I started a fine dining boutique size restaurant in Jordan.. And my menu is inspired by your segments here... Thanks a million wont do you enough... I am a better chef thanks to you..and my customers are more than happy with what i am serving...
Imagine JP President or Prime Minister of any country. ! Ooh la la! 👀
@@pennypiper7382 Every new law would begin with butter and onions.
Congrats!!
Jean-Pierre is the most entertaining chef on CZcams. Great recipes, doesn't overcomplicate things and most importantly...he doesn't try too hard to be funny. It just comes naturally.
Wow, thank you so much! 😀
Yes he is!
We cook better .We are growing our own herbs 🌿
We had the pork tenderloin brined like I learned from you Chef 😍
@@janisripple754 I like roasting a Pork Tenderloin in a Dutch Oven a lot. What are your favorite fresh herbs that you are growing? As good of a Cook that I am and as much as I like to use fresh herbs in my food I can't grow them, for some reason fresh herbs Die when I try to grow them...
Really you are@@ChefJeanPierre
Finally someone cooks salmon properly.
Every other salmon recipe over cooks their salmon.
It's almost raw in terms of texture but it's cooked because you do see it flake off.
If you want to be picky I guess it's almost between cooked and raw.
Using the butter and then putting in the fridge is such a gentle way to cook them.
Salmon is my favorite, I have turned salmon haters into salmon lovers with my orange juice poached dill salmon. I brown the skin in butter then flip over and add the juice of four oranges and some grated lime zest. When it's finished I garnish with fresh dill and serve it with fried sliced potatoes and onions, done in butter, seasoned with salt and pepper.
Ooh - yes , salmon hater.. that's me! I came here to see this amazing recipe in the hopes of incorporating salmon into my diet. I HATE any fish that tastes fishy - at all. Thank you so much for this simple-sounding recipe.. it sounds like something i might like to try. ty
@@annmarietrupia6650 You're so very welcome. Some hints, that fishy smell and taste comes from old fish, fresh caught doesn't have that.
As an old Viking, I just know I love that dish, thanx Jean-Pierre!!
“Cap not a cup”..😂😂love watching Chef Jean-Pierre
I wish my wife looked at me the way Chef Jean-Pierre looks at butter.
Breaking points with asparagus was perfect. Butter even better. Hats off to you jean.
Chef, I found your page maybe a month ago and I cannot express how utterly amazing I think it is. The dishes are amazing, your direction is easy to understand but it is your enthusiasm that puts you above the rest. I’ve made 7 of your recipes on the last month and my only issue is my girlfriend demands I cook something “from that CZcams channel” instead of ordering food when I’m tired. Nothing beats Thursday’s!
Thank you so much! Your girlfriend is a keeper!!! 😀
I love the chef, especially how he says, " Hello again, fwiends." 😎
That is excellent to see Chef. 2:22 Safety and Sanitation. Thanks for sharing that.
“FRESH FISH DO NOT SMELL🤭!” 😂😇🙌🏼🙌🏼😋😋😋
I’ve fallen in love with your channel.
Oh la vache, Chef! I prepared this recipe tonight for my family and I was blown away by the tenderness of the salmon. The delicate texture of the butter poached fish combined with the saffron and tarragon infused white wine reduction was unbelievably balanced. I served it without a starch, and nobody missed it! This is the best salmon dish my family has ever experienced. Thank you for sharing your half-century of knowledge with those of us who enjoy great food. We appreciate you!
Exactly, fresh fish does not smell! 👌👌
The way you liberally use that butter, I know Julian Child and my mom are smiling down on you from heaven. That dish looks amazing. Well done.
Best recipe ever. Best chef on CZcams.
Thank you sop much!😀
@@ChefJeanPierre if I had the good pleasure of eating a meal prepared by you Chef I would 'sop' every last bit and return a 'pristine' plate...woof😎
Chef Jean-Pierre has the gift not only to teach, but to inspire confidence and take the fear out of cooking for a group. He is a national treasure - France and America!
🙏🙏🙏😀
It is amazing to me people make comments about cleanliness to a trained and experienced chef. Some people live to shoot darts.
Chef, you are the king of practical tips and advice, by far the most 'training focused' YT cooking teacher. Bravo...
I had no idea that you could peel asparagus thank you so much
Lol the frame cut when he was looking for his asparagus 😂
Chef Jean Pierre,
Absolute love you videos - I’m English but have lived in France and Spain….been cooking since I was 15 - I am 43 now.
Massive passion - and I cook well - but I always learn something from your excellent videos.
Your enthusiasm, command of the English language, and knowledge of food is quite something! I would love to cook for you one day.
From rainy manchester, England
"Any body that doesn't like butter. That's not a recipe for me" Amen Chef! A-Freakin-Men!
One of the few channels on CZcams where EVERY video is solid gold!
My God Chef!! You are our College Professor on being a better cook!!!
Thanks! 😃
"If you've got seven extra seconds, you save seventy-five dollars."
...you crack me up; I'm a stand-up comic and I can't make cooking this much fun. :)
"This a French and this is a Canadian Shallot. I don't know what they are doing in Canada." Chef is also a comedian.
When I have a lot of videos to watch I jump through some of them. Do NOT jump or speed through a Jean-Pierre video or you will miss something important and enjoyable!
Thank you 🙏
I can’t get over how you use 3 feet of counter space, a stove, and an oven to show us how make the most incredible dishes in REAL TIME.
Finally, someone who feels the same as I do when it comes to asparagus.
OMG. Your thermometer analogy. Chef, I spit out my cocktail laughing! 🤗
JP....Look....I can't stand it when people are picking on little things. People are so full of themselves and think they are better than everyone else in the world. You do a great job and unless someone is really unsanitary....well. Anways, you rock, sir!
Fresh cut roses don't smell either! Fish are why forks were invented, so your fingers do not smell! The salmon looks delicious!
The French and there butter...gotta love it!
A true Chef wastes nothing
Hi 🙂! If the word "Butter" offends anyone....BUTTER..BUTTER..BUTTER..BUTTER..BUTTER..BUTTER. 🤣🤣🤣🤣🤣🤣🤣🤣.
I enjoyed your video, TYFS!! A man that won my heart...Butter. I just subscribed to your channel. Have a Sparkling day!!! 🥰
One of the beauties of this dish, Chef, is that it makes a home cook look like a pro. Lovely mouthwatering presentation!
the beauty is butter
@@AverageSouthernMan Hell man, I can't argue with that! LOL
Hello, Chef Jean-Pierre,
Great to see you again with a new recipe . It makes me feel good to see your smiling face, hear your accent, and your humor. You are, "The complete package!" I turned on my female cousin, who loves cooking shows, to your show and she can't stop thanking me. She said the first time she tuned in to your site, she binged on your older videos for hours ! I too, have been guilty of doing the same. LOL ! We want you to know how much we love your recipes, your humor, and the entertainment factor we get by watching you. I am a 68 yr old Tampa man and my cousin is a 71 yr old Apollo Bch., FL woman. So thank You so much for being you and endearing yourself to us as a Friend ! God bless You, You're The Best !
Thank you so much! I appreciate the kind words! You are the reason why I do this!!! 💗💗💗
I'm preheating the oven right now at 400 degrees. Maybe that's too hot, but just so it cooks to 125. I don't bother with the sauce. I make a compound butter with salt, pepper, garlic powder, parsley. and red pepper flakes. I experimented the last time with not cutting medallions. I just blot the fish dry, apply the butter right on top of the fillet, and refrigerate it for 30 minutes. I'm making fish tacos with just a dab of grated cheese (taco blend) and pico de gallo. ee YUM!!! 😎 Merci beaucoup, Monsieur
THAT looks like a great salmon dish, Chef!
Chef: This is a fabulous recipe. But I watched an earlier video that I can’t recall. You said a chef that uses too much water in a soup or sauce is not a chef. I so agree and thank you for that!
I was not a salmon fan, until I tried it this way. Wow chef!
👏👏👏❤️
I am Hospitality 45 years and you are a person who uses the base. lovely.
Whoever edits these videos needs a raise, they're hilarious
Love all the support! :)
That saucier pot glides around like a Curling rock..hurry hard!!!
It’s not raw. It’s perfect. With salmon I always aim to that point. Exquisitez!
My Norwegian heart boils from this :)😀
A genius at work!
Thank you, Jean Pierre. Your videos are fantastic because they are so real. It’s not just your passion for cooking and creating extraordinary meals, it’s that you show us how to do it in such a way… even a child could do it. I’m 74 years old, I love to cook and feed my friends. I’ve saved over 4000 recipes save on my computer, but you are my go to guy for a recipe for a meal I want to prepare for my family and my best friends. In fact for all my friends.
Thank you 🙏
salmon : 5 min prep , 5 min cooked, thats enough for me...😋
I made this and the reaction was that it was star restaurant quality. Thanks very much and greetings from the Netherlands
I love this fella so much. Over the past few months he's become my favourite TV chef. So funny and seems genuinely nice.
Thank you 🙏
Just came across Jean Pierre a few days ago and can't stop watching his videos. I don't even cook but I send recipes to people I know and the way Jean Pierre teaches makes it alot more simple because he's a wonderful communicator.
Who wouldn’t be impressed with this dish?
I dont eat salmon, but I made this recipe, but with beetroot, pumpkin and potato mash, with butter (burter) and sour cream (i love using butter and sour cream in any mash) along with with snow peas.
I am now on my 3rd time making butter poached salmon, this time simply with rice cooked with butter and garlic..
Absolutely amazing and simple recipe.. Just like most of the other recipes feom jean-pierre, oh so tasty!
The best bit in amy of Jean Pierres recipes, is the room for change and evolution!!
Con Carne being another perfect example and easily the tastiest I have tried.. With so much room for change and making it your own re ipe so easily with very minor changes on ingredients
I am a huge fan. Where have you been all my life! What an amazing Chef! Don't change anything! You are awesome!
Thank you 😊
What is the secret to French cuisine?
Butter.
and onyon
*onyo
omelette du fromage
There is a great classic French movie on the subject:
"La Cuisine au Beurre".
Always has been.
I luv to hear him say, "Amazing"!!!
his butter addiction is contagious
I have not had salmon for decades, because it was always disappointing. Now I will try it! One of the many amazing qualities of Chef Jean-Pierre is that he actually understands nutritional science and knows what's healthy and what's not. Instead of ding-dongs that advocate horrific margarine and low-fat cr@p for 17 years, this wonderful Chef creates heavenly, beautifully presented dishes with real, natural ingredients. A delightful recipe. Thank you, Chef!
Chef always makes my Thursday’s so much better!
Absolutely!
…with so much butter.
@@thomass.9167 I watching the videos approx., 3am from Australia. Not a good sleeper 😓
Chef, I have been watching quite a few of your videos and I dare say that I have tried a couple of your recipes. The result was indeed amazing and delicious, but, MY GOD, you use a lot of butter!!! If I cook a la Chef Jean-Pierre, I will soon die of cholesterol. I will be happy and smiling of course, but I will still die...
Cholesterol isn’t bad for you. That’s a myth. And if you’re super concerned, take Ezetimibe, NOT a statin.
This channel is amazing! I wash my hands every time I touch anything to ensure no cross contamination and my hands have taken a beating. The sanitizing water is the best thing ever!
For me Thursday is Chef's Pierre day I'm getting good at remembering its the day that will definitely cheer me up . Salute Chef :)
And here I thought it was Thor's day :D
I thought might get your attention Chef pappa
Me too!😁
I like your technique when you cook meat/fish and all, but man, your sauces are unbelievable. I have replicated a few of them already and even with inferior ingredients and sometimes missing a few, it's incredible. I'd eat most of them with plain bread because that's how good they are.
Thats how u know he learned in france lol
I've made a few of his dishes and they always turn out great, even when there's an ingredient I just don't care for. When I made his bourguignon, my wife said she would be happy just eating the liquid in it with bread it was so good.
Rubbing them on your body is a good application too i've heard.
@@tottorookokkoroo5318 just make sure it cools down a little first 🥺
A good sauce can make an incredible difference to most dishes. I love butter too chef. 😉
Chef Jean-Pierre always helps me smile!:)
I don't like Seafood in every sense; but if pressured, I will eat Salmon. As a Seafood hater, I would definitely try this dish!
Chef Jean-Pierre; Monsieur, I sent you an email ... Will you please teach me how to make an excellent Tuna Sandwich? Tres merci beaucoup 💥
I make a dish very similar to this at my restaurant, but I use dill and roasted garlic compound butter on the salmon and serve it with a soft poached egg ontop. No saffron though. But its seriously one of the best ways to cook salmon. Butter and salmon are best friends.
That recipe sounds great! 😀
That recipe sounds amayzin
@@ChefJeanPierre Yes the roasted garlic sounds like a good marriage of flavor. & do not be concerned about soap/bleach thing or being PC! Screw it, STAY REAL!
@@ChefJeanPierre In the summer in Canada you can get some amazing salmon. Sometimes I also use rainbow trout instead of salmon, whatever I can get thats most fresh. But thanks for the reply Chef! 😀
Yes, I've used a french tarragon compound butter in the fall when the tarragon from my garden is at its best flavor and it is my favorite way to cook salmon. Love the medallion idea.
Chef Jean Pierre mentions that his salmon came from Norway. That is very important considering Chef's 120-130F internal temp- why? Nearly 100% of Norway salmon is farm raised. Why does farm-raised matter? A Norwegian (or most farm-raised salmon) spends it's entire lifetime in SALT water. Natural salmon are androgynous and have spent part of their life cycle in fresh water. Salmon in fresh water are vulnerable to fresh water parasites. That is exactly why you never heard of fresh water species sashimi or sushi. If you want to cook this recipe, you MUST ask if the salmon is farm-raised or "wild-caught". If it is "wild-caught" then cook it to 140F. Not as Good as Chef Jean Pierre's but safe! If it is farm-raised, it has spent it's entire life in salt water and you could eat it raw or poached in butter to 120F.
Great comment thank you for taking the time!!!😊
Never buy farmed salmon. That stuff is poison.
A
Look up Norway farm raised salmon on youtube. You will never buy farm raised again.
I disagree. I eat wild caught salmon frequently. Sushi/sashimi/nigiri salmon is frozen first, which kills any parasites.
I really appreciate you Chef! 🔪 It looked like the knife was stabbing the heart! Mama Mia! ❤
Unbelievable. So good. I never would have thought to try it this little cooked. I did because he is a pro and his voice and body language was so censer.
Was amazing. I sense then have been doing this more. I changed it a little. I broil it not bake it. It finishes with the same internal temp but slightly golden on top.
Simply amazing!
Thank you Chef.
Butter and salmon. What more do you want? The sauce looks terrific, I'll have to try that. Maybe a little lemon zest on top?
I don’t even like salmon but that plate looks so pretty I’m sure I would devour it
Butter makes everything better!
I like and eat salmon once a month. Since i got this recipe from you, this is the only way to eat salmon. I did this again yesterday for dinner, by now i remember now exactly how to make the sauce without seeing the video, and it was perfect! I LOVE this delicious sauce, it's perfect for salmon! Jean Pierre, you were right, it is the best salmon with a perfect sauce. Thanks again!
Appreciate the C°, cheers from Canada
I just love you're videos. No overly edited parts. And the way you give tips to your viewers is just soooo informative. I love the flow of the overall video, it makes me watch the whole of it it's impossible to skip a second.
Thank you so much!🙏
would like to more Fish 🐟 recipes. when I was a kid we brought my uncle a stripped bass to cook.he came from Italy as an 18 year old to San Francisco with his brother and opened a cobbler shop. anyway he baked that fish in a long pan with a lid on it with butter, onions, and his famous spices. it was fantastic even for a young kid like me. Could do a similar video on baking a fresh fish? thank you Chef!
Brilliance is simplicity
“They’re going into the butter, so they are going to be happy”. That’s what I tell my lobsters just before I spike them with the chef knife ! :)
My favorite Chef does it again! Perfection 🙂
I live in the Pacific Northwest and am a fisherman. i am lucky, my fish is as fresh as can be. Many times I eat it after only 4-5 hours out of the water I am eating it. I catch salmon from the Columbia River and always am looking for a new way to prepare it. I eat salmon at least one to two times a week. This recipe is excellent! My friends loved it. Thank you so much, Chef Jean-Pierre.
We all need emotional support butter!!!
Would like to see your butter supply sometime, there must be a bathtub full of it somewhere.
Thank you for explaining how you keep your hands and tools sanitised while you cook. I have always wanted to know this.
Less than a minute into opening J-P salmon video I clicked the Like button, I was NOT disappointed with my decision! Bravo Chef Jean-Pierre!!
Thank you!😀
Saffron originally belongs to Iran and is the main Iranian spice and, as you said, it is expensive. In Iran, we extract the ultimate aroma and color of saffron before use by powdering saffron and placing it on a small ice cube tray. Let it be ready to use slowly and after melting the ice, the real miracle of saffron can be seen. Your method is like weighing red gold.
Iranian saffron is indeed amazing!😊
You're amazing, vigorous, energetic, bright and humorous. despite your professional surroundings, your simplicity and humbleness prevails. bravo!😃👏👨🍳🍽
I have been enjoying your channel for a couple months now. I love how your mind flows to the natural questions we might have when cooking, and you answer them before we’ve thought them lol.
I love the alternating asparagus in the delectable butter-mustard sauce - I can smell the aroma across the interweb and that delicate salmon - Bellisimo! God Bless America 🕊🦅🕊
🙏🙏🙏❤️
As a retired aircraft maintenance inspector, attention to detail is something ingrained in my DNA by now. Your presentation and delivery is really something to behold. Also, I use my big screen tv as my computer monitor, which allows me to watch your videos on one side of the screen, while I pull up your list of ingredients and display them on the other side of the screen. Once my mis en plas is secured, I can pretty much follow through with you at the same time as I watch. You stop and talk about all of the important things about 10 times out of ten, right on cue. Your demeanor is highly professional and entertaining without being intimidating. You have allowed me to bring back my chef school training from 30 years ago and put it right back into practice in a major way. Thank you for your efforts.