Foolproof technique you can use to cook any fish filet and make a sauce with zero experience
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- čas přidán 26. 06. 2024
- 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.
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🧅🥕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.
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Success! I made this tonight. Used Black Butter Fish. Shallots are not in season, so I finely chopped up a red onion. A local white wine. Mashed potatoes with buttermilk. Green beans with the rest of the red onion and garlic. Family is loving it. Thank you Stephane!
lol at season for shallots
I made it. I see no reason to cook fish any other way. It was delicious and such an enjoyable meal. I served the fish on five stems of new-season asparagus. The cod flaked perfectly and the sauce was unctuously creamy. Thanks, Stephane
pretentious...moi?
This reminded me of my dad. He was a chow hound, in general, but he particularly liked fish. Whenever I'd go back home for a visit, he'd always ask what I wanted for food (or, "goodies", as he would say). One trip, I suggested a fish week. That lit him up.🤣 Turbot and halibut were included (his two favorites). I don't recall the rest, but I know we had Maine lobster on Friday. If he were alive today, I'd make this for him. Thanks for the memory.🙏🏻
Thanks for the encouragement to poach. I have got into the habit of flash sautéing both sides, removing and continuing as per your method here. I wish my dad was still alive for me to make this for him. He loved simple poached fish but I never made it because I didn’t know how to do it back then. 🙏🏼🧡 🇫🇷
Great recipe. I've been poaching fish like this for years but baking it off. Because that's what I learned working as a line cook in an upscale restaurant (well, upscale for Columbus, OH in the mid '80s) during college. From now on, I'm going to simplify the process and poach on the stove top thanks to you.
Regardless, the core recipe is very flexible. We eat a lot of fish--once or twice per week---poaching fish several times a month. Here are some variations I've used over the years.
-Instead of just shallots poached raw, sautee onions, carrots, and celery until soft (called a mirepoix) before adding the wine and fish.
-Instead of cream, use butter and lemon for s sauce that pops.
-Clam juice makes a serviceable substitute for fish stock. You use so little for poaching, I'll often split a can into 3 parts (1 for today, 2 for later) and freeze what I don't use in ice cube trays for use next time I make the dish.
-Don't have cream? Reserve everything on the plate, including the liquid, and create a roux using equal parts butter and flour, cook off the raw flour taste, an add milk, cooking until it thickens. And then add the reserved sauce back in, and finish the sauce as shown in the vid.
-Instead of boring old parsley, use tarragon or dill.
-Etc, etc, etc.
.
Yes, Yes, Yes - 100%
You should start a cooking channel. Seriously. I'm gonna use that clam juice trick, I can never find fish stock.
@@LAChantrose Thanks for the vote of confidence. But it's probably not in the cards. Because my PC lacks the RAM and disc storage necessary because I'd want heavily edited videos. I tried, but for other, not-cooking things.
But most importantly, with this French Cooking Academy guy, Jacques Pepin, Alton Brown, etc. available on CZcams, I doubt some middle-aged dude cooking for himself and his girlfriend (and occasionally his college-aged kids) in flyover America would have much pull!
Oh. And there's that pesky paycheck thing and lack of time to do much else besides work and live. :-)
I love this kind of fish101-video where you show a core technique which when learned can be expanded upon with many different flavours. I would love to see more basic techniques like this one because i like to play with the flavours seeing where it'll go once i feel like i can manage the basics properly.
Well said. The beauty of French cooking (as well as many others, I am sure), is that it is built on core techniques. Once you learn how to make a proper pan sauce, for example, you have also learned how to make potentially hundreds of other pans sauces. Same with soup, etc.
sou ds like a good idea
Thanks once again Stephane for your recipes and techniques. I really look forward to your videos each week and I get to surprise my family with some of your marvellous ideas.
tried this recipe last week with a couple of pieces of cod - can confirm it is easy to do and the sauce is incredible. French food is my absolute favourite so im so happy to be able to do this :)
Thank you for stripping this down. You have been helping me expand my sauce library and I can't wait to try this to start off!
Merci Chef Stèphane, I have always been afraid to cook fish until now. Wonderful as always!
I have a couple of cod loin fillets but they're frozen. I have been looking at how to cook frozen fish and it seems it would be suitable for your poached recipe. So I will try it today and serve it with masked potato and the new season asparagus. I have a Muscadet white wine and I thought to add a splash of white vermouth. Thanks for the recipe, Stephane. You and that crazy Chef Jean-Pierre are my go-to sources for recipes.
Chef Jean Pierre is amazing
This turned out very well! (we used Flounder) We usually bake or pan fry fish. The sauce here was a step up. Also was more moist and the flavor was very good.
Thank you so much for sharing this lovely technique! I’ve been wanting to be able to cook fish correctly.
I absolutely love this channel!!! Thank you so much for making french cuisine so simple.
This is exactly what I'm trying to achieve with my fish cooking. Will try this method. I usually cook my fish in the oven in foil with butter and herbs and make the sauce seperate. But my beurre blanc has a tendency to split and has a strange consistency to it. I've got it right a few times but just want that consistency like this. Thank you for the videos. Learn loads from them. Will be ordering your book too 👍
I just love French cooking. I made the chicken Fricassée yesterday and my family loved it! Even my fussy 5 year old adored it and wanted more. Tonight, I will do this dish. I am so grateful for you sharing your experience with us. I have asked my 9 year old to tell his French teacher about the Fricassée and mention your channel.
...you serve this & people will think you're a Proper Cook! Merci!
Thanks Stephane. Today I’ve learned a new technique. A must try recipe. 😋😋
Thank you!!! Demystifying fish is something we all need!!!
Hello Stephane-
Subscriber here. Tried this tonight with what I had on hand; the recipe is very forgiving with substitutions. Used frozen individual cod fillets. When thawed, each one produced a small amount of “fish stock” that worked with the vermouth. Had to use half-n-half in place of cream, everything else was as per the recipe. I admit to overcooking the fillets a bit (they were thin), but the sauce made up for it! Thank you for taking the time to educate us all in French cooking!
Quick tip…make stock out of scraps from previously cooked fish and reduce the heck out it, add to wine. Best way to eat fresh fish!
just like the Spaniards intended
He stated that in the video. Like 10 times.
I did it, dont recomend it.. the wine didnt taste good at all..
@@valentin300 then you most likely made a mistake in reducing.
Awesome presentation! Just enjoyed this over a bed of root vegs using local fresh caught Redfish, simply amazing flavor, and texture. Instructions were spot on. Thank you!
I've been doing this once a week or so with whatever I have on hand. It's amazing! I've even used frozen filets that weren't completely thawed. Tonight (Feb 14th) I'm going to use vermouth and white wine, bottled clam juice, and thinly sliced fennel along with the shallots for some lovely thick sea bass fillets, because the garden is full of fennel. thanks!
Amazing! Thanks for recipe
More of this! Good work Chef!
In all my years of cooking, I NEVER thought of using parchment to cover the fish while I made the sauce. Basting a bit to prevent drying out, yes. But parchment? No. Merci beaucoup, Stephane. It's good to see you show up in my notifications again. Subscribed and selected a bell a long time ago. So, today, here you are, thankfully.
Aloha Stephane! You’re the best! Hawaii has a lot of fresh fish that will go nicely prepared this way. Mahalo for sharing your skills!
I LOVE THE TINY POT YOU HAVE IN THE INTRODUCTORY SHOT! ❤️
Can’t wait to try this recipe and your technique!!!!
Tried this for a third time tonight. The first two times I overcooked the fish but the sauce always made up for it. Tonight I got it spot on. Possibly the first time since I started cooking with the help of ebay videos that I would have paid to eat my own cooking in a restaurant. Thank you.
Fabulous as always! Dinner tomorrow night! Thank you👍🏻😋😘
So simple! Definitely trying this.
it’s a great technique to cook fish
Trying this tonight! Thank you for keeping it simple and not trying to impress. hell yea
Wow, great technique. Thank you very much
Just found your channel. Wonderful instruction and delivery. I can’t wait to keep watching and enjoying!
i can’t wait to try this!!!
I have a massive fear of cooking fish, because I have messed and wasted fish like no tomorrow. And I have to tell you today for the first time in my life I actually managed to cook fish. Seriously need more of these type of recipes, which take away the fear (might as well call you the (“fearless chef”)
what a great achievement well done and glad the recipe helped out 🙂🙂👍👏
Thanks! Fish and Poaching are one of the last "undiscovered countries of the culinary world" for me, so this was educational and inspirational. Unfortunately, a proper Fumet de Poisson is very hard to create in my neck of the woods. All of my culinary education comes from books, and the ideal ingredient is basically fresh fish heads. Good luck getting that around here. But, any chef worth his salt can improvise. And poaching... that other half of the equation, is something I've never really tackled. Thanks for the excellent video as well as the inspiration. Best regards.
I used tilapia I had on hand. It was a delightful lunch! Merci!
I keep forgetting how simple this can be to make. I will keep at it now. Practice to keep my fish this tender. Merci
Thanks. Have seen this technique being used. But, this video makes it easy to understand.
Great Stephan! amazing dish , love it
Your dish looks very appetizing, thanks for sharing
I made last night with sea bass. Fantastic. Thanks for posting.
Elegance is simple. Delightful, as usual from you .
I made this and it came out wonderful. Thank you
Easy! Delicious! Foolproof!
Made this tonight with some vermouth and it was delicious!
Beautiful, thank you Chef. If you will allow me, I would like to add a fool-proof technique for Grilled Fish that I learned from a Chef in New Orleans. This if for fresh fish fillets, the full side, with the skin on. The fish I use this for is mostly Snapper, Red Fish and Grouper, but it will work for any scaled Fillet.
*** Do Not Scale The Fish! *** The Scales are in direct contact with the grill and the skin acts as the pan - the Scales will not stick to the grill.
With the Scale/skin side down, cover the flesh with a generous measure of melted butter. Use a brush as you want complete and uniform coverage _ a butter flavored with Garlic or the herbs of your choice can be used as well, do as you like.
Next cover the flesh generously with fine bread crumbs _ seasoned bread crumbs are what I use. You want a complete and uniform layer here, no thin patches. And that is it _ Prep is done.
Now place the Fillet directly on a grill, Scales and skin side down over medium heat. If it's over the coals, make sure it is not too close.
Close the lid and let the fish cook about 15min for a 3-4lb Fillet, a bit less or more depending on size.
As it cooks the flesh will 'Plump Up' and release from the skin. If it has not released, close the lid and let to cook another minute or two until it does.
When done, remove the Fillet from the grill, the flesh will easily lift away from the skin and it is ready to serve. That's it, as easy as can be _ the fish is done, add a squeeze of lemon and a drizzle of melted butter to finish and dinner is served.
I learned this technique over 30years ago and have used it to cook countless fish _ it never fails. The fish is always moist and delicious.
Thanks again Stephane, Your channel is a well of information and always a delight. Appreciate everything you do.
thanks for sharing we need more fish tips around 👍🙂
@@FrenchCookingAcademy The pleasure is mine Chef. I should have added that I usually place the fillet on a flat cookie sheet, pat dry with a paper towel and remove the lateral bones with pliers before adding the butter and breadcrumbs _ This makes clean up a snap and you can then easily slide the fillet onto the grill. Sorry, I'm not used to writing recipes. And please, let me know how it works for you.
I found your channel out of the blue on my CZcams and I immediately subscribed. This is needed to cook good food without it being crazy hard to do. I'm going to make this tomorrow. 👏👍
This is really helpful. Great video.
Wow this was amazing, easy, and delicious. What a great technique!
This a spectacular recipe! Thank u so much. My French boss called this dish .”
Amazing ! Amazing !”
I love your channel! I have used many of your techniques successfully.
Oh wow - brilliant Stephane 🎉
Looks good. I will try it!
A very useful recipe to cook fish easily and flavorful, merci.
Thanks!
A great recipe for any kind of fish and the sauce is magnificent. I will be using this recipe often.
Very nice. I see all kinds of ways to mix it up with this technique/ingredients. I'm mostly interested in recipes and techniques that work well with salmon because I catch them fresh myself. So thank you for this. No such thing as to many ways to cook fish. Especially salmon. Have a great day 🌤 😀 👍🐟🎣
I love salmon. I bet it tastes great when you’ve caught it yourself too. Totally agree, no such thing as too many ways nor too many recipes for fish.
Made it this evening, was delicious. Will be my go to way to cook fish regularly 😋
Thank you teacher for you time
Thank you.
you have great videos, i really appreciate all the info
thanks 👍
Thanks
Delicious!
I made this tonight with salmon (well, we had to eat something 'posh' on Coronation Day!) and it was utterly delicious! Though I used creme fraiche rather than cream, since salmon is very rich. Thank you for your recipes, Stephane, you explain everything so well!
Simple, merci!
Looks fantastic
Amazing!!!
Was so happy to find this. I had the occasion to eat at a smoky Paris cafe and ordered dorade royale. It was a revelation, best thing I'd ever tasted. It was the combination of wine and butter. Seeing this video, I know this was it. Tried it tonight, and yes it's it though I ignored the warning not to salt in the pan which was a mistake. Thanks so much for the video.
I just tried it today and it turned out delicious. Thank you. I used it for Mahi Mahi which is normally grilled. You are right it probably would work with any fish... except maybe sardines 😆
Awesome! I've always shied away from cooking fish filets. This is the first day of the rest of my life 😀... Thank you very much!
i know this fish filets can be annoying 🙂
Looks delicious, and I am looking forward to trying your recipe!
Great recipy
Just found and subscribed yesterday.
Bloody brilliant channel
I loved how easy this recipe was and yet so wonderfully tasty. My daughter (12yo) who is reluctant to fish licked the plate. Served it with sieved (?) potatoes and peas. Thank you!
i love your comical sarcasm!!!
LOVE YOUR RECIPES ♥️ ♥️ ♥️
🙂👍
merci mille fois!
I'll try tomorrow
Great demo, Stèphane! Very clear and concise! Do you think something like bottled clam juice would be appropriate in this preparation?
Excellent recipe & Technique. A "Fish Slice" is important when cooking fish.
.
Looks good! But for the final platting, I would not cover the fish with sauce because the fish does not look like a fish. I would make the sauce more thicker and just pour the thick sauce across the fish fillet and some on the side. When put the fish in the sauce pan, I would not give the fish a bath either.
I know what I'm making this weekend!
Beautifully demonstrated & explained.
One of my favourite ways to cook & serve fish. If you have good quality fresh fish, why hide it!? Shows off the texture & flavour perfectly.
Très bon.
I made this for the second time, and it really is restaurant quality good. I think I used too much butter and half and half, but it really is out of this world.
Brilliant
V interesting w/your ‘How to- shallow poached fish fillets’, And a simple way of preparing/creating a sauce to go with.
With minimum efforts❤now I can prepare this delicate & luxury dish at home.
Many thanks for sharing your knowledges. I’m appreciated.
Have a great day. Bon appetit🙂everyone.
As you say one of the best and most easy way to cook fish,and very tastfool 🤤🤤👍👍💡
I am going to try this tomorrow with lemon and dill! 😊
let us know how you go
Merci beaucoup pour la recette. Je vais l'essayer bientôt.
Bises et a ta sante!
Thank you! Looks delicious! What would you serve with fish like this like vegetables or other side dish?
Ha
I didn’t know this existed as a real recipe
Merci pour la video
Thank you, Stephanie I have mailed this video to my wife.
😄
Tnq chef.....
Beautiful and delicious ❤
I will try this recipe next time I make fish
Thank you for the great technique and recipe. I wonder if you first put a little color on the fish using the using the butter and then deglaze with the wine and shallots then shallow poach it would act like adding a fish fume? Of course at medium/low at the beginning.
Brilliant 👌 thanks for sharing this lovely technic 👍 I must try this one 👍 thanks for sharing 🤝 keep intouch 🌹 I am your new friend 🤝🌹