Sea Bass with Parsley Cream Sauce | SAM THE COOKING GUY

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Sea Bass with Parsley Cream Sauce....and horseradish - did I mention that?

00:00 Intro
00:25 Making the sauce
4:46 Seasoning & cooking fish
7:33 Plating
8:12 First Bite
9:20 Outro

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Комментарии

I'm inclined to be a bit more adventurous with the herbs for a bechamel that's meant for fish. Try using dill and tarragon in addition to the parsley; maybe 1/2 Tablespoon of each for this quantity of sauce. Also, spice blends work *really* well in bechamel sauces for seafood. Japanese curry, Indian curry, Chinese 5 Spice, Baharat, etc. are all really great additions to a plain-Jane bechamel to give it a unique kick (you'd omit the herbs, however, although the horseradish may still be great here depending upon the blend you use).

Also, about white pepper: it really does have a different taste than black pepper. The reason it's traditional in bechamel sauces isn't just visual; white pepper simply tastes better in this sauce.

SuzanneBaruch

This recipe turned out fantastic and the fish wasn’t over powered by the sauce. I used the leftover cream sauce(;I had made a little extra) to make a creamy au gratin potato dish. Layered very thin layers of Yukon gold potatoes with this sauce and sharp cheddar, alternating each layer in a small deep dish. Baked at 350 for 50 minutes. The compliments were numerous and all because of the added parsley and most importantly the horseradish. Many thanks for this great recipe😊❣️❗️❗️

terrieseverson

I love sam's simple dishes y'all make in the kitchen

ellenoir

I used to watch SAM the cooking man when he was on TV. I love this guy. I am cooking Sea Bass tonight. I will be using this recipe.

troybowman

I buy the bags of frozen Chilean Sea Bass from Costco. They come in 6oz servings that are individually wrapped👌🏼🤤

l-train

Need the recipe on the website. Looks good.

Garth

I love to watch you cook. You make it look so easy but so delicious. You are so real; that gives us the confidence to do it. Thank you for sharing your knowledge and love of cooking. Keep up the great work.

theresahernandez

Nice video. I really like your kitchen.

shaneownbey

Bechamel is literally roux and milk. Good to know

MbisonBalrog

Never had sea bass, but I love fish in general :P

SigShootermm

Hi Sam. I like the sauce and I do not mind the black pepper specks at all. I bet it was mighty tasty with the fish you made ! Very Nice ! Styling for sure with that menu ! Yum. :)

PaiviProject

Yum!! What kind of pan is this? We heavily dislike stainless steal "non stick"
Also I would need a dash of lemon pepper 👌🏻

magickmademe

What will I replace if I have no radish paste?

harvardng

What is the white cream one that the last you put ?

SNKTH

@samthecookingguy I love your videos man, great recepies, great content and great passion. But just a personal tip if I may, watch your posture, I think your back it's gonna snap and I'll very much like to keep seeing your videos for a while, keep the amazing job.
Regards from Mexico.

MrESPINOSA