Marco Pierre White terrifies me but his salmon recipe does not

The original bada$$ chef in the kitchen: Marco Pierre White. He'll make Gordon cry, he'll make you cry. His salmon recipe is not so scary, in fact, it's simple and sophisticated: Escalope salon with basil sauce.

00:00 Marco Pierre White
02:13 Fish Stock
06:56 Basil Sauce
10:02 Salmon
12:46 Order Up!

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Ingredients:
(For 4 servings)
4 x 8oz salmon fillets
salt and white pepper
lemon juice to taste

for basil sauce:
2 small shallots, finely chopped
2 tb butter
15 basil leaves, cut into thin julienne strips
3 tb noilly prat
1/2 cup fish stock
4 tb heavy cream
1 tb butter

Fish Stock:
1 piece bulb fennel, finely sliced. (not sure why)
1/2 cup finely sliced leek
1/4 cup butter
2 lb turbot trimming (fish heads and body, whatever) I used red snapper!!
4 tb dry white wine
6 cups cold water
3 slices lemon
3 sprigs parsley
sprig of tarron
sprig of cilantro
1 star anise
6 white peppercorns

[davidp]

I wanted to cry after watching Marco say "It was his choice to cry."

[weirdloverwilde]

The comment about making your own fish stock in case Marco is watching made me laugh. In the UK Marco is the face of Knorr, a brand of ready-made stock 😆

[mattharrington]

“Noily fucking prat” is the best thing I’ll hear all week 😅🤣

[liverpoolinitup]

The thing about Marco is he would actually fully approve of you using pre-made fish stock. He uses pre-made stocks all the time in his videos and he just wants people to cook delicious food well. I'm a big admirer of his and I think he would be a big admirer of you and your channel. But yeah, he's intimidating lol. Anyways, keep up the great work!

[diamondflaw]

I know you're probably very busy and don't know if you'll see this, but I'm a sauté cook in the northwest and based on what you were describing, I think I have a way of cooking salmon or steelhead that you'd really like - with a dill piccata sauce.

Sear off the fish like you just did (though I recommend starting with the non-skin side down first for best color) and then use the fat left in the pan to build a dill piccata sauce. It's super simple, just splash some wine and lemon juice into the hot fat, toss in some salt, capers, dill and after it reduces by about half, remove from heat and gently melt in a few pats of butter to thicken. Pour it on the fish, garnish as desired with some additional dill or lemon. Super tasty and cooks in less than ten minutes.

[marcelleroux]

"that was his choice to cry". that is raw.

[oliviawolcott]

and idea for a seperate series. Jaimie's recipes! where you make your own recipe and put your chef skills to the true test.

[Adri_Unsung]

“We hope everyone’s okay” was honestly so sweet

[YoungerDreyfuss]

I was a Chef for many years and I really enjoy your show. You have definitely come a long way.

[UtopiaTX]

Hi Jamie! Just wanted to say thanks for this channel. My mom is currently battling pancreatic cancer and your channel has been something that we've been able to share to take her mind off things. Keeping her spirit up is important and I'm glad you and your channel are here to cheer her up. Thanks!!

[danadagostino]

"Fish heads, fish heads,
Roly poly fish heads,
Fish heads, fish heads,
Eat them up yum".

[deanc]

Hey man? You skinned the hell out of that salmon. Beautiful consistent back, well played.

[gordonyoul]

Add the salmon. Don’t add the salmon. It’s your choice.

[leileleileleile]

I appreciate you blurring the exploded fish eye 😂

[p.l.g]

I love how you always hope they are OK. It speaks well for your compassion. Id be happy to work in your kitchen.

[nickwalters]

I was lucky enough to eat at Harveys, back in the day. That boy could cook . Got an old paper back copy of 'White Heat', never cooked a thing from it, you need about a month and a thousand dollars/pounds of ingredients to make anything.

[rosanna]

Can't believe I have been cooking Easter dinner for 48 hours, finish the meal, and then sit down and watch a cooking video 😅

[janismeyer]

This dish is inspired by the famous "Saumon à l'oseille" from french chefs Troisgros - the most cooked dish in the eighties in France! Will check how it works with basil instead of sorrel. Love your content!

[topofmurrayhill]

Since you're a New Yorker, let me tip you off that FreshDirect sells fish trimmings by the pound, cheap. By the way, they also started selling clam knives. 😁

[tildessmoo]

I'd actually love to see some of your original recipes! Be it simplified dishes inspired by Julia's crazy 10-pot six-hour marathons, the best bits of each recipe from your comparisons, or just what you like in you regular weeknight rotations, I'm sure it's all amazing at this point!