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.
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😊❣️❗️❗️
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.
you probably dont give a shit but does any of you know a tool to log back into an instagram account? I was stupid forgot my account password. I love any tips you can give me.
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. :)
I used cod instead of seabass because I'm in college and poor. Also, garlic instead of horseraddish and some lemon peel. I made it for my female friend. The panties came off.
@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.
What a great way to scratch up the bottom of that nonstick pot. Nice. NEVER use metal with non-stick coated pans. Use rubber coated whisk, rubber spatulas, or wooden spoons. You can use metal ONLY if it's a Stainless steel pot or pan, otherwise you will scratch the nonstick coating off over time and your food will start to stick.
Did he actually throw the empty bag BACK into the fridge AND chop Parsley on the counter top when there was a perfectly good chopping board right next to him?
Dill Cream on Salmon, creme fraiche, Trout Almondine w/ Brown Butter.... Its much more common than you think. A dairy based sauce can actually be very bright and complimentary.
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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.
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😊❣️❗️❗️
I love sam's simple dishes y'all make in the kitchen
Need the recipe on the website. Looks good.
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.
I buy the bags of frozen Chilean Sea Bass from Costco. They come in 6oz servings that are individually wrapped👌🏼🤤
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.
I really enjoyed your cooking demo!
Great dish, well executed.
Bechamel is literally roux and milk. Good to know
What will I replace if I have no radish paste?
Never had sea bass, but I love fish in general :P
you probably dont give a shit but does any of you know a tool to log back into an instagram account?
I was stupid forgot my account password. I love any tips you can give me.
@Ignacio Mitchell Instablaster ;)
Sea Bass is Devine. I buy it frozen from Costco👌🏼
Nice video. I really like your kitchen.
STOP USING METAL IN NONSTICK PANS IT HURTS MY SOUL
EXACTLY!!!
LOVE THIS GUY.... SAM THE COOKING GUY.....
Yum!! What kind of pan is this? We heavily dislike stainless steal "non stick"
Also I would need a dash of lemon pepper 👌🏻
I'd love to try this dish out
However just curious , can you explain to me how does the fish Sea bass taste ?
I'm sure you want Sam's reply, but Sea Bass is a mild white fish & super good flavor.
Like me ex wife clout
Buttery, soft, light/mild flavor.
Can you substitute the horseradish for something like tarter sauce or no?
Metal wisk on a non stick pan ...nice
sick bracelet bro hella cute
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. :)
What temp is the burner on?
Medium
Making this tonight, thanks Sam!
Don't forget fresh grated nutmeg
wait are you making sea bass that's is so goddamn good man
What is the white cream one that the last you put ?
Does Max ever eat?
Missing some lemon juice.
Thanks
How many kitchen do you have?
This guy never chew the meal 🤣🤣🤣 one, two swollowed))
Fuck! My mouth is watering now. I’m going out to get some sea bass now. I’m making this tonight.
I see chefs using metal wisks on teflon pots all the time! Isn't this a big no no ?????
I used cod instead of seabass because I'm in college and poor. Also, garlic instead of horseraddish and some lemon peel. I made it for my female friend. The panties came off.
Good going! I’m proud of you, son!
Now I know how to cook my favorite fish. Thank you.
@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.
Add cold milk all at once=no lumps
You learned that from Chef John at Foodwishes, didn'y you? I love his channel also!
Yeah John G your spot on,Chef John rules all ,except for a couple of southern bbq gurus.
Seems either way is fine.
What is the name of the pan you cooked the sea bass
are they ill tempered?
What? Who?
Metal wisk and teflon pot = not good
I thought the same thing, but I believe that's his seasoned cast iron flat bottomed wok
wait, what about the camera man???? no $20/lb sea bass for him???? what? LOLOL... new subbie!
What a great way to scratch up the bottom of that nonstick pot. Nice. NEVER use metal with non-stick coated pans. Use rubber coated whisk, rubber spatulas, or wooden spoons. You can use metal ONLY if it's a Stainless steel pot or pan, otherwise you will scratch the nonstick coating off over time and your food will start to stick.
Woww seabass.. ❤❤❤
Did he actually throw the empty bag BACK into the fridge AND chop Parsley on the counter top when there was a perfectly good chopping board right next to him?
nice i love a blackend cajun seabass and some tatoes and a equaled veggie ha no such thing ..nice dish guys
So why cant you put out these videos before i go grocery shopping and not after?
Wooou
That could use a bit more milk
I prefer Max editing like this. He tries too hard on the latest shows.
What so much country fried steak gravy for such a small piece of fish? Wasteful.
A dairy-based sauce on fish seems kinda gross. As does horseradish on fish. Ick.
Dill Cream on Salmon, creme fraiche, Trout Almondine w/ Brown Butter.... Its much more common than you think. A dairy based sauce can actually be very bright and complimentary.
Colsgirl M are you serious? What do you think is in tartar sauce and cocktail sauce? Bye Felicia!!
Must not like cocktail sauce. You know, the sauce for seafood.