For those who might be curious turbot are in the same _order (Pleuronectiformes)_ as many other flat fish including the many super families of flounders, soles, plaice, and halibut.
@@ciaranwood5585 really depends on where you’re located and what’s most available in the region. For people who live in landlocked countries or regions all ocean fare is usually expensive. The North Atlantic fluke is an alternative for the more expensive flatfish species like sole, turbot and halibut. Fluke is also known as “Summer Flounder” for their tendency to stay inshore during the summer months. These fish are also called “Left Eye Flounders”. Fluke can be distinguished from all other soles and flounders in the North America region as it alone is “left eyed”. Hopefully this is somewhat helpful…
as a commis chef,i did my 706 1 & 2 hotel &catering manager course at clacks college. Didnt no, what level i was as a chef.or baker .but well done guys, id would like to no if the sauce was bisque ,or americana.👍
Guys could you do a Q&A vid? I wanna know more about you, how did you meet, any set back on y9ur journey, what hobbies you have, interesting stories, have you guys ever had to fire anyone, or tell someone off, just any stories like that 👐
I'm not in the restaurant industry at all so I'd like to ask. Do chefs prefer to bring their own personal knives to work or do kitchens provide knives for the chefs?
If it’s a chain restaurant or maybe a pub, kitchen might provide. Quality restaurant chefs use their own knives, which are guarded like the Crown Jewels! Don’t touch another chef’s knife without permission.
Only issue with the skin to flesh bacteria issue is that when you had the fillets ready the skin had already touched the board. The heat will kill the bacteria before its hand a chance to travel sufficiently especially if you cool it quickly. Edit: probably even more obviously - we eat the skin a huge amount of the time
Can you imagine in 100 years our new alien masters have a RUclips channel on how to prepare a human like this? I'd be fascinated to know what my prime cut us 😂
For those who might be curious turbot are in the same _order (Pleuronectiformes)_ as many other flat fish including the many super families of flounders, soles, plaice, and halibut.
what's your problem it's not complicated lol by the sounds of it you should stick to microwave meals you don't need to be a professional chef to fillet and cook a fish...
@@BobaPhettamine I dislike the way professional chefs use words like 'you', 'simply', 'easy' when they're in an entirely different space. You're feeding into that nonsense. I'm an English teacher and for me its easy, simple but to suggest you could do it is nonsense. You speak English, right? You can write a sentence? Come and teach Shakespeare to a Y8, class with a majority of SEN students... Sounds like you should appreciate what learning is
@@shakespearewilliam8423 filleting and cooking a fish like this is basic cooking it would be the equivalent to learning the ABC's not teaching Shakespeare lol
The average cost of that 2kg wild caught Turbot is more than £100. Good job cost of living according to the Bank of England and IMF has decreased. I'm sure many households will take this on board when prepping their next most expensive fish for dinner.
the size of that turbot holy god. i would demolish that in seconds. it'd cost about 90 quid like. worth it. Have to say turbot is 100% always better cooked on the bone but hey.
Turbot in the bahamas is a type of triggerfish, in Europe it's a flatfish, different species called the same thing by different people for some reason.
Chef (obviously) does it all with efficient skill, but nothing that he did was overly difficult (of course, the results of the filleting will vary greatly depending on experience and skill sets). While the turbot is very different looking than the trout or bass they're used to catching, I could show this video to any of the local "hick fishermen" and they'd be able to do what Chef did. I've never filleted a fish in my life (I'm not a fisherman; I have, however, trimmed a lot of beef and chicken), but watching Chef, I can see what he's doing and why (e.g., hold the knife flat when skinning, so the edge is the 1mm above the skin that's needed). You might not feel comfortable jumping straight from tossing fish sticks in the oven to a gourmet preparation of turbot (and who is?), but if you pay attention to the skills being taught, and work your way up, this would easily be a "make it at home"--for a special occasion, not a mid-week meal. :) At my skill level, I'd consider doing this with a fresh trout or cod--especially if I was trying to impress a date. ;)
Are you using unhealthy SeedOil’s in your restaurant i.e. type Canola Oil…all industrial/factory processed Seed Oils can contain close to 4 percent VERY unhealthy TransFat, perfume with more….pls make a video describing your preferred oils used. You as professional chefs must never put money/cost saving ahead of making healthy food.
so dont put the skin on the flesh to not cross contaminate, but youve been touching it all over and using the same cutting board and mixing it already.
Fallow always drops such high level content. Best Cooking Channel on YT bar none.
Agreed 👍💯😋
For those who might be curious turbot are in the same _order (Pleuronectiformes)_ as many other flat fish including the many super families of flounders, soles, plaice, and halibut.
Are all flatfish quite expensive like turbot?
@@ciaranwood5585 really depends on where you’re located and what’s most available in the region. For people who live in landlocked countries or regions all ocean fare is usually expensive.
The North Atlantic fluke is an alternative for the more expensive flatfish species like sole, turbot and halibut. Fluke is also known as “Summer Flounder” for their tendency to stay inshore during the summer months. These fish are also called “Left Eye Flounders”. Fluke can be distinguished from all other soles and flounders in the North America region as it alone is “left eyed”. Hopefully this is somewhat helpful…
@@D-Z321 very helpful!! Are you a fishmonger 😂 I live in the UK so you'd expect it to be pretty cheap for fish but it's not always I find.
I wish there are more channels like this
6:25 - turbot head enters the depths of HELL.
i am convinced 90% of of the secret to a fancy restaurant dish is butter 😂
Yep that's typically correct.
When I went to culinary school, there was a playful saying, "if it doesn't taste good, add salt, butter or cream." 😂😂
it's called French cooking
99% is in quality, prep and cooking correctly, with consistency.
The last tiny bit is in the little extras.
@@divideandmultiply spot on!
Nicely done as usual and nothing wasted!
That sriracha butter sauce is unreal. Its absolute gold i would drink it
So many haters on these vids, dont understand it. Fallow boys are awesome, food looks great. Keep it up lads
its the internet. its full of clout chasers
Thanks for sharing looked delicious, and your knife/filleting skills are off the chart! Good work and someday I hope to be able to try it! 🙂😋😎❤
beautiful mindblowing fish dish! thanks for master skill!
beautiful knife work on a dream fish. Can't wait to buy one for a family dinner some day
I need more pov's of Making Cocktaild at the bar. There is just something satisfying about it😂❤
I wish I had the knowledge and skill to do this. Amazing.
😱 the tuition part, the cooking part, the finishing part 😃, Turbo 😃 👏👏👏
I love you, guys. Your videos are always so enjoyable to watch. I can't wait to visit Fallow this month 💛
This is the seventh video of theirs I’ve downloaded. Fully concur w the top post! 👏👏🤟
Roe is such an underused asset of a fish herring roe is magnificent
Excellent video, interesting 👍
as a commis chef,i did my 706 1 & 2 hotel &catering manager course at clacks college. Didnt no, what level i was as a chef.or baker .but well done guys, id would like to no if the sauce was bisque ,or americana.👍
Just tried this sauce for the first time with salmon and it is amazing!!!! New favorite dish!
Did you buy the Sriracha sauce from their website?
@@Sambell3936 I should have clarified I made the sauce with the capers! mmmmmm
@@kbax25excellent. Either way is heaven. Happy cooking.
Are there tricks to know if there is roe in a fish? Because it would be nice to know at a wet market.
Doubt many viewers will be picking a Turbot up at their local Tesco😆
Guys could you do a Q&A vid? I wanna know more about you, how did you meet, any set back on y9ur journey, what hobbies you have, interesting stories, have you guys ever had to fire anyone, or tell someone off, just any stories like that 👐
Fallow makes me so gal dang hungry
'add a little bit of butter'
*adds the amount of butter I eat in a week*
You missing a lot ;P its unhealthy, but so delicious
You guys are the best!! Yes chef!!!
@fallow Can you do a video on mocktails?
So far the best fish I ever had in Europe was Joel Robuchon’s Dover Sole with Brown butter sauce
amazing!
Thank you
Super info 👍👍👍
Greetings from Denmark 🇩🇰
I'm not in the restaurant industry at all so I'd like to ask. Do chefs prefer to bring their own personal knives to work or do kitchens provide knives for the chefs?
If it’s a chain restaurant or maybe a pub, kitchen might provide. Quality restaurant chefs use their own knives, which are guarded like the Crown Jewels! Don’t touch another chef’s knife without permission.
incredible video
Welp, that looks incredible. Only a 12 hour flight...
Only issue with the skin to flesh bacteria issue is that when you had the fillets ready the skin had already touched the board. The heat will kill the bacteria before its hand a chance to travel sufficiently especially if you cool it quickly.
Edit: probably even more obviously - we eat the skin a huge amount of the time
But cooked, grilled, crispy ie. So cooked it’s fine, bacteria are proteins 😁😈
Can you imagine in 100 years our new alien masters have a RUclips channel on how to prepare a human like this? I'd be fascinated to know what my prime cut us 😂
Or with what criteria would they pick and breed us.
Very interesting video
Hello bro what camera do you use? Gopro hero 10?
What would you suggest as a substitute for Turbot, for those who can't afford/source it?
I would say seabass and halibut for this recipe. Both are also expensive but easier to find
Cod or hake
For those who might be curious turbot are in the same _order (Pleuronectiformes)_ as many other flat fish including the many super families of flounders, soles, plaice, and halibut.
Brill is good,cheaper than turbot and same family.
Plaice, Flounder, Dab, Lemon Sole, Brill. Any flat fish.
Which garmin watch do u have ?
Gorgeous
This is exactly how I prepared my fish for dinner tonight...
Oh, sorry, I mean I watched a professional chef do it on RUclips then had cod n chips
what's your problem it's not complicated lol by the sounds of it you should stick to microwave meals you don't need to be a professional chef to fillet and cook a fish...
@@BobaPhettamine I dislike the way professional chefs use words like 'you', 'simply', 'easy' when they're in an entirely different space. You're feeding into that nonsense. I'm an English teacher and for me its easy, simple but to suggest you could do it is nonsense. You speak English, right? You can write a sentence?
Come and teach Shakespeare to a Y8, class with a majority of SEN students... Sounds like you should appreciate what learning is
@@shakespearewilliam8423 filleting and cooking a fish like this is basic cooking it would be the equivalent to learning the ABC's not teaching Shakespeare lol
Great clip, but not an easy fish to fillet.
1:31 yea baby ;)
The average cost of that 2kg wild caught Turbot is more than £100. Good job cost of living according to the Bank of England and IMF has decreased. I'm sure many households will take this on board when prepping their next most expensive fish for dinner.
Same method for any flatfish.
Champion food
"Medium high" heat he says.
❤❤❤
Whats the brand of knife he says around 1.50,japanese slicer
It’s a Yanagiba style if that’s what you’re asking…
Not a brand, it's a type.
黄色那个是什么酱 有人知道吗
I think a fish that size would be close to £100 in a fishmonger’s
the size of that turbot holy god. i would demolish that in seconds. it'd cost about 90 quid like. worth it. Have to say turbot is 100% always better cooked on the bone but hey.
i think it needs more butter
What was that orange sauce?
Sriracha?
Sriracha butter.
sir name of this fish
rest in peace, animals!
Part of me wants to isolate the lines “remove the skirt” and “skin it” and then put horror music behind it.
Turbot in the Bahamas looks so much different. 🤨
We wouldn't eat that version.
Turbot in the bahamas is a type of triggerfish, in Europe it's a flatfish, different species called the same thing by different people for some reason.
Roll up your sleeves chef!
Long sleeve jackets are an odd choice
More wankers in the comment section
Or maybe just learn how to cook. “Chef quality.” I’d rather cook to fill me up than cook how a chef does.
A kilo of plastic from cutting board is served as a side dish
Great looking dish but I would hardly call this “how to make it at home.”
why, it doesn't use any cookware you wouldn't have at home it's just sourcing the fish that would be the problem for a lot of people
@@BobaPhettamine Exactly. Pan, oven, grater & knives & ingredients. No salamander, no convection oven, no nothing. You're good!
AND THE PROFESSIONAL TRAINING YOU BELLEND!😆
@@shakespearewilliam8423 you don't need professional training as this video explains how to do everything perfectly, you bellend.
Chef (obviously) does it all with efficient skill, but nothing that he did was overly difficult (of course, the results of the filleting will vary greatly depending on experience and skill sets). While the turbot is very different looking than the trout or bass they're used to catching, I could show this video to any of the local "hick fishermen" and they'd be able to do what Chef did.
I've never filleted a fish in my life (I'm not a fisherman; I have, however, trimmed a lot of beef and chicken), but watching Chef, I can see what he's doing and why (e.g., hold the knife flat when skinning, so the edge is the 1mm above the skin that's needed).
You might not feel comfortable jumping straight from tossing fish sticks in the oven to a gourmet preparation of turbot (and who is?), but if you pay attention to the skills being taught, and work your way up, this would easily be a "make it at home"--for a special occasion, not a mid-week meal. :) At my skill level, I'd consider doing this with a fresh trout or cod--especially if I was trying to impress a date. ;)
No one talking about the dirty board flip, shows his audience.
It’s the dry spots and wet spots on the board.
It’s the wet and dry spots on a regularly used board. You would know what you are seeing if you cooked at all
You are literally part of the audience.
They will thoroughly clean all the boards and kitchen at the end of shift.
He’s no sashimi guy. Bit clumsy
Are you using unhealthy SeedOil’s in your restaurant i.e. type Canola Oil…all industrial/factory processed Seed Oils can contain close to 4 percent VERY unhealthy TransFat, perfume with more….pls make a video describing your preferred oils used. You as professional chefs must never put money/cost saving ahead of making healthy food.
so dont put the skin on the flesh to not cross contaminate, but youve been touching it all over and using the same cutting board and mixing it already.
you can't cross contaminate with fish 🤣
❤❤❤