I have now done this 3 times and nailed it each time. Stepping in the frozen unsalted butter is key. This time i let the sauce roll pretty good as the halibut finished up. Got this exquisite caramel effect and the slightest browning from the caramelization. The halibut seemed to really enjoy it. I thought it went right over the top😂.
I went to school with Pete, grew up with him, etc - super nice kid and great guy. It's great to see him doing his thing and it's too bad he doesn't upload anymore. I believe he has further success in culinary here in Chicagoland and it's great to see him doing well.
Many thanks for this. I was looking for a video to show me this dish and yours fitted the bill beautifully. Great explanations of all steps. Thanks. 👍🏻😎
Thank you Corinne and I have our new favourite Dish as it is just fantastic . Now instead of going out we are making this dish just the way you have described it for my Mother on Mothers day.
To all the ppl that has nothing nice to say about this recepi please keep it to yourself. He is trying to give something back to the comunity, we should be as brave as this guy.
Looks amazing and we are in the middle of making it, but you dont tell us how much butter to use. It looks like a stick and a half but that's just a guess.
Looks amazing. A couple questions. Can you tell me more about the cream that I should use? What if I wanted to add capers and with those capers shrimp, crab, and/or lobster? Thanks,
he knows what he's talking about. considering this video was published in 2013, I'm sure Chef Pete has worked out the technical problems by now, like a camera aerial view of what's cooking.
Aaron Parker ummmm. It’s SPAM LITE! Spam is the BEST! He’s also watching his calories..with the “lite” they must skim like a 1/16th of the coagulated fat off the lite version? Pretty legit if you ask me! Lmao! No but seriously...thanks for info & SO sorry for the super lame hate...ick!
NO ONE eats halibut skin🤦🏻♀️ it’s really considered inedible. Try to find it in any restaurant- you can’t. This was a HUGE faux pas. Salmon yes. Halibut, never.
I've heard of the 7 Mother sauces of French cooking, one of which is, of course, Beurre blanc, but I have never read nor heard anyone use the words Beurre rouge! How is that possible? Or does he not know what he's talking about?
When you said "you need to cut the butter" I thought you said "you need a cup of butter" 😕 so I prepare way too much butter. Maybe it would be good to show a list of what to prepare at the beginning. I mean you already had it prepared before hand, that way we don't have to pause rewind, pause rewind.
Sorry the real beurre blanc shallots,white wine and finished with unsalted butter as needed ,all those years never had a beurre blanc with pepper corn and cream including herbs also the shallots should stay in until the sauce is finish for a better flavor ( also at the end of your reduction of wine and shallots you should have two coffee spoon of wine left ) I’m sure it’s good but not the real recipe, have a great day
Good video thanks. But consider that after handling with bare hands the halibut, you touched all kinds of things, whereas as, just as one example, you could have added the salt and whatever else, prior to touching the halibut, then use a fork to hold the fillet as you sliced it, then the same fork, or tongs to put the raw fish into the oil. Or, do all the fish handling, wash hands thoroughly and not touch with bare hands the raw fish again. Just an opinion, but based on what experts have said, for years, about handling any kind of raw meat and the danger of inoculating objects and people in/around the kitchen
I have now done this 3 times and nailed it each time. Stepping in the frozen unsalted butter is key. This time i let the sauce roll pretty good as the halibut finished up. Got this exquisite caramel effect and the slightest browning from the caramelization. The halibut seemed to really enjoy it. I thought it went right over the top😂.
I went to school with Pete, grew up with him, etc - super nice kid and great guy. It's great to see him doing his thing and it's too bad he doesn't upload anymore. I believe he has further success in culinary here in Chicagoland and it's great to see him doing well.
mmmmm. that looks so delicious!! Can't wait to try this recipe. Thank you😋
Many thanks for this. I was looking for a video to show me this dish and yours fitted the bill beautifully. Great explanations of all steps. Thanks. 👍🏻😎
Thank you Corinne and I have our new favourite Dish as it is just fantastic . Now instead of going out we are making this dish just the way you have described it for my Mother on Mothers day.
To all the ppl that has nothing nice to say about this recepi please keep it to yourself. He is trying to give something back to the comunity, we should be as brave as this guy.
Very good and clear and calm explanations, thank you so much, just made this recipe came out delicious!
Fantastic video. You explained everything very well and the dish looked great 👍 🙂
watched your video made the dish and it came out perfect the sauce was amazing
beautiful kitchen and great dish. Wish there were some top-down camera angles so that we could see into the pan as you cook
Looks so yummy and easy to make. Thank you!
Good info but, no camera on the ACTUAL cooking. Need to see in the pan.
Enjoyed the video, will make this soon. Thanks so much for sharing.
Well I made that just the way that you instructed. WoW !!!!! The Vary Very best that we have ever had. Thank you
Nice cook. very well done. very informational.Thanks for sharing
Please use a moving camera to show the food when it's cooking and show how it should look like at the critical stages
Beurre Rouge is a red wine version of beurre blanc. Thank you for watching.
Cooking From The Cave with Chef Pe
Love this receipt! We love Pete's cooking!
Well done, Chef. Can almost smell it cooking from here!
Wonderful! Sauce is exquisite...
Looks delicious!
I love fish be honest I think halibut as is lobster Dover sole and crab my favourites
Is he buying that backsplash on an installment plan? How many more ad clicks until he can fill that gap between the outlet?
one brick at a time.
I'll take your word for it Chef, never got to see the food
Мне нравятся ваши видео. Я повар ,живу в Москве. Скоро с женой приедем в нью йорк на 3 дня. Хотелось бы познакомиться и что нибудь приготовить. ))
The best way to cook Halibut with a side of asparagus cooked in olive oil and a lot of garlic, salt
Looks amazing and we are in the middle of making it, but you dont tell us how much butter to use. It looks like a stick and a half but that's just a guess.
Thank you very much. The explanations are great, so actually we dont even need tbe video. Very good job sir !!
no, thank you for nice presentation
Nice!! Just cooked and had the dinner with my friends. Everybody's happy!! Thank you..))
Bending spatula a good technique tip!
Looks amazing. A couple questions.
Can you tell me more about the cream that I should use?
What if I wanted to add capers and with those capers shrimp, crab, and/or lobster?
Thanks,
Wonderful dish, beats the Spam on the top shelf, hands down.
Great job !!!!!
he knows what he's talking about. considering this video was published in 2013, I'm sure Chef Pete has worked out the technical problems by now, like a camera aerial view of what's cooking.
How much butter in your 1 oz wine sauce?
Yum!❤
Yummy. Gonna try it.
Need camera on the pan. Too far away to have the right affect.
yum
Making this for the Mrs Tonight, Thanks, : )
This was great. My only issue isn't the camera work, it's the fact he grabbed the pepper grinder after he had just picked up raw fish.
cooking with bicycle , respect :)
Never trust a man with Spam in his kitchen.... =D
Great vid! Thank you for the info.
Aaron Parker ummmm. It’s SPAM LITE! Spam is the BEST! He’s also watching his calories..with the “lite” they must skim like a 1/16th of the coagulated fat off the lite version? Pretty legit if you ask me! Lmao! No but seriously...thanks for info & SO sorry for the super lame hate...ick!
Cream right? What kind of cream though
Nice keto friendly dish.
Can you clarify what cream you are using? Is it coffeemate?
Lol.. no, heavy cream.. in dairy isle in pint container
How much butter? 1 stick
Why you cooked the hallibut with skin on?.
Fire Arrow some people like crispy fish skin.
Halibut skin is like rubber. Good luck eating it. lol
NO ONE eats halibut skin🤦🏻♀️ it’s really considered inedible. Try to find it in any restaurant- you can’t. This was a HUGE faux pas. Salmon yes. Halibut, never.
looks good ! but what ever happen to the close up ! 😏
It would be useful to have the camera pointing to the pans so we ca see how it’s cooking
Good job
Was there sauce? I never saw sauce. I saw the outside of a pan, but never saw any sauce.
dLimboStick
The sauce is the beurre blanc he did using the reduction of wine.
beurre blanc without vinegar?
is the fish cooked on high heat?
Are you adding Thyme to that sauce?
Thanks Pete Great Recjpe!
wat it do
you say you dont need much seasons but this seems to be a lot for a single man working !
A real chef has a clock in their head...doesn't use a timer.
I strain the beurre blanc as the very last step before serving it.
nice vid, if we would be able to have a better view during the cooking process, it will be much better. thanks for the vid.
I've heard of the 7 Mother sauces of French cooking, one of which is, of course, Beurre blanc, but I have never read nor heard anyone use the words Beurre rouge!
How is that possible?
Or does he not know what he's talking about?
You're right about the mother sauces....Beurre rouge is not one of the mother sauces....just another sauce.....a yummy one at that.
Is that a bike in the kitchen????? Sorry with no camera focus on the food I started noticing everything else :(
great explanation of a buerre blanc sauce, camera view not on the pan, yes but c'mon it is not the end of the world!
The white wine is the one we can consume on a glass or the one that says white whine for cooking only?
This sounds delicious but seems too difficult and too much work.
OK not bad the sauce is explained just OK I am concerned about the can of SPAM above the stove. UGH
Without any views of the food cooking, this is not a cooking show, it's just a guy talking in a kitchen.
really need to show what you're doing by showing the food
Can't hear u!! looks good tho
wish camera was closer
You're right about the mother sauces....Beurre rouge is not one of the mother sauces....just another sauce.....a yummy one at that.
What a waste of 13:46 seconds. I can see from other previous replies, you just don't get it.
Wish I could see the fish…the camera is to far away! I don’t need to see the whole place just the food!
Couldn't see a thing lol
When you said "you need to cut the butter" I thought you said "you need a cup of butter" 😕 so I prepare way too much butter. Maybe it would be good to show a list of what to prepare at the beginning. I mean you already had it prepared before hand, that way we don't have to pause rewind, pause rewind.
Please show the actual food while cooking on stove.
Sorry the real beurre blanc shallots,white wine and finished with unsalted butter as needed ,all those years never had a beurre blanc with pepper corn and cream including herbs also the shallots should stay in until the sauce is finish for a better flavor ( also at the end of your reduction of wine and shallots you should have two coffee spoon of wine left ) I’m sure it’s good but not the real recipe, have a great day
Love the recipe. Don’t have time to take notes and no view of what is being cooked in where is very time consuming and confusing%
You just made a completely good natural food into unhealthy food by adding the creme.
He dont dont really like to share I think
You need a better camera set up. You can’t see a thing.
Nooo video too long; cant really see Food-- u see him tho😅😊
12 min halibut in the pan....nice and dry and taste like cardboard
Don’t open restaurant goodness
Can't see anything. You need a cameraman.
Good video thanks. But consider that after handling with bare hands the halibut, you touched all kinds of things, whereas as, just as one example, you could have added the salt and whatever else, prior to touching the halibut, then use a fork to hold the fillet as you sliced it, then the same fork, or tongs to put the raw fish into the oil. Or, do all the fish handling, wash hands thoroughly and not touch with bare hands the raw fish again. Just an opinion, but based on what experts have said, for years, about handling any kind of raw meat and the danger of inoculating objects and people in/around the kitchen
too much garlic
the amount of butter and oil in this recipe is outrageous.. gonna need a bypass after eating that lol
Don't believe that nonsense. It's all the chemicals that they put in foods that will make you sick, not the food itself.
video too long, meal not filmed. Too much talk
that's a lot of fucking oil...
Useless
You're too close to the camera. Stand further next time.