Apart from a small amount of herbs and a slight touch of infused oil there are no heavy sauces and I don't see how the fish's flavor would be ruined with this recipe. I know, cause I make Cantonese seafood dishes and Southern Chinese are obsessed with preserving seafood's original flavor and not ruining it with anything unnecessary. I don't know what you're talking about and I seriously doubt you know what you're talking about either.
Looks beautiful
Best stew I've ever had. I'm making it the way Raymond said. I'm making it for Christmas again, and having a even more lazy one!!!
Wonderful food! Very human personality! Merci bien Mr Blanc.
Stunning
Спасибо.!!!
His cohorts equally respect him and despise him
Marvellous dish
So i can't tell, is he french?
Jonathan Kim yep hes a Frenchy
Where is Adam!!!!!!
Adaaaaam
*Adom ;)
The Indian guy has a mega mono brow
I think you missed out raspberry jelly. Apart from that - yeah a great, simple way to cook some fish.
Is that how you do it at your restaurants?
Not impressed...even forgot rosemary and thyme...but too much spices... won't they overpower the taste of the fish?
Not like that , if he rubbed them directly onto the fish then yes
ciss dish
Simple dish lol 20$ worth of aromatics alone
He said simple, not cheap.
voila!! thats a complicated way to ruin a fresh fish
Agreed! With fish or meat like that I'd say the fewer ingredients the better, let it speak for itself.
Yeah, pretty sure a chef as accomplished as Raymond Blanc can cook fish better than a random RUclips fuckwit like you.
Apart from a small amount of herbs and a slight touch of infused oil there are no heavy sauces and I don't see how the fish's flavor would be ruined with this recipe. I know, cause I make Cantonese seafood dishes and Southern Chinese are obsessed with preserving seafood's original flavor and not ruining it with anything unnecessary. I don't know what you're talking about and I seriously doubt you know what you're talking about either.