Raymond Blanc's best ever gilthead seabream

Celebrity chef Raymond Blanc cook's a Brasserie Blanc favourite with Executive Chef Director Clive Fretwell: Gilthead Seabream with aromatic vegetables.
brasserieblanc.com/recipes-tips-videos/

[@arundel6640]

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!!!

[@union310]

Stunning

[@Fbacliveltd]

Looks beautiful

[@nikoskiosoglou1245]

Wonderful food! Very human personality! Merci bien Mr Blanc.

[@kostyakulshin]

Спасибо.!!!

[@simonjaeger3201]

His cohorts equally respect him and despise him

[@aleratz]

Marvellous dish

[@jon1805]

So i can't tell, is he french?

[@Amatersuful]

Jonathan Kim yep hes a Frenchy

[@eddiexiang3606]

Where is Adam!!!!!!

[@nk2ti]

Adaaaaam

[@sandmann1638]

*Adom ;)

[@burlatsdemontaigne6147]

I think you missed out raspberry jelly. Apart from that - yeah a great, simple way to cook some fish.

[@jon1805]

Is that how you do it at your restaurants?

[@aaron2991]

The Indian guy has a mega mono brow

[@guillen7296]

Not impressed...even forgot rosemary and thyme...but too much spices... won't they overpower the taste of the fish?

[@Williamstanway]

Not like that , if he rubbed them directly onto the fish then yes

[@zoltanhorvath1391]

ciss dish

[@simonjaeger3201]

Simple dish lol 20$ worth of aromatics alone

[@nishantkhade8476]

He said simple, not cheap.

[@a8anasios666]

voila!! thats a complicated way to ruin a fresh fish

[@bigguscurlyus]

Agreed! With fish or meat like that I'd say the fewer ingredients the better, let it speak for itself.

[@andrewjenkinson8948]

Yeah, pretty sure a chef as accomplished as Raymond Blanc can cook fish better than a random RUclips fuckwit like you.

[@alvindurochermtl]

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.