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This video saved dinner yesterday. I wasn’t quite sure how to go about cooking the Turbot and followed this approach. It was perfect! Thank you
Thanks. This helped me figure out how to cut Turbot. (Whack the knife with a saucepan) filleted one before but needed to cut it into bone in portions.
Nathan's great! James Martin should never have left this great show, he's a legend, love his presenting style!
love to see what alain and marcus thought of that im sure they approved
just braise the whole thing slow in a cor bouillon and serve with a simple aioli dressing and bread. too much waste here and overly flavored with crap for such a lovely pricey fish.
gazmix that’s one way. *This shows you another way*
This video saved dinner yesterday. I wasn’t quite sure how to go about cooking the Turbot and followed this approach. It was perfect! Thank you
Thanks. This helped me figure out how to cut Turbot. (Whack the knife with a saucepan) filleted one before but needed to cut it into bone in portions.
Nathan's great! James Martin should never have left this great show, he's a legend, love his presenting style!
love to see what alain and marcus thought of that im sure they approved
just braise the whole thing slow in a cor bouillon and serve with a simple aioli dressing and bread. too much waste here and overly flavored with crap for such a lovely pricey fish.
gazmix that’s one way. *This shows you another way*