sounds complicated, it is not if you just jump in and do it. This is my absolute hands down favorite fih dinner of all the internet. You C A N do it, the flavor,and texture will ruin your pallette forever more. I do not go out for fish any more. No restaurant does this( i mean the ones I can afford to attend)Please please please try this, it is not difficult,keep going back to the video, and you will make it happen. I leave out the fish eggs.
Thank you. Often the presenter or the recipe says until done without mentioning that in order to check if done you have to open the package. I thought that a spile thermometer would work but you have verified that. Thanks again.
I personally wouldn't do tuna en papillote, as it cooks so quickly and really benefits from being on the rarer side. By the time your butter has melted, the tuna will be borderline overdone. Tuna is best reserved for searing or grilling imo. There are plenty of fish that will work well with the en papillote technique, though. Try cod, haddock, flounder, halibut or sea bream :)
French cooking is so pretentious but the techniques really are brilliant. Technique is all that setts it apart because the flavors are usually subtle to the point of being bland.
They have Top of the Line ingredients ( look at how Fat that Salmon is!) And 4” steaks snd pork chops????!!! Ive NEVER seen ingredients lik they have! Not even on Hells Kitchen. Its not FAIR!!
@To Be Honest I get it's a show but then it's like since they are top chefs and what people will think that's normal to cut that much off, unless they used the other pieces for another occasion
Always enjoy watching Tyler cook. This looks delicious and easy clean up
what an amazing way to cook fish in the oven🤗
Absolutely beautiful presentation !
LOVE TF!!!!! I have his set of pots & pans!!!! 👍🏼👍🏼👍🏼👍🏼
Sounds complicated but worth a try. 😍
sounds complicated, it is not if you just jump in and do it. This is my absolute hands down favorite fih dinner of all the internet. You C A N do it, the flavor,and texture will ruin your pallette forever more. I do not go out for fish any more. No restaurant does this( i mean the ones I can afford to attend)Please please please try this, it is not difficult,keep going back to the video, and you will make it happen. I leave out the fish eggs.
Thank you. Often the presenter or the recipe says until done without mentioning that in order to check if done you have to open the package. I thought that a spile thermometer would work but you have verified that. Thanks again.
That salmon look so delicious! What a great video!
I Luke all your recipies!
Very nice recipes and I love it. Good luck.
You are my favorite. Beautiful presentation all the time. Can you do any Korean dish???
Ngon quá ạ.❤️ t sẽ làm thử
I was trying to find some good salon, I guess they were all out *streaming!*
Go chef!!!
You inspire me!!! Wooooo
Hi chef, can I change salmon with Tuna? I could never find salmon in market of my area
I personally wouldn't do tuna en papillote, as it cooks so quickly and really benefits from being on the rarer side. By the time your butter has melted, the tuna will be borderline overdone. Tuna is best reserved for searing or grilling imo. There are plenty of fish that will work well with the en papillote technique, though. Try cod, haddock, flounder, halibut or sea bream :)
French cooking is so pretentious but the techniques really are brilliant. Technique is all that setts it apart because the flavors are usually subtle to the point of being bland.
salmon en pappilotte is not bland, it kills the strong fish flavor of the brown fat,and makes salmon edible,and delish
Isn’t Atlantic salmon really bad for you b/c it’s farmed? The kind of salmon to eat is Pacific/Alaskan.
Never seen hollandaise made in a blender before
I make it in the blender all the time. It simply can't fail.
Yum!!!
They have Top of the Line ingredients ( look at how Fat that Salmon is!)
And 4” steaks snd pork chops????!!!
Ive NEVER seen ingredients lik they have! Not even on Hells Kitchen.
Its not FAIR!!
What's not fair?
He wasted a lot of asparagus
True I only chop the immediate ends should not cut too much
@To Be Honest I get it's a show but then it's like since they are top chefs and what people will think that's normal to cut that much off, unless they used the other pieces for another occasion
I like how he said “cut it with oil “ the salmon row 🤭 does Tyler Florence do coke.
0:46 that's some seriously bad knife work.
I've watched him for years and his recipes are amazing but his constant "okay...alright....okay" gets really irritating.
That thumbnail looks like crap. And how many is that supposed to feed?
A half a skinny person?
🤢