For a brief moment I thought you had gone on the wagon however your quick apéritif prior to making the Court bouillon and using only half a bottle in scant disregard of Madame E. Saint-Ange cooking instructions proves to me all is well at Pets pans. Proper hydration in a hot kitchen!
That looks amazing. Don't tell anyone, but I usually do my hollandaise in the blender and that seems to work well. I so enjoy that you are honoring the classics on this channel Pete!
@@Petespans Don't stop! These are great! My hollandaise will win for timing, but I'm sure yours would win for taste, and at the end of the day that matters more!
Chef, your videos just keep getting more wonderful! I love the Pyrenees and am looking forward to more of your adventures there. I am glad that you demonstrated how easy it is to make sauce hollandaise as so many are afraid to attempt it. Beautifully poached trout! Safe travels! 🥂
October!! When we lived in Amsterdam 1990-2000 the crocus flowers always popped up as soon as the last breaths of winter wind and spring crept into the city.
Dear Pete and his fellow followers (Paniers???): please forgive me this comment but it IS Pete's fault for sending me, a lover of old cookbooks, down the Mme. Saint-Ange rabbit hole. Pete: you showed an early edition of "Bonne Cuisine" and then a page from the English translation from 2005. Which do YOU work from? Have you had a chance to compare the translation to the original?
![Megan Thee Stallion - Mamushi (Remix) [feat. TWICE] [Official Audio]](http://i.ytimg.com/vi/5c0_u9PsrsQ/mqdefault.jpg)
Bravissimo!
Beautifully presented and cooked
For a brief moment I thought you had gone on the wagon however your quick apéritif prior to making the Court bouillon and using only half a bottle in scant disregard of Madame E. Saint-Ange cooking instructions proves to me all is well at Pets pans. Proper hydration in a hot kitchen!
Hahaha, on the wagon.... thatll be the day!! Proper hydration... jejejeje
That looks amazing. Don't tell anyone, but I usually do my hollandaise in the blender and that seems to work well. I so enjoy that you are honoring the classics on this channel Pete!
I'll race you! Blender vs Old-school. Hahaha! Thanks for watching Dawn.
@@Petespans Don't stop! These are great! My hollandaise will win for timing, but I'm sure yours would win for taste, and at the end of the day that matters more!
@@Petespans old skool all the way 🙌
Excellent video! I would use thyme instead of parsley . . . for better bouquet.
Chef, your videos just keep getting more wonderful! I love the Pyrenees and am looking forward to more of your adventures there. I am glad that you demonstrated how easy it is to make sauce hollandaise as so many are afraid to attempt it. Beautifully poached trout! Safe travels! 🥂
Merci Kimberly! Always appreciate your comments.
Tournedos Rossini please make it pete and show us it garnished with a beautiful turned mushroom on top paul bocuse style 🙌
Good idea Carl!
Brilliant!
👍👍👍
What other fish would you recommend cooking using this technique? Would Sole work, for example?
Absolutely! Anything really, even chicken sometimes done this way. Court Bouillon is just the liquid anytime you poach anything really.
Mon cher Pete. It must have been early spring because the crocus flour is the first flour to sprout in the spring.
Wow. Greg, it's mid- October.
October!! When we lived in Amsterdam 1990-2000 the crocus flowers always popped up as soon as the last breaths of winter wind and spring crept into the city.
Dear Pete and his fellow followers (Paniers???): please forgive me this comment but it IS Pete's fault for sending me, a lover of old cookbooks, down the Mme. Saint-Ange rabbit hole. Pete: you showed an early edition of "Bonne Cuisine" and then a page from the English translation from 2005. Which do YOU work from? Have you had a chance to compare the translation to the original?
Is that vino verde your drinking Pete?
I would use just lemon juice in the Hollandaise and the bulion.
Yes, the vinegar reduction is optional, but forms part of the recipe given in La Bonne Cuisine (1927). Who am I to argue! Thanks for watching!
@@Petespans OK then.
Water and wine or vinegar and wine- confused, pls help!
Thank you!
Oh! I'll have to check. Knowing me - all three.....
Check out the listed ingredients in the description :)
Those trout look particularly grumpy. Wonder why?