Because the execution is ridiculous. You can see the thorns of the fish sticking out. He's thinking: thank God I'm not the one eating this crap hahaha. He did not achieve success by being lazy or doing things halfway.
I love watching him garnish his dishes. This giant man, hunched over an inch away from the food, frantically arranging tiny micro herbs on every single thing he makes
Marco telling the viewers that he is the last one to ask and then telling us to just pray that the sardines don’t stick, is priceless. Great humility and the best of teachers. He may be memed, but these videos are some of the best
You gotta give Marco credit for how humble he is in every video... other chefs try to make it seem like they are doing something groundbreaking and unique that only someone with their skill can pull off...Marco on the other hand would always say about his stunning dishes that it is easy, simple, anyone can do it, and doesn't require skill... other chefs pretend to have all the answers...Marco would tell you do what feels right, even his comment about how to avoid the sardines sticking " i am the last one to ask"...
Not only that....lol but, FINALLY, you hear someone else in the background, chuckle at his comment. Which reveals who Marco is talking to in every video because he never looks directly at the camera 😂 It's dope...its almost like, he's ALSO teaching the production crew and everyone else there, how to cook and not just viewers at home. He's master class!
oh man, this guy Marco is a sell-out. He is sponsored by these fish/meat/chicken Cubes company. i mean, like literally every single fucking dish he prepares, he has to use them.
Mirza even if he stands behind the product, he only uploads videos in which he can incorporate them. While Jamie oliver or Gordon ramsay got sponsors as well, they don't force it down onto us on every possible occasion. Because of that, he looks like a total sellout
@@yb000 Show me proof of a single chef that uses these shitty chemical filled pieces of junk in their restaurant, let alone a michellen star one? Until then, I'm right, and you sound like a loser.
Another tip to ensure the skin doesn't stick is when you put sardines on the grill/pan, move them around the pan with your hand slightly for half a second before leaving them to grill or pan-fry. That bit of movement removes that first point of contact which is where it sticks the most. That can apply to anything you want to grill as well. Moreover, this is a brilliant recipe if you want a special treat now and then.
This man has given me so much to look forward to cooking after I mend my recent bad bone break. I have immersed myself in his videos and once I get my collarbone back, I’m chopping and cooking these wonderful recipes 👍
I just subscribed to a channel that hasnt uploaded in 5yrs... Thats how enjoyable this was. This chef seems to be very humble and open about his craft.
Somewhat surprisingly, this is showing up as a recommended video under "Pets - Topic". Me: "Marco, did you see what happened to my pet fish?" Marco: "errmm... uhhh.... hmmmm... Supermarket's having a flash sale on stock cubes, gotta go!!"
I was gonna say "Marco is never gonna be lost for words" or something like that, but I also thought he would never say "I'm the last person to ask, just pray" while smiling and laughing, sooooooo....
I am fortunate to have eaten grilled sardines in Lisbon. They were large, with the heads on. No capers or olives (those are the Sicilian touches, I expect). I ate the entire mess, with the exception of a few small bits of tail fin. I don’t recall bones being a problem.
@@GH-oi2jf You're right actually, more of an Italian touch on this video. Marcos mum is Italian after all lol. English father and Italian mother. I haven't had sardines for years.
Thats one of the juiciest grilled and intact sardines i have seen in the near future. Certainly Marco is one of the great chefs in the market :-) Bravo!
Instead of sardines I substitute racoon. 2-3 minutes, each side, with capers. Quite generous with the parsley. I still call the dish grilled sardines. Its my choice.
@JohnLawrenceCobraKai Sure man , in Portugal sardines are a staple summer food, prices get as low 1 euro a kilo, there are places where they are grilled right off the fishing boats - had some amazing sardines in Morocco too
Sardines are so great... My favorite canned ones are the Bela brand from Portugal, relabled with the TJ's brand. 'Lightly smoked in olive oil'. They're great with some knäcke or extra crispy toast. 👍🤌❤️
@J060191 And why not... I cook with lots of Olive oil, I think it's one of those ingredients that tastes amazing, but also it's not the most unhealthy thing to cook with.
sardines are so typical in Portugal there is a common expression to describe a situation where you want something to work for your advantage - translated it would be " pulling the ember to your sardine"
Some people say Marco does ads for stock cubes. He's really doing an ad for olive oil. Lemon, in olive oil. Black olives, in olive oil. Capers, in olive oil. Even the stock cube is in olive oil.
for the sardines not to stick throw in plenty of rock salt, it will work as anti adherent and you can scrape it off before serving --- everyone in portugal knows this ! and nake sure the pan is v hot
@ppshchik is still Italian He is just also English. and copious amounts of olive oil in food is delicious. You don't use it simply for greasing ya know
The secret to avoid them sticking, is to let them cook for a couple of minutes. If you nudge them and they are sticking, just wait a bit longer. But I am sure Marco knows that.
As many videos as I've seen of Chef Marco, this is actually the first time and the most I've ever seen him smile or laugh.
The 30th of July 2010, Marco Pierre White was in a good mood. Just putting this out there for posterity.
No Knorr
Because the execution is ridiculous. You can see the thorns of the fish sticking out. He's thinking: thank God I'm not the one eating this crap hahaha. He did not achieve success by being lazy or doing things halfway.
@@Tiagotaf I used to be very into sardines, I probably used to eat them every day. The bones are so fragile that you can just eat them with the flesh.
There was this one video I saw where he was even making silly sound effects, but it wasn't a knorr vid, so I think he just felt free.
They might stick. They might not. It's their choice really.
Haha nice
Brilliant
It's the sardines' choice. Lol
Brilliant!
Marco: "I didnt make them stick. They chose to stick."
I love the bit where he said just prey that they don't stick. Never seen that side to him before.
What side? Are you being an overly sentimental, overly analytical, religious idiot??? Try focusing on his cooking.
Well are you one of those who just barks at people like a bulldog and be all tough and stuff?
@@CooManTunes LOL that's not what he meant at all you moron. He obviously meant the less confident/serious side.
@@CooManTunes : It’s been some time since your comment but just felt the duty to remind you to not be a fucking idiot, mate.
@@CooManTunes who hurt u bro 😂
I love watching him garnish his dishes. This giant man, hunched over an inch away from the food, frantically arranging tiny micro herbs on every single thing he makes
holy shit you're right, marco pierre is 6'3"
Trust me I'm the same height and I do the same thing even with my glasses. Inches away from the food arranging plates
Marco telling the viewers that he is the last one to ask and then telling us to just pray that the sardines don’t stick, is priceless. Great humility and the best of teachers.
He may be memed, but these videos are some of the best
He’s memed a lot bc folks love him and he’s one of the best
It’s our choice to meme him
@@infinitekeys1603 not denying the memeability of him at all, but just credit where credit is due
@@Banjo56 If you like Marco without the memes, then leave the memes out! There’s no real recipe!
You gotta give Marco credit for how humble he is in every video... other chefs try to make it seem like they are doing something groundbreaking and unique that only someone with their skill can pull off...Marco on the other hand would always say about his stunning dishes that it is easy, simple, anyone can do it, and doesn't require skill... other chefs pretend to have all the answers...Marco would tell you do what feels right, even his comment about how to avoid the sardines sticking " i am the last one to ask"...
Not only that....lol but, FINALLY, you hear someone else in the background, chuckle at his comment. Which reveals who Marco is talking to in every video because he never looks directly at the camera 😂
It's dope...its almost like, he's ALSO teaching the production crew and everyone else there, how to cook and not just viewers at home. He's master class!
I have never seen him truly smile before, let alone laugh! Let's all savor this moment
His book is hilarious. You should give it a read (it’s also on audiobook and the narrator is excellent). One of my favorites
The comments on these have me dying but lets be honest, MPW is the GOAT when it comes to cooking and it's great he's doing these.
did he add a little bit of olive oil to the little bit of olive oil?
+Robin Lavoie he did. to remove the harshness.
Robin Lavoie just to soften them
+Jack Ni 😂😂😂😂😂
again, your choice.
He can do whatever he wants!
I don't know if you read these anymore, but you inspire me Marco.
oh man, this guy Marco is a sell-out. He is sponsored by these fish/meat/chicken Cubes company. i mean, like literally every single fucking dish he prepares, he has to use them.
Is that a joke?
Making a living is somehow wrong?
Schizo Agnostic so what thats how they make money. Gordan sponcers alot of things in hells kitchen and kitchen nightmares.
Mirza even if he stands behind the product, he only uploads videos in which he can incorporate them. While Jamie oliver or Gordon ramsay got sponsors as well, they don't force it down onto us on every possible occasion. Because of that, he looks like a total sellout
Him laughing and saying pray that they don't stick is such an honest thing. Love the truth and humility from one of the greatest chefs in the world.
What an eerie contrast he has to Ramsay...I could listen to him go on about his cooking all day without feeling like I could never do the same...
Ramsay likes to make himself feel above others. Or atleast that is what I get from him.
@@00Kuja00 which is funny because by all accounts MPW is an unrelentingly pretentious asshole in person whereas Ramsay is apparently very nice
Marco is my culinary hero. Simple. Beautifully simple. Fresh ingredients. Prepared beautifully and with care. An inspiration in the kitchen
He shows humility here when talking about being the last person to ask about the sardines sticking, class. Ramsay never managed to master that trait.
I thought Ramsay said he was quite the hardass if you were learning under him
@@SilverGears he was teaching ramsay and others to be professional chefs, here he is just teaching home cooking
derpking You would know with those 3 Michelin stars straight out of your home kitchen huh
@@yb000 Show me proof of a single chef that uses these shitty chemical filled pieces of junk in their restaurant, let alone a michellen star one? Until then, I'm right, and you sound like a loser.
@@emboe001 what chemicals do they have in them?
Another tip to ensure the skin doesn't stick is when you put sardines on the grill/pan, move them around the pan with your hand slightly for half a second before leaving them to grill or pan-fry. That bit of movement removes that first point of contact which is where it sticks the most. That can apply to anything you want to grill as well. Moreover, this is a brilliant recipe if you want a special treat now and then.
@@ms16648 fresh fish, not can.
@@ms16648 fresh grill sardibes like this are fn A mate, trust
@@ms16648 Sardines are great. Severely underrated. I wouldn't complain about having some in a Christmas dinner.
I guess now we know where Gordon Ramsay gets his definition of "a little olive oil".
a drizzle perhaps
A half a bottle of olive oil...lol
It's really not that much olive oil...
again, your choice.
? In this video he actually puts in a little amount in the fish paste, and then uses 1 spoon later
I love how his recipes are simple. No pretentiousness or complex process.
Just fkn knor stockpots in every recipe
The more I watch this guy, I'm like WOW! Make this for when you're sitting in the garden? That would just be fabulous!
This man has given me so much to look forward to cooking after I mend my recent bad bone break. I have immersed myself in his videos and once I get my collarbone back, I’m chopping and cooking these wonderful recipes 👍
I pray to God that you are better now.
@@philopaterdaoud5267 thank you for your kindness, much much better❤️
Makes me glad ❤
@@philopaterdaoud5267 👍
Binge watching Mpw during quarantine. Its my choice really
There is knorrthing else to do I suppose
This comment is 6 months old, have we really been in "quarantine" that long now?
Stop making that comment on every video. It's not getting funnier.
@@gkgyver Dont read them then
@@ogdenville I'd love to, but you take a dump underneath every video.
Delicious. I could listen to him all day--he has a wonderful, relaxed tone.
I know nothing about cooking, but I can watch this man for hours, truly a fascinating bloke
I just subscribed to a channel that hasnt uploaded in 5yrs... Thats how enjoyable this was.
This chef seems to be very humble and open about his craft.
Somewhat surprisingly, this is showing up as a recommended video under "Pets - Topic".
Me: "Marco, did you see what happened to my pet fish?"
Marco: "errmm... uhhh.... hmmmm... Supermarket's having a flash sale on stock cubes, gotta go!!"
I was gonna say "Marco is never gonna be lost for words" or something like that, but I also thought he would never say "I'm the last person to ask, just pray" while smiling and laughing, sooooooo....
Nice! I love this recipe from Marco 🙂 I would say it is a very Portuguese dish, very healthy aswell.
Can you eat the bones ? There are so many in sardines.
@@EncyclopediaX yes but i only eat them on the smaller ones. As big as these are i would remove them.
I am fortunate to have eaten grilled sardines in Lisbon. They were large, with the heads on. No capers or olives (those are the Sicilian touches, I expect). I ate the entire mess, with the exception of a few small bits of tail fin. I don’t recall bones being a problem.
@@GH-oi2jf You're right actually, more of an Italian touch on this video. Marcos mum is Italian after all lol. English father and Italian mother. I haven't had sardines for years.
i thought the title said 'grilled sadness'. i was hoping for a recipe that i could relate to
Ocean Man 🤣🤣
Ocean Man My sadness is not grilled. It’s still fermenting.
har har
this guy is real good..
This on a weekend morning and you breakfast like a King!
I like the way he lightly taps the ingredients as he's naming them
man this looks absolutely perfect
Those sardines look stellar.
This gentleman is my spirit animal.
Non negotiable.
How do you tackle it, well I’m the last person to ask don’t ask me, just pray
what bob ross is for painting, marco is for cooking. therapists should prescribe these videos for relaxation. they really work.
Marco: Do I think they're gonna stick? No😏 Marco, you cheeky bastard
Yummmm!! I do wish though that he would show us him taking a bite and talking about the flavor and experience of doing so!
He seems in a good mood here
Thats one of the juiciest grilled and intact sardines i have seen in the near future. Certainly Marco is one of the great chefs in the market :-) Bravo!
Instead of sardines I substitute racoon. 2-3 minutes, each side, with capers. Quite generous with the parsley. I still call the dish grilled sardines. Its my choice.
so, how exactly do you eat them? what about bones?
Mr.White is an Awesome Chef.
Simply the best. Simplicity but glamorized, What else can I say.
his cooking is like himself to the point no-nonsense easy to follow
goat of youtube cooking videos
@JohnLawrenceCobraKai Sure man , in Portugal sardines are a staple summer food, prices get as low 1 euro a kilo, there are places where they are grilled right off the fishing boats - had some amazing sardines in Morocco too
I chugged my whole beer when he said “let’s make a fish paste”. I never knew knorr had fish paste
Sardines are so great... My favorite canned ones are the Bela brand from Portugal, relabled with the TJ's brand. 'Lightly smoked in olive oil'. They're great with some knäcke or extra crispy toast. 👍🤌❤️
Yep i would be more than happy to have them served to me anywhere !!
1.20 the extremely rare marco smile. Wow.
Nice easy recipe. Go on then - give a thumbs up.
I like sardines. My recipe: two pieces of bread, a tin of sardines, a toasted sandwich press
You could be onto something here 😅
That's a good recipe actually.
I love sardines. Eat them every day. Would love to try this dish.
Wheres the little bit of stockpot?
Rename the video to "a little bit of olive oil".
Maybe the best recipe of all in his knorr videos. And the stock cube does not matter a bit.
Really happy to see iv dined sardines this may be something else to eat and try.
@J060191 And why not... I cook with lots of Olive oil, I think it's one of those ingredients that tastes amazing, but also it's not the most unhealthy thing to cook with.
@ppshchik he's half and half, he mother cooked italian food but he was raised in england, he had a good up bringing.
When Marco says pray... YOU NEED TO DAMN PREY!!!
How many servings is this recipe supposed to be?
A whimsical plate of grilled sardines ❤️
Thank you Chef.
I was real hungry and just had sardines in my cardboard, I did ur recipe sum wat, taste great thanks!
what brand of olive oil does he use
Most of the time I eat sardines straight from a can and they're good. I wish I can afford to cook sardines this way.
wish i could find them.
The price for fresh sardines is about $3 for lb. I bought it today in HalfMoon Bay, CA. So, it's very cheap fish.
+TheNature178 very cheap yet the healthiest one.
You make it sound like they are expensive.. They are not. The other ingredients are not expensive either.
The very last thing he said is what makes it for me. Love real
sardines are so typical in Portugal there is a common expression to describe a situation where you want something to work for your advantage - translated it would be " pulling the ember to your sardine"
Wow, that looks delicious
Marco Pierre White, the greatest Chef the UK has ever produced.
The Bob Ross of cooking
I want to try make it
Some people say Marco does ads for stock cubes. He's really doing an ad for olive oil.
Lemon, in olive oil. Black olives, in olive oil. Capers, in olive oil. Even the stock cube is in olive oil.
for the sardines not to stick throw in plenty of rock salt, it will work as anti adherent and you can scrape it off before serving --- everyone in portugal knows this ! and nake sure the pan is v hot
1:17 breakdown imminent
Hey I'm in Australia sardines are canned but il try to find a fresh one maybe close to a salty sea area.
I got an ad for knorr before i watched this today. It seems they're doubling down on the promotions.
First time I didn't see use knorr stock pods
Fantastic
This video is really making me hungry :p
I love sardines, even the best Chef in the world can laugh and say...."I pray" Lol 😂....about the sardines not sticking.
@Crazyman1212 doesnt matter whos a better cook, just as long as they both love and enjoy what they do and makes them happy! show some respect mate
How does he get that parsley so beautiful on top? Is this a certain kind, or a certain technique?
Looks great.
How do you keep it from sticking?
"It's very easy. Don't ask me how, though, I just hope for the best."
I think he was referring to the skin sticking when he said "that's very easy". As in it's very easy for the skin to stick.
@ppshchik
is still Italian He is just also English.
and copious amounts of olive oil in food is delicious. You don't use it simply for greasing ya know
Why this man has barely 70 thousand subscriptions is beyond me 😒
If he's the last person to ask on how to flip sardines then I'm convinced it can't be done by human hands.
Sardines on a french brioche ..hmm..one thew few times ive seen Chef crack a joke. He is much loved in the industry.
What kind are the herbs? Incan’t hear it...
Man walks into his local butchers, stares at them with an insane look in his eye and quietly says "Marco sent me"
@Crazyman1212
of coz.. he is Gordon's mentor
Best chef ever 👍
How many times did he say "if you wish"
#MarcoRecipes Chef Help!!! That Spice in The Blue Wrapper What`s that?
So they are left with the spine right?
would you like fish with your olive oil?
@Crazyman1212 Well yeah of course. Marco is the one that trained Gordon
So, we can do four, no problem, what’s the crack if I need to do two dozen….I suppose it’s the oven to keep them warm and dry em up..?
Very simple
The secret to avoid them sticking, is to let them cook for a couple of minutes. If you nudge them and they are sticking, just wait a bit longer. But I am sure Marco knows that.