Meat cutter in Alabama just want to say I've been watching this channel for a long time and I always look forward to your uploads. Thanks for the education. Never stop posting.
It is July 23 I just received my book today the merchant of venison A signed copy I might add thank you it looks wonderful with the red and gold inlays I look forward to its read. Because of your passion that’s why I’ve always followed you I tried to do of your teachings. And now that I have your book volume one I know I will do very well. I look forward to seeing more of you thank you again
Oh man. This brings back memories. Damn near 21 years ago, my gramps, my pops and I went to Ireland and I had this dish there. We don't have anything like it here in the states, and I almost forgot about it until I saw this video. Thanks for sharing, man!
Any kinda smoked fish you fancy, actually. I'd even dare to fry some shimps in garlic and butter, leaving out the horseraddish and mustard. Adding some tarragon (maybe even to the pan in the end of that step, already).
Got my book in the mail from you, thanks so much for writing it. Really glad to have ordered it and look forward to more from you. Hope your next one is on pigs as I just started raising them and would be nice to have one of that quality around as I process them here at home.
My version of Melba toast - toast bread, cut off crusts, split vertically through the soft bit, place toasted side down in oven until dry and crisp. You get a much thinner slice!
You mentioned crisping the skin in a frying pan. I wonder if you did that and mixed it into the rest of the dip? I'll have to give that a try. Thanks, Scott!
Good man Scott, up and at it early on a Monday morning, got my merchant of venison, a few weeks ago, absolutely epic my man.. Looking forward to the next one.
Yeah, that's better! Smoked Mackerel has a tendency to grow in your mouth as we say in Sweden. You know, first bite delicious, next one also good but then you get tired of it and eventually you just want to get it done and move on haha. But that way of diluting the goodness with cheese and creme fraiche looks like the doctor's order. I think I will try that.
Lovely food! More or less exactly the same can be made with salmon, cod, tuna, or any type of fish you like really. Just adjust the flavours to suit, or to taste, and Bob's your uncle!
Lovely, but I’m not a horseradish fan. I can eat hot chillies and curry, but horseradish is a totally different heat. With this, you could chop and rinse most of the salt off caper berries and add some garlic and lemon/lime juice.
Not exactly - "Peach Melba" is the dessert, and yes it does include peaches - "Melba Toast" is the accompaniment to patés etc. Both dishes created by Auguste Escoffier for Dame Nellie Melba.
What Nellie Melba has to do with stale toast is a mystery to me. I mean, I can understand Peach Melba giving her a reputation for being cold - but then again she was known to be an absolute bitch. The nicest thing you can say about Nellie Melba is: She was reasonably in tune. ruclips.net/video/mPL4IOQYPYU/видео.html compare to Luisa Tetrazzini: ruclips.net/video/kMlg6YAvohw/видео.html There is much more flavour in Luisa!
I can't believe you did not stroke the fish to identify and remove bones! (I also remove the nerve tissue (brown meat) as it gives me indigestion. You also said a couple of tablespoons of horseradish, yet put in 2 teaspoons . Oh yes, I would not put the packets on chopping board without washing it before putting the food on to chop.
Delicious and amazing 😎!!!
This was absolutely delicious 😋
Meat cutter in Alabama just want to say I've been watching this channel for a long time and I always look forward to your uploads. Thanks for the education. Never stop posting.
It is July 23 I just received my book today the merchant of venison A signed copy I might add thank you it looks wonderful with the red and gold inlays I look forward to its read. Because of your passion that’s why I’ve always followed you I tried to do of your teachings. And now that I have your book volume one I know I will do very well. I look forward to seeing more of you thank you again
Bloody marvelous! 😆👍
Yesssss been waiting for a vid , I’ve binge watched everyone of your vids lol
Scott this gorgeous mix in Vol aux Vents would be awesome, definitely making this.
Looking good...mmmmm
You inspired me to make this one. It's absolutely lovely.
Oh man. This brings back memories. Damn near 21 years ago, my gramps, my pops and I went to Ireland and I had this dish there. We don't have anything like it here in the states, and I almost forgot about it until I saw this video. Thanks for sharing, man!
mmm looks lush, perfect for these hot summer nights, glass of chilled wine purrfect combo
Stunning as always Scotty!
That’s an absolute winner Scott 👍🏻
Perfect summer grub!
I bet that would be nice with smoked salmon as an alternative?
Any kinda smoked fish you fancy, actually. I'd even dare to fry some shimps in garlic and butter, leaving out the horseraddish and mustard. Adding some tarragon (maybe even to the pan in the end of that step, already).
I’m going to make it for lunch now. Looks so yummy
Thats right up my street, awesome starter or late night feast. Delish.
I make this regularly- delicious. I've never used horseradish or mustard but will next time. Finely chopped sundried tomatoes are nice in it as well.
Looks delicious.
Can't Imagine to eat this at the actual 35 °C in Southern Germany, but I will try it in autumn. 😋 Thanks.
Got my book in the mail from you, thanks so much for writing it. Really glad to have ordered it and look forward to more from you. Hope your next one is on pigs as I just started raising them and would be nice to have one of that quality around as I process them here at home.
for my version i used less acidic stuff like horseradish and mustard but added some well chopped shallots and capers to bring some texture
That looks absolutely gorgeous
My version of Melba toast - toast bread, cut off crusts, split vertically through the soft bit, place toasted side down in oven until dry and crisp. You get a much thinner slice!
Would it work if you cut off crusts then just use a rolling pin to roll the bread slice flat? That will help make it thinner and crispier when toasted
I'll have to try toast that way. Toast is an elemental food, and is therefore worthy of being elevated.
you can make a pate using a tin of sardines in oil instead uf the mackerel , its a lot better than it sounds
a trick : watch series on flixzone. Been using it for watching lots of of movies these days.
This is defiantly one I will be trying mackerel is one of my favorite smoke fish.
I had to make this when I was a cook years ago and loved it! Great Recipe!
You mentioned crisping the skin in a frying pan. I wonder if you did that and mixed it into the rest of the dip? I'll have to give that a try. Thanks, Scott!
It's a beautiful thing
Perfect....👍
Good man Scott, up and at it early on a Monday morning, got my merchant of venison, a few weeks ago, absolutely epic my man.. Looking forward to the next one.
That looks amazing. Finding a good piece of smoked mackerel might be a bit of a challenge up here though. I may just have to smoke my own.
Off to Tescos after work I think... yum yum yum!
Thanks Scott. This is cooking too. Is it in the cook book? Thanks Again.
Amazin! Thanks for sharing your secrets Mr Rea B-)
Holy shit. I’ve seriously not done anything with mackerel because no one taught me how. This is the 7th lesson I’ve learned from you about meat:
Yeah, that's better!
Smoked Mackerel has a tendency to grow in your mouth as we say in Sweden. You know, first bite delicious, next one also good but then you get tired of it and eventually you just want to get it done and move on haha. But that way of diluting the goodness with cheese and creme fraiche looks like the doctor's order. I think I will try that.
Mackeral is my favourite fish too.
Please, Scott, what is the ingredient you put in the dish at 3.50? thank you for the answer.
he put in HorseRadish then latter he put in some English Mustard
oh yeah baby.
yumo boy looks great mate , and 2 is enough lol
Yes, Please !
Looking tasty! But dill being a big thing in Sweden, I'l put lots of it in that :-)
It’s been so long since you’ve uploaded a fish video lol thank you
BTW, Scottie, got my book. Couldn't be happier. Sorry for doubting things earlier. Hope you'll understand, ladd.
Best version. Ta. mb
Lovely food! More or less exactly the same can be made with salmon, cod, tuna, or any type of fish you like really. Just adjust the flavours to suit, or to taste, and Bob's your uncle!
Yes, Patty is knocked up
Albacore Tuna or Red Salmon would also be nice ~
Just cut crust off bread and toast it. Saves cost of oven plus more controlled. Great with American style scrambled eggs!
I feel bad now. I used to catch mackerel by the hundreds but threw them back thinking they were a trash fish. You've changed my mind.
How many persons will this serve?
I was hoping you were going to show us you catching and smoking the fish...
Lovely, but I’m not a horseradish fan. I can eat hot chillies and curry, but horseradish is a totally different heat. With this, you could chop and rinse most of the salt off caper berries and add some garlic and lemon/lime juice.
I'm the total opposite. Chillies kill me but can't get enough mustard and horseradish! Strange old world! Lol!
I came to see how Melba toast is made.
There you have it!
Boutiful! 😂
Looks like a cream cheese spread with fish more than a fish pate
Melba is also a pudding.. if made with peach
Not exactly - "Peach Melba" is the dessert, and yes it does include peaches - "Melba Toast" is the accompaniment to patés etc. Both dishes created by Auguste Escoffier for Dame Nellie Melba.
Thanks 🌴🍉 jocina Kujna 🍉🍉🍉🍉🍉🍉🍉🍉🍉
Looks good:) we make it with boild egg and pickled gherkin* not English one as they are awful xP you need polish gherkins.
Coleman's = Man Mustard!
I often wonder Scott, does your missus ever get a look in, or do you scoff it all?
Sadly we don't really get smoked mackerel here in the states.
Kyle Warner you watched this at 5:30 AM? You gotta be eastern US...still early. You can use smoked salmon.
@@appalachiafishingclub Central time, but I'm up all night anyways.
You can get tinned in a more upscale super market. Or even at the food section of an IKEA
@@appalachiafishingclub Not to make smoked mackerel paté!!!
More Colmans.
Why is the toast called Melba?
The Good Guy it's named after an Australian opera singer. This isn't Melba toast...it's just toast. Melba toast is prepackaged and very crispy.
@@appalachiafishingclub " Melba toast is prepackaged and very crispy" - prepackaged???? Get real!!!!
I did wonder why you picked the jim carrey thumbnail! Now i know lol! Great vid as always scott!
Is it a coincidence that I was just given a cooler full or fresh caught mackerel
What Nellie Melba has to do with stale toast is a mystery to me.
I mean, I can understand Peach Melba giving her a reputation for being cold - but then again she was known to be an absolute bitch.
The nicest thing you can say about Nellie Melba is: She was reasonably in tune.
ruclips.net/video/mPL4IOQYPYU/видео.html
compare to Luisa Tetrazzini:
ruclips.net/video/kMlg6YAvohw/видео.html
There is much more flavour in Luisa!
My mother served it in a lemon
So what did you do with that skin? The skin would have been the best part in my opinion.
Gas mark 2
. . . the result - as always - looks good (while i'm convinced that this also can be done without having such a mess all over the place . . . :-)
Life to short to worry about a little mess my friend.
@@TheScottReaproject . . . well, probably you're right - life is a pure mess itself . . .
Unfortunately that’s not melba toast, that’s just toast
So licked a spoon and reused it. Surely it’s a couple of teaspoons of horseradish NOT tablespoon. Otherwise looks tasty.
I can't believe you did not stroke the fish to identify and remove bones! (I also remove the nerve tissue (brown meat) as it gives me indigestion. You also said a couple of tablespoons of horseradish, yet put in 2 teaspoons . Oh yes, I would not put the packets on chopping board without washing it before putting the food on to chop.
Man this shits on canned tuna with mayo...
Что же он такой неаккуратный! Смотреть неприятно.
C'mon man, I really hoped you would smoke your own mackerel... it's not that hard...