Fun fact: The first dish is actually a simplified version of an existing dish made by chef Paul Bocuse. The original dish is a pan fried red mullet fillet topped with crispy potato scales held together with clarified butter and starch, and it also comes with a orange and rosemary reduction on the side with a few drops of veal jus(thick stock made from veal bones). Edit: grab a bag of popcorn before reading the replies Edit 2: oh no no no, _grab a soda too while at it_ Edit 3: the dish's full name in French is "Rouget-barbet en écailles de pomme de terre croustillantes", or "Red mullet in crispy potato scales". Thank you to @Equinstah in the replies for making me look it up (also you can see someone attempting to recreate the full dish; fillet and everything too here) ruclips.net/video/kIg-DSkc1ns/видео.htmlsi=VaYQm_sK3f82OuG0
@@Joryt. Translation: I'm very impressed but admitting it is embarrassing,so I'm just going to make fun of them like how a child bullies someone they like
@@Joryt. People who comment this are really just calling themselves out for low intelligence and lack of desire to learn anything outside of 20 second videos. Which is sad and embarrassing.
Thank you for this. Because I recently decided to use Peruvian green sauce to make potato salad. It was amazing. Can I call this Peruvian potato salad or inspired at least?
@@PLBBD Possible, maybe, but for someone who isn't used to it? Most likely those ingredients will just be going to waste. Even a cheap blender can do the trick, no need to rely on hands
So little fun fact about the yogurt, “drying it out” makes it a cream cheese texture which is called labneh, you can make tons of fancy combos with it. I make marinated labneh to put on tacos, burgers and even potatoes to elevate them.
I can see it too. The fish looked like it contributed significantly to the well-being of mankind through its philosophical, mathematical, scientific, and literary endeavors. Now, it looks like a great man indeed. What a great man it is...
Yeah I don't know what that is but it ain't cake. Maybe some sort of cheesecake. It definitely needs a flavoring...vanilla, cinnamon, lemon zest, or a little jam on top? Everyone has something in the house they could use to make it taste like more than yogurt and eggs.
bruh when dalgona was first trending i was whipping up a batch of it to have the store taste some, by hand!... took like 15 mins continuous. it can happen!
It's possible you'll hate yourself by the end of it but you can do it.😅 It's one of those things you should learn how to do so you understand how impressive it is when someone else does it for you
Frozen fish and the "fresh fish" you see at the grocery store are exactly the same. That fish came to them frozen and then they thawed it themselves and put it on display. If you don't have time to defrost then itt's fantastic, but buying frozen will get you the exact same quality as whatever's out in their little ice boxes.
that actually depends on both the store and the type of fish, white fish, mussels and crustacea tend to freeze and thaw well so they’re usually defrosted as necessary, but oysters and red fish like salmon and tuna can get mushy after defrosting so tend to be delivered and sold fresh. Some things get a mix, like prawns, because while they usually freeze well people sometimes find that they get rubbery after defrosting so your local deli might carry both fresh and thawed varieties. That said if you want to defrost seafood quickly while preserving the texture, bag it and put it under cool running water until it thaws, should take 15-30min depending on the quantity.
also depends on where you live, if you are on the coast most grocery stores have fresh fish but when you are further inland it would take too long to transport them unfrozen
You are correct but it depends. Stores will typically always use their good batch in the fresh section. Frozen section are usually the poorer batches. They can get away with it because it’s a lot harder to analyse the quality when it just looks like a rock.
I don’t even have a boyfriend, yet I’d probably just make that for myself and then go binge watch some Hermitcraft with my dog like an absolute queen 😂
Bruh is my spirit animal. My Kay-dar is going off RN. Korean American-almost millenial who grew up in either So Cal or Nor Cal, Bay area rap influenced or Compton et al. influenced, parents owned a restaurant, culinary skills are deeply rooted in that early experience -- TELL ME IM WRONG, HOMIE!!!!!???😂
The strained yoghurt is a common desert here in the Netherlands. We call it hangop, literally hang-up, because you hang up the yoghurt to strain it. You can also use it to make 4-ingredient cinnamon rolls! (hangop+self raising flower, and brown sugar+cinnamon for the filling. Also works with greek yoghurt)
That's what I was thinking. If I tried this, there's a 99% chance those little potato shingles go flying off the fish when I try to flip it into the oil.
@@60nerrri wanna try it just for that. i had a couple store bought ones from my trip to the asian mart with my friends and i wish i could have it daily
Tips - Heat up milk, bring it to simmer and pour a tablespoon of vinegar for every three cups of milk. Keep stirring continuously until the fat is separated. Drain the water and you'll get the cheese like thing created from draining the yoghurt. Edit - Put it in a blender without draining too much of the water and add a little bit of olive oil or butter if you want a more smooth texture.
My homies, you can also make a super easy cake by mixing equal weight of sugar, butter, flour and eggs and baking at 180°C (356°F) for 45 mins to an hour. Add some vanilla if you got it, but it's not really necessary
I am a picky eater, but this actually looks super good. The potatoes looking like the scales of the fish looks visually pleasing, but also probably taste great too with the fish.
Bro this looks insane and I'm getting some monkfish soon, making it for the first time, very excited / nervous to serve it to my family, and couldn't decide what carbohydrate to pair it with. This video is a godsend.
The amount of care and work placed into this meal makes it priceless
its instant noodles and meat perfect for balding
@@maximkikena622 Perfect for balding? i mean a bad diet probably does not help.
@@user-h2d5q nothing makes you bald faster than meat
Yeah I wouldn't even care how it tastes. I would admire someone for the rest of my life if they ever put this much effort into a meal for us 🥹🥹🥹
hold up his writing is this fire ?!
“Like the shingles on a house you can’t afford” bru what!!! 😂😂😂
Mhmm bro knows.
Dat hit close🗿
LMAO I FELT THAT 😭
I felt that in my soul
I burst out laugh 😂😂
Fun fact: The first dish is actually a simplified version of an existing dish made by chef Paul Bocuse. The original dish is a pan fried red mullet fillet topped with crispy potato scales held together with clarified butter and starch, and it also comes with a orange and rosemary reduction on the side with a few drops of veal jus(thick stock made from veal bones).
Edit: grab a bag of popcorn before reading the replies
Edit 2: oh no no no, _grab a soda too while at it_
Edit 3: the dish's full name in French is "Rouget-barbet en écailles de pomme de terre croustillantes", or "Red mullet in crispy potato scales". Thank you to @Equinstah in the replies for making me look it up
(also you can see someone attempting to recreate the full dish; fillet and everything too here)
ruclips.net/video/kIg-DSkc1ns/видео.htmlsi=VaYQm_sK3f82OuG0
This motherfucker can cook. Legit
Sounds delicious. Thanks for the facts
🤓👆
@@Joryt. Translation: I'm very impressed but admitting it is embarrassing,so I'm just going to make fun of them like how a child bullies someone they like
@@Joryt. People who comment this are really just calling themselves out for low intelligence and lack of desire to learn anything outside of 20 second videos. Which is sad and embarrassing.
Thanks dude, in this economy this is the type recepies we need.
learn to spell
So true…
‘By hand’ and a mixer appears in the next shot 😭 absolutely felt that
Are jokes not allowed?
You are still using your hand to hold the mixer 😂😂😂
@@heyhey-y8i can’t deny that LOL
@@heyhey-y8iAnd that actually takes a lot of strength. 😭
@@imfuqincheeched4228 You deleted your comment just to make an even similar comment. Why?
@@Aura_Lucario youtube likes deleting comments
Man, this is probably the first no BS, actually original and simple recipe video I have ever seen. Kudos 🤙🏻
I am in love with this whole series, it has a comforting vibe
I’m not, his voice is unbearable
@@Porcuspine360 BRO SAME
@@extremed1arrheadont watch then ? i dont get it
Shall get you two a room?
I think he should speak a little faster.
As a Peruvian, this is how you cook, understanding the ingredients and doing it crazy
Thank you for this. Because I recently decided to use Peruvian green sauce to make potato salad. It was amazing. Can I call this Peruvian potato salad or inspired at least?
I love how he equates the potatoes to roof shingles and not what they literally look like, fish scales 😂
it was so he could make that house joke lmao
@@acemyname ?
@@Uhh.thankyoubecause his punchline was about the viewer not being able to afford roofing on a house because they cant even afford a house….yikes😭
@@1kiroku328you say “yikes” like he’s wrong tho 😭😭
@@Aesos3429 he said yikes because the guy didnt get the joke
When is the cookbook coming out. Do you have a blog 🤔. This meal look delicious.
"beat it by hand" *conspicuously hides the mixer behind the bowl
Was just about to comment that. I love subtle jokes like that!
a transparent bowl, that
What mixer?
behind the *clear bowl 😭
because the homies who broke dont got no mixer
Beat it by hand til stiff & peaks ... yes my favorite past time
Some guy says "beat it by hand until stiff peaks", and I look over to see he has wrists that look like my bicepts!
“Beat it by hand” you aint slick😂
"until stiff"
Fr making meringue by hand will take him like 6 hours 😂
Beat it by hand, casually cuts to an electric mixer behind the bowl.
But it doesn't cost anything - even if it's humanly impossible, it's still for the homies who are "broke"
@@PLBBD Possible, maybe, but for someone who isn't used to it? Most likely those ingredients will just be going to waste. Even a cheap blender can do the trick, no need to rely on hands
thanks! I love the beautiful visuals, education and your dry HUMOR
So little fun fact about the yogurt, “drying it out” makes it a cream cheese texture which is called labneh, you can make tons of fancy combos with it. I make marinated labneh to put on tacos, burgers and even potatoes to elevate them.
Hell yea! I'm Syrian and Labneh is my favorite breakfast food. I love dipping in toasted baguettes but traditionally it's eaten with pita bread
You can also just buy labneh.
@@mikeg2195 Unless you get it from an Arab grocery store, it's never as good as homemade
You can also start with Greek yogurt which is thicker and needs less time straining
in my country we just have " strained yogurt" in shops which i guess is the same thing. ive heard about labneh but never knew it was just that
Not only does the fish look so good, but the decoration is perfect
Chef's kiss
Absolutely brilliant - that fish looks great man
I can see it too. The fish looked like it contributed significantly to the well-being of mankind through its philosophical, mathematical, scientific, and literary endeavors. Now, it looks like a great man indeed. What a great man it is...
The amount of work, skills, time and patience put into this feels like it's already real fine dining. I pay the chefs for that!
I'll be saving this for future uses(I'll never find a partner because I have no Rizz nor charm)
*“One Eternity Later”*
Otherwise known as never.
@@youdontneedtoknow7548 you're goddamn right
First you need a partner
@@baloney2271there goes most of the population
this series deserves so much love ❤ honestly so creative, so original, haven't seen anything like this before. you should do write a cookbook.
Okay, that yoghurt baked cheesecake looks bloody creamy, light and delicious 😍
this guy is def the chillest homie
You have soothing voice! God bless!
the cake can also easily be slightly changed for lots of different tastes
e.g. with a bit of lemon peel to give it a more summery, fresh taste
Also, if you read bible verse while slicing it, the ghosts leave it and it becomes more airy
Its without flour 😅 a cake without flour I think its the first time I see it.😅
Yeah I don't know what that is but it ain't cake. Maybe some sort of cheesecake. It definitely needs a flavoring...vanilla, cinnamon, lemon zest, or a little jam on top? Everyone has something in the house they could use to make it taste like more than yogurt and eggs.
Amazing as always 🔥
We need a cookbook from you. Recipes have never felt so accessible before ❤❤
Buy any classic cookbook that was published before the 80s.
this is actually so sweet,.. 🥺
“Beat it by hand”
Anyone who has made meringue before will know that is virtually impossible 😅
Pastry students enter the chat: 👀 you sure about that?
bruh when dalgona was first trending i was whipping up a batch of it to have the store taste some, by hand!... took like 15 mins continuous. it can happen!
Only if you're weak-willed.
It ain't impossible, but my wrist hurts for several hours after doing it
It's possible you'll hate yourself by the end of it but you can do it.😅 It's one of those things you should learn how to do so you understand how impressive it is when someone else does it for you
Love your fancy and quick recipe 💪♥️
Frozen fish and the "fresh fish" you see at the grocery store are exactly the same. That fish came to them frozen and then they thawed it themselves and put it on display. If you don't have time to defrost then itt's fantastic, but buying frozen will get you the exact same quality as whatever's out in their little ice boxes.
that actually depends on both the store and the type of fish, white fish, mussels and crustacea tend to freeze and thaw well so they’re usually defrosted as necessary, but oysters and red fish like salmon and tuna can get mushy after defrosting so tend to be delivered and sold fresh. Some things get a mix, like prawns, because while they usually freeze well people sometimes find that they get rubbery after defrosting so your local deli might carry both fresh and thawed varieties.
That said if you want to defrost seafood quickly while preserving the texture, bag it and put it under cool running water until it thaws, should take 15-30min depending on the quantity.
also depends on where you live, if you are on the coast most grocery stores have fresh fish but when you are further inland it would take too long to transport them unfrozen
You are correct but it depends.
Stores will typically always use their good batch in the fresh section. Frozen section are usually the poorer batches. They can get away with it because it’s a lot harder to analyse the quality when it just looks like a rock.
It depends. If you live near the coast they often sold fresh fish
@@cutemess6429 In many countries, it's literally illegal to sell salmon that's never been frozen, so no, it doesn't become mush.
"beat it by hand" yeah, sure 😉
That dessert sounds so good.
"...like the house you can't afford..."
😢
😂😂
I agree! per square alone you are looking at base 100 to 150 bucks per square so yeah!!! its expensive!!!
I thought he said: like the roof you can’t afford 😂
That part made me like the video
@@AlOfNorway He said "like the shingles on the roof of a house you can't afford"
Great job, man. Looks artful and delicious.
Good art is achieving this result with so little to make it, this is great! Ill be doing this to my wifey thanks.
I love it! ❤ thanks for sharing
I don’t even have a boyfriend, yet I’d probably just make that for myself and then go binge watch some Hermitcraft with my dog like an absolute queen 😂
YUP! This looks good! 👍
My goodness! Can't wait to apply this channel skills when I find someone..... Eventually 😭
you can practice now, and what is wrong with treating yourself with these delights?
@@leoliu5472 the mystic of the presentation is ruined though 😅
*mystique
‘…like the shingles on the roof of a house you can’t afford…’ ❤️😂
This guy is my homie for real 👏🏻👏🏻👏🏻💙
This fish is actually a play on one of first Micheline recipes ever.. Nice
Explain
when straining the yogurt should I leave in the fridge or on the counter
fridge! it'll spoil on the counter
Bruh is my spirit animal. My Kay-dar is going off RN. Korean American-almost millenial who grew up in either So Cal or Nor Cal, Bay area rap influenced or Compton et al. influenced, parents owned a restaurant, culinary skills are deeply rooted in that early experience -- TELL ME IM WRONG, HOMIE!!!!!???😂
I love these courses; simply elegant and refined without being contrived. This is awesome
Looks great!
"like the shingles on the roof of a house you can't afford" okay you didn't have to call us all out like that
*Emotional damage*
thank you God for allowing me to come across this! I need to look for more low budget meals!!
The potato should never be humbled. I never heard of a fish famine. Js
That cake looks 🔥🔥🔥
The strained yoghurt is a common desert here in the Netherlands. We call it hangop, literally hang-up, because you hang up the yoghurt to strain it. You can also use it to make 4-ingredient cinnamon rolls! (hangop+self raising flower, and brown sugar+cinnamon for the filling. Also works with greek yoghurt)
That’s beautiful! Side note I never would’ve thought I’d see orange juice and fish go together!
how do you get the potato pieces to stick to the fish and not fall apart when you put it on the pan? Do you chill it?
That's what I was thinking. If I tried this, there's a 99% chance those little potato shingles go flying off the fish when I try to flip it into the oil.
Omg i teach this dish!!! Easy peazzy
I dunno about the cake one. Baking a regular cake isn’t even expensive and you don’t have to wait that long.
Especially if you use boxed mix
It is more macro friendly though
its japanese cheesecake tho
@@60nerrri wanna try it just for that. i had a couple store bought ones from my trip to the asian mart with my friends and i wish i could have it daily
I gotta try making this cake
Tips - Heat up milk, bring it to simmer and pour a tablespoon of vinegar for every three cups of milk. Keep stirring continuously until the fat is separated. Drain the water and you'll get the cheese like thing created from draining the yoghurt.
Edit - Put it in a blender without draining too much of the water and add a little bit of olive oil or butter if you want a more smooth texture.
Great little video short!
“Like the shingles of the house you can’t afford” 💀💀💀
I thought it was gone be pan-seared, but it was a fucking roast!!! 💀💀💀😭😭
You got style my dude. Not all people live with style. Well done!
Holy crap he didn't de bougify something
(I butchered the spelling I know)
Spelling Bee-utcher
Just dinner or food would be happy mood. All of that crazy work and time isnt necessary, but definitely noticed and special
Yo did not beat those egg whites by hand in that tiny bowl lmao you used an electric mixer.
Because they weren't black enough
I loved this ❤
My homies, you can also make a super easy cake by mixing equal weight of sugar, butter, flour and eggs and baking at 180°C (356°F) for 45 mins to an hour. Add some vanilla if you got it, but it's not really necessary
And they say equality is a myth
Life is too fast and complicated already enough without this video, my head is spinning and I am feeling sick.
Oof, you lost me at the bottled orange juice, a couple of fresh oranges surely can’t be that expensive.
Ehh, depends on produce prices/food desert, you well could get more juice in a carton for cheaper, and then have leftover to drink later.
we don't have oranges here all seasons of the year...
That looks so damn good oh my god 🤤
The food definitely gourmet, man. I love it.
Looks wonderful
That Keith Lee Voice tone is in effect ! 😂
This was legit so awesome thank you homie!!!!! ❤❤❤❤😂😂😂😂
This is mad impressive! 🫡
I am a picky eater, but this actually looks super good. The potatoes looking like the scales of the fish looks visually pleasing, but also probably taste great too with the fish.
Hey I have the same cookbook !! Great recipe!
Why did you steal it
this looks delicious! brilliant, thank you for sharing :)
Thanks for helping the men:) Is there a full recipe for this? Thanks!
Panga is a great fish to use, very tasty, cheap and under-rated
Good job man!
You MUST beat it by hand until stiff and peaks😄
“Beat it by hand until stiff and peaks”
I felt that
Looks amazing
Looks lovely
Omg! Please do more
Wow very nice! Impressive!
Sear fish potato side down is what got me
lmao. “Broke, but promise a fancy meal”😂
Dead
So creative!
I came here for the fish and bro threw in desert too. Goated channel
That orange juice trick was straight game
Bro this looks insane and I'm getting some monkfish soon, making it for the first time, very excited / nervous to serve it to my family, and couldn't decide what carbohydrate to pair it with.
This video is a godsend.
Man that cream cheese cake idea... Thank you
Simple elegant very neat
High-effort, low budget!
I love anything potato so I am inclined to try the fish!
"Beat it by hand until stiff" -SauceEats, 2024
Bro your the king
I meed some color to that meal... and a sauce for the dessert. But looks simple-fancy!
Force and Book are the loveliest people 🥺🩷🦊🍡
You do the lords work
This is how I cooked when I was broke, I love this
That's definitely some fancy cooking 😂😂😂