First, we're going to prepare Olive Oil, it's simple,robust and I use 50 bottles of it a month, first add some olive oil in the pan then add a knob of butter, then fry the olive oil and add a dash of olive oil. Let the olive oil rest, then lightly drizzle some olive oil, amazing, simple and cost fuck all! That is how you make Olive Oil
I love how he's so passionate about what he cooks. He puts so much care and effort into a dish and I think that's what makes everything look so delicious. Just that ease and grace he has when dealing with food...a blind man could see that he knows what he's doing.
Cooked this yesterday - absolutely incredible. And very easy! Couldn't get enoki mushrooms or fish stock, so used thin-sliced oyster mushrooms and homemade chicken stock instead. Also used dried kaffir lime leaves, followed all other ingredients and instructions to the letter. The broth is sublime.
Thank you, Chef Ramsay! I really enjoy learning from your cookbook and the fact that so many of those same recipes are available to watch you do in a video step-by-step is such a big deal. I'm a visual learner and having so many tools to guide me through these recipes is extremely effective. Much love from Oregon!
I just made it tonight's dinner. All I had was miso paste, wild salmon, corn 🌽, enoki mushroom, ginger , and dried basil. I followed all the steps and everyone in the house loved it. My youngest finished it and fell sleep right away. I'm not sure if it was filling or just tired running around all day. I'm grateful and appreciate for your love and dedication to cook and spread your talent around the world!
I tried this recipe and the taste is amazing, very different from anything else I've ever tried. I swapped the salmon with sea bass and it works perfectly. Only problem I had was the MISO, I also read that miso should not be cooked, but I did it as in the recipe but I tried really hard not to let the soup start boiling. Everything was fine while I was poaching the fish. After I took the fish out the flavor was brilliant, but after that everything started to go bad. After putting in broccoli and other ingredients the miso broke and started to separate, it also became kind of acidy like I put vinaigrette in. In the end it didn't taste like it tasted in the middle of preparation. Next time I'll just put some salt on the fish and poach in fish stock, then cook the broccoli and put the miso in at the end. I hope this helps other people trying to cook this.
Gordon Ramsay as you are my favourite chef (other than my mother ) I would like to ask, if you put fava beans in dolma, will it change the flavour of the meal? PLEASE REPLY.
Great recipe! Be careful with the Miso paste (or have additional Fish Stock to adjust) because it can get very salty. I have exchanged Enoki mushrooms (which have little taste) with Shitake. They have an earthy flavour which complements the Miso greatly.
Hi! I love to watch your videos and sometimes I try to cook some of your recipes but i can't keep track of the ingredients, it would be perfect if there was an ingredients list...
I can literally sit here watching Ramsey all day long! Complete legend, love how passionate he is for what he is doing, its never wavered. If he's tearing in to some sub standard chef, or home cooking, its all quality entertainment. He's definitely given me more of an interest in cooking too.
I eat salmon a lot. It's good for stroke prevention and strokes run in my family. I used to make salmon like this: salt, pepper, thyme, and sugar, throw it into the broiler. If I'm not watching it, it can dry out easily. Now I make salmon this way poached with the miso paste and it's divine. I add sliced potatoes so it has more substance for my husband, but I eat this a lot. Haven't tried it with the mushrooms yet but the basics are there for versatility.
im really looking forward to making this. I have read the recipe from his book and it seemed complicated, but after watching the video I see how simple it is. I hope I can find the kaffir lime leaves in my local market
In the Philippines, we use mustard greens with our miso dish, and instead of salmon, it's various seawater fishes native to our country. You should try it Gordon!
good video but he made one big mistrake : every japanese person should know, Never ever bring the miso "soup" to a boil when you mixed it with the water. it makes the miso taste bitter and salty...
It's not a mistake, its improvisation. There is always original ways to cook something. But that does not mean its only way. Sill looks awesome and gonna try it this weekend.
Sorted. I was looking for a nice salmon recipe for tonight’s dinner, I think I might have a new favourite! im off to the store now to buy a few extra ingredients and making this tonight.
Hey, they actually listened and made it so you can see what hes doing. Usually its so zoomed in all you can see is the pan, its nice that they actually had it normal for once
Bringing the miso to a boil kills all the enzymes. This is a good recipe but adding the miso into the broth at the end once it's cooled down is the traditional way of making it
True but I think he adds the miso first to infuse the miso flavor into the salmon while "poaching" if you add it last you won't get the same results. :)
It's not a mistake if one of the best chef's in the world is doing it. No, seriously. Fuck off like you know jack shit about cooking because you're Japanese. If you look at his Spicy Mexican soup with tortillas and salsa video, Mexicans are flaming him because he did a twist to it, and they're SUPER angry about him using "MEXICAN"in his title. Jesus, it's like you stupid fucks are suddenly 12 star Michelin chefs when it comes to traditional-inspired dishes. Piss off. He has literally tasted every form of food in nearly every god damn country you can imagine. Like you know jack shit because you feel it's your job to "correct" an imaginary mistake because you're a Japanese. He has created nearly ever dish you could ever imagine, and probably, no, IS 500% better then whatever your parents make at home. I'd like to see you turn down this dish if it was served to you. I DARE you to say "My parents make it better". It's called an improvisation, or a "twist" to a dish. Just because it's in the title doesn't mean you are entitled to correct him on what it actually is when he does something different. Do you HONESTLY think this ONE dish he made he suddenly had a mistake? He has been cooking LONGER THEN YOU WERE EVER. FUCKING. BORN.
Miso sea bass Miso marinade: Miso 100ml sake 100ml mirin 1 tbl spn light soy 1 tbl spn dark soy 5 drops of sesame oil 2 tbl spn of ginger extract (grate ginger and squeeze out the juice) Score fish skin. Marinade fish in liquid (make sure some of the marinade enters the scores) 2+ hours. Remove fish from liquid (keep marinade) and pat down the skin side dry with kitchen towel. Add some salt to the skin and fry skin side down until crispy. Turn the fish and finish off for a couple of minutes. Remove the fish and add the marinade back into the pan, bring to the boil and reduce for a minute or so. Add marinade as a sauce to the fish. Serve with shiitake mushrooms and rice. Shiitake mushrooms - fry lightly with thinly sliced ginger matchsticks and garlic slices. Add soy just before finish.
wow. an experience for the senses. I could almost taste that amazing salmon and all the fragrances filling up the kitchen. great food is pure indulgence.
Gave this a whirl after having bad luck with traditional japanese cooking - hats off Gordon that shit paused - whole family stopped and for once the food was the focus of conversation... Thanks a lot, its a brilliant recipe
That looks amazing. Reminds me of our dish here in the Philippines, "Sinigang Miso" but I'm sure both dishes will their distinct flavors because different process and ingredients.
I find it funny how he's all like, keep the skin on so it stays intact then he takes it out and takes the skin off then breaks it all apart. You might as well just have skipped all that first step. This is literally just miso soup with enoki mushrooms and salmon. But I guess him being a chef makes him want to plate it all nice even though you pretty much could have just threw everything in the miso broth.
He breaks it into large chunks. Leaving it in would have caused it to break into smaller chunks and potentially cook faster thus ruining the texture as well. Especially when you have more to ingredients to add into the broth.
It's a good dish for the experimenting home cook, but I think these tweaks bring this closer to true Japanese cuisine: - Fry the salmon on all sides with a drop of tamari before poaching in the ginger and chilli infused fish stock (not using the kaffir). - Half the pak choy and pouch in larger pieces. - Add noodles - Add the miso (mixed well into a small cup of boiled water) at this point, instead of at the start. - Top the soup with julienne raw carrot, finely sliced spring onion greens and sesame seeds. Big improvements with the golden salmon, more crunch on the pak choy and the sesame seed and spring onion topping.
0:06 "Amazing fermented soybean puree" -> "Fermented soybean puree" 0:10 "Three nice tablespoons" -> "Three tablespoons" 0:19 "You want this nice light broth, basically" -> "You want this light broth" 0:26 "And it works brilliantly with salmon" -> "And it works with salmon" 0:35 "Creamy flavour. It's incredible" -> "Creamy flavour" 0:53 "That's simmering... beautifully" -> "That's simmering" 1:15 "Nice!" -> "" 1:22 "Take a little ladle" -> "Take a ladle" 1:30 "And it keeps it nice and moist" -> "And it keeps it moist" 2:02 "Place the leaves together nicely" -> "Place the leaves together" 2:04 "Roll 'em up nice and tight" -> "Roll 'em up tight" 2:07 "Slice them down" -> "Slice them" ok, I'm sick of doing it already. how hard is it, gordon, not to exaggerate everything?
Very interesting take. Clearly differ from standard usage of miso (heck you can call it breaking the rule in fact) and the dish do look nice. I gotta try this sometime soon. Kinda look like appetizer-ized salmon miso soup.
He just made a salmon missoshiro but in a way more complicated way. Just cut and add the salmon in the beginning and add all ingredients at once. Everything cooks in 5 minutes or less. We always cook it here in Asia.
it cannot be denied , I sincerely admire the concept and skill of his cuisine . but the negative aspect , which I literally hate and cannot stand the arrogance and attitude of his mental characteristic. actually every time watch his video , I make sure the sound is off , specially with his kids , a big show off unnecessary. it does really get on my skin , big time , as I said only when the sound on . you know I mean. in time I have seen top chefs in France, or even Italy , Germany , Swede.and Us , they wipe the floor with him. my last line , my hero is marco pierre white and raymon blanc in England . globally , French chefs .
You know what would be awesome? If Mr. Ramsay opened a small booth or diner for a little while to give food to the homeless? But it wouldn't be any normal food, it'd be RAMSAY food, (which is 1000000% better). I dunno, just an idea of mine. I love your recipes and videos, chef! Keep up the superb work!
*tastes the fish-stock with salmon in it* "Now it tastes really fishy!" Yeah, I'm not a world-class chef, but I'm confident I could have made that call, too...
I'm really curious about the creamy fish stock. Fish stocks I have produced using salmon bones have always been relatively clear but the one Chef uses is much more opaque. How is that achieved? Also, if it's a standard Western stock, would it clash with the Asian flavors? Could a dashi be used in its stead?
scrumptious gordon.. i think we dont have the same mushrooms here in the philippines.can u name some alternative mushroom that i can use with this dish. TIA.
Hi Gordon, big fan, just my opinion, but one thing about bok choy is that if you slice it that thin, you loose the robustness of bok choy. The fullness of the texture really goes away when you do that. Even in miso -- The main purpose of bok choy is the heartiness of that veggie, My take on this would be to slice the bok choy in half length wise or quarter the entire bulb and then cook it down further in the broth. Then place it around the soup instead of mixing it in. Keeps that flavor soaked into the veggie instead of withering it in away in broth when sliced thin. just an opinion.
Are there any dishes you prefer to keep the skin on and eat it along with the salmon? I usually bake my salmon with the skin on and eat it along with the fish.
I used to hate gardon ramsay bcuz of the tv show hes so mean but then i looked all his video and realise it was just a tv show hahahaha i love the cooking style !
Boiling miso or adding it to boiling water kills the probiotics. It’s a known basic in Japanese cooking. Sorta waste of miso and good food if it’s high quality. Other than that, enjoyed this video.
I just made this with Soybean Paste (Korean). Be careful with it because it is very strong. You don't need too much for the flavor. I cut it with some cream and made a larger portion with rice because my wife has to have rice with just about everything.
Hey Gordon. I'm gonna cook this tomorrow. Also tried your Shepards Pie. Lovely!! Thanks. By the way, did you know that the Bible talks about men like you in a positive light? I know you served PM Blair and Pres Putin. Proverbs 22: 29 says: "Do you see a man skillful in their work? They will serve before kings; They will not serve before officials of low rank."
2:29 - "Fish slices are flexible for that reason" So god designed fish to be flexible so you can get your spatula under them? I missed that episode of David Attenborough
the black pan @0:02 magically became a stainless steel one after 7 seconds on the stove. ABSOLUTELY amazing!
+Xianghui Chen and the sausage turned into a piece of salmon lmao
LOL
is it bad that i read "absolutely" as to how gordon says it?
Khristian Esteva that was the fucking point you absolute smooth brained numpty
you have a lot of time in your hands
First, we're going to prepare Olive Oil, it's simple,robust and I use 50 bottles of it a month, first add some olive oil in the pan then add a knob of butter, then fry the olive oil and add a dash of olive oil. Let the olive oil rest, then lightly drizzle some olive oil, amazing, simple and cost fuck all! That is how you make Olive Oil
The butter is RAWWWWWW
You forgot to let it "simmer" it will bring out the flavors of the olive oil
but then again...there is no real recipe here.
HAHAHAHAHAHAAHAHA i dieded at this comment thanks for making me laugh
🤣
".. Make it a little more fragrant"
*shoves a fucking leaf up his nostril"
L
Ll
Mm?
L
l
@@devangpatel2568 speech 100
I love how he's so passionate about what he cooks. He puts so much care and effort into a dish and I think that's what makes everything look so delicious. Just that ease and grace he has when dealing with food...a blind man could see that he knows what he's doing.
Cooked this yesterday - absolutely incredible. And very easy! Couldn't get enoki mushrooms or fish stock, so used thin-sliced oyster mushrooms and homemade chicken stock instead. Also used dried kaffir lime leaves, followed all other ingredients and instructions to the letter. The broth is sublime.
Sounds amazing Debbie
Thank you, Chef Ramsay! I really enjoy learning from your cookbook and the fact that so many of those same recipes are available to watch you do in a video step-by-step is such a big deal. I'm a visual learner and having so many tools to guide me through these recipes is extremely effective. Much love from Oregon!
I just made it tonight's dinner. All I had was miso paste, wild salmon, corn 🌽, enoki mushroom, ginger , and dried basil. I followed all the steps and everyone in the house loved it. My youngest finished it and fell sleep right away. I'm not sure if it was filling or just tired running around all day. I'm grateful and appreciate for your love and dedication to cook and spread your talent around the world!
I tried this recipe and the taste is amazing, very different from anything else I've ever tried. I swapped the salmon with sea bass and it works perfectly.
Only problem I had was the MISO, I also read that miso should not be cooked, but I did it as in the recipe but I tried really hard not to let the soup start boiling. Everything was fine while I was poaching the fish. After I took the fish out the flavor was brilliant, but after that everything started to go bad. After putting in broccoli and other ingredients the miso broke and started to separate, it also became kind of acidy like I put vinaigrette in. In the end it didn't taste like it tasted in the middle of preparation.
Next time I'll just put some salt on the fish and poach in fish stock, then cook the broccoli and put the miso in at the end.
I hope this helps other people trying to cook this.
It did help thank you.
Thanks! I was asking myself whether I should put the miso paste in first. Glad, I found your comment :)
I'd like to borrow your kitchen permanently
No
HellthyJunkFood bet this is jp
Stop trying to be clever. That would just be stealing it.
HellthyJunkFood lol You STEEWWW-PIDDD!!!
MiguelitoGrajimez no u
as a japanese person I know how salmon and miso goes so well together!! fantastic recipe
god dam, no homo but i could listen to gordon talk about food all day.
Me too!
you get moist yet?
moister than an oyster my dude
Yo, same
sum guy he does have a soothing voice, quiet, sexy, smouldering. You don’t have to only be a woman to appreciate that.
thought he said something about christmas, turned on cc and it said "national christmas" found out he said "nice sort of crispness"
me 2
Great video as always. Do you think some seaweed would ruin the taste?
mikjh No. Perhaps slightly less miso paste so the dish is not overly salty.
Spot on, Gordon.
Fucking delicious.
Gordon Ramsay as you are my favourite chef (other than my mother ) I would like to ask, if you put fava beans in dolma, will it change the flavour of the meal? PLEASE REPLY.
Gordon Ramsay PS that poached salmon looks sooooooooo delicious :D !!!!!!!!!
Great recipe! Be careful with the Miso paste (or have additional Fish Stock to adjust) because it can get very salty. I have exchanged Enoki mushrooms (which have little taste) with Shitake. They have an earthy flavour which complements the Miso greatly.
Watching Ramsay cooking is like watching Bob Ross painting
amaury joel
yes !
Nah. I enjoy Ramsay. I don’t enjoy Ross.
I'm Asian, and THREE WHOLE TABLESPOONS of miso is literally SALT CITY
depends on what kind of miso it is but yes
That will make the salmon saltier than the Red Sea 🤮
That’s a TOUCH of miso according to Gordon
True... I have the Less Salty Asain Miso Soup Base so now I can finally use it for Salmon... But indeed true.
My body was totally relaxed after watching this video
and then finally and then finally and then finally and then finally
I love it how he can just make anything look really nice, the presentation of the food is so good!
Hi! I love to watch your videos and sometimes I try to cook some of your recipes but i can't keep track of the ingredients, it would be perfect if there was an ingredients list...
I made this at home, and it came out super great and was delicious. I would also recommend adding a bay leaf to the stock
thanks to your videos i am able to cook food without exact measurements for ingredients so thanks !
"just so that they're nice, sort of Christmas"
Ha ha, what?
I think he said Crispness haha
Alien Rock Films
Ah that would make sense!
I thought he said Christmas too at first HAHA
I can literally sit here watching Ramsey all day long! Complete legend, love how passionate he is for what he is doing, its never wavered. If he's tearing in to some sub standard chef, or home cooking, its all quality entertainment. He's definitely given me more of an interest in cooking too.
npdoughty88 Ramsay
i can watch this man cooking forEVER i guess.. love you Gordon.. respect you for being yourself all the time.. great personality
Gordon Ramsy so artistic in every aspect he is doing wow it gives all time appetite to eat the food he prepared
I eat salmon a lot. It's good for stroke prevention and strokes run in my family. I used to make salmon like this: salt, pepper, thyme, and sugar, throw it into the broiler. If I'm not watching it, it can dry out easily. Now I make salmon this way poached with the miso paste and it's divine. I add sliced potatoes so it has more substance for my husband, but I eat this a lot. Haven't tried it with the mushrooms yet but the basics are there for versatility.
im really looking forward to making this. I have read the recipe from his book and it seemed complicated, but after watching the video I see how simple it is. I hope I can find the kaffir lime leaves in my local market
I often follow this recipe, its excellent
In the Philippines, we use mustard greens with our miso dish, and instead of salmon, it's various seawater fishes native to our country. You should try it Gordon!
good video but he made one big mistrake :
every japanese person should know, Never ever bring the miso "soup" to a boil when you mixed it with the water.
it makes the miso taste bitter and salty...
It's clearly not a mistake if the world's most decorated chef does it and serves it in his restaurants
its because its not totally japanese the récipe.. its half korean, half japanese
Ramsay isn't immune to mistakes, but I don't think he's using normal miso. I think he's using miso-flavored sesame paste.
Cameron Stevenson He's a human too , just so you know
It's not a mistake, its improvisation. There is always original ways to cook something. But that does not mean its only way. Sill looks awesome and gonna try it this weekend.
This looks like a typical Japanese dish: delicate and beautiful presentation, simple and elegant taste.
I have made this once in the oven and it does taste incredible
Sorted. I was looking for a nice salmon recipe for tonight’s dinner, I think I might have a new favourite! im off to the store now to buy a few extra ingredients and making this tonight.
I never get tired of seeing your magic in the kitchen, thanks ramsey
Hey, they actually listened and made it so you can see what hes doing. Usually its so zoomed in all you can see is the pan, its nice that they actually had it normal for once
Eating regular old salmon while watching Gordon make it makes it taste better
No salt pepper and olive oil!!!!!!! its not Gordon Ramsay..
salt pepper and olive oil - its Jamie ))
Miso is salty plus the fish broth is already seasoned
Mikel Power wooooshh
🤣🤣🤣🤣🤣🤣🤣🤣🤣
Its an asian dish🤷🏻♀️
Love this fusion between what feels like Japanese and Thai/Vietnamese. Very interesting and very tasty!
Bringing the miso to a boil kills all the enzymes. This is a good recipe but adding the miso into the broth at the end once it's cooled down is the traditional way of making it
True but I think he adds the miso first to infuse the miso flavor into the salmon while "poaching" if you add it last you won't get the same results. :)
It's not a mistake if one of the best chef's in the world is doing it. No, seriously. Fuck off like you know jack shit about cooking because you're Japanese. If you look at his Spicy Mexican soup with tortillas and salsa video, Mexicans are flaming him because he did a twist to it, and they're SUPER angry about him using "MEXICAN"in his title.
Jesus, it's like you stupid fucks are suddenly 12 star Michelin chefs when it comes to traditional-inspired dishes. Piss off. He has literally tasted every form of food in nearly every god damn country you can imagine.
Like you know jack shit because you feel it's your job to "correct" an imaginary mistake because you're a Japanese.
He has created nearly ever dish you could ever imagine, and probably, no, IS 500% better then whatever your parents make at home. I'd like to see you turn down this dish if it was served to you. I DARE you to say "My parents make it better".
It's called an improvisation, or a "twist" to a dish. Just because it's in the title doesn't mean you are entitled to correct him on what it actually is when he does something different. Do you HONESTLY think this ONE dish he made he suddenly had a mistake? He has been cooking LONGER THEN YOU WERE EVER. FUCKING. BORN.
Jesus, dude. Don't get your panties all twisted up. She was just stating a fact.
no no You just copied the same comment from above.
no no, she never said it was a mistake, you need to get your eyes checked.
Miso sea bass
Miso marinade:
Miso
100ml sake
100ml mirin
1 tbl spn light soy
1 tbl spn dark soy
5 drops of sesame oil
2 tbl spn of ginger extract (grate ginger and squeeze out the juice)
Score fish skin.
Marinade fish in liquid (make sure some of the marinade enters the scores) 2+ hours.
Remove fish from liquid (keep marinade) and pat down the skin side dry with kitchen towel. Add some salt to the skin and fry skin side down until crispy. Turn the fish and finish off for a couple of minutes. Remove the fish and add the marinade back into the pan, bring to the boil and reduce for a minute or so. Add marinade as a sauce to the fish. Serve with shiitake mushrooms and rice.
Shiitake mushrooms - fry lightly with thinly sliced ginger matchsticks and garlic slices. Add soy just before finish.
Can you please make a recipe for black cod miso? I really want to make that and all your recipes are awesome !
always comforting to know that the first ingredient he uses, ive never heard of
Rachel Flory Miso is basically fermented soybeans.
wow. an experience for the senses. I could almost taste that amazing salmon and all the fragrances filling up the kitchen. great food is pure indulgence.
Gave this a whirl after having bad luck with traditional japanese cooking - hats off Gordon that shit paused - whole family stopped and for once the food was the focus of conversation... Thanks a lot, its a brilliant recipe
That looks amazing. Reminds me of our dish here in the Philippines, "Sinigang Miso" but I'm sure both dishes will their distinct flavors because different process and ingredients.
Nice video as always.Can we take tuna instead of salmon?
I enjoy it immensely that, unlike other chefs, you hardly wastes anything!! Enjoy your meal!! 🐟
I find it funny how he's all like, keep the skin on so it stays intact then he takes it out and takes the skin off then breaks it all apart. You might as well just have skipped all that first step.
This is literally just miso soup with enoki mushrooms and salmon. But I guess him being a chef makes him want to plate it all nice even though you pretty much could have just threw everything in the miso broth.
He breaks it into large chunks. Leaving it in would have caused it to break into smaller chunks and potentially cook faster thus ruining the texture as well. Especially when you have more to ingredients to add into the broth.
I gave the mushroom a little fry in a pan to add some color to them, worked well for me.
It's a good dish for the experimenting home cook, but I think these tweaks bring this closer to true Japanese cuisine:
- Fry the salmon on all sides with a drop of tamari before poaching in the ginger and chilli infused fish stock (not using the kaffir).
- Half the pak choy and pouch in larger pieces.
- Add noodles
- Add the miso (mixed well into a small cup of boiled water) at this point, instead of at the start.
- Top the soup with julienne raw carrot, finely sliced spring onion greens and sesame seeds.
Big improvements with the golden salmon, more crunch on the pak choy and the sesame seed and spring onion topping.
i love the sesame oil touch and the salmon looks amazing
I am Japanese and this recipe + cooking style are not traditional (as far as I know), but this looks amazing!! I will try tonight!
This is just incredible. What an expert
0:06 "Amazing fermented soybean puree" -> "Fermented soybean puree"
0:10 "Three nice tablespoons" -> "Three tablespoons"
0:19 "You want this nice light broth, basically" -> "You want this light broth"
0:26 "And it works brilliantly with salmon" -> "And it works with salmon"
0:35 "Creamy flavour. It's incredible" -> "Creamy flavour"
0:53 "That's simmering... beautifully" -> "That's simmering"
1:15 "Nice!" -> ""
1:22 "Take a little ladle" -> "Take a ladle"
1:30 "And it keeps it nice and moist" -> "And it keeps it moist"
2:02 "Place the leaves together nicely" -> "Place the leaves together"
2:04 "Roll 'em up nice and tight" -> "Roll 'em up tight"
2:07 "Slice them down" -> "Slice them"
ok, I'm sick of doing it already.
how hard is it, gordon, not to exaggerate everything?
Very interesting take. Clearly differ from standard usage of miso (heck you can call it breaking the rule in fact) and the dish do look nice. I gotta try this sometime soon. Kinda look like appetizer-ized salmon miso soup.
He just made a salmon missoshiro but in a way more complicated way. Just cut and add the salmon in the beginning and add all ingredients at once. Everything cooks in 5 minutes or less. We always cook it here in Asia.
Thank you for sharing:). I love salmon but have never cooked it myself. You really inspire me!
Warm broth fish soup dished,loved it.
This is equivalent to having him read you a fairytale before bed.
it cannot be denied , I sincerely admire the concept and skill of his cuisine . but the negative aspect , which I literally hate and cannot stand the arrogance and attitude of his mental characteristic. actually every time watch his video , I make sure the sound is off , specially with his kids , a big show off unnecessary. it does really get on my skin , big time , as I said only when the sound on . you know I mean. in time I have seen top chefs in France, or even Italy , Germany , Swede.and Us , they wipe the floor with him. my last line , my hero is marco pierre white and raymon blanc in England . globally , French chefs .
I can't get enough of the music in this video!
You know what would be awesome? If Mr. Ramsay opened a small booth or diner for a little while to give food to the homeless? But it wouldn't be any normal food, it'd be RAMSAY food, (which is 1000000% better). I dunno, just an idea of mine. I love your recipes and videos, chef! Keep up the superb work!
?
*tastes the fish-stock with salmon in it*
"Now it tastes really fishy!"
Yeah, I'm not a world-class chef, but I'm confident I could have made that call, too...
That's one Hell of a Delicious Dish. Make this for a Date Night and more points for you. Putting this on my Menu soon.
where do you get the fish stock/lime leafs??
I'm really curious about the creamy fish stock. Fish stocks I have produced using salmon bones have always been relatively clear but the one Chef uses is much more opaque. How is that achieved? Also, if it's a standard Western stock, would it clash with the Asian flavors? Could a dashi be used in its stead?
scrumptious gordon..
i think we dont have the same mushrooms here in the philippines.can u name some alternative mushroom that i can use with this dish.
TIA.
How long did you exactly poach the salmon so it didn't overcooked?
Hi Gordon, big fan, just my opinion, but one thing about bok choy is that if you slice it that thin, you loose the robustness of bok choy. The fullness of the texture really goes away when you do that. Even in miso -- The main purpose of bok choy is the heartiness of that veggie,
My take on this would be to slice the bok choy in half length wise or quarter the entire bulb and then cook it down further in the broth. Then place it around the soup instead of mixing it in. Keeps that flavor soaked into the veggie instead of withering it in away in broth when sliced thin.
just an opinion.
I am not a fan of fish but man did my mouth water.
i was mouth-watering when i was wacthing this.
"Skin side down, now slide that in" I will remember that thanks Gordan
Please upload more videos! I love you and I really TRY my hardest to recreate your meals! xoxoxo
Are there any dishes you prefer to keep the skin on and eat it along with the salmon? I usually bake my salmon with the skin on and eat it along with the fish.
Would love to try this.
Im gonna make this with some fresh ram\en.
Possibly the only Gordon Ramsay cooking video without olive oil or salt phepah seasoning!
Best way to treat salmon 🙏
Dear chef, can I do cold-start poach with this recipe? Thanks.
Our supermarkets have all been looted Chef Gordon ... South Africa 🇿🇦 😂😂
He is amazing I love watching his cooking shows 💖
Absolutely amazing
i think i'll try to cook this as a way to procrastinate studying for midterms :D
add on seaweed n soft tofu.dat will be great.n use salmon head.fried use spicy flour 1st.n add in the soup.soup will be thicker.+scallion.nyum.
I used to hate gardon ramsay bcuz of the tv show hes so mean but then i looked all his video and realise it was just a tv show hahahaha i love the cooking style !
Can the enoki mushrooms be replaced with shiitake? I like it's consistency and flavor more.
So hungry, yet I can't stop watching these videos. D:
Boiling miso or adding it to boiling water kills the probiotics. It’s a known basic in Japanese cooking. Sorta waste of miso and good food if it’s high quality. Other than that, enjoyed this video.
I just made this with Soybean Paste (Korean).
Be careful with it because it is very strong.
You don't need too much for the flavor.
I cut it with some cream and made a larger portion with rice because my wife has to have rice with just about everything.
that backround music is great anyone know what it is? Or maybe even the genre would be nice to know
that salmon looks so beautiful. if only i could cook like him
Any info on the stock he uses? Want to make this myself but I'm missing that info...
2:38 looks nothing like 2:45 FML
yokypjytk he just filtered out the things
Hey Gordon. I'm gonna cook this tomorrow. Also tried your Shepards Pie. Lovely!! Thanks. By the way, did you know that the Bible talks about men like you in a positive light? I know you served PM Blair and Pres Putin. Proverbs 22: 29 says: "Do you see a man skillful in their work? They will serve before kings; They will not serve before officials of low rank."
Wow, the marriage of Northeast Asia and Southeast Asia, will give it a go sometimes.
How do you make your own fish stock? Is it just the same way you make a chicken stock?
I'll try this recipe
Actually Japanese will never put chili in mososhiru though.
2:29 - "Fish slices are flexible for that reason"
So god designed fish to be flexible so you can get your spatula under them? I missed that episode of David Attenborough
I'm watching this video and snacking on cup ramen.
'MURICA!