Why would you cook with a wine you wouldn't drink? And while there's "searing", there's no such thing as "sealing". Along with many other chefs before him, Blumenthal sealed that coffin more than a decade ago with a full demonstration on his 'Perfection' series.
I guess the tail he had was piece he used was about 1 kg which at todays prices is about £20. He used half the piece so that would make it £10 at todays prices. Not cheap!
Looks delicious! Going to try it. Got a monkfish in the freezer!
Why would you cook with a wine you wouldn't drink?
And while there's "searing", there's no such thing as "sealing". Along with many other chefs before him, Blumenthal sealed that coffin more than a decade ago with a full demonstration on his 'Perfection' series.
I'd say use a wine that you like ...rather than a cheap bottle.
As a chef, this pains me to watch..to many wrong doings to list
I stopped watching him once he introduced the meat sauce. I was done.
Please explain, scampi means prawn/lobster/shrimp. Scamp usually means fish/grouper.
Is it Monkfish? Or Angler fish? Big difference, and too many UK restaurants sell Angler fish as Monkfish.
Mushrooms, after wine...nope.
Wonderful
how much would a piece of monkfish that size cost?
I guess the tail he had was piece he used was about 1 kg which at todays prices is about £20. He used half the piece so that would make it £10 at todays prices. Not cheap!
@@peterfrandsen1948 - Right! - Not cheap! Here in Southern Ontario, Canada it costs more than east coast lobster.
He talks too much waffle.
FISH AND PORK !!!!!!! Thank you- not for me.
The recipe is ok but don't like to see any food being wasted. Why cut up food and then not use it?
Richard Who
Why the hell would you ruin the dish with meat stock?! Disgusting
Sad to see, with a big outfitt