Butter Poached Salmon | Chef Jean-Pierre

well hello there friends another fantastic recipe today my butter poached salmon amazing stay tuned i'm going to show you exactly how to make this amazing recipe don't forget to give us a thumbs up subscribe to the channel and don't forget to ring the bells stay tuned i'm going to show you exactly how to make this fabulous recipe with salmon all right friends we're finally that video you've been asking about the salmon poached in butter let me show you how easy it is to make it really is this is the beautiful norwegian salmon that i get at the fish peddler and the fishmonger then he's in fort lauderdale i've been buying fish for them for 20 years they're fabulous no smell whatsoever you know if you smell fish not so good fresh fish does not smell i don't care if it's summoned i don't care if it's omega-3 oil i don't care whatever you call it it's not supposed to smell fresh fish do not smell so here we go folks we're going to cut it right there we're going to take it out i'm going to cut it in mediums let me explain you what i mean by medallions first i get my finger like that all the skin has been removed all the uh the bloodline has been removed you can get the fishmonger to do it for you or you can remove it yourself i like to cut it in medallions no thicker than maybe three quarter of an inch to one inch no thicker than that we're going to cut beautiful medallions about three quarter of an inch to an inch stick maximum no bigger than that friends thinner it is the easier it is to cook and more control you have always check your fish to make sure there's no bones in it check it out usually the bones are right here in case there is one take a tweezer and pull it in the same direction i wish it was one i could show you same direction as the bone is don't try to put it the other way or break it now everybody's always asking me since you know you're touching your rag your hand with your rag and and i have to demonstrate because there's a lot of you that know and as a lot of you then don't know so you always make comments he touches his hand with his rag with my rag my friends is water that i have in my sink and the water i have in my sink is my sanitized water i use it all the time you see i got about a gallon a gallon and a half of water with a little bit of soap and a cup full of bleach not a cup a cup food or a cup which means it's like maybe a half of an ounce it doesn't smell any more than your poor water you see and and this water right there my friend is sanitizing my hands sanitizing my tools sanitizing everything i use you see so now when i go like this and i clean my knife my knife is clean my hands are clean and i don't have to worry about touching anything okay so it's really important a lot of you always concerned about this oh my goodness he's touching his hand with this right well the rag is sanitizing and i'm sanitizing my hand as i go all right so for everybody who is concerned so now look friends this is the secret here we must put butter on top of the fish but if i put whole butter like that i'm gonna have a heck of a tough time putting the butter on top of the fish brushing it on it's too hot so what i have to do is i have to slightly melt the butter and how am i going to do that it's very simple first i'm going to use fluorocellular i'm going to put flow the cell if you have never used fluorocell flow to cell a flower of salt it's not really means for our soul but it's a a salt then comes from the galanga area of france it's an amazing soul fluorocell if you have never used fluorocell you should try for fish if you don't afrocent use whatever soul to make you happy okay and then what we're going to do we're going to take a bowl and and we're going to put some butter in there and we're going to slightly melt it so that's this friends and i mean slightly melted you see don't be you don't say it's a lot about it don't worry it's okay it's good for you so if i melt it too much i separate if i separate the butter it's not going to stay on top of the fish the secret is to have the butter stay on top of the fish while we're cooking it so i'm going to put it in here which is just a little pot with water in it and now you have a silicone brush and i'm going to brush the butter on top of the fish by the way one more thing you see look look how fast it's going to go friends you see see i don't want to do it too long i don't want to do it too long the ball is going to get hot really really fast and then the battery is going to separate too much see i don't want it to separate too much just just for a second that's it that's it we're not leaving it in there any longer than that you see all i did so if you don't want to do the bowl and the water like i just did you can do it in the microwave oven for like a minute no no never mind in a minute 10 seconds seven seconds deep as you see that's what you want right there cream butter can you guys see it right there you see friends i have creamed butter okay so now what we're going to do we're going to take the butter and we're going to rub it on top of the fish i promise you friends this is going to be one of the best salmon you've ever had and you're not going to believe how simple it is to make i'm going to make it with asparagus but you can make it with any vegetables you want you can make it with rice you can make it with a ginger hair pasta and one more thing you see when i cut the fish in scallopinis i call it scallopinis medallions cola whatever you want them mediums more medium right you see you're going to be eating with the grain you're cutting it against the grain so you can eat with the grain you see you eat it with the grain so now when you cut it the weight of your fork is going to be enough and the secret is not to overcook it we're only going to cook it for like a few minutes to internal temperature of 125 130 so we have a perfectly medium medium rare salmon if you overcook it it's dry try one time to cook it 21 25 130 you'll never overcook it again right so remember it's very important that we do this we don't want a huge piece of salmon it'll be impossible to cook it correctly if we have a big piece of salmon you see i just got it just cut it melted just enough so i could do this so i could put it on top of the fish you see friends let me tell you everybody who has ever had my salmon poached salmon and i'm sure there's a lot of subscribers there then i've had it because they came to my restaurant or to my school in fort lauderdale and they've had it and they go yeah we know how good it is and most of them know how to make it because they came to my school already and i always thought how to do this this is really really an amazing way to cook salmon and a child can do it i mean really it's not complicated right so a little more fluid cell phones a little more fluid cell use your kosher salt using whatever cells make you happy we're going to take it we're going to put in a refrigerator now what i'm making the sauce okay because i don't want the butter to soften at all i want it to be almost congealed when i go in the oven i want it to melt very slowly so as it cooks the fish it melts slowly but it stays on top of the fish when i tell you it's going gonna be one of the best times you've ever had i am not exaggerating i promise you you're gonna have and you're gonna say why he was right he was right all right now i'm gonna make a sauce okay my friends i'm gonna make a sauce and a very simple sauce okay these pens move around you see that how do you like that how do i keep an eye on it if you've seen the uh i think it was the barbecue sauce we see the barbecue sauce i was talking to the camera and the pan the paint was just like i'm having some motion on its own i'm going to make a very simple sauce friends very simple sauce i promise you it's very simple a child could do it so first we're going to take the butter out of this brush right and we're not going to waste this i don't waste nothing we're going to melt the batter in here right there and then put this in here so look we don't make it we don't waste nothing around here folks put a little more butter in the pan and we're going to go easy easy easy easy easy you got a little too fast take it easy we're going to put some shallots a little bit of shallots we're going to cook a little shallots in here let me get myself a my wooden spoon right we're cooking in the shallots until they get lysine light golden brown the shallots we've got those amazing shallots i don't know if i show them to you in another video but let me tell you friends look at those shout outs look at this this is a charlotte mamma mia french canadian i mean this is the french charlotte and this is a canadian charlotte i don't know what they do in canada but man i tell you there's something so look look look if you could be here right now and smell the shallots that cooking in butter you would say let's put it on more butter um the smell of shallots or leek then cooking butter is amazing you know what we're going to add to this folks we're gonna add some fresh targon a little bit of fresh taco and i'm gonna add if you have it if you don't have it don't worry about it i got some a little saffron so i'm gonna make a little saffron fusion saffron and tarragon or saffron and anise are quite special if you don't have saffron don't worry about it don't put it in there okay don't be looking for supply everywhere because you want to make that recipe exactly like this you don't need to just put it a little bit if you have it if you don't have it don't worry about it okay we're going to let that um oil saffron fusion do its thing just a little bit maybe i'll put a little bit more stuff on that stuff is expensive it's amazing how expensive saffron is this is spanish sapling there's great stuff from all over the world i have to be careful because one day i said spanish chef why were the best and boy did i get no good stuff everywhere i'm becoming politically correct now otherwise i get in trouble so now the shots are good we're going to make a little white wine reduction i'm going to make a little white wine reduction that's all we're going to do it's very simple we're going to let it reduce by itself hey you know what i should do i should keep my fish in the fridge we shouldn't have a fish right there at room temperature right there just slip it keep it in the fridge always your poultry your fish always room in the fridge remember the danger zone of food 40 to 140. 40 is the minute you take it out 140 is nowadays not quite cooked especially poultry fish is okay you know you can certainly eat raw fish it's okay you can't be eating no raw chicken that's for sure so we let this reduce friends we let that reduce we're gonna go a little bit higher this is the easiest recipe in the world to make i promise you this is really really simple we're gonna let the wine reduce and then we're gonna do some asparagus and i wanted to show you some asparagus how to do the asparagus friends when you buy an asparagus you want to make sure you buy uh big asparagus the little ding dong is they taste like nothing by the time you peel them you can't get nothing you'll say what do you mean bill it's the price of course you got a peel in the spot i guess you don't want it i don't you can't eat it it's too much fiber in here so you peel them how do you put it in a sponge it's very simple friends let me reduce this so i can talk very simple to put a peel in the spaghetti put it um a side down take a vegetable peeler and just peel it look at this a child could do this you see my fact let the kids do it just tell them not to push too hard it's very simple friends okay peel them and you're gonna say well i heard people say then if you break the asparagus yeah i heard some chefs do that if you break them there's a breaking point you hear those uh people then the things the chef didn't tell you there's a breaking point if you do that it snaps guess what if you do this it breaks here if you do this it breaks here if you do this you break here if you disease you break it you will see how many breaking points there is there is no such thing as a breaking point for an asparagus there is not my friends you want to cut it cut it in the vice and get ready to go now you here's what you do with your sparks you don't break it they break of course they'll break they'll break no matter how you do it so i cut them at whatever size i want right and then i'm happy i give it an angle or i just leave it like that and i poach it in boiling water as soon as it's cooked to my liking in a boiling water i am going to take it let me push this right here and i'm let me just get rid of all this i'm going to put it in boiling water and then i am going to uh as soon as it's cooked to my liking and whatever liking that is that's really up to you depends where you come from if you come from a certain country like in south america they like crunchy vegetables green beans crunchy asparagus in europe we like more soft vegetables so cook however you want it i like my asparagus to be soft so what look look i got white asparagus white asparagus and green asparagus so you know if you can get white asparagus they're wonderful you don't have to get them if you don't want to get them but you get them why do you think they're white what's the deal with that why is it one green one is one white it's green because it grows the white wine grows because it's not exposed to light matter of fact when they grow them they put a dark plastic on it and they don't see the light at all so they're not exposed to light that's why when they grow they white they test in a different i think they're very delicate but if you can get them just poach them in boiling water they take about the same amount of time as the green one to cook the minute they come out of the boiling water and they cooked your liking whatever that is meat is a little soft you immediately put them in ice water so then they're right there they're ready to go whenever you're ready to cook them tonight we're just going to saute them with a little bit of butter and put them on a plate serving with with a salmon when we're ready all right so let's make sure the sauce is ready to go i'm going to put a little now that my wine has reduced you see the wine has reduced i'm going to put a little bit of cream very little cream and then i'm going to put some mustard and i'm going to use a de demod mustard mustard seed it's a mustard with a mustard seed and it's called demo or country mustard you can get it uh just about everywhere country mustard right and we're gonna mix all this up together let me get a little whisk and whisk i have plenty of whisk and we're going to make a sauce right there and then we're going to finish it up with a little butter okay friends that's it just like this and we're going to finish it up with a little butter and we're going to put this in the bottom of the plate okay let's just finish the the asparagus let's put the sauce on the side for now we're going to finish the asparagus and what i'm going to do is i'm going to put my fish actually you know what i'm going to wait for a second for the fish because i don't want to overcook the fish so let me get the asparagus going i'll take a little bit of butter anybody who doesn't like butter that's not a recipe for me no no it's not okay i'll tell you what we're ready to go i think all we got to do is finish the sauce just a little bit the chicken stock is out of the way let me take it out the water for this we don't need no more so all i got to concentrate on friends is the sauce and the fry pan all right so i don't need my knife here so let me take the fish and pop it in the oven all right here it is i did put the fish the oven is at 375 and we check it to make sure it is yes it is and the fish is going to go in there i would say four or five minutes and let me tell you friends if you don't have a instant read thermometer i highly recommend you buy one there is many of them are there friends there's some inexpensive there's some more expensive this is about a hundred dollar this is about 20 dollars do they do the same job yeah why would you spend more this reads in three seconds this reads in eight to ten seconds so if you got seven extra seconds you saved 75 20 700 it's up to you they both have checked them again and again and again they both read the same temperature but so important if you have never paid attention to how much temperature you cook your salmon i want you to do yourself a great favorite friends i want you to cook your salmon at 125 to 135 try it one time and if you buy beautiful fresh salmon i promise you you'll never change you'll never overcook it again and you'll always check temperature we're talking about a few minutes here friends i mean four or five minutes at the most you'll see i'm going to show you what it looks like okay let's take those asparagus we're just going to take a few asparagus so we're just going to saute them i don't need all those because i'm just making a plate a single plate so we're going to do some white asparagus and we're going to do some green asparagus all right you know i could put a couple more really there's no reason not to they're delicious right we're going to put a spaghetti right there so why don't we put a seasoning on the um on the asparagus just salt and we're going to put a bit of pepper that's all we're going to do okay just salt and a little bit of pepper make sure the pepper is fine grain okay go by fine that's all we're going to do we're just going to get them warm right while the fish is cooking we're going to get that sauce hot and finish the sauce at the same time okay friends now the sauce there's a lot of flavors in there let me tell you first between the saffron and between the tarragon and between the butter that i'm gonna put in and at the last minute i'm gonna put some chives in there so this is gonna be delicious the asparagus are good i'm not looking to brown them just a little bit just to get them hot that's all i want especially the white asparagus i want them to stay white so perfectly good turn the heat off i'm good with the asparagus i don't want them to brown too much then i'm going to put them underneath the salmon you see first we're going to put the sauce then we're going to put the asparagus and then we're going to put the salmon all right so we're good with that let's turn it off just a little bit of butter to make the sauce thinner thicker sorry and then we should be good we're going to finish it up with a robaro but first let's check on the fish let me get my towels okay now i want to show you okay and you're not ready yet but i want to show you what's happening friends you see what's happening i'm taking it off so you can see right now the fish is probably at a 100 degrees you see the butter is starting to melt and as it's melting it's cooking the fish so it's very very important then we do not overcook the fish so you see by the time i'm done all the butter would have melted and the fish will be ready to go probably another two or three minutes okay make sure your fish is hot let's look at the sauce let's see if we can finish the sauce okay and the sauce all it really needs at this point friends a little bit of butter now i know i can hear you already oh look look at him look at him look at him this is my emotional support i need this bottle friends we all need it okay let me turn this off i don't need this anymore let's take the butter in there now remember folks the heat has to be off off off off it'll be off so the butter does not separate my friends you see i don't want the batter to separate so you immediately immediately mix it and voila we have ourselves a beautiful sauce let's make sure asparagus did not change color too much a little bit but it's okay just a little bit i don't want them to be too brown just a little bit of color is good just enough so they're hot that's all i want that's all i want right there beautiful all right let's check the fish one more time friends and we are ready to plate not yet not yet this oven is taking its time to bake it but it's okay we got time we can prepare our plates so we have plenty of time put the sauce in the bottom of the plate but as much or as little as the saucer makes you happy okay and then we're going to take the asparagus and we're going to put them on the sauce very simple and you see they cut the same size so it makes it easier to make a nice plate with them and they're going into bottles so they're very happy right and i think we're good all right very simple it's going to be a nice dish we're going to take a fish which by now should be just about ready hopefully let's see how we go make sure it's uh you don't want it to be i don't want it to be overcooked but i certainly don't want to be in the cook my friends let's look at it together all right so i want you to see it i know you want to all want to see it and look how beautiful that looks you see right there friends now if you like it a little more cook you'll go right ahead and cook a little more but i promise you this right there is beautiful right there my friends you give a two or three scalloping it depends how much you want to feed them at the top of it you want to put just a little bit of a little bit of chopped chives and voila my friends it's simple i want to try that piece friends you see i love it look at this look at look how beautiful that is you see right there friends it's flaky it's falling apart it's exactly the way i like it right there my friends it is off oh you don't need a sauce you don't need an asparagus you don't need anything but right there it's a beautiful dinner not difficult to make a little time consuming maybe just to prepare but i promise you you're gonna love it i hope you like this segment remember give us a thumbs up if you like the recipe don't forget to subscribe and don't forget to ring the bell so you get a notification every thursday when we do a new video make this salmon i know you're going to love it it's [Music] amazing you

Channel: Chef Jean-Pierre

Views: 281,321

Keywords: how to, chef jean pierre onion, easy salmon recipe, Best way to cook salmon, easiest salmon recipe, easiest salmon recipe ever, dinner recipes, how to make, chef jean-pierre, easy gourmet recipes, seafood recipes, how to cook salmon, easy recipes, chef jean pierre onion meme, chef jean pierre, easy salmon recipe in oven, easy salmon recipes for dinner, easy salmon recipe baked, salmon recipes for dinner, easy salmon recipe tasty, salmon recipe oven, salmon recipe tasty

Id: NDYPzJWoaKk

Length: 24min 6sec (1446 seconds)

Published: Thu Jul 08 2021