Butter Poached Salmon | Chef Jean-Pierre

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Hello There Friends, You know what goes well with everything? You got it, Butter! Today I will show you the best way to cook a Salmon which will melt in your mouth. So tender it will break apart with the first touch of a fork. Paired with a fabulous sauce, makes a fantastic dinner.
RECIPE LINK: chefjeanpierre...
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PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil: chefjp-com.3dc...
❤️ Fleur de Sel Salt: chefjp-com.3dc...
❤️ Silicone Brush: chefjp-com.3dc...
❤️ Reduction Pan for the Sauce: chefjp-com.3dc...
❤️ Instant read Thermometer: chefjp-com.3dc...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dc...
❤️ Silicone Baking Mat: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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OUR CHANNEL:
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CHEF'S WEBSITE:
www.chefjeanpi...
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chefjp-com.3dc...

Опубликовано:

20 сен 2024

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Комментарии : 1,7 тыс.

@babing1200 2 года назад

Mon Dieu! This was the BEST salmon I have EVER made. The sauce was divine and the presentation looked like I had a Le Cordon Bleu chef in my kitchen. I made your creamy mashed potatoes, placed on sauce, then laid the asparagus spears down, and salmon medallion on top. My guests were impressed. Merci Beaucoup, Chef.

@ChefJeanPierre 2 года назад

So happy you liked! It is indeed one of my favorite salmon recipe!!! 😀👍

@seedplanter7173 2 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3Jdm9p-sLr8.html

@toriless 2 года назад

... but If you make if without the asparagus you will need a lot less sauce. I had extra since I did not make the vegetables, I should have but it is OK.

@elkeschreiber6197 Год назад

Hi Kathryn, I have to try this.

@ChristienahRobertsonTravis Год назад

Salmon ceviche is also very good. A delicate gift from heaven. I serve mine with either Hint of Lime Tostitos or Hint of Guacamole chips.

@russramirez7533 3 года назад

I love this man he is so kind. Don't worry about people thinking you are not sanitizing. I can see you are professional and top notch.

@FeelingPeculiar 3 года назад

I don't think it's good though that he's using soap water. Isn't that strange? Shouldn't it just be bleach and water?

@russramirez7533 3 года назад

Guess you did not watch the video

@ChefJeanPierre 3 года назад

I do use bleach very little but it's is there. Check the video again, I even mentioned it @ 2:28 😀

@wandaacevedo6777 3 года назад

I have used this mix for years: water, a little dish detergent and a 1/4 cup of bleach. Now, because of Chef, I use less bleach. I love a spotless and sanitized kitchen. He is A OK. 👍🏻 Don’t worry about become PC - we love you because YOU ARE NOT! 😂

@judyvincenty9911 3 года назад

@@FeelingPeculiar Can't hurt

@G-man45444 3 года назад

4:18 “If you think this is a lot of butter it’s ok don’t worry it’s good for you” ….. he’s my spirit animal

@thugmonk9837 3 года назад

"That's not too much butter... it's good for you" 😊 That's my kind of chef

@christinebeames2311 3 года назад

And , he’s been proved right

@Dulc3B00kbyBrant0n 3 года назад

@@christinebeames2311 yes I eat raw unsalted butter by the pound as per Vonderplanitz diet that cures all diseases cancer and enables you to live to 200 easily

@DaveHines1 3 года назад

There’s a butter free diet that makes you live a lot longer , well actually it doesn’t make you live longer , it just seems longer 🤣

@anthonycxc 3 года назад

Too much talking, it takes almost half an hour to watch each of his video.

@DaveHines1 3 года назад

@@anthonycxc watch at x2 😂

@patrickmurphy5974 3 года назад

Not only does this human bring me knowledge He brings me joy

@ChefJeanPierre 3 года назад

🙏😊

@nevillejames1613 3 года назад

Dear chef JP, we need a " Dont Play With It! " T-shirt RIGHT NOW!! Pretty sure if you start selling all sorts of onyo merch, they'll sell for 17 years!

@SuzanneBaruch 3 года назад

The onyo tshirts will only last 17 years if you keep them in the freezer 😂

@ChefJeanPierre 3 года назад

😂😂😂😀

@pierre6625 3 года назад

Ha Ha So True

@canadianjaneoriginal 3 года назад

Suzanne Baruch yessssss!

@davidclairmont1381 3 года назад

I’ll take two of them ! 🤣

@clifflee5404 5 месяцев назад

Finally someone cooks salmon properly. Every other salmon recipe over cooks their salmon. It's almost raw in terms of texture but it's cooked because you do see it flake off. If you want to be picky I guess it's almost between cooked and raw. Using the butter and then putting in the fridge is such a gentle way to cook them.

@tareqammar9726 3 года назад

Chef... Mamma miaa... I just love your simplicity.. I started a fine dining boutique size restaurant in Jordan.. And my menu is inspired by your segments here... Thanks a million wont do you enough... I am a better chef thanks to you..and my customers are more than happy with what i am serving...

@pennypiper7382 3 года назад

Imagine JP President or Prime Minister of any country. ! Ooh la la! 👀

@Kelnx 2 года назад

@@pennypiper7382 Every new law would begin with butter and onions.

@chevyblueangel 5 месяцев назад

Congrats!!

@thewalkingdunning-krugeref9664 3 года назад

Jean-Pierre is the most entertaining chef on RU-vid. Great recipes, doesn't overcomplicate things and most importantly...he doesn't try too hard to be funny. It just comes naturally.

@ChefJeanPierre 3 года назад

Wow, thank you so much! 😀

@Tyndalic Год назад

Yes he is!

@janisripple754 Год назад

We cook better .We are growing our own herbs 🌿 We had the pork tenderloin brined like I learned from you Chef 😍

@markmower6507 11 месяцев назад

@@janisripple754 I like roasting a Pork Tenderloin in a Dutch Oven a lot. What are your favorite fresh herbs that you are growing? As good of a Cook that I am and as much as I like to use fresh herbs in my food I can't grow them, for some reason fresh herbs Die when I try to grow them...

@marciaccalas5799 11 месяцев назад

Really you are@@ChefJeanPierre

@TerryC69 3 года назад

One of the beauties of this dish, Chef, is that it makes a home cook look like a pro. Lovely mouthwatering presentation!

@AverageSouthernMan 3 года назад

the beauty is butter

@TerryC69 3 года назад

@@AverageSouthernMan Hell man, I can't argue with that! LOL

@johnjohnstan6328 3 года назад

Chef, I found your page maybe a month ago and I cannot express how utterly amazing I think it is. The dishes are amazing, your direction is easy to understand but it is your enthusiasm that puts you above the rest. I’ve made 7 of your recipes on the last month and my only issue is my girlfriend demands I cook something “from that RU-vid channel” instead of ordering food when I’m tired. Nothing beats Thursday’s!

@ChefJeanPierre 3 года назад

Thank you so much! Your girlfriend is a keeper!!! 😀

@lonniepee9804 2 года назад

I love the chef, especially how he says, " Hello again, fwiends." 😎

@aggieengineer2635 3 года назад

Chef Jean-Pierre has the gift not only to teach, but to inspire confidence and take the fear out of cooking for a group. He is a national treasure - France and America!

@ChefJeanPierre 3 года назад

🙏🙏🙏😀

@Veritas3553 Год назад

Oh la vache, Chef! I prepared this recipe tonight for my family and I was blown away by the tenderness of the salmon. The delicate texture of the butter poached fish combined with the saffron and tarragon infused white wine reduction was unbelievably balanced. I served it without a starch, and nobody missed it! This is the best salmon dish my family has ever experienced. Thank you for sharing your half-century of knowledge with those of us who enjoy great food. We appreciate you!

@simoncrawley7430 3 года назад

Chef, you are the king of practical tips and advice, by far the most 'training focused' YT cooking teacher. Bravo...

@DeWin157 3 года назад

Salmon is my favorite, I have turned salmon haters into salmon lovers with my orange juice poached dill salmon. I brown the skin in butter then flip over and add the juice of four oranges and some grated lime zest. When it's finished I garnish with fresh dill and serve it with fried sliced potatoes and onions, done in butter, seasoned with salt and pepper.

@annmarietrupia6650 6 месяцев назад

Ooh - yes , salmon hater.. that's me! I came here to see this amazing recipe in the hopes of incorporating salmon into my diet. I HATE any fish that tastes fishy - at all. Thank you so much for this simple-sounding recipe.. it sounds like something i might like to try. ty

@DeWin157 6 месяцев назад

@@annmarietrupia6650 You're so very welcome. Some hints, that fishy smell and taste comes from old fish, fresh caught doesn't have that.

@LannieLe-r6t 7 месяцев назад

I like and eat salmon once a month. Since i got this recipe from you, this is the only way to eat salmon. I did this again yesterday for dinner, by now i remember now exactly how to make the sauce without seeing the video, and it was perfect! I LOVE this delicious sauce, it's perfect for salmon! Jean Pierre, you were right, it is the best salmon with a perfect sauce. Thanks again!

@albundy1956 3 года назад

As an old Viking, I just know I love that dish, thanx Jean-Pierre!!

@nicknicholas3186 2 года назад

The butter producer industry must love this guy.

@torpedodropkick59 Год назад

The cows. Love him too! 🐮 🐄

@jamesbenchimol1537 Год назад

@@torpedodropkick59 moo

@margieloveless6139 Год назад

I don’t care. I do ❤❤❤❤❤

@since1876 Год назад

@@torpedodropkick59 until they find out that's it's not just the milk that he enjoys.... 🥺

@sayantanmazumdar3 Год назад

@@since1876 Hello fewnds, today, Beef Stroganoff.

@Yorredroc 3 года назад

"they're going into butter, so they're very happy"

@leahtiferetrabinovitz6518 3 года назад

best line of the evening!

@prof2yousmithe444 2 года назад

I loved that comment!!!

@dianalee3059 2 года назад

Don’t you love him!!

@jakecrib9971 3 года назад

Hello, Chef Jean-Pierre, Great to see you again with a new recipe . It makes me feel good to see your smiling face, hear your accent, and your humor. You are, "The complete package!" I turned on my female cousin, who loves cooking shows, to your show and she can't stop thanking me. She said the first time she tuned in to your site, she binged on your older videos for hours ! I too, have been guilty of doing the same. LOL ! We want you to know how much we love your recipes, your humor, and the entertainment factor we get by watching you. I am a 68 yr old Tampa man and my cousin is a 71 yr old Apollo Bch., FL woman. So thank You so much for being you and endearing yourself to us as a Friend ! God bless You, You're The Best !

@ChefJeanPierre 3 года назад

Thank you so much! I appreciate the kind words! You are the reason why I do this!!! 💗💗💗

@MrKevin486 3 года назад

I make a dish very similar to this at my restaurant, but I use dill and roasted garlic compound butter on the salmon and serve it with a soft poached egg ontop. No saffron though. But its seriously one of the best ways to cook salmon. Butter and salmon are best friends.

@ChefJeanPierre 3 года назад

That recipe sounds great! 😀

@rutgerhoutdijk3547 3 года назад

That recipe sounds amayzin

@byronjones7263 3 года назад

@@ChefJeanPierre Yes the roasted garlic sounds like a good marriage of flavor. & do not be concerned about soap/bleach thing or being PC! Screw it, STAY REAL!

@MrKevin486 3 года назад

@@ChefJeanPierre In the summer in Canada you can get some amazing salmon. Sometimes I also use rainbow trout instead of salmon, whatever I can get thats most fresh. But thanks for the reply Chef! 😀

@Lens98052 3 года назад

Yes, I've used a french tarragon compound butter in the fall when the tarragon from my garden is at its best flavor and it is my favorite way to cook salmon. Love the medallion idea.

@UrbanMyth1000 2 года назад

Thank you, Jean Pierre. Your videos are fantastic because they are so real. It’s not just your passion for cooking and creating extraordinary meals, it’s that you show us how to do it in such a way… even a child could do it. I’m 74 years old, I love to cook and feed my friends. I’ve saved over 4000 recipes save on my computer, but you are my go to guy for a recipe for a meal I want to prepare for my family and my best friends. In fact for all my friends.

@ChefJeanPierre 2 года назад

Thank you 🙏

@itsnotyouitsme3865 3 года назад

I can’t get over how you use 3 feet of counter space, a stove, and an oven to show us how make the most incredible dishes in REAL TIME.

@matthardern1594 2 года назад

Chef Jean Pierre, Absolute love you videos - I’m English but have lived in France and Spain….been cooking since I was 15 - I am 43 now. Massive passion - and I cook well - but I always learn something from your excellent videos. Your enthusiasm, command of the English language, and knowledge of food is quite something! I would love to cook for you one day. From rainy manchester, England

@TipsyFlipper 3 года назад

When I have a lot of videos to watch I jump through some of them. Do NOT jump or speed through a Jean-Pierre video or you will miss something important and enjoyable!

@ChefJeanPierre 3 года назад

Thank you 🙏

@christobaliancantu7112 3 года назад

JP....Look....I can't stand it when people are picking on little things. People are so full of themselves and think they are better than everyone else in the world. You do a great job and unless someone is really unsanitary....well. Anways, you rock, sir!

@Nosceteipsum166 3 года назад

I like your technique when you cook meat/fish and all, but man, your sauces are unbelievable. I have replicated a few of them already and even with inferior ingredients and sometimes missing a few, it's incredible. I'd eat most of them with plain bread because that's how good they are.

@fruitylerlups530 3 года назад

Thats how u know he learned in france lol

@Kelnx 2 года назад

I've made a few of his dishes and they always turn out great, even when there's an ingredient I just don't care for. When I made his bourguignon, my wife said she would be happy just eating the liquid in it with bread it was so good.

@tottorookokkoroo5318 2 года назад

Rubbing them on your body is a good application too i've heard.

@since1876 Год назад

@@tottorookokkoroo5318 just make sure it cools down a little first 🥺

@wendyhannan2454 Год назад

A good sauce can make an incredible difference to most dishes. I love butter too chef. 😉

@frank327 3 года назад

I love this fella so much. Over the past few months he's become my favourite TV chef. So funny and seems genuinely nice.

@ChefJeanPierre 3 года назад

Thank you 🙏

@GarthKnight1884 Год назад

Just came across Jean Pierre a few days ago and can't stop watching his videos. I don't even cook but I send recipes to people I know and the way Jean Pierre teaches makes it alot more simple because he's a wonderful communicator.

@Donaldopato 3 года назад

Chef: This is a fabulous recipe. But I watched an earlier video that I can’t recall. You said a chef that uses too much water in a soup or sauce is not a chef. I so agree and thank you for that!

@rondroider8904 Год назад

I just love you're videos. No overly edited parts. And the way you give tips to your viewers is just soooo informative. I love the flow of the overall video, it makes me watch the whole of it it's impossible to skip a second.

@ChefJeanPierre Год назад

Thank you so much!🙏

@jimf3932 3 года назад

THAT looks like a great salmon dish, Chef!

@lebsivart2755 2 года назад

Breaking points with asparagus was perfect. Butter even better. Hats off to you jean.

@paulsandman5172 3 года назад

I am a huge fan. Where have you been all my life! What an amazing Chef! Don't change anything! You are awesome!

@ChefJeanPierre 3 года назад

Thank you 😊

@lonniepee9804 2 года назад

I'm preheating the oven right now at 400 degrees. Maybe that's too hot, but just so it cooks to 125. I don't bother with the sauce. I make a compound butter with salt, pepper, garlic powder, parsley. and red pepper flakes. I experimented the last time with not cutting medallions. I just blot the fish dry, apply the butter right on top of the fillet, and refrigerate it for 30 minutes. I'm making fish tacos with just a dab of grated cheese (taco blend) and pico de gallo. ee YUM!!! 😎 Merci beaucoup, Monsieur

@jerryrvt 3 года назад

For me Thursday is Chef's Pierre day I'm getting good at remembering its the day that will definitely cheer me up . Salute Chef :)

@cornbreadfedkirkpatrick9647 3 года назад

And here I thought it was Thor's day :D

@cornbreadfedkirkpatrick9647 3 года назад

I thought might get your attention Chef pappa

@asheshinfinite3766 3 года назад

Me too!😁

@ra102506 4 месяца назад

Chef JP! I just made this meal and the sauce, oh mama mia, the sauce! I could not believe I had cooked a meal that tastes this good - and so simple! The saffron reduction is perfectly balanced. Thank you! Salut!

@thatsmuzik2570 2 года назад

I have been enjoying your channel for a couple months now. I love how your mind flows to the natural questions we might have when cooking, and you answer them before we’ve thought them lol.

@hydrojet7x70 2 года назад

Unbelievable. So good. I never would have thought to try it this little cooked. I did because he is a pro and his voice and body language was so censer. Was amazing. I sense then have been doing this more. I changed it a little. I broil it not bake it. It finishes with the same internal temp but slightly golden on top. Simply amazing! Thank you Chef.

@OrthodoxJourney359 3 года назад

My favorite Chef does it again! Perfection 🙂

@PastorJury 20 часов назад

You are such a fantastic chef! The great chefs, cooks, and bakers can teach anyone to cook well. I truly believe you could teach anyone to cook. Your methods and explanations are perfect. I love this recipe.

@prof2yousmithe444 2 года назад

Notice his technique. He spoons the sauce without spilling one single drop. He positions the Asparagus just perfectly without missing a beat. The Salmon looks incredible!!! I would LOVE to meet Chef Pierre one day to tell him what an inspiration he is to the restaurant business and chefs all over the country, both in the restaurant kitchens and the home chefs! This was one of his best videos!

@dzfz2100 3 года назад

One of the few channels on RU-vid where EVERY video is solid gold!

@royshalev1247 3 года назад

I’ve fallen in love with your channel.

@sandtonvideo 3 года назад

I finally made this today, and it was OUTSTANDING!!! My wife and son both love salmon, and frequently ordered it in restaurants in pre-covid days, but this was better than anything they had had before; so perfectly cooked! Thank you and greetings from South Africa!

@ChefJeanPierre 3 года назад

Thank you David, glad you liked it! 😀

@nicknicholas3186 2 года назад

Sal.on so easy to make I never order it out. Only way to ruin it is over cooking it. Chef is right.

@Daggadread 3 года назад

I had no idea that you could peel asparagus thank you so much

@phyx1s 2 года назад

Watching Jean-Pierre preparing the food is just as delicious as the eating.

@thomasmorelli9271 3 года назад

Living in Maine we eat a lot of seafood and I've been waiting for this recipe thank you so much! I've been going back looking at some of your older videos when you had dark hair around the same time I did. You and I both have plenty of hair still but we both turned distinguished George Clooney gray. I attribute part of the fact that we still have plenty of hair to the fact that you and I both eat plenty of butter!

@FeelingPeculiar 3 года назад

Ya you could really use this recipe with any seafood. This would be a pretty good clam sauce I think

@barbbrookshire2418 Год назад

You talk too much,just cook!

@dcxplant Год назад

It is amazing to me people make comments about cleanliness to a trained and experienced chef. Some people live to shoot darts.

@chefbink61 3 года назад

This is the best day of the week!!! Another great dish and I love the part about snapping the Asparagus. As a classically trained chef myself my eyes always roll around in my head when I see these TV chef talk about these so called tips!!

@redhousepress 2 года назад

Love your channel Chef. Also really appreciate how tidy, neat and clean your kitchen is and how you stress keeping everything clean! Thank you!

@stephaneslec2171 3 года назад

What a gorgeous presentation, I can't wait to make this dish. Merci Beaucoup Chef Jean-Pierre, vous avez un talent phénoménal et je vous apprécie beaucoup.

@artfulcookingwithdawn9000 3 года назад

We all need emotional support butter!!!

@steveboone5480 3 года назад

My God Chef!! You are our College Professor on being a better cook!!!

@ChefJeanPierre 3 года назад

Thanks! 😃

@HollywoodMuffler 2 года назад

I made this last night with 3 medallions of tuna. It was absolutely perfect. The sauce was the best I've ever made, and the method of cooking the fish was spot on. I highly recommend that you try this recipe. Thank you again, Chef Jean-Pierre.

@87enam 2 года назад

Thank you for explaining how you keep your hands and tools sanitised while you cook. I have always wanted to know this.

@andrewrossack243 5 месяцев назад

I dont eat salmon, but I made this recipe, but with beetroot, pumpkin and potato mash, with butter (burter) and sour cream (i love using butter and sour cream in any mash) along with with snow peas. I am now on my 3rd time making butter poached salmon, this time simply with rice cooked with butter and garlic.. Absolutely amazing and simple recipe.. Just like most of the other recipes feom jean-pierre, oh so tasty! The best bit in amy of Jean Pierres recipes, is the room for change and evolution!! Con Carne being another perfect example and easily the tastiest I have tried.. With so much room for change and making it your own re ipe so easily with very minor changes on ingredients

@philipcockrell384 2 года назад

This was amazing! I had been looking for a new way to cook salmon, and tried this. Unbelievable how the fish just melted in my mouth. Beautiful texture and rich in flavor. The sauce was the crown of the dish. The flavors all melded together so wonderfully. My wife was quite impressed, and now this recipe is part of our regular dinner rotation. It sure makes us happy! Thank you, Chef!

@polpan1973 2 года назад

Chef, I have been watching quite a few of your videos and I dare say that I have tried a couple of your recipes. The result was indeed amazing and delicious, but, MY GOD, you use a lot of butter!!! If I cook a la Chef Jean-Pierre, I will soon die of cholesterol. I will be happy and smiling of course, but I will still die...

@Protodog187 6 месяцев назад

Cholesterol isn’t bad for you. That’s a myth. And if you’re super concerned, take Ezetimibe, NOT a statin.

@elizabethklute 3 года назад

I made this for a dinner tonight with a fresh King Salmon and oh my goodness! I have never had absolutely everyone completely clean their plates before. It was exceptional even though I didn't have either tarragon or saffron. Made the recipe with fresh dill instead. Thank you for making a spur-of-the-moment dinner party a huge success...and your classes are fun to boot!

@ChefJeanPierre 3 года назад

Good substitute with the dill! 😀

@jamesmiller1501 3 года назад

hello beautiful

@alicebrown2007 2 года назад

I luv to hear him say, "Amazing"!!!

@2sweetcaroline 3 года назад

Beautiful , simple and elegant. I wish more restaurants understood how to cook salmon to perfection as it is in this video. Love it!

@ChefJeanPierre 3 года назад

Thank you so much😀

@DSmith-gs4tr 2 года назад

The way you liberally use that butter, I know Julian Child and my mom are smiling down on you from heaven. That dish looks amazing. Well done.

@Golog1108 3 года назад

"Any body that doesn't like butter. That's not a recipe for me" Amen Chef! A-Freakin-Men!

@neliborba101 3 года назад

That is a wonderful piece of salmon.🐟 Thank you for the tip to cut the salmon against the grain. The hands were made to handle food without gloves. I saw my grandmother, mother and all the women of Portugal and perhaps of the rest of the world handling food with their bare hands and their families were super healthy.💙

@ChefJeanPierre 3 года назад

I do not understand why people on RU-vid cook with gloves nobody watching is going to be eating their food. And we hope that the people that are watching do not mind them using their bare hand. So what’s the sense in it?😊

@taritabonita22 3 года назад

This is my favorite way to make Salmon it melts in your mouth with flavor 😋

@gonefishing5434 2 года назад

I live in the Pacific Northwest and am a fisherman. i am lucky, my fish is as fresh as can be. Many times I eat it after only 4-5 hours out of the water I am eating it. I catch salmon from the Columbia River and always am looking for a new way to prepare it. I eat salmon at least one to two times a week. This recipe is excellent! My friends loved it. Thank you so much, Chef Jean-Pierre.

@VerilyVerily 3 года назад

Wow! First time seeing such a beautiful glistening salmon at the end of baking. Am going to try this dish to impress my guests. Merci, Chef.

@davidrandel5741 2 года назад

As a retired aircraft maintenance inspector, attention to detail is something ingrained in my DNA by now. Your presentation and delivery is really something to behold. Also, I use my big screen tv as my computer monitor, which allows me to watch your videos on one side of the screen, while I pull up your list of ingredients and display them on the other side of the screen. Once my mis en plas is secured, I can pretty much follow through with you at the same time as I watch. You stop and talk about all of the important things about 10 times out of ten, right on cue. Your demeanor is highly professional and entertaining without being intimidating. You have allowed me to bring back my chef school training from 30 years ago and put it right back into practice in a major way. Thank you for your efforts.

@lisaroy551 3 года назад

The butter-poaching shown here is amazing... this would also work with prawns, or lobster and the same dreamy sauce! I have always done my salmon on a grill sheet with alderwood salt; just minutes until it is 130 degrees and so tender. I buy the thin ones, but now seeing the medallions he sliced I will get whatever great piece of fish they have!

@jamesmiller1501 3 года назад

hello beautiful

@scottroberts9423 2 года назад

I made this last night. We’ve made other salmon dishes and by far this is the best I’ve ever made. The temp is the key. Don’t overlook the fish. Putting the creamed butter on the fish and placed in the fridge prior to baking. These tricks of the trade only come from experience. I’ll make this again. And chef you are correct peal the asparagus and get larger asparagus what a difference. My family thinks I know what I’m doing, that’s good and bad since they don’t want to cook as often.

@oldmanfromoc7684 3 года назад

Fresh cut roses don't smell either! Fish are why forks were invented, so your fingers do not smell! The salmon looks delicious!

@richardciarletta6377 Год назад

This channel is amazing! I wash my hands every time I touch anything to ensure no cross contamination and my hands have taken a beating. The sanitizing water is the best thing ever!

@faisalfaisal-sg4sl 2 года назад

You're amazing, vigorous, energetic, bright and humorous. despite your professional surroundings, your simplicity and humbleness prevails. bravo!😃👏👨‍🍳🍽

@soheilmg3625 2 года назад

Saffron originally belongs to Iran and is the main Iranian spice and, as you said, it is expensive. In Iran, we extract the ultimate aroma and color of saffron before use by powdering saffron and placing it on a small ice cube tray. Let it be ready to use slowly and after melting the ice, the real miracle of saffron can be seen. Your method is like weighing red gold.

@ChefJeanPierre 2 года назад

Iranian saffron is indeed amazing!😊

@1234512345887 3 года назад

Great great great 👍 It's been a while as I discovered I've got diabetes at 76 😠 and lots of delicious food is not allowed for me. But fish is OK and I went back to kooking just according to your instructions but I lessened the BUTTER 🧈 a little bit and it turned out to be DELICCCCIIIOOUUSSS Thank you 😊

@varunharry 3 года назад

Your cooking is therapy for me

@ChefJeanPierre 3 года назад

Thank you! 😀

@mariusvanniekerk4206 3 года назад

I love the way you present the cooking channel. Your sense of humor is great and the recipe is fantastic.

@dzfz2100 3 года назад

Thanks for putting all the temperature in celcius as well! Lots of love from Australia!

@vernondyer597 Год назад

A genius at work!

@joanamiraflor 2 года назад

ThankYou Chef Pierre for sharing your knowledge and precious recipes 🥰 ~watching from Hongkong 😘

@maryshew9308 3 года назад

I love the way you plate your creations!! Magnificent! And I appreciate the way you are so cheerful as you share your knowledge and expertise with us. God bless you! 👍😋💖

@ChefJeanPierre 3 года назад

You are so welcome!😀

@daphnepearce9411 3 года назад

Chef!!! I just made this dish tonight...my husband loves it! He's insisting that I make it every Friday. I told him it's so easy that a .......husband...... :)......can make it!....... He'll wait for me tho. Thank you! This was so easy and tasty, we love it. Keep it coming!

@ChefJeanPierre 3 года назад

May be that should be my new line...."it's so easy that a .......husband...... :)......can make it!....... " 😂😀

@aidanlamborne 3 года назад

“People say it’s a lot of butter. Don’t worry it’s good for you 😁” Love your vids chef 👌🏼🤘🏼

@MrMrbrianbechtel 3 года назад

Brilliance is simplicity

@harrybhappy 2 года назад

Oh my goodness! Why did I wait so long to make this dish? This was one of the most amazing dishes that I’ve ever made and so simple you are correct even a child can make it, thank you

@AgnetaNord 2 года назад

I love how his excitement and love for cooking makes me smile and feel happy. This world needs a lot more of Chef Jean-Pierre. Merci beaucoup, mon ami.

@ChristienahRobertsonTravis Год назад

You inspired me. Tonight I have salmon medallions with saffron & dill infused butter in the fridge. Waiting on the completion of a creamy lime, cilantro, avocado sauce. The side will be angel hair parmesan. Thank you as always. Dinner...the smells...are heavenly.

@gheretmaaar7652 3 года назад

Chef!!! I appreciate you putting the degrees Celcius in the video! I commented not so long ago on a video about the garlic temperature when I asked you whether it was Fahrenheit or Celcius. You said you would include Celcius in future also. You are true to your word. An absolute gentleman, much appreciated!!! Oh, Norwegian salmon is good, but come on now, Irish is the best!! 😁😁

@gdwfs 3 года назад

Best recipe ever. Best chef on RU-vid.

@ChefJeanPierre 3 года назад

Thank you sop much!😀

@danielyork3707 3 года назад

@@ChefJeanPierre if I had the good pleasure of eating a meal prepared by you Chef I would 'sop' every last bit and return a 'pristine' plate...woof😎

@deborah1892 5 месяцев назад

Chef! Amazing! Amazing and even more Amazing! Thank you so much. I have bought the small asparagus my whole life and tonight I served the larger asparagus! ❤❤❤❤thank you so much for teaching me …I look forward to watching you and learning. I have made about twenty or more of your dishes! I don’t want to dine out anymore unless I have to. Thank you, thank you, thank you.

@cornbreadfedkirkpatrick9647 3 года назад

I'm so glad when silcone came on the scene, I still use the other brushes when cooking but the new ones don't dry out and break off possibly in the food awkward which has happened still a happy balance when what your goal is when cooking, It would be nice I thy did make the silicone brushes thinner though and maybe more edged

@4312caviar 3 года назад

Silpad, 💋

@judybrodowski4753 2 года назад

I LOVE YOU CHEF JEAN-PIERRE!!💙

@SuzanneBaruch 3 года назад

I've been waiting so long for this one. Bravo, Chef! 👏👏👏👏👏👏👏

@jamesmiller1501 3 года назад

hello beautiful

@sullivanspapa1505 3 года назад

Less than a minute into opening J-P salmon video I clicked the Like button, I was NOT disappointed with my decision! Bravo Chef Jean-Pierre!!

@ChefJeanPierre 3 года назад

Thank you!😀

@jacobworsley5917 3 года назад

Chef always makes my Thursday’s so much better!

@smoothbeak 3 года назад

Absolutely!

@thomass.9167 3 года назад

…with so much butter.

@laura.j.schembri5165 3 года назад

@@thomass.9167 I watching the videos approx., 3am from Australia. Not a good sleeper 😓

@renemaas7435 3 года назад

I made this and the reaction was that it was star restaurant quality. Thanks very much and greetings from the Netherlands

@5volts440 3 года назад

"This a French and this is a Canadian Shallot. I don't know what they are doing in Canada." Chef is also a comedian.

@jenniferadigra8448 Год назад

Bravo chef et merci pour vos astuces !

@DM-rock-n-roller 2 года назад

my compliments, Chef, for taking time to educate the critics about the sanitation and your surface cloth. your information was educational and diplomatic while also being authoritative. we visit you to learn more than just how to make pizza rolls 😋. please keep up the fine work. oh, btw, the 🐟 was amazing, too!

@aamontalto 2 года назад

Chef Jean Pierre where do I start? You got my subscription (one of only 10 or 11). You have elevated my cooking to another level - and I have been cooking ever since making a Sunday roast at my parents’ home when I was 13 (55 years ago). Your best “tips” for me are cooking garlic and using butter (I live in the Mediterranean and we use olive oil). Thank you ever so much. You are incomparable.