I’ve learned to explain and converse with friends,guests,and family while I’m in the kitchen by pointing things out with my longest, sharpest knife. It keeps them from asking dumb questions. But then, that’s their choice.
Again, there's no recipe on how you kill them. If you don't like cannibalism you can leave it out. I always go for a piano wire. Why? Because I like it
I find this fascinating that celebrated virtuoso is telling us how to cook the best fish pie imaginable but use Knorr stock pots. You know egg halves and leeks are optional.
@@davidpixton1980 on Friday nights, I prefer to crush knorr stock cubes and snort them, approx. 2-4 depending on how the night goes, but it’s your choice, really.
@@Noba46688 very nice, a variation on a classic. Sometimes I'll heat a little olive oil on a spoon and mix with some stock pot, then just inject straight to my veins - intensifies the flavour like you wouldn't believe
"we incorporate the air to break down the starch, we break down the starch to reduce the acidity, we reduce the acidity to bring out the natural sweetness, we bring out the natural sweetness to enhance the flavour of the fish, we enhance the flavour of the fish cuz it's a fish pie. Simple"
When I go fishing I don't use bait. Instead, I use Knorr Fish Stockpot. It works better and flavors the water beautifully. It's the best bait possible!
Say whatever you want but this guy is a master Chef in my opinion. So confident, experienced but still shares his little secrets with us cooking novices. I really enjoy watching him cooking. Master of the trade.
@@monkeytennis8861 a restaurant in which he was the head chef earned 3 stars. Get real. You know he’s a master and could cook 99% of chefs under the table. If you don’t like the guy, fine. Just don’t act like he’s not a badass chef.
I had an existential crisis when he told me to blanche my leeks as in another video he said only a fool blanches his leeks so I just gave up and dissolved a dozen stockpots in a bucket of water and drank that for dinner.
Marco: "A fish pie is not a fish pie unless you have egg in it" Also Marco: "You can put the egg in or leave it out of your fish pie, its' your choice"
This teaches you more about culinary basics than your first two years at culinary school, this man using cubes or not is a Master at what he does. Pay attention if you really love the Art of cooking.
guitarplayer30001 think of the sauce within the fish pie as a chicken pot pie almost, you get that creamy sauce underneath the crust, if you’d like yours thicker then double the amount of roux you used last time. Or even if that doesn’t work, a little cornstarch water slurry always does the job at thickening sauces at the last minute. It also helps tremendously to let the pie cook for at least 15-20 minutes before serving, allowing the sauce to cook and thicken
guitarplayer30001 that will be because his bechamel is sauce consistency, which is then diluted because of the water which then comes out of the fish when it’s cooked - so make the bechamel thicker.
I don't understand the big whoop, Marco gave up his Michelin stars when he realized he was catering to people that knew less about food than him. Now he promotes simple home cooking, what's the big problem to be honest? Besides, Knorr is an incredibly popular brand, so why not cook with it and earn some money as well.
Oskar P those same people that he was serving, apparently now are commenting on his videos telling him what to do like they have Michellin Stars or have better knowledge in cooking than him.
Excellent recipe. Have made it many times: absolutely delicious, and everyone usually asks for more. Thank you Marco Pierre White. Don't understand some people's problem with Knorr. It's a good shop-bought stock. If you want to make your own then go ahead. What's the problem?
You have to wait a couple hours minimum for the fish pie to cool down so it doesn't fall apart once you cut it and they probably didn't want to bother with that.
He did an interview in 2007 where he said that he sometimes uses commonly bought ingredients that people might not expect, like Coleman's mustard, Lea & Perrin's Worcestershire sauce, and Knorr stock cubes, which he said he'd been using for 30 years in his cooking. Knorr clearly took advantage of that and threw some money at him to advertise for them cos a few months later there were Knorr TV ads with him in them, but I don't see the problem really. The comments on these vids are funny though, lol. :D
I don't know why but these videos and the comments are the funniest thing I've watched or read on RU-vid in years. Or even from TV or film tbh. It's gold.
"The stock I'm using today is Knorr fish stockpot... It's realllllly, realllly good. The beauty of Knorr fish stockpot is not just the product, it's what it does for you. It's how it assists you at home. It's the best stock possible."
3:44 "The base of the pie is the roux-base sauce.....withaknorrfishstock" I'm dying here xD. It's like the producer behind the camera was holding a sign up which said *STOCK POT*
He's worth 40 million and growing , the youngest 3 Michelin star winner who gave them back later didn't want to be a slave to the system, chose to do knorr to represent, launch the careers of MasterChef that we oogle and Iove .! Oh yeah what's in your wallet.!!
So this guy was on top of the culinary hierarchy with his Michelin Stars? it all makes sense now; he seems to have a profound culinary knowledge, but he's SUPER cavalier and irate with the way he cooks. Like he "knows" he's going against the grain or breaking conventional wisdom, but doesn't give a fuck. "This is how to make good food, fuck you", that's what I feel his methodology emanates.
I've never had a fish pie. Kinda seems like a cross between a pot pie and a sheppards pie, but with fish instead of chicken or lamb. Sounds intriguing.
Thank you Marco for this wonderful recipe, you make it look so easy! My grandchildren often mention you as a great chef, I always told them to try your cooking!❤
I love how Marco’s case in point is that knorr fish stock pot is better because it just is then refuses to elaborate further. I have to agree though. I always add a stock pot to my coffee every morning because it’s my choice really.
