Crispy Salmon with Buttered New Potatoes and Tartare Sauce 

Your choice

Yeah but after how many retakes? “CUT! Goddammit, Marco! For the 10th time, just pour in a little bit of olive oil into the pan, not half of bloody Iraq.”

Foddergeist lol he didn't even retake his Spanish omelette video when he burnt the underside of his omelette... Say what you want about Marco but he didn't BS his skills and abilities.

He also used salt as seasoning for the potatoes. Now I've seen everything!

it wasnt olive oil thats why lol

You can watch his videos or not, it’s your choice

@@julioalvaradojr 😂😂😂

He is a meme...also happens to be one of the greatest cooks in history.

EXACTLY this. I started watching to laugh at them now I find myself using his techniques in my cooking every day! And I’ve a cupboard full of stock pots. It’s my choice.

The charisma is insane

Hahahaha

Depending on the thickness

Your choice 😂😂😂😂

A map...is just a guideline, really.

Lmfao

Its what I like about his recipes. You have chefs like Jamie Oliver that use like 30 ingredients half of which you'd have to go to a speciality store for.

@@RamblingRandomly yep, jamie is a hack cook. just tossing every spice he has in the pot, he probably puts that ffing chili jam on breakfast porridge....

@@JH-fk8ow and he stole green custard from me when I was in primary school

I have to admit he is a good teacher, alot of these vids some little things that make a big difference arent really explained.

@@RamblingRandomly utter drivel

vegans: triggered

2 days to cook a salmon for dinner of 2

😂😂😂😂

To be fair to Heston, he’s a little off when it comes to cooking shows since he’s only interested in demonstrating his recipes. Meanwhile, Marco actually demonstrates normal dishes. If we take a look at Marco’s old restaurant dishes, French cuisines are full of extremely elaborated dishes. Heston’s recipes are actually extremely easy in comparison. Take some simple example, such as the chicken. Roasting a chicken in French cuisine requires a certain level of experience to get the temperature, timing just right. Meanwhile, Heston’s recipes require preparation, but the cooking process is very straight forward.

@@lc9245 Heston is centrifuging his mint puree for sauces in The Fat Duck that man is wild

You know dang well if its a non professional marco dish theres about to be a stockpot

That was your choice

So you cook as well as Marco?

@@union310 not the high brow stuff, but the low brow stuff: yes, I do, actually

@@wurzelausc And you have three Michelin stars? You are world respected? I think not , I think you are someone who spouts on here without thinking.

JayOden It’s your choice really

@@bryanmusic1654 There's no real recipe. Never let a recipe dictate.

She'd probably look like a Knorr Fish Stockpot lol juicy and fishy but its his choice.

or brutally honest...

"I didn't make her cry, she chose to cry".

Read it with Marco voice in mind

Matt Parkes there is no real ingredient.

@@kerolghazisarkawi1458 oh God that was amazing!

Punch a Zebra?

Of course it’s a satire on Marco. I still laughed til I was red in the face, perhaps cause I poked a stranger with a bloody leek and he punched me with a zebra...who knows...the world is full of mysteries

You don't watch a lot of Gordon Ramsay then do you?

All he tell u is to use paste rather than seasoning on point...

good for you

I dont like that Marco doesnt remind me to let the knife do the work

@@ethanpolson2362 Ethan I agree. Marco's cooking is quite simple he doesn't really elevate his food much and Gordon gives you good tips and spends less time talking preparing good quality food

1. Not humble 2. These are Knorr adverts

He's so not humble.

He used to kick customers out regularly at his restaurant. Not the characteristics of a humble man.

​@rajendranadarajan8931 listen to his explanation of why he did it. Perfectly logical and fair.

Steve Bradley it's comedy gold! Almost as if he thinks the viewer thought he wasn't going to toss them.

theyre truly delicious

And then I’ll toss them

What French roots, you fawning sycophant?

I've yet to formally admit that to myself

How long did you fry it for before putting in oven?

and what temp for oven?

@@yogicfire I kept it on a medium/high heat skin side down for just a few minutes. Just check the skin until it’s a nice golden brown (not burnt!). The oven part is trickier because it depends on your oven. I originally stuck it in for 5 minutes at 350 f. But the fish was still not fully cooked, so I cranked it up to 375 f for another 5 min and that did the trick. So just start at 350 f for 5 minutes and go from there.

@@JohnSmith-bz1ib Good info and thanks for the advice!

How he make tartar please!

Everything goes in the world of gastronomy :))))

YOAH CHWOICE

The way he say, so soothing.

But knorr's stock pot is not optional. It's a must.

Knorr choice

Alex Logan Yorkshire is a shithole, i hope it gets set alight

You can go left, or make 3 rights. It's your choice.

Pukefest

Lmao! “Pitch a tent in Chernobyl...”

Why the heck would you even dig up your dead family member?

​@@calvinyip364 Because she's been absorbing the butter.

calvin yip It’s your choice

@@calvinyip364 it's your choice

Daddy Jack

behind eNemY lines 1 year ago (edited) A bunch of snowflakes telling the head chef of multiple 3 Michelin restaurants, the youngest 3 Michelin star chef ever, was the head Chef of The Oak Room, which 40 years later is the only restaurant in Britain to win 3 Michelin Stars and 5 red knives and forks, how to cook; or critiquing him is laughable! Never mind Marco inspiring a generation of young chef's through White Heat, and mentoring them in his kitchens! And you are going to bust his balls for his Knorr endorsements? Do you feel the same way about Michael Jordan and Nike, Eddie Van Halen and Kramer guitars???? Grow up, Masters of their craft make money because companies think they EARN it from their track record!!!!!! Do not use Knorr products in the recipe's he is showcasing. Instead use salt, home made stocks, and condiments. But the method he is teaching you FOR FREE is spot on! Talk about class warfare socialists hitting a man because he wants to earn a well deserved and legitimate buck! Show less

@@janfrompolde Stop copy pasting this

@@eldenboi8354 behind eNemY lines 1 year ago (edited) A bunch of snowflakes telling the head chef of multiple 3 Michelin restaurants, the youngest 3 Michelin star chef ever, was the head Chef of The Oak Room, which 40 years later is the only restaurant in Britain to win 3 Michelin Stars and 5 red knives and forks, how to cook; or critiquing him is laughable! Never mind Marco inspiring a generation of young chef's through White Heat, and mentoring them in his kitchens! And you are going to bust his balls for his Knorr endorsements? Do you feel the same way about Michael Jordan and Nike, Eddie Van Halen and Kramer guitars???? Grow up, Masters of their craft make money because companies think they EARN it from their track record!!!!!! Do not use Knorr products in the recipe's he is showcasing. Instead use salt, home made stocks, and condiments. But the method he is teaching you FOR FREE is spot on! Talk about class warfare socialists hitting a man because he wants to earn a well deserved and legitimate buck!

@Nick Kiggers it's delicious but you can do it without mint

I improved his recipe by removing the salmon and replacing with 3 (or 4, your choice) Knorr stock cubes.

It's your choice really.

Because he's half Italian and they use their hands alot when talking?

@@ericdroddy7444 what's your question?

@@RedDevils7 I meant to use a period not a question mark

@@ericdroddy7444 oh bet.

He does: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-krM-uOw2Ljs.html

behind eNemY lines 1 year ago (edited) A bunch of snowflakes telling the head chef of multiple 3 Michelin restaurants, the youngest 3 Michelin star chef ever, was the head Chef of The Oak Room, which 40 years later is the only restaurant in Britain to win 3 Michelin Stars and 5 red knives and forks, how to cook; or critiquing him is laughable! Never mind Marco inspiring a generation of young chef's through White Heat, and mentoring them in his kitchens! And you are going to bust his balls for his Knorr endorsements? Do you feel the same way about Michael Jordan and Nike, Eddie Van Halen and Kramer guitars???? Grow up, Masters of their craft make money because companies think they EARN it from their track record!!!!!! Do not use Knorr products in the recipe's he is showcasing. Instead use salt, home made stocks, and condiments. But the method he is teaching you FOR FREE is spot on! Talk about class warfare socialists hitting a man because he wants to earn a well deserved and legitimate buck! Show less

janfrompolde Hello Chef Marco

dhfkehsdf Cock Pube

@@MrMerkzz Sock Tube

@@PLANDerLinde99 behind eNemY lines 1 year ago (edited) A bunch of snowflakes telling the head chef of multiple 3 Michelin restaurants, the youngest 3 Michelin star chef ever, was the head Chef of The Oak Room, which 40 years later is the only restaurant in Britain to win 3 Michelin Stars and 5 red knives and forks, how to cook; or critiquing him is laughable! Never mind Marco inspiring a generation of young chef's through White Heat, and mentoring them in his kitchens! And you are going to bust his balls for his Knorr endorsements? Do you feel the same way about Michael Jordan and Nike, Eddie Van Halen and Kramer guitars???? Grow up, Masters of their craft make money because companies think they EARN it from their track record!!!!!! Do not use Knorr products in the recipe's he is showcasing. Instead use salt, home made stocks, and condiments. But the method he is teaching you FOR FREE is spot on! Talk about class warfare socialists hitting a man because he wants to earn a well deserved and legitimate buck!

In the UK, we call it 'asbestos hands.' 😂

Keep it in the fridge. No longer rips.

Aaron Arshad it is your choice though, my salmon would only go on for 4 minutes i like it slightly underdone in the middle

@@robertharkess8875 It truly is your choice. I like mine raw, freshly out of the river, after battling over it with a grizzly bear.

I use Noxzema.

Gordon just likes to bring out his inner anger and I feel sometimes its more about him yelling at people than cooking food

>= 220 or high, no fans, you'll have to experiment a bit, it's your oven, your choice

@@LetsGoAlready xD

Or training like he's had his whole life

Around 400 maybe higher. The rule with fish is fast and hot!

buruguduy stun yugudunstuy ofcourse. he was gordon teacher.. when goedon still young zzz

Marco gives you the choice to do things your own way he just guides you. With Gordon it has to be done his way or it's shit.

buruguduy stun yugudunstuy ya no

Perhaps... I do prefer Gordons fish and chips and Carbonara though.

behind eNemY lines 1 year ago (edited) A bunch of snowflakes telling the head chef of multiple 3 Michelin restaurants, the youngest 3 Michelin star chef ever, was the head Chef of The Oak Room, which 40 years later is the only restaurant in Britain to win 3 Michelin Stars and 5 red knives and forks, how to cook; or critiquing him is laughable! Never mind Marco inspiring a generation of young chef's through White Heat, and mentoring them in his kitchens! And you are going to bust his balls for his Knorr endorsements? Do you feel the same way about Michael Jordan and Nike, Eddie Van Halen and Kramer guitars???? Grow up, Masters of their craft make money because companies think they EARN it from their track record!!!!!! Do not use Knorr products in the recipe's he is showcasing. Instead use salt, home made stocks, and condiments. But the method he is teaching you FOR FREE is spot on! Talk about class warfare socialists hitting a man because he wants to earn a well deserved and legitimate buck! Show less

350... 400... 0, it's your choice. I put the salmon in microwave instead and it exploded