Mouth-Watering Fennel Crusted Salmon by Jamie Oliver 

That's the wonders of being a chef

I've seen him reach into boiling water and pull out pasta before

Lol

It's one of the things of being a chef. Jamie had already been a chef for years at this point and after so long of doing stuff just like this, your hands get so used to it. Not to mention, sensitive hands will serve you no good if you wish to work in a professional kitchen.

Also you start to realise what will actually hurt you and what won't. Hot, steaming potatoes look scary hot, but probably aren't as bad as you think.

Maybe their experience with skins are a terrible ones. Hence why they kinda "traumatized". I'm more surprised more people didn't just straightout crisp their fish skins

indeed...

Because some people don't crisp salmon skins and it turns into slippery soft mess

assassintwinat8 It would work if you put it on broil and placed the tray closer to the top :)

assassintwinat8 It would work if you put it on broil and placed the tray closer to the top :)

turn on youtube subtitles. It's accurate enuf most of the time.

ExhaustedNYC Unfortunately key words can be missed. It's an okay option, but as Jamie is big enough, he should produce his own! He's got the transcript! Just have someone pop it into the vid!

Kalin Gergov your english is fine

ikr? lol people behind a screen these days,,,,,

with the accent too =)

wat? fennel is great for your health but anyways,, can always use some de-seeded chilli or thyme

i think he's got what ppl refer to as "chef hands"

+Antony Yam When the food so hot you turn into Mario 64

mamaa-mia

RealCheeseOnly 500 worked for me, but i had to keep it in a little longer. though that might be because my filet was a little over 3 pounds. we love salmon in my house ^^; the skin probably could have been better with mine, but i may or may not have forgotten about it and left it in for a minute or so too long. still came out really good as for salt, they're rarely exact when they talk about salt and pepper in these videos. i usually judge it by how many fingers they grab the salt with. i think jamie uses about three fingers plus his thumb, which could give him a good teaspoon of salt (it depends on the size of your fingers though-- jamie's are huge so maybe a little more than a teaspoon). really the salt and pepper are just basic seasoning and flavor-- add as little or as much as you like. and it's fish, so why not use sea salt to make it a little better? hope this helps :D

assassintwinat8 Thanks for all that great info! I'll have to try it like that. I happen to have a ton of salmon I've got to cook soon. and yeah about his fingers lol. chubby thumbs haha. I've got lil tiny hands. I'm sure I'll figure it out though. I would so use sea salt if I had it. I might buy some to use. Though that wouldn't reduce the sodium content. I don't have to worry too much, but many in my family do. I wish more chefs were more thrifty with their salt use. It's not necessary in every step. As for pepper, unfortunately I am allergic, so I've had to ignore that for a while. I like to use chili flakes or pair things with arugula for that peppery kick instead. It's a bummer, but I'll try the pepper flakes with this and see. Or, actually, I think I'll just avoid all that all together and pretend it doesn't need pepper and just stick with the other stuff. I'll let you know how it goes!

RealCheeseOnly it should still be fine without pepper

assassintwinat8 you're a fast responder -- I edited my comment before I saw you'd replied! But yeah, I think it'll be fine without it too.

assassintwinat8 Made this, loved it. that salad, omg. Changed my life. Not even kidding. I've never made a salad like that. Genius.

can only get 2 for that price in London,,,,,,,,, =/

yes!

Ever had pork crackling?