I went to school with Pete, grew up with him, etc - super nice kid and great guy. It's great to see him doing his thing and it's too bad he doesn't upload anymore. I believe he has further success in culinary here in Chicagoland and it's great to see him doing well.
I have now done this 3 times and nailed it each time. Stepping in the frozen unsalted butter is key. This time i let the sauce roll pretty good as the halibut finished up. Got this exquisite caramel effect and the slightest browning from the caramelization. The halibut seemed to really enjoy it. I thought it went right over the top😂.
To all the ppl that has nothing nice to say about this recepi please keep it to yourself. He is trying to give something back to the comunity, we should be as brave as this guy.
Many thanks for this. I was looking for a video to show me this dish and yours fitted the bill beautifully. Great explanations of all steps. Thanks. 👍🏻😎
Thank you Corinne and I have our new favourite Dish as it is just fantastic . Now instead of going out we are making this dish just the way you have described it for my Mother on Mothers day.
he knows what he's talking about. considering this video was published in 2013, I'm sure Chef Pete has worked out the technical problems by now, like a camera aerial view of what's cooking.
Aaron Parker ummmm. It’s SPAM LITE! Spam is the BEST! He’s also watching his calories..with the “lite” they must skim like a 1/16th of the coagulated fat off the lite version? Pretty legit if you ask me! Lmao! No but seriously...thanks for info & SO sorry for the super lame hate...ick!
Looks amazing and we are in the middle of making it, but you dont tell us how much butter to use. It looks like a stick and a half but that's just a guess.
Looks amazing. A couple questions. Can you tell me more about the cream that I should use? What if I wanted to add capers and with those capers shrimp, crab, and/or lobster? Thanks,
NO ONE eats halibut skin🤦🏻♀️ it’s really considered inedible. Try to find it in any restaurant- you can’t. This was a HUGE faux pas. Salmon yes. Halibut, never.
Sorry the real beurre blanc shallots,white wine and finished with unsalted butter as needed ,all those years never had a beurre blanc with pepper corn and cream including herbs also the shallots should stay in until the sauce is finish for a better flavor ( also at the end of your reduction of wine and shallots you should have two coffee spoon of wine left ) I’m sure it’s good but not the real recipe, have a great day
I've heard of the 7 Mother sauces of French cooking, one of which is, of course, Beurre blanc, but I have never read nor heard anyone use the words Beurre rouge! How is that possible? Or does he not know what he's talking about?
When you said "you need to cut the butter" I thought you said "you need a cup of butter" 😕 so I prepare way too much butter. Maybe it would be good to show a list of what to prepare at the beginning. I mean you already had it prepared before hand, that way we don't have to pause rewind, pause rewind.
Good video thanks. But consider that after handling with bare hands the halibut, you touched all kinds of things, whereas as, just as one example, you could have added the salt and whatever else, prior to touching the halibut, then use a fork to hold the fillet as you sliced it, then the same fork, or tongs to put the raw fish into the oil. Or, do all the fish handling, wash hands thoroughly and not touch with bare hands the raw fish again. Just an opinion, but based on what experts have said, for years, about handling any kind of raw meat and the danger of inoculating objects and people in/around the kitchen
