POV: Cooking Restaurant Quality Fish (How To Make it at Home) 

I feel like the trick to all restaurant recipes is just using insane amounts of butter

Im confused. Why are people saying this is overcomplicated? He is literally frying fish on the pan and showing some professional tips and tricks on the way I fail to see where the overcomplication comes in :D Great video, keep them coming!

I think my fish cookery is pretty decent so wasn't curious how much I'd learn from this. But that thing about the membrane on oily fish blew me away, had absolutely no idea and knowing how to render it down seems like it should make handling the tightening of the skin way easier. Constantly impressed by these videos, so many genuinely useful insights I've never heard before.

Just did this tonight, and it was excellent! Thank you

You know what I love about being taught is when it’s so easy to dissect & you find yourself saying “Makes total sense I’m going to do that”

1 little trick I've learnt is by rubbing ginger on a wok or steel pan before frying the fish, it works like the salt method that you've shown. Probably because of how it creates an extra layered surface for the meat to lay on

Excellent cooked fish. This is 'no compromise cooking' - crucially, 0% stress. Might be a little different during a busy service.

I just found my new favorite chef. Will's rhythm matches mine. Love the camera view, brilliant

natural educator. I am really happy I found this channel. So much detail.

Great instructions. You have a very clear, relaxed, simple way of explaining your technique. Much appreciated.

The tip with the salt on the pan is something I wish I knew about years ago. Brilliant

Your channel is a treasure for me. I really enjoy cooking and your videos allow me to turn my skills to a higher level. Thank you guys!

With every restaurant quality video, they always say, "just a little bit of..." and list the ingredient. When he says, "Just a little bit of salt in the pan," I'm thinking, holy hell, that's like 1/5th box of Morton's 🤣🤣🤣

Valuable tips as usual 👍 Thanks guys

That is amazing Wil! You are a master

Excellent recipe. Really took the fish to another level. Nicely done!

A genuine Masterclass !! I thought I knew a bit about cooking "round" fish. Turns out I didn't. But I do NOW !!

In my opinion there're so many strong flavours and butter in that sauce. With most of the fish being delicate, the less you do the better it will be.

so much to learn in just a few minutes, wow. never learned to cook a fillet of fish this way before

wonderfully in depth tutorial. better than 95% of cooking tutorial videos

I am constantly reminded of just how much butter is used in restaurants

NaCl melting point is 801°C. I wish I had your stove, the man can melt salt, even caramelized it! Insanely good stove. 100% would recommend!

That salt trick is amazing to me. Never ever seen that done **anywhere**. Brilliant tip.

An absolute pleasure to listen to your video. Wonderful voice, meticulously keeps our attention, and just an incredible and useful lesson! Thank you! PS, I love your kitchen!

Gorgeous. Absolutely gorgeous. I wouldn't put any sauce on the top of my fish as there is plenty for the customer to use on the bottom of the plate IMHO. That said, fantastic technique for a brilliant piece of fish.

Great technique. I’ve definitely overcooked a lot of fish. Thanks for the points.

This technique worked great for Coho, using carbon steel, and the pan sauce was really tasty.

Incredible!! Thank you.

Please keep these techniques videos coming different cuts of meats/fish and different cooking techniques. Loving these uploads

this fesh looks amazinggg

For someone who is "just" a hobbychef this is great. You make something I feel is hard look easy and doable. Will have to try as soon economy is allowing it! Thank you alot! Also, have an awesome 2024! :D

Thank you, chef. I will cook salmon this way for my grandmother.

Im an amatour here. Im watching you from some time. That, my Friend, is real art. All the respect. Im gonna try your dish next time im gonna be near London. Keep it up!

As a Chef, I do appreciate your method and approach to this. All up until the butter,which contains whey which includes ...water. Basting,and in the method you were using to me is used for more heartier proteins where it requires a lack of fat. The same method could have been achieved by using a lower temperature oven, still with the skin down (maintaining even more crispiness of the skin) and it brought up to temp in the same pan. If you were attempting to set up your sauce with a butter source first, you could upon bringing your fish out of the oven,remove the fish on to a pan, flesh side down. Then in the pan begin your brown butter,caper,acid/wine. By the time you have achieved the desired reduction, take your holding pan with your fish and it should have "bled" a little. Incorporate that into your sauce and you have achieved the same as well as maintained a superior crispness. And pouring any sauce over crispy skin is just a utter waste of the time you just invested in making it crispy in the first place. I do not know why Chef's teach this method

10/10 from Iceland. We often cook Atlantic wolffish (Steinbítur, or 'Stone-biter' in Icelandic) as well as common Monkfish. Superb, clear instructions takk fyrir/thank you sir.

Perfect!

what I love about this chef and channel is how fastidious he is about cleanliness. hes always wiping down everything even in the heat of a busy rush. more than anything else he does or shows, its that quality that tells me he is a professional. Even above technique, organization and cleanliness is paramount!

I learned so much, thank you.

Amazing, looks delicious.

Wow man 😮what a great teacher. You've taught me a great deal in such a short time. Definitely subscribing to your channel.

I've noticed that "restaurant quality" usually just means to drown it in butter or oil. My philosophy never fails

My favourite part is the Chef moving the pan position on the stove. Even though it’s a cast iron pan, nothing heats evenly 100% so moving the pan to allow for a constant temperature is what makes the difference on how you use knowledge at its best.

I thought I was knowledgeable until I watched this video. Well done brother 👌👌🙌 learned a bit more today.

I think that if you have a thin piece, go hi heat and go on for a min then put on a cold surface for a min, then go on again, so as not to overcook right away whist heating the skin quickly.

Thanks for the vid. great tips

Looks great!

1:30 mate it's incredible that you are able to somehow bring salt to a boil without 800c heat and then also caramelize it somehow without any sugar. Hopefully some scientists can learn from your ability to entirely ignore the laws of physics

so many minute, awesome, pro tips in here. cheers

Thx for vid. So u couldn't two portions at once? of not why? coz it will absorb too much heat?

fantastic, thank you!

I'M NOT DOING THIS ANYTIME SOON BUT GOOD TO KNOW 😆

excellent stuff as usual

That non stick method 🔥

What temperature does the pan need to be at when doing the pre skin rendering?

Did you wash the pan with water/soap after binning the salt, or did you just wipe it?

Will using a thermometer help for first timers to give parameters? What to do if it wasn't hot enough the first time in the pan?

"a little bit of butter" lol

Hello chef, what book do you recommend to learn professional cooking? In a short time I will begin to learn it at school, but I want to have a good base of knowledge.

Thank you it's very good

Lads with Xmas coming up can you do a video of how to carve turkey and/or chicken please? x

This guy cooks with finesse. Love it.

Absolutely brilliant channel this. Food and techniques being shown are different class. Best advice i heard on here and what i tell people who want to become chefs is to skip college and get straight into a kitchen and learn the craft. Anything i learnt in college has been useless in the heat of a busy service.

Good vid, calmly presented. One point, though, no matter how hard you try you'll never caramelise salt - it has no sugar in it. What you're doing is browning it.

Will, Chef, Legend! Thanks for sharing! 🙂😋

That salt trick...very cool

Wow!

All this content is super helpful to teach us how to cook like chefs do! Just a comment on the theories (which by no means make the content less useful): The salt is not (and never will) caremalized. the cast iron pan just released the stuck polymerized oil due to heating. Chefs normally are amazing practitioners who know how to cook as opposed to theoretical researchers who understand the theory behind. Also Maillard reaction (by definition) is not and is different from Caramelization. Mallard is a protein reaction (for fish, meat, chicken), caramelization is a sugar reaction for well sugars and starches.

I appreciate the professional tips, esp that nonstick salt trick Thank you, chef

How can salt carmelize? Carmelization is a reaction involving sugars.

They love their sauces in the UK

What does burnt butter taste like? That’s the only bit I don’t understand. Otherwise amazing. Thank you

"Subscribed", Vastly more educational and helpful than I expected, (see also their other videos and comments below)

F*ing awesome -- thank you!

what's the membrane that he is talking about? also, if the internal temperate is 44 degrees only, i don't think it's FDA approved safty temperature to eat

tldr version ... put it in the hot pan flesh side down first and flip it once...the skin crisps up nicely every time and becomes optional...the flesh can be easily separated from the skin with a rigid spatula so the skin stays in the pan, if that's your preference

You can also dust the skin with a bit of Wondra flour prior to searing. Super crispy, delicate skin that along with drying the skin makes it basically foolproof. An old Eric Ripert technique and if it’s good enough for Le Bernardin it’s good enough for me…

I really like that knife you cut that fish with... Perfect size and shape to do most of the kitchen tasks...Could you tell me what brand is it and where can I possibly buy it?...thanks

I’ve always wondered, what kind of spoons do you guys use in the restaurant?

Beautiful

Beautiful finished results. Holding the fish down with your hand seems a little fussy to me. But otherwise, a pretty simple dish.

Hypothetically, you could actually bring salt to the boil in a cast iron pan. The boiling point of sodium chloride is 1,465°C, and the melting point of iron is 1,538°C. Though I doubt a restaurant stove is capable of reaching those temperatures.

Lovely patina on your knife!

Can you do a closing FOV video or a closing video in general?

wait... caramelizing salt? I am not sure that I understood that part?

Just yesterday I cooked cod using simple pan. Just used piece of baking paper and oil. That's it. In 10-12 mins boom done.

Chapeau!

what equipment do you use for the pov view?

With that much butter, anything is great

I attempted this and it was not as easy as it looks. Still tasted good though.

"Little bit of butter" 😂

great video.

i hope the fish and the sauce would compliment qnd not to much salty

Wait, why do I feel like some restaurants can't even approach this perfect quality but this guy makes it look easy. Do people just not try at work?

How is he handling the cast iron pan with bare hands??

the skin doesn´t get soggy once the fishis turned and you add brown butter over the skin ?

Soigne chef!

Excellent chef , loved it but I would be in the shit with orders flooding in 😂🙌

does the salt trick work with stainless steel?

nice !

does this method work with stainless steel frying pans?