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Yes chef !!
Timesaver:
1) put fish on the grill
2) grill to desired doneness
3) eat the fish
Of course it's about flavors, but Grilling is also about denaturalization of proteins, breaking long protein molekular chains into shorter ones, to facilitate digestion and nutrition factors of fish protein. And also about sterilization in a sense, killing parasites.
Fantastic!
Yuuup!! Just give me the whole piece.
Thats burnt mayo and burnt fish scales. Let that sink in all you non Michelin star cooks.
. Lol…. chef makes cooking a fish… so complicated. Shame on you. As for Mayo….. well…. beyond redemption. ☢️⚠️
כתבה חלשה מאוד, ממך ציפיתי ליותר. חוץ מלהגיד את דעתך לא נתת שום טיעונים והסברים.
I didn't know Aleksandr Emilienenko is a chef now!
Masterpiece
Fish skin is dark carbonized in Michelin rest. Bravissimo!
Worst fish tutorial Ill ever see. "Whisper of mayo to prevent it from sticking".
Sticks to grate.
Looks like he burnt it 🤷♂️. When I cook fish it never gets that black, just nice and crispy. I use olive oil instead of mayonnaise and it doesn’t stick at all.
Skin is burnt, bitter. Black char left on the board and his gloves.
How to grill fish:
Grill fish
How to Burn A Fish, by some moron.
NO NO MAYONNAISE ON ANY FISH WHILE COOKING. MAYO IS MORE THAN FAT/OIL.
I don’t think people in the comments realize mayo is just fat/oil lol
Serve with some Cool Ranch Doritos for that Southwestern kick
Ha!
Was that an appetizer?… looks delicious
Buys a fish, makes 2 fillets of it, cooks 1 fillet, cuts into 4 pieces, serves customer 1 piece and charge $400. Thats 3.2k net sales out of 1 fish alone.
Thats how michelin restaurants make money.
That was great!
I saw somewhere a video of someone firing up a gas stove and watching the moisture fly up the side of a pan as the gas ignited. Apparently, this is not moisture from the air or even from the sides of the pan, it's actually water in the gas. This moisture will limit how good a sear you can get on any food your are trying to cook. The next 'wettest' option for grilling is wood, which also releases moisture. Charcoal is a very dry heat so produces the best sear. Not sure if this is true, but it seems right.
Michael is a pro fish ant fish cook.
I'd be sending that plate back to the kitchen and demanding where the rest of my fish is. Nobhed.
he sort of sounds like John C Reilly which is the best instructor voices
$400 for an ounce of fish
ne kada çok konuştun be adam. Yakmışsın balığın üstünü işte.😂
ProFishant fish cook!
But you washed the fish after salting so the seasoning is lost
I’m really interested in the grill/barbecue that you’re using?
Watching from the U.K.
I want to eat the full fillet, not just a small piece
Looked burnt to me.
What is your house-made mayonnaise recipe because the thought of brushing Hellman’s on disgusts me.
Hey I found a beard hair on my fish