POV: Cooking Restaurant Quality Fish (How To Make it at Home)
Join Will as he guides you through the art of cooking seabass, paired with a rich and velvety brown butter sauce that’s sure to tantalize your taste buds.
In this video, you’ll witness the step-by-step process of creating a restaurant-worthy dish right in your own kitchen. Will’s expertise shines as he prepares and cooks fish to perfection, ensuring it’s tender, flaky, and bursting with flavor.
But the star of the show is undoubtedly the brown butter sauce. Will reveals the secrets behind achieving that nutty, golden perfection that elevates the seabass to a whole new level of deliciousness.
Whether you’re a seasoned home cook or just embarking on your culinary journey, this video is packed with valuable insights and practical tips that will help you master the art of cooking fish and crafting exquisite sauces.
Get ready to embark on a culinary adventure with Will as he shares his culinary wisdom and transforms seabass into a gourmet delight. Hit that play button and start cooking up a storm in your kitchen!
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I always cook fish on my stainless steel pans!
awesome explanation of technique and temperatures and such. I also like the anchovies in the sauce 🙂
I'm on my 5th video now, excellent work guys
i dont like
A CHEF~!!!!! Oh goody you are going to hear my BIGGEST COMPLAINT~!!! ( read actually). When people order a steak it comes to them hanging off the plate dragging on the floor and by the time the waiter gets it all piled up on the table the table legs are groaning under the weight (OK a bit of an exaggeration but you get my point – I hope)
But order fish, and you get this measly lousy 6 meager niggardly ounces of almost nothing, looking lonely and forlorn on the plate~!!!!!
Why? Because some idiot government bureaucrat some time in the 1950s announced that 6 ounces was the proper serving size condemning us all to starvation. "I'm from the government and I'm here to help."
There no sanity in fish proportions and government should NOT be telling us how to eat.
I urge you to start demanding that the flash freezer fishing trawlers start making larger portions and when you are breaking down a carcass MAKE THEM LARGER.
I'll pay more, that's not the issue.
"removing the membrane" is completely unnecessary as a separate step. It's going to dissolve during the cooking process. I don't know about salting the pan, we use cheap non-sticks on an induction stove it's generally not too bad interms of cost over time to replace those.
How have i never seen on any channel that you can season a cast iron with salt???
Salt doesn't caramelize….
Hope this dude is trolling because if not… holy shit. Stupidest shit I’ve ever seen. Salt melts at 800° F. It’s not caramelizing. Salt is a mineral. It doesn’t caramelize, because it’s not sugar. Don’t even get me started on how much time was wasted on a single serving of filet. Crisp is easily achievable with herbs and spices… or I guess you can spend 20 minutes “caramelizing” (wasting) salt in an unseasoned cast iron just to pre-crisp the skin which would have been crispy anyways if handled in the pan correctly…
Do you do this process during service?
You can also cook the top in a minute by just putting a lid on it instead of pulverizing it with butter lol sea bass doesn’t need a lot of a fat. It’s an oily fatty fish.
The sauce looks like it tastes like burned butter
disgusting, too much of hand use n cloth use
The skin of the fish will not caramelize, because there is no sugar in the skin of the fish. Basic things like this are taught in school.
does it come with ricecake??
that's the coolest chef's knife ive ever seen
Sorry to confirm your wiping out the salt not washing out??
"A little bit of butter"… Proceeds to put almost a half stick of butter in the pan. 😂
I'm sure it's delicious!!
Not complicated. If you haven’t cooked fish before, butter, lemon, capers, a little white wine if you have it. Any variation off that is gonna be a winner
little bit of butter 🙂