I wanted to cry after watching Marco say "It was his choice to cry."

The comment about making your own fish stock in case Marco is watching made me laugh. In the UK Marco is the face of Knorr, a brand of ready-made stock 😆

The thing about Marco is he would actually fully approve of you using pre-made fish stock. He uses pre-made stocks all the time in his videos and he just wants people to cook delicious food well. I'm a big admirer of his and I think he would be a big admirer of you and your channel. But yeah, he's intimidating lol. Anyways, keep up the great work!

“Noily fucking prat” is the best thing I’ll hear all week 😅🤣

and idea for a seperate series. Jaimie's recipes! where you make your own recipe and put your chef skills to the true test.

I know you're probably very busy and don't know if you'll see this, but I'm a sauté cook in the northwest and based on what you were describing, I think I have a way of cooking salmon or steelhead that you'd really like - with a dill piccata sauce. Sear off the fish like you just did (though I recommend starting with the non-skin side down first for best color) and then use the fat left in the pan to build a dill piccata sauce. It's super simple, just splash some wine and lemon juice into the hot fat, toss in some salt, capers, dill and after it reduces by about half, remove from heat and gently melt in a few pats of butter to thicken. Pour it on the fish, garnish as desired with some additional dill or lemon. Super tasty and cooks in less than ten minutes.

"that was his choice to cry". that is raw.

I was a Chef for many years and I really enjoy your show. You have definitely come a long way.

"Fish heads, fish heads, Roly poly fish heads, Fish heads, fish heads, Eat them up yum".

Add the salmon. Don’t add the salmon. It’s your choice.

“We hope everyone’s okay” was honestly so sweet

I appreciate you blurring the exploded fish eye 😂

I was lucky enough to eat at Harveys, back in the day. That boy could cook . Got an old paper back copy of 'White Heat', never cooked a thing from it, you need about a month and a thousand dollars/pounds of ingredients to make anything.

I love how you always hope they are OK. It speaks well for your compassion. Id be happy to work in your kitchen.

Can't believe I have been cooking Easter dinner for 48 hours, finish the meal, and then sit down and watch a cooking video 😅

This dish is inspired by the famous "Saumon à l'oseille" from french chefs Troisgros - the most cooked dish in the eighties in France! Will check how it works with basil instead of sorrel. Love your content!

Hey man? You skinned the hell out of that salmon. Beautiful consistent back, well played.

I'd actually love to see some of your original recipes! Be it simplified dishes inspired by Julia's crazy 10-pot six-hour marathons, the best bits of each recipe from your comparisons, or just what you like in you regular weeknight rotations, I'm sure it's all amazing at this point!

Hi Jamie! Just wanted to say thanks for this channel. My mom is currently battling pancreatic cancer and your channel has been something that we've been able to share to take her mind off things. Keeping her spirit up is important and I'm glad you and your channel are here to cheer her up. Thanks!!

That photo of Marco on the cover of his book is pretty famous here. It was kind of mind blowing when it came out, as it was not how chefs were normally portrayed. FYI, it was taken by Bob Carlos Clarke and I believe it's held in the National Portrait Gallery in London. It's a fantastic photo :)

Gordon in Boiling Point (it’s on YT) is serious scary stuff. He wasn’t a celebrity chef, just an ambitious young man.

I watched that bowl drop in very slow motion - twice - even then it was impeccable, could not see the cut. Amazing!

It's amazing how much oil comes out of a piece of salmon.

Happy Easter Jamie & everyone who sees this comment 🩷Jamie, I just want you to know that I’ve been a long time subscriber and I’m always so excited to see a new video from you!!! I’m absolutely shocked that you don’t have more subscribers than you do!!! Keep up the amazing content!!! Sending love from Illinois in the USA 🥰

Since you're a New Yorker, let me tip you off that FreshDirect sells fish trimmings by the pound, cheap. By the way, they also started selling clam knives. 😁

Loved the peek at your cookbook shelves!

Yummy! I’m saving this video so I can try to make this recipe for my birthday dinner in a couple of weeks. Happy Easter Jamie!! You’re doing a fantastic job.

The dill, capers, lemon sounds like it would be delicious. I agree that I like mine more well done also.

Would love to see more Marco recipes! Was waiting for you to tackle some of his, great video :)

I appreciate the blurring out of the eyeball.

I had no idea I needed this chef and you! This is fabulous! Thank you.

Jamie, your dish presented beautifully. A+ with the skin removal. Just learned a tip for removing the skin on salmon. Wire rack over the sink, salmon skin side up, pour boiling water over the salmon skin and it peels right off. Loving your content.

I absolutely love that you still say hoot! ❤

That looks super yum. Crazy how far you've come as a cook/baby-chef.

I will try the flavor combo and the dry fry technique. Very inspiring, Anti-Chef.

My 85 year-old mother loves salmon, and she and my sister have enjoyed your videos when I've shown them to them. They enjoy your humor. The sauce would definitely be a new way of helping prepare a salmon dish for her. She'd either love it or scrunch up her nose after tasting it, I'm sure.

Many Asian markets have an area at the seafood counter where you can buy bags of fish trimmings for a buck or two. They don’t look as dramatic as your whole ones,mouth they’ll do the job.

You have become a chef! When you started talking about how you would cook the salmon simply! And chiffonade❤️❤️❤️❤️❤️☺️☺️

White is my favorite chef! He's such a great chef, his dishes are always amazing and he's honest about what ingredients he's using, a lot to learn from him. You're dish looked amazing, Jamie! Keep going!

Thank you for showing such an easy way to cook fish and make a sauce, excluding the whole "fish stock from scratch" bit, which I have no intention of ever doing (!!!!!). Love this! Thank you!

I would have sent that salmon back for another couple of minutes of cooking, speaking only for myself. I can't stand gelid fish of any kind, hahaha. That being said, salmon and I have an almost lifelong history w/each other. As a very small child growing up in Michigan, my mom would make salmon patties from canned salmon (all we could afford), but it was a treat reserved almost exclusively for my birthdays. I had never eaten fresh salmon until I decided to move to Alaska from SoCal when I was 22 yrs old. I hitch-hiked, a backpack and a dog, spent a month on the road, and met a young man in Bandon, Oregon, who had just won the state championship for tree-planting and who had money burning a hole in his pocket and who took me out to dinner at a fine-dining waterfront establishment in Coos Bay. I ordered salmon and it was a revelation to me, the difference between fresh and canned salmon. My road-trip romance with the tree-planter only lasted a few days, then I was back on the road and left Oregon and crossed Into Washington State October 1st, 1976. I met up then with an ex-boyfriend just returning from a summer of fishing salmon in Alaska and who had been paid, as part of his share in the boat, in (3) 90 lb king salmon. He paid to have them stored in a commercial freezer facility. He and I renewed our relationship and because neither of us had jobs for the first few months we were together again, salmon was about all we ate. We ate our way thru about 135 lbs worth of the salmon before we were both so sick of eating salmon we canned the remaining 135 lbs and used it as dog and cat food. I can't honestly say my taste for salmon is now gone, because I still do enjoy it 1-2x a year, when fresh and never frozen, but I will never, ever forget my first winter in the great pacific northwest and eating nothing but salmon for months on end. Or, my mother's absolute horror when I told her we were using it at pet food, hahahaha.

Awesome. Definitely trying this! Thanks!

Love your content! You're amazing ❤️❤️❤️❤️❤️❤️

I really think yout knife skills would hold up! Always love me a happy kitchen! Keep up the good work 😊😊😊😊

Now you've got the stock made, this dish will come together pretty quickly on a weeknight

That looks incredible!! Bravo!!

Your hair is looking fantastic!

I do the same thing when I hear sirens! First, "I didn't do it!", but then yeah, say a quick prayer that everyone is (or will be) okay.

Happy Easter!!! 🐣🐰🪺🩵 This dish looks absolutely delicious!

Pumped for this, obsessed with MPW! Such a good choice!

Thank you for making these pro dishes accessible!

“I wouldn’t wanna be caught not using homemade fish stock” meanwhile Marco signs a multi million dollar deal pushing knorr stock pot concentrate

You should make a cookbook with your favorite dishes. You could talk about what you find works best for each recipe. Talk about why you love that recipe. I want a hard copy of your cookbook.

your videos are at the exact pace my brain can comfortably process information

You have the most supporters that I have ever seen, well done you!

Never seen a salmon cooked like a seared ahi tuna that was rare on the inside. Looks beautiful, you noily prat!

"When I was a boy, growing up in Leeds, dry frying the salmon was a beloved Sunday tradition."

Finally Marco. White heat and devil in the kitchen are my favs

I need more of his recipes!

You have to make the tagliatelle of oysters, it’s amazing!

Cilantro!! To people like me, it's the devil's lettuce. It tastes soapy and musty, curse my genes.

I’m going to have to try this. Looks so good

You are really becoming a good cook while being very entertaining! It wouldn’t surprise me to see you on TV in the future👀

Happy Easter,Jamie!

I think your skills would hold up, even if your vibes didn't. It's a personality difference. I like a happy kitchen to keep me motivated.

10/10 for sure - excellent job!

I must say, you really brought your A-game to this video. Not that all your videos aren't great. This one in particular was just exceptionally well done.

thank you so much for doing this. I have owned an autographed copy of white heat for nearly a year and have been too intimidated to attempt anything. I just made this recipe and it is a 10! thank you for giving me the confidence to dominate a White Heat recipe.

That tajine in the background keeps piquing my interest. what do you plan to make with it?

that looks amazing!

I love my salmon rare. Almost flippin'. :) Nice choice of the black plate for presentation!

I enjoyed seeing you do a Marco recipe...and it was salmon!

excited to see multiple bookmarks in white heat Jamie 👀🙌 the salmon looks divine!

You nailed this

And thank you for a great video.

Looks great! You could enhance it a tiny bit if you'd pour in a splash of Pernod (or aniseed similar booze like absinth) in the fish stock. Also, this is a Heston Blumenthal tip, if you want to use the remainder of your fish stock defrost them over kitchen/paper towel or a muslin that way you can clarify it without using egg whites.

Just made this, nailed it.

Yes, you've come a long way. Good job.

Exquisitely executed! This, from the man who, not so long ago, didn't believe white pepper existed, from the man who needed resuscitating when initially making fish stock. I'll be dry frying salmon I think. Thank You!

I think that's one of the best-looking dishes you've cooked so far on this channel

Dude awesome I love mean ol Marco..

"What have you done to this poor fish" and fade to black 🤣🤣🤣 amazing video

With extra fish stock you could do a bouillabaisse or zuppa de pesce (French & Italian fisherman’s stew, respectively).

Easiest way to skin salmon and that is what we had today, is to bake in on baking foil do not oiled etc. Then when it's cooked it lifts away from the skin and still keeps its shape & doesn't flake.

I've been hoping for a Marco recipe!!

now you can try to make bouillabaisse :D with your extra fish stock! Another julia classic

Fun fact, salmon only has that pretty color because of the compounds in their food in the wild. So when they farm salmon they add that color into the food so as to not put people off by the lack of the familiar color

Great knife skills!

You got a new fridge!!!! I just noticed which way the door opens. :)

Oh dear. We're going into Marco Pierre White territory? NGL, this guy also terrifies me, he have that "old master you shouldn't mess with" aura. And knowing Gordon Ramsay is scared of this guy should be enough to tell you.

"That was his choice to cry" 😂😂😂 sometimes I miss being in the kitchen.

Most of the people I know who don't like salmon have always had it overcooked. You want the inside to be warm, but if it's hot, you've already overcooked it. Sometimes I overcook mine but I've gotten pretty good at telling when to pull it. For the one you had, another 10 seconds each side would have been fine but what you had looked perfect to me.

I’m a heathen. Have to say that first. Now, that said … I’ve found that my instant read thermometer helps me to get fish the way I like it which is 130F. Eric Ripert can do it with a metal pin touched to his cheek to sense the temperature. Not me. So, its the Termo-pro instead

So excited

Wow! Great job 👏 😋

Made it with your caper n dill suggestion. Friggin' delicious and so easy (used concentrated fish stock). New recipe added to my repertoire.... and why have i never heard of dry fried fish??

YES! I have been waiting for White Heat and I can say it is worth it.

Highly recommend cooking the hog trotter on page 84 of white heat. It was one of his most famous dishes at Harvey's where he got his 3 Michelin stars

Loved the Noilly F'ing Prat line, the picture in my mind about Gordon Ramsey making himself cry was so sad, and the Charlie Brown silicone spatula made it just over the top awesome! I love all of the videos he's done, and I feel the same way about making stocks. I usually just pick a day to make them, and can what I can't use right away for later. It's always handy to have on hand when a recipe calls for it. Could I use canned? Yes. Would I use it? only if it was in my pantry. Otherwise I make it.

Happy Easter! 🐣🐇💚🌸💕🐇🐣