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Discover 5 essential fish sauce recipes that every home cook and professional chef should master. From a rich chicken butter sauce for monkfish to a classic vin blanc, a silky lobster bisque, a collagen-rich Basque pil pil, and a vibrant warm tartar sauce, this video breaks down the best fish sauces used in professional kitchens.
Learn how to make these Michelin-quality sauces at home using accessible techniques like emulsification, deglazing, butter poaching, and building flavour with stock.
VIDEO CHAPTERS
00:00 – The 5 Sauces You Need to Learn
00:11 – Chicken Butter Sauce
02:42 – Vin Blanc
05:46 – Sauce Pil Pil
09:01 – Lobster Bisque
12:43 – Warm Tartare
Date: July 20, 2025
There's almost no such thing as too much butter or too much citrus when it comes to some seafood.
God I love you guys
Do you have a website for the recipes they look delicious.
gorgeous Chef 😍
What is the "pop of green"?
yes, but what is a pop o9f green ?
2:16 hehe “nut butter” hehehe
I'm Canadian, and in NO WAY do we eat our salmon like that, BUT I'LL TAKE YOUR WORD FOR IT THAT IT AIN'T RAW.
You could explain how to remove the stomach sack from the lobster heads.
No he visto un Pil-Pil más lamentable en e mi p u t a vida