@dannygrubs: Fish, but make it Michelin✨

Willow :

Did you just censored cutting the fish?!?!?

Jonathan Roman :

Why blur?!?!

Mack🤴🏽 :

That’ll be $87.95

fishboy :

This is insane. I will attempt a dumbed down version at home. Way less butter…

thisisstan :

Yea so it sounds like the reason Michelin meals are good is he added an entire stick of damn butter? That’s not fancy. That’s a ripoff

user2808027501405 :

Starred. Michelin Starred chef. Why not call it what it is? Takes an extra half second. A Michelin chef cooks tires.

Wil Seay :

I use Michelin tires.

DonCarter85 :

TRUTH :

I’ll take a McDs fillet-o-fish please!!! This 💩 takes too long and don’t even look good 👎🏻

who_knew_prod :

Does this hurt the fish?

❌ B The Audiophile ❌ :

I live on Long Island and have fished fluke and flounder my entire life and never prepared them even remotely like this. While I’m not going to do everything you showed I definitely will try some of this. Amazing!!!

voldemort8028🧙🏼‍♂️ :

700$

Sikfan Kitchen :

I really like how every part of the fish is being used

K.P Fantasy Author/Artist 🔮🪡 :

damn a whole pound of butter [surprised]

Ray Boogie :

I don't care for fish that much, but I would try this, look bussin

its_me_alaska :

i remember kevin saying that fluke is one of the most common fish in the sea

Crus :

pickles under the tongue 💀💀

ANDY G :

Great techniques here!

✨ 𝔐𝔞𝔯𝔦𝔢✨ :

That was a big fish and you only got a sliver of it at the end?..

none :

Beautifully done

Crash Out Cock 💅 :

I’m sure it’s delicious but conceptually this sounds disgusting

Chef AJ :

Grill it on our grill

user3602193942957 :

That is definitely a great interpretation of the Cantonese steam fish 😇

Robert Allen :

What is the final price of the dish?

NickEatsStuff :

Unbelievable man da technique!