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PrescottandConran
Добавлен 3 авг 2011
Cooking Dover sole a la Meuniere with Boundary's head chef Peter Weeden
Boundary London's head chef Peter Weeden demonstrates how to make Dover sole a la Meuniere.
Просмотров: 148 635
Видео
Cooking grouse with Boundary's head chef Peter Weeden
Просмотров 15 тыс.13 лет назад
Boundary head chef Peter Weeden demonstrates how to cook the perfect grouse - complete with liver toast, bread sauce and crisps. www.theboundary.co.uk
All that talk about 'fresh'... this guy seriously doesn't know Dover sole is unique in that it peaks at 3 days after being caught??
Were there no guts in the fish or did I miss that part where it was removed?
That chef was working with soul.
The amount of work to prep this fish is incredible.
Brilliant!
Surprised you didn’t keep the fish warm while you made the sauce. Regardless. sensational!
Not worth the price
Such care and thoughtfulness
you not trained in france for shure
I really like this guy. He’s explains everything well and you can tell he has a lot of love for what he does.
At 7:09 you say 'cooking without flour, and then you say "use seasoned flour to keep it from sticking." WHICH IS IT?
You worked in too many places where you have a century to get out a meal because there is one cook per customer.
This video is a testament to the skill in the British kitchen, the history of the island-nation’s cuisine, and that it is recognized alongside the French and Italian cuisine as well.
Why is this chef not on national tv is beyond question!
That's a massacre.
Oh, you are good!! Nor just as a chef but as a cimmunicator. You make cooking accessible. Thank you.
Worked in the same restaurant with the guy about 20 years ago, one of the biggest cunts around, several people I knew wanted to bury a knife in him
Why capers? Not in the original recipe. Just butter, salt and white pepper!
Quite one of the best cooking tutorials I have come across. The chef talks steadily, with confidence and with passion. I could not askfor mor. Added to my Favorites
Very underrated chef
I guess my £1.50 sole from morrisons yesterday was a bargain. But I had to scale it myself
NFI. Simply brush whole ,unscaled, w' butter, season & place under hot grill. Perfection.
Thank you ! What a masterclass 👏
Inspiring! Sort of....i'm inspired to find a place to order this...not inspired to try to prepare it. But kudos to this young chef for a wonderful instructional video.
Fabulous. I got Dover Sole from fishmonger first time I had seen it in years, but made a mess of it. Should have watched this first! Will give it another go although I expect like all experts he makes this look easier thant it is.
0:41 A "what" of herbs!? 🤣
very nice chef
Top
Fantastic! Cooking Fish seems like a lot of Faffing 😀
When did restaurants stop using normal restaurant names?
I never saw him taste the sauce. This is not the way it is taught in culinary school. ALWAYS taste what you will serve.
Plus he put his cloth under his arm instead of putting his cloth on apron tie
He's made this dish a million times. Just as I have... I don't need to taste this dish anymore whilst cooking. After you do something in the real world for the 1,000th time you get pretty good, hence no need to taste... Some Chefs, me included, throw our towels under our arms... I went to Culinary School 18 years ago. Now have spent many years in fine dining establishments across the U.S. and its nothing like Culinary School.
Funny, this was on the journeyman's exam." How do you prepare a dover sole?" Passed with accolades.
Use a fish knife to remove filet from bone as it’s easier!
This fish is cleaned tableside with spoon and fork. Its cooked already on the bone because there is alot of bones. And the flavor you get from the bones are amazing.
Everything was wonderful except when it came time to deboning the fish. There is a much easier way to debone Dover Sole, and this is where a professional waiter comes in to play.
He fuckin massacred that fish during the deboning process , watched chef Ludo prepare this , night and day
Looks good
Looks lovely to me. Bravo! I will make it soon.
good cook, explains it really good! bravo
Chef BODY say to you very very nice sole meuniere
a little bit of butter, proceeds to cut 1/4 of a chuck butter
Nice job Peter, will be cooking two this evening for me and Mrs M. I prefer serve on bone though otherwise just as you advise. : )
Living in EASTERN CANADA , I would catch SOLE { Flat Fish } all the time in the Harbour. Would take them home to NANNY. She gobbled them up like mad. lol She was from England. [ Warrington- village of Stockton Heath ] Locals never ate them. Were not familiar with them. lol
Best sole fillet job ive ever seen
C
Simple and best Thank you for the video
Top man ! Keeping it simple
Very nice video. More Grenobloise than Meuniere though... I recall what Elizabeth David had to say about this dish: that it is simple in concept but very tricky in execution.
correct, although grenobloise also has small croutons
u add the butter at the and. start with vegetal oil. . . otherwise is burned the fish. . .
Used your video to prepare my sole this way, to impress my mistress............ IT WORKED! It was delisious. Told her i used your video.... so, a credits go to you ;-)
You don't need shears a good pair of scissors will do just the same job.
Wow you really butchered that one.........👎🏼
Great video, I never thought about deboning the fish that way when I prepare it at home. Thanks!!!