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
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.
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 ;-)
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
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.
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.
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'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.
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
this chef really enjoys his profession and is quite skilled at teaching.
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.
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 ;-)
Thank you ! What a masterclass 👏
I guess my £1.50 sole from morrisons yesterday was a bargain. But I had to scale it myself
good cook, explains it really good! bravo
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
What a great video! Thank you!
I really like this guy. He’s explains everything well and you can tell he has a lot of love for what he does.
Wow. That was excellent. Thank you!
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.
Best sole fillet job ive ever seen
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??
Such care and thoughtfulness
Brilliant!
Looks lovely to me. Bravo! I will make it soon.
Why capers? Not in the original recipe. Just butter, salt and white pepper!
The amount of work to prep this fish is incredible.
Funny, this was on the journeyman's exam." How do you prepare a dover sole?" Passed with accolades.
Were there no guts in the fish or did I miss that part where it was removed?
Very underrated chef
Top man ! Keeping it simple
Great video, I never thought about deboning the fish that way when I prepare it at home. Thanks!!!
you not trained in france for shure
Not worth the price
That's a massacre.
Nicely done Captain ...
That chef was working with soul.
Looks good
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
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. : )
Chef BODY say to you very very nice sole meuniere
a little bit of butter, proceeds to cut 1/4 of a chuck butter
very nice chef
Top
Celcius degrees
C
u add the butter at the and. start with vegetal oil. . .
otherwise is burned the fish. . .
185 wutt ? F OR C ?
C clearly, as it's London. 185C = 365F
Simple and best Thank you for the video
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
NFI. Simply brush whole ,unscaled, w' butter, season & place under hot grill. Perfection.
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.
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.
Surprised you didn’t keep the fish warm while you made the sauce. Regardless. sensational!