Fish Filet with Dugléré Sauce and Duxelle Rice - Tutorial ( Advanced level)
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- Опубликовано: 13 июл 2024
- Learn to make the famous fish filet with sauce Dugléré . a classic dish invented by Adolphe Dugléré and serve at the most reputable café des anglais in paris back in th 1800. GET THE RECIPE: bit.ly/3v9W5Xk
this dush is made of simple ingredients that just goes together extremely well. freshly filleted fish and fish stock are used to cook the fish the sauce made using teh cooking juice with with an addition of onions shallot white wine and parsley and freshly chopped tomatoes.
Simple flavors that become instantly addictive. on the best sauce to pair with fish in my view.
Get the recipe: bit.ly/3v9W5Xk
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Cookware for that recipe:
Fileting knife
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I m a chinese, but i really love the way of french people cooking. I have been watching this channel for a year, please keep up the good work. Big fan
thanks a lot that is great to see some peole really liking the content that motivates me to make more video 🙂🙂👨🏻🍳
@@FrenchCookingAcademy yes, please continue. Since I discovered your channel two or three weeks ago, Im in. I made crepes, your mousse, the trouts, beans, mille-fieulle, crocks, duckbreast, the potatoe and onion soups and some other more from your channel (remember in just two weeks) - ; tonight Im gonna have friends here and will serve this filet with Dugléré Sauce. Your work is so motivating. I also now own a sauteuse and a few weeks ago I didnt even know, that these pots are existing. please continue - this is just great what you are doing!
wow that’s amazing if you keep at at this rate you will become a great cook 🙂🙂👨🏻🍳👍
A tip for filleting.. always tilt your knife towards the part you don't want, always aim to part, rather than to cut. So for example, skinning fish. With the fillet skin side down, after one small incision, tilt the knife towards the skin, and pull the skin, moving the knife as little as possible. the flesh should ride up the blade of the knife, almost by itself.
Yes, thats the method I know, I was wondering if anyone would mention this in the comments.
Great tip I will try that next time
and never cut towards ur wrist . wich is wery tempting ... just make sure ur knife is so sharp u don net to (cut) u need to make swipes ..:) but really never towards the wrist
That is the method I know as well. Makes for nice clean, and not butchered, fillets.
But as with everything else, it takes practice.
Super! Little addition to mention for the fish stock! Don’t use fish skin and no gills. Those parts can make you fume de poisson bitter. One should always use the heads and the bones of white fish and avoid salmon! Great are the carcasses of crustaces so as lobster and langoustines! I always use a little lemonjuice.!
How do you peel the carcasse ???
This channel just keeps getting better and better! I love that you've presented an "advanced" recipe to give us all a challenge. I'll be trying this sometime this week, so thank you.
Yes, I'm so sick of all the cooking shows out there that try to sell us on quick and "EASY" recipes. Who do they think we are, Idiots?? It's only cooking for crying out loud! its not as difficult as writing computer code or preparing legal documents, for instance!
@@lawrenceballack5506 Hahaha!
Lawrence Ballack let’s not be too judgy....I love cooking and baking (hence I subscribe to this channel), but as a household with two full time working parents, sometimes you need quick and easy ideas for the work week.
I can't believe you are not a professional chef! Just by the introduction I thought this guy must a culinary instructor!
This is so technical and perfectly done, I actually learnt this recipe at my culinary academy and I swear it was exactly as precise as you do it! Maybe even better!
Thanks for sharing
Love your videos. I have always loved cooking. It's just so satisfying to watch the way you explain and demonstrate techniques without making the show about you. By that, I mean that so often cooking shows are ruined, in my opinion, by the chef attempting to make the show about themselves, trying to be humorous and having some kind of gimmick. Your straightforward
presentations are appreciated.
Stefan, we don't care if you are a professional chef or a planger. As long as your skills are great, your comments are useful, you don't play the star and give us lots of interesting historical background, we are on your side. Keep cooking pal.
I'm from New Zealand and just discovered your channel - so excited to get cooking! Thanks so much for these videos please keep making them! This is the only RUclips channel I have found that is genuinely inspiring :)
I absolutely love your videos! Thank you so much for helping me love cooking even more than already do. I love that I can pretend to cook like a trained chef!😆 Your recipes are so delicious and spectacular, and my family is so incredibly impressed with every dish that I make from your videos. The sauces are incredible! Can’t thank you enough! You have a fan for life!
Love when you cut into the dish after it's presentation. A small detail and glimpse into the final product. As always; Love your channel, and have tried a few. Keep on Keeping on...
You said you are not a professional chef. Hard to believe. I found your channel yesterday and I bing watching your videos ever sice. I love them and I inspired by them. Great videos! You are great teacher thank you.
I just love Dugléré! Thank you for sharing your approach
Excellent. I like your idea to offer beginner, intermediate and advanced lessons. Thank you
Glad everyone seems to like it 🙂
Perfection! Please do continue, it is delightful to watch you, and to hear your voice. Merci Stefan
Wow can't wait to try this recipe. Thanks so much for the tutorial.
This video works even better since you're not a professional at filleting. Shows us what problems we can expect to run into.
I love your channel. Esp like this one that demonstrates the whole preparation.
3 star Michelin Chef. Love that I subscribed to your channel. Years of wonder. Many Merci's.
Recipe is great as always!!
IAMA professional chef, and used to be a fish monger. Your filleting technique is very good all things considered. Keep up the good work!
I made this about 15 years ago for my granddad. He enjoyed it a lot. Got the recipe off the Internet.
wow...invented in 1800. I will cook it and taste some history :) Thank you !!
This sauce would be great on any fish filets!
Your comment and advices at the end are excellent tips! Thank you Stephane🙏🏻❤️
Best cooking vids on RUclips, thanks Stephane!
my pleasure glad you like the channel
We are lucky to have this generous guy who does not mind sharing his knowledge and culinary experience . Chapeau !!
I’ve tried many of your recipe and it was the best thank you
what a beautiful dish
Wonderful. I agree with everybody here... You and your channel are getting better and better. Merci beaucoup mon ami.
What a beautiful looking recipe. The food looks so good.
Hey Stephan it I was as a perfect chef as you are I would be sooo pleased, thank you for your teaching. I have learned so much.
I'd love to see french croissants! Love the videos man.
Salut de l'inde !!! Viens d'essayer cette recette et elle a eu un grand succès !!!! Grand merci pour la recette ainsi les belles explications bien claire qui m'a permis d'y arriver sans aucun prb !! Merci encore et bonne continuation !!
به به بسیار خوشمزه است
Merci a vous phenomenal
My favorite fish..love it!!
An interesting insight into the difference between home and restaurant cooking.. in a restaurant, you would always have the fumet from someone else's fish to make the sauce for this one..
The fish sauce looks beautiful. The whole dish looks good.
thanks a lot 👨🏻🍳🙂👍
The honesty is what makes this work miraculous. How timings affect the quality of the fish, the sauce, etc. Perfection is an illusion. But still we try. "Imagine Sisyphus happy,"--Albert Camus
Thanks for another great video :-). Next monday i am making dinner for about 50 people and i will use this sause with my fish.
Thank you for this - I also really like how you share your thought processes 🙂
Yeah sometimes I wonder if should edited out or leave it in? It makes the video grow longer and longer🙂
Can I make the salsa a day before???
@@FrenchCookingAcademy No editing out your stream-off-consciousness because we are doing that at home in the struggle!!! 🤎
I am living in Canada , let me tell you good job so far
U did great. !!!!👍
Oh my word!!! That looks amazing!
You’ve made me so hungry now!!
Thank you so much!! Xx
thanks a lot 😀
Using duxelle with fish is a bold move Stéphane, bravo !
Thank you
Franchement épatée par la qualité des vidéo et du contenu. On en apprend tellement avec vous. J'adore et j'adhère !
Merci beaucoup ça fait plaisir 🙂🙂
@@FrenchCookingAcademyAh mais c'est nous qui vous remercions. Bonne continuation (du Maroc).
Auriez vous un compte Patreon ?
Ah oui www.patreon.com/frenchcookingacademy et j'ai aussi un compte sur tipeee.com 🙂
Vous êtes de quelle region au Maroc ? Je voudrais visiter quelque région pour essayer la cuisine locale qu'elle sont les meilleurs endroit?
@@FrenchCookingAcademyDe Casablanca. Mais le Maroc voyez vous est une aire de jeu culinaire à ciel ouvert, très mal représentée à l'étranger. Au delà du fait que chaque maison a sa façon de cuisiner, chaque ville au Maroc a sa spécialité. Je ne pourrais donc malheureusement pas répondre à votre question sans m'éterniser sur la réponse. Si vous êtes à la recherche de techniques qui "challengent" les meilleures écoles de gastronomie, vous êtes le bienvenu. Je vous déconseille de venir en kamikaze, vous allez rater le meilleur de la cuisine marocaine.
Contactez moi si vous êtes intéressé et dans le grand besoin d'un guide pour naviguer nos saveurs. Ce sera avec grand plaisir
I think I would fillet the fish, wrap it up and put it in the refrigerator, then make the stock, then make the sauce ( and rice, vegetables etc.) then cook the fish and put it all together. Then there’s no worrying about anything getting cold.
Great dish! Going to practice this dish...great techniques shown here. Thanks!
it is quite doeable but doing everything from scratch a few interesting techniques
Absolutely divine!
thanks it’s a great tasting sauce that not too complicated 🙂
Love your recipes.
thanks 🙂
I’ve tried cooking this fish with both the extended method of using the fish stock from scratch, and also with fish stock out of a box. I understand nothing beats originality and I agree to that. But I kind of struggle to differentiate the difference. That strong slight tinge of fish in the background of the cream reduced always sweeps me off my feet! Stephan I love your dishes ! Please keep up!
Agree with the comment from Jane - keep sharing your thoughts throughout the cooking process. Not sure about others but for me, these details help me learn vs just memorize
C’est magnifique 👌🏾
😀
Spectacular chef
Thx
I have learned more in the first half of this video than I have learned in 3 years of cooking videos! Wow!!
Fileting makes me nervous! your plate looks beautiful, I'm going to give it a try. Good advice about the wide bottomed pan to speed things up a bit. The challenges of timing is the biggest hurdle for us beginners, I find.
Outstanding
Looks delicious.
I completely agree with you about the challenge of reducing the sauce AFTER the fish is cooked. I experienced this recently when I made Coquilles St. Jacques (Jacques Pepin recipe- did not know about your channel :)). I made it a second time, and I did 2 things differently. First, I mostly reduced the sauce before cooking the scallops. Second, I cooked the scallops only to the point where they released their liquid. Seafood cooks so quickly, and is so delicate, that timing is critical.
Awesome chef
Very nice!
Mouth wateriiiinnng ❤️❤️❤️❤️❤️
Thank you....Chef
I like the way you serve so much sauce with the meal . Too many chefs tend to be very miserable with the portion size!
Fantastic!
🙂👨🏻🍳
Excellent, as always. Correct recipe and an easy to follow demo of correct technique. There's a lot of cooking videos on youtube, but only a select few highlight the essentials like you do.
Merci, mon cher. I sometimes serve Paupiettes Dugléré to my guests
Rather than keep the fish warm - drying out and overcooking it, I'd keep the filets in the fridge raw and seasoned while i prepare the fume, reduction, and sauce. I'd reduce the sauce on the thick side then add the seasoned fish filets, cover, remove from heat and let the fish gently poach in the sauce. By the time the fish cooks, it will have given up enough of it's juice to thin the sauce to the desired consistency.
sounds good try it out and let us know how it went 🙂👨🏻🍳
I made this today. It was excellent. Thank you. I did the sauce before the fish and everything came together hot. The only weird thing is that my sauce seemed to caramelize a bit when I was reducing the cream, before the tomatoes. Not a big deal, but my sauce was a touch darker.
I'm learning French Cuisine without even having to go to Culinary Classss. Merci.
I love how excited you are by the food and how you really live the sauce! Do you think you could use box fish stock for this recipe
If you had no choice at all you can but the taste will not be the same I have tried off the shelf fish stock for other use and there is no comparison
wow it's yummy.
Exquisite💋
Excellent video. It might help those who do not have filleting confidence to use a filleting board with a clamp that holds the nose of the fish. Safer perhaps too! As a trout fly fisherman I have filleted my own fish for many years using a Scandinavian steel filleting knife not unlike a Japanese type.
Cooking this today..
This is a returning problem with sauces reduced from cooking liquids. The problem being that keeping the fish or meat warm tends to dry it out a bit or having to serve it cold. And who, outside of a professional kitchen has buckets of stocks on hand? All that being said, this made me salivate uncontrollably.
I know I think for recipes like that you are better off making a stock before hands reduce it and just use that to make the stock rather than wait for the cooking juices
It doesn't matter how long it takes to make the sauce, make it as it's been made by french chefs for decades. Yes the fish gets to room temp, but you are suppose to gently reheat it for 2 or 3 minutes in the sauce (with the heat off). Then plate it.
You could always tent the fish with some foil after you take off the heat as well. Just make sure you have good venting so steam can continue to escape so the fish does not continue to cook itself or steam itself.
Additionally, you can reduce the cream and wine by half before adding to the already half reduced fish stock in order to speed up the reduction.
I do try your recipe and my son LOVES the cream soup so much....Thank you..._/\_...
I like his pronunciation of 'recipe'. 👍👍👍
Monsieur, what do you eat this dish for, lunch or dinner or both?
Isn't the classic dish sole dugléré? Brilliant lesson.
Time to donate!
I just come for the accent. 🤩
love your channel.. what are the books you use as references??
I've filleted lots of fish and if you bend the fillet knife down onto the skin with a good bit of pressure it should follow the skin quite well.
With it being a round fish you might have strips on the edges like you did but they are fairly easy to remove.
this recipe looks amazing! one question though - could the stock be made the day before (so without seasoning with salt and pepper)? Thanks!
I think a lot of these were originally done like that.
I think in the case of restaurants, they would use a separate batch of fish stock to make the sauce separately in a large batch so as to prepare the fish as needed....which you are saying in the video as I typed this lol.
Premier commentaire en français (c'est déjà ça !), super recette comme d'habitude
😄 merci bien
I think this would be perfect with the Pacific halibut we pull up not 200 meters from my window. It would also probably be stunning with the perch or whatnot running in the surf line about 10-15 meters off the beach (maybe 50-75 meters from my window). The young courgettes are a great accompaniment sliced and steamed. I think perhaps baby carrots steamed whole and dusted in dill would be good too. What do you think would be a good pairing beverage - a Sauvignon Blanc or perhaps a more subtle Viongier?
28 gave a thumbs down... They do not like fish!!! This looks wonderful!!!!!!
But if you go fishing with a fishing guide the can clean them for you very quickly!! LOL Does not seem too hard. But I have been cooking for 40 years. And I thank my Mother!!! I experiment all the time. She always told me that if it tastes good try it!! LOL
Agreed. Better to start the sauce simultaneously with some fish stock and ad some juice from the fish after cooking in oven. Should go faster
Everything with butter tastes good..
Did you bake in the oven the same fillets from which you made a fish broth?
Can you use cognac to substitute white wine?
Hello there! What happen with your book did you publish it?
Did the fishmonger already scale the fish or did you request it? Not trying to nit pick I'm just curious :)
whats the name of the white sauce again ? before adding the tomatoes
I tried the most mazing sauce with game fish in Tonga. I suspect they based the recipe on yours replaced the cream with coconut cream. I’m going to try it..
Love coconut 🙂🙂
From scratch, hmmm. Interesting. But I shall 'cheat' by using an already fileted fish, thank you. Since you can use any fish - that includes salmon, no? Very pretty !!
it is usually white fish but id you use premade stock it might work
Would something like Coley work?
Is it possible to make the sauce sweet?
What is the purpose of cooking the fish carcass before the fluids?