How to Cook Lemon Sole with Beurre Blanc | Rick Stein
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- Опубликовано: 30 авг 2022
- In this video, Rick shows you how to make the classic French butter sauce, beurre blanc, and pairs it with one of his favourite fish - lemon sole.
Order Cornish lemon sole from Stein's Online Fishmongers and find more Rick Stein recipes on our website: rickstein.com
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Just made my first beurre blanc and it didn't split! Thank you Rick. My favourite series of yours is the Far Eastern Odyssey. I watch it over and over with the accompanying book on my lap! I will never be able to travel like that but I love all your series. Our latest Odyssey was the SriLankan Cashew Nut Curry! WoW. But..........Dorset Lemon Sole and beurre blanc is being served up. |I can't wait!!
« I just want to make this really quickly so you don’t have to watch too long a video »… haha! Watching you is not a chore, Rick, it’s a pleasure! We are happy watching you longer! Thank you for sharing your passion 😃
Dear Mr Stein, I think I watched everyone of your tv series during lockdown. Kept me sane during a personally horrendous time than you
You always calm me, your work and your show is fabulous so are you, stay blessed
I met you in Cornwall many years ago and followed you for years, I'm only a few years younger than you but I remember salivating over all the dishes you have created. My favourite series was the India (Goa) episodes from quite a few years back. Stay healthy, wealthy and wise Rick!
Nothing wrong with long videos Rick.
They are the best, I have all my Dads knives, I think they are referred to as tempered steel, sharpen up far better than the new ones. He started his apprenticeship at Claridge's as a chef before WW11, so they are ancient, but I love them, all the handles have an N carved into them for his name Norman. Miss you Dad. 🌹
ok, THAT was genius in quite a couple of ways
I’ve recently discovered your site, I’m looking forward to trying your recipes, thanks
Rick, I discovered your Channel earlier this afternoon!
We appear very similarly apportioned age wise! Wink and a smirk!!
I've only watched 2 episodes now, both fish, one cod, the other this, the sole.
Brother, You are doing things Right! Fascinated by both the shorter average length of the episodes/videos, and the real world technique into making dishes correctly, but without pretense. We older guys can learn brilliantly from a sub 10 minute video, and take away all the necessary points.
Hell, it's what I love in RUclips content: brevity for clarification! Thank you for this Sir!
I'll be making the Sole with beurre blanc tomorrow afternoon.
We're in Santa Cruz California, in the USA. Sole is abundant right now. We call them Sand Dabs, and yeah, I'm aware they're a slightly different species of flat fish, but they cook and taste the same!
You've inspired me Brother!
...Liked, Subscribed, and that Bell has been RUNG !
I used this video the other day to prepare lemon sole and beurre blanc for the first time ever and it was delicious! Thanks a lot :)
I made this recipe last night… simple yet indisputably luxurious. Thank you for the method, Rick!
Rick, you made this look so easy, I'm going to give it a try! 🙂
Yum! Lovely video, lovely dish. A nice one for a special dinner for two where you don’t want something too heavy. Thanks Rick!
Love Rick ! Going to Padstow tomorrow!
i'm a simple man, i see the big man himself rick stein has a channel, i instantly subscribe
Nice little saucepan
WoW Nice I love sole fish hard to get in Brisbane Australia My local fish market has it not all the time I grab it when they do
I think it has to do with the local water temperature! It's fairly accessible for people living in countries surrounding the North Sea (UK, NL, France etc)
what ricks not so keen to say staff on minimum wage doing a 12 hour shift but of course hes a bbc saint what a nice man
Oven temperature please?
Great video - but cream in a beurre blanc?
The secret is the cream. Technically not intrinsic to a beurre blanc, but great insurance against breakage.
Check out the patina on that knife
Didn't mention the desired oven temperature.
In home ovens Usually 350F or 176C
I wish i could find recipes that don,t have a sauce made with a brewery and i bet the butter sauce is overpowered with the butter.!.
Don't worry, the alcohol dissipates in cooking so you only get the flavour. As for the butter, you pour on a fairly small amount of sauce, balanced by the vinegar and white wine which are fat-burning, and the sauce isn't 'overpowered'. Butter is far better for us than the 'modern' alternatives, which are a couple of molecules short of plastic! Always trust a chef! 😊
I've just found this channel and watched a couple of videos. Most enjoyable but one suggestion, get rid of that annoying "music".
What are the quantities of ingredients per person please?
What kind of old knife is Rick using? It looks ancient.
A blacksmith made it for him years ago,it was on one of his episodes.
@@marcusalbert9816 do you remember which series that was,I'd love to see that
Oh, just a hint of Pernod...
French cuisine is sauce. Nothing else. (I'm French...) Edit. And Rick pronounces 'sauce' almost like a French.
I prefer my lemon sole not chopped up.
By the time all the bones taken away not much fish left
But by the time you've picked out all the bones on the plate, the fish has gone cold! Of course, in fine-dining, this would be only one of your courses, right? 🙂
You’re showing more of Rick face instead the dishes he’s cooking
Rick is that a Neff induction hob… all I can hear is that bloody bleeping… They should come with a silence button don’t you think …
Irritating not seeing Rick actions
regarding the price of that fish today this recipe is useless .😭😭