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Rick Stein Shows How to Cook and Prepare Dover Sole
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- Опубликовано: 7 янв 2015
- Rick Stein demonstrates how to cook and prepare Dover sole. Packed with useful tips and insight from Britain's best-loved seafood expert, this short video clip will equip you with all the skills and techniques you need to make cooking Dover sole a pleasure.
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does it improve the flavour by slapping it down on the board, 5 or 6 times?
Yes. Yes it does
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I think pan fried sole with lemon and parsley butter is the most simple but flavorfull dish there is. An absolute favorite of mine!
What do you have with it?
Greg De-bakers I have new or baby potatoes, and some tender stem broccoli and asparagus cooked on a griddle pan
This is NOT fried sole or flounder ! You saute' Dover sole !
Now I know how to cook the Dover sole I caught in Hastings today
Just watched this then made it.
Sauced it with beurre noisette (warmed, browned butter) as recommended.
Fantastic.
About to make this tonight :)
Thanks Rick, great video. Aiming to catch a few of these lovely fish from the beach with a view to eating them. Many thanks now I know how to do it.
3:05 it's true, Rick always adds his soul to the pan
Why slap the ish around? Why scale fis if you are going to skin it?
Thank you this is quick and easy to make and delicious my friends loved it. I’m always looking for your recipes before anyone else that says a lot about your cooking ideas ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
I love the way Rick Stein uses salt for everything - even skinning a fish!!
Thanks ! Sole is almost a by-catch for me. I will use it so much more now..
Thank you for this video! I followed your instructions and my Dover sole came out perfectly.
Also, you’re really handsome!
I'm handsome and good at giving instructions x😉😉😃
A favourite fish of mine ... the brilliant Rick Stein
clarifies butter and a little whole butter to finish would be work better , beurre noirsette with lemon juice and parsley a classic . by the way cooking on the bone then filet adds to the flavor
I'm amazed it's held together----talk about battering a fish.
Maxim Edwards you think that’s bad, you should see what the next guy did to it
Hmm. In France I ws shown you'd simply cut the edges off both sides and slide the fillets off, then turn the fish and slide those fillets off. There are no fine bones in the main body and they dont break. Didnt expect Rick to make a meal of it.
Gone is the era of the salt bae, everyone welcome the fish slapper
Why do you need to scale it if you’re peeling the skin off anyway?
Very nice! Thank you, sir!
I had this in Paris this summer I guess it was from other side of the water but best fish ever! I heard the Dover was even better. I ate it with the bone in and it was great. This dish on video looks outstanding also.
+Tiger Jackson Sounds like it was delicious. And what a lovely setting to enjoy it in. Glad you like the video. If you try the recipe at home do let us know how it all goes.
+The Happy Foodie
Yes I will, may I ask who you recommend to order the Sole from? I live in Southeast and have seen a few places that ship out of Seattle area.
Your local fish monger should be able to advise. Or try the fish counter at your nearest large supermarket. Hope you enjoy!
You're the best Rick, no two ways about it!
When I feel like slapping someone, I’ll cook this fish. I’m sure it will be therapeutic.
Thank you 🙏
Most important part of the recipe - keep lifting up the fish and slapping it down on the chopping board.
what's the reason for skinning the sole? Does it work without this step?
Bought some sole from Morrions today, they'd already cut the head and tail off.... couldn't purchase anything when trying to take the skin off it all ended with a lump of fish on the counter after taking the centre bone out as well. now it's two fish patties. Perhaps it works better on decent fresh sole. The fish stuck to the skin as I tried to peel it away so I would have ended up with a load of fish on the skin's inside.
Love you Rick!
Spanked dover sole :) great video
He should make a Prodigy parody music video called "Slap my fish up"
Made me LOL
@@wetwheelssolent9944 Us too :)
Hello Rick, I'm doing a similar dish nz sole, it's a bit smaller than your fish, would you prep it the same way? it's served with a roast veg salad. for my cookery level 4 cert
Rick stein is brilliant
Do you have to gut the fish ?
It's the slapping of the fish on the cutting board for me.
Great recipe 😋
Plain flour or sr flour?
I bought one of these today.
Why do I need to scale it if I de-skin it later?
Because Rick says so! The skin would he hard to remove if the scales were still on. They are tiny on a sole. They would probably fly everywhere as the skin was pulled off.
If it comes to that, why descale on the board and then plonk the fish back down on the board, scales 'n all?
What pan is that????
Why do you scale the fish if you remove the skin?
Slap it Rick slap it again! Again!
I love my job... 90 pounds of Dover Sole every week I cleaned.
Id send that back...
How many times is he going to slap that fish on the cutting board?
Wondering about sole anatomy. Where are the organs? It would need to be gutted, right?
These fish don't have organs, heart, liver etc ... they just have a sole 😕.
Yes ... of course its been gutted first 👍
Kinda general knowledge, thats probably why its not mentioned.
why descale the fish if you are taking the skin off?
My question is what about the guts inside the fish?
seal skin?
You know...Seal skin....
use clarified butter no oil
Ghee-whiz, why didn't I think of that!?
why bother removing the scales if you are taking the skin off??
he's a fraud, he doesn't know anything.
Like seal skin 😮is Rick cooking seals on the fly 😂
let me tell all that are reading this , you do NOT scale a dover sole before skinning it , that makes no sense whatsoever (fishmonger 20yrs experience)
Cheers Rick, but I think its prolly best to fillet it first, and its also easier to get the skin off once its cooked. I can also debone a fresh mackerel with my bare hands to :-) uhmm fish!...
+Chris Taylor nice one Chris, but i ain't no student, and although Ricks very good fish and seafood chef, and I am a big fan of him and his fishy programs, I don't think he's ever claimed to be a master? but touche my friend :-)
I think you are talking about a different dish - the texture profile would be quite different. I could be wrong but I've tried both methods for trout (skin off/bone in, skin on/fillet) and find them quite different - the first method gives a more tender result (good summer meal with a glass of wine), while the second is more robust ( autumn/fall with a decent beer).
However, I have not tried this approach for dover sole as I always felt a filleted fish would break in the pan.
Rick: love you to bits, but the deboning - no, no, no.
Do you have to remove the skin?
I like Rick but please dont keep slapping the fish about please
Fully half of it is cutting the fish. So skip if you have filleted ds
Why take the scales of and then remove the skin lol
Stop slapping the fish 😂
Why does he scale the fish when he removes the skin anyway???
Sounds reasonable but - the scales are really messy, tend to fly everywhere and can be really hard to see. When I tried to remove both at one go the scales dropped onto the skinned flesh and i was unable to successfully remove them all - made for a crunchy fish dish!
Now I take a little more time up front (to be honest I get the store to descale!).
To show us how its done?
kevmalone and this
Thanks
@@thisisyaren what make you say that ?
He's a right Cod isn't he?!
You're a bit heavy handed old boy!!
why does he keep hitting and slapping the fish?
to the cameraman: buy yourself a spirit level.
Why do you bother removing the scales if you are going to remove the skin?
Stein has always angered me by the way he always throws fish about aggressively,very ungainly cook(chef?)lack of respect for good ingredients if you ask me.🤷🏻♂️
scale b4 you skin , heard it all now .
Tip your takeaway driver, england ! Think he’s showing you both ways (keeping white skin on but badly explained
Didn't slap enough.
And when you’ve beaten the fuck out of it it’s ready to be battered 🤷♂️
Slapped the hell out of the fish.
Why scale then skin? You don't shave a rabbit, before skinning it.
Looks very very messy. Incredible slapping technique
Why should I remove her skin?
What will happen if I eat it?
Your poo will float ! ..... nothing will happen, but its like eating a pan scrubber .. better skin off.
28 times including hand slaps
Has Rick got parkinson's ?
Why when he tastes food does he just swallow it whole??
My God, what did that fish do that it got slapped so much
This old codger is the most over rated chef ever. Presentation sloppy too
agree
All these so called chefs on here giving advice to a expert
Its a mental deficiency of somekind
Why are u so agressif with this fish???!!!!
Lack of respect for the animal, which lost their life to feed him. It says a lot about this guy.
What are you talking about? Obviously, this isn't his first or late time handling the fish. With time, he's grown confident as you'd expect. It isn't a matter of respect, what the hell are you trying to read into?
yeah that FabYo guy is a complete jackass. Probably a vegan trying to push his skewed views on others for their choice of food
Hamas Hana No he's not what you talking about !
FabYo talking shit
You took out the fin and skin, the best collagen available 🙄🙄
What's the point of eating fish when you have to take the skin off?! Because the skin of a Dover Sole is tough and unappetising-like sand paper. There is a lot of flavor in SKIN, so i'm sceptical. Sea Bass is my favourite fish; it's delicate, silky, and flavourful.
It’s all falling apart as it is put onto the serving plate,bad presentation!!!
Terrible method!
No point in descaling it, oh dear I really like Rick but this is a really hopeless video.
Poor the fish😢 rip
Kensia Maria vegan
what a mess
Soo clumsy and messy way to cook fish!! Hmm😒
Let your meat rest.
lol he cooks it then fillets it lol. he could have just filleted it from the start, such nonsense.
thisisyaren Who are you to give advice !
Moron. The collagen in the skeleton adds tons of flavor to the finished product.
It’s easier to fillet sole once it’s been cooked
Yes, its easier to filetting the Fish, after cooking. And the Taste is better and more juicyer or smoother (sry for my english).🤣
But Why does he scale the Fish and removed the skin also🤔 😀
If your going to remove the skin anyway, why bother scaling?