My comment for this video: In the french salty gastronomy there are always pepper and in Beurre blanc there are also nutmeg. A * Beurre | * velouté From a french in and of Marseille (⚜️France).
I've always followed you for a few years now. Always loved how you've approached your cooking experience over the years. And the fact that your expanding your pallet to french and simple asian cooking is a plus to put out there. That your willing to try to make simple for home cooks out there is a plus. I've been cooking almost all my life; and the best part of your show is no matter how much you feel like you've screwed up on recipes, your thrive for your passion for cooking as well as I have if phenomenal. Your videos have never been wrong in my book. I'm also learning french cooking as an Italian American cause i needed something more challenging as well. Love to see you expand, not only that; but to learn more on expanding your field of cooking. And since your on that page of starting to make some french cooking, cant wait to see you make your first boeuf bourguignon on your show. Great home recipe. Great job on this video. I love it!!!!👍👍
My comment for this video: In the french salty gastronomy there are always pepper and in Beurre blanc there are also nutmeg. C * Beurre | * velouté From a french in and of Marseille (⚜️France).
I dunno how much united states citizens or you are on the salty side but as a french guy, we don't put that much salt into our plates. Seasoning is important but keep it mind you have to boost natural flavors for your ingredients by adding salt but not using salt to taste it as a whole. I'm writing this but I guess it's for video purposes. As a french guy I can say that you nailed it, keep the good work Stephen, it's always a pleasure to watch your videos, ty
Non non, il s’est manqué sur plusieurs choses. Mon commentaire pour cette vidéo: My comment for this video: In the french salty gastronomy there are always pepper and in Beurre blanc there are also nutmeg. P * Beurre | * velouté From a french in and of Marseille (⚜️France).
I’ve had to make beurre blanc 1000 times at various restaurants and using some heavy cream (before the butter, also reduce the cream) it can help stabilize the sauce and make it harder to break
Hi, very nice video and recipes ! As a French i need to say that i usually do the meunière slightly differently : once the butter gets slightly brown you reduce the heat, you put the fish back in the pan and only then add the juice of half a lemon. (You know you did it well if you see bubbles appear in the butter when adding the juice). This way the fish is warmer when served and the lemons acidity is more equally distributed in the sauce. (Of course, as for all traditional recipes, everyone has a slightly different, personal version, yours looks great too!) Also i would add that sole meunière is delicious with steamed potatoes!
As a french using Rose in beurre blanc made me cry. That was insane 😂. Otherwise nice although the crumbs on the salmon was also a sad story with no lover kissed in the end. My poor Provence died 10 times cool recipes though. I still won't do them them this way.
The rosé was fine, you use what you have in home cooking, he didn't pretend that was the 'correct' traditional thing to do. Beurre rouge is even made with red wine and I had poisson au beurre rouge at a seafood restaurant in Cancale long ago. It's a bit silly to get hung up on stuff like that, like the Italians with their carbonara schtick when carbonara was probably invented in Chicago (yeah I know, google it).
@@johnduncan5117 not really, white wine is usually used because it withstands cooking much better, with rosé there is a risk the sauce will turn either very acid or very bitter depending on the variety of grape used to make the wine. Of course if it is a last minute improvisation you can try, but you should not buy rosé specifically for this purpose And indeed, recipes using red wine exist but you have to be careful with the variety because all don't behave well when heated (Pinot noir wines work well)
Thank you for these recipes! I really love and enjoy your channel and recipes. There is an interesting technique I learned to cook fish in the pan, using baking paper in pan. It will stick to the pan thanks to the oil, then I oil the paper too. The fish will never stick to the pan and is really easy to flip.
Just made the salmon. The skin was restaurant quality stuff. And so easy. Definitely didn't let the wine/vinegar reduce enough but the sauce still tasted great. How many servings does your recipe make? I doubled for 4 servings but seemed a little too much
You can make Beurre blanc with xanthan gum super easy, and yes I discovered it because I messed it up, it split and I had to have the sauce ready and since xanthan isn't an allergen, in it went
Nice - The final sauce Beurre noisette is famously prepared with trout. Sole would be done with Sauce Bon Femme. A sauce veloute with fish might improve with a simple fish stock or even shrimp stock in lieu of chicken stock - cheers
Great: on the list to try. I'm a lover of the 'Mothers' sauces that is. Good sponsor. Suggestion for your recipe text, it is a bit chaotic with all the indexing, maybe better organized into sections. Cheers, Press on
It's a radical concept, and really 'out there', but when eating, your other hand could possibly hold something known as a 'knife'. This would prevent the need for you to mash food with the side of your fork and use your fingers to eat, too.
My comment for this video: In the french salty gastronomy there are always pepper and in Beurre blanc there are also nutmeg. v * Beurre | * velouté From a french in and of Marseille (⚜️France).
My comment for this video: In the french salty gastronomy there are always pepper and in Beurre blanc there are also nutmeg. hh * Beurre | * velouté From a french in and of Marseille (⚜️France).
But if you can’t get Dover sole, you can’t get it. No reason not to use the sauce on another fish. Flounder is one of my favorites. But if Dover sole Muenier is on the menu, order it!
Great work although I would be substituting chicken thighs for fish as I can buy in bulk and split up and freeze unlike fish that I would have to use fairly fresh 👍
In the french salty gastronomy there are always pepper and in Beurre blanc there are also nutmeg. * Beurre | * velouté From a french in and of Marseille (⚜️France).
Everything you do is well done! Bravo! Don’t worry about those French - they don’t know that even French chefs have slight little variations even in classics like these sauces. In Pepin’s day, they were “very conforming; if 14 chefs made a dish, you would not be able to tell which chef made which,” as he explained to Bourdain in an interview. Modern French allow more creative freedom. Welcome to the 21st century!
Great tips for the sauces. I love fish, but not stinky strong fish. So, no skin for me! My adult son loves crispy skin, but not me! 😂 P.S. Dover sole is bomb!
That first sauce was a little too complex for my taste (I prefer my seafood the way I prefer my women, simple and delicious), but the veloute and the meuniere were nice complements to the fish. Keep 'em coming, always enjoy and appreciate your videos, and almost always learn something new.
Can we stop using the word "caramelize" to refer to browning that is not caramelization? Brown butter is not caramelized butter, there are no sugars in your butter to caramelize, you're thinking of *other* Maillard reactions.
I don't understand this kind of comment. As if there was one recognized way to do this dish. The essentials, the defining characteristics are there in his recipe. Flour dusted fried sole, lemon, hot butter. Everything else is only the variations.
@@johnduncan5117 hi actually i m sorry but there are some elements of the recipie but it's incomplete. Sole meuniere is only complete with a beurre meuniere. A beurre meuniere is beurre noisette with the lemon juice inside to stop the cooking process this is why his beure turned in beurre noire. after i didnt go italian mafia on him, cool down mon ami! it was a very mild critic like i said "not exactly it"
@@scuba-people I would agree the butter seemed to be cooked slightly too long and adding it to the lemon (he poured it over the fish which had the lemon already applied to it) rather than the lemon to the sauce is not the common way to do it. However neither of those points stop it from being a meunière sauce. Good point well made though, concernant la noisette.
Even though I really like all of your Italian recipes I also like when you expand into other cuisines. Nice job.
My comment for this video: In the french salty gastronomy there are always pepper and in Beurre blanc there are also nutmeg. A
* Beurre | * velouté
From a french in and of Marseille (⚜️France).
I've always followed you for a few years now. Always loved how you've approached your cooking experience over the years. And the fact that your expanding your pallet to french and simple asian cooking is a plus to put out there. That your willing to try to make simple for home cooks out there is a plus. I've been cooking almost all my life; and the best part of your show is no matter how much you feel like you've screwed up on recipes, your thrive for your passion for cooking as well as I have if phenomenal. Your videos have never been wrong in my book. I'm also learning french cooking as an Italian American cause i needed something more challenging as well. Love to see you expand, not only that; but to learn more on expanding your field of cooking. And since your on that page of starting to make some french cooking, cant wait to see you make your first boeuf bourguignon on your show. Great home recipe. Great job on this video. I love it!!!!👍👍
OMG, that browned butter sole got me salivating. I need this now.
My comment for this video: In the french salty gastronomy there are always pepper and in Beurre blanc there are also nutmeg. C
* Beurre | * velouté
From a french in and of Marseille (⚜️France).
MPW style of cutting chalots, i love it :)
MPW wouldn’t need to look… 👀
I dunno how much united states citizens or you are on the salty side but as a french guy, we don't put that much salt into our plates. Seasoning is important but keep it mind you have to boost natural flavors for your ingredients by adding salt but not using salt to taste it as a whole.
I'm writing this but I guess it's for video purposes.
As a french guy I can say that you nailed it, keep the good work Stephen, it's always a pleasure to watch your videos, ty
You had me at “Maille”. “Chin chin” from a French immigrant living in Rhode Island. ❤
Je ne suis pas Français mais j’approuve ! Bon travail 😊 🇫🇷 🐟
Non non, il s’est manqué sur plusieurs choses. Mon commentaire pour cette vidéo: My comment for this video: In the french salty gastronomy there are always pepper and in Beurre blanc there are also nutmeg. P
* Beurre | * velouté
From a french in and of Marseille (⚜️France).
I’ve had to make beurre blanc 1000 times at various restaurants and using some heavy cream (before the butter, also reduce the cream) it can help stabilize the sauce and make it harder to break
That doesn’t sound very traditional, but I’m sure it tastes great
@@Sniperboy5551 it is not traditional. That is correct
Hi, very nice video and recipes !
As a French i need to say that i usually do the meunière slightly differently : once the butter gets slightly brown you reduce the heat, you put the fish back in the pan and only then add the juice of half a lemon. (You know you did it well if you see bubbles appear in the butter when adding the juice).
This way the fish is warmer when served and the lemons acidity is more equally distributed in the sauce.
(Of course, as for all traditional recipes, everyone has a slightly different, personal version, yours looks great too!)
Also i would add that sole meunière is delicious with steamed potatoes!
As a french using Rose in beurre blanc made me cry. That was insane 😂.
Otherwise nice although the crumbs on the salmon was also a sad story with no lover kissed in the end. My poor Provence died 10 times cool recipes though. I still won't do them them this way.
The rosé was fine, you use what you have in home cooking, he didn't pretend that was the 'correct' traditional thing to do.
Beurre rouge is even made with red wine and I had poisson au beurre rouge at a seafood restaurant in Cancale long ago.
It's a bit silly to get hung up on stuff like that, like the Italians with their carbonara schtick when carbonara was probably invented in Chicago (yeah I know, google it).
I think you should stick with Italian cuisine, unless you got the right ingredients, you can't play the "Chef" 😂
Only white wine can be used in cooking fish and seafood cousin
@@johnduncan5117 not really, white wine is usually used because it withstands cooking much better, with rosé there is a risk the sauce will turn either very acid or very bitter depending on the variety of grape used to make the wine.
Of course if it is a last minute improvisation you can try, but you should not buy rosé specifically for this purpose
And indeed, recipes using red wine exist but you have to be careful with the variety because all don't behave well when heated (Pinot noir wines work well)
As you said, these are great base sauces to build from. Great video and thanks for posting this!
Thank you for these recipes! I really love and enjoy your channel and recipes. There is an interesting technique I learned to cook fish in the pan, using baking paper in pan. It will stick to the pan thanks to the oil, then I oil the paper too. The fish will never stick to the pan and is really easy to flip.
Just made the salmon. The skin was restaurant quality stuff. And so easy. Definitely didn't let the wine/vinegar reduce enough but the sauce still tasted great. How many servings does your recipe make? I doubled for 4 servings but seemed a little too much
May I ask you where you got the weights from? I see that they were made in Oakland California where I was born. Love your channel buddy it’s awesome!
Just in time for Lent! Grazie! I hope you have more recipes in the future for No Meat Fridays at my place coming up… 🐠 🐟
You can make Beurre blanc with xanthan gum super easy, and yes I discovered it because I messed it up, it split and I had to have the sauce ready and since xanthan isn't an allergen, in it went
What sides would go good with these other than rice and veggies?
Nice - The final sauce Beurre noisette is famously prepared with trout. Sole would be done with Sauce Bon Femme. A sauce veloute with fish might improve with a simple fish stock or even shrimp stock in lieu of chicken stock - cheers
Can't resist a sole meunière in a restaurant, even if it's pricy. Outstanding cooking, as always!
Thanks for the lesson 🙏🏾
Made the beurre blanc, it was a hit!
Great: on the list to try. I'm a lover of the 'Mothers' sauces that is. Good sponsor. Suggestion for your recipe text, it is a bit chaotic with all the indexing, maybe better organized into sections. Cheers, Press on
Thank you, sir.
Fantastic. Thanks for sharing.
Thanks for sharing. These are up my alley, will definitely try them !
The rose was a nice twist. It gave the beurre blanc sauce a nice hue.
Hi Steven, can you please tell me what brand of cooking weight that is? And that stainless steel correct?
Great job Steve.
Wow, TY, TY
Very great video, nice display these sauces 👌
Looks delicious, but you should try an induction kitchentop, its worth it 😊
Three great sauces all fish dishes looks amazing 😋
Valentine’s Day dinner sorted I think. Always kill it with these videos, love the channel have learnt so much from you over the years :)
For the velouté sauce could you sub fish stock since it is going with fish?
The way this video made my stomach growl. Lol! I def have to cook some salmon asap now!
could you make the veloute with fish stock instead of chicken stock?
Wow. Fabulous 😮
I struggle with these recipes because I don’t cook with alcohol. Fish looks great!
Why
It's a radical concept, and really 'out there', but when eating, your other hand could possibly hold something known as a 'knife'. This would prevent the need for you to mash food with the side of your fork and use your fingers to eat, too.
Do you do nutmeg in the veloutte sauce like a bechamel or???
Béchamel
And the blanc with fresh brown trout🤤
I love good sauce too 🤤
Thx for the amazing recipes 🙌🏻
My comment for this video: In the french salty gastronomy there are always pepper and in Beurre blanc there are also nutmeg. v
* Beurre | * velouté
From a french in and of Marseille (⚜️France).
big hugs
Bravo
My comment for this video: In the french salty gastronomy there are always pepper and in Beurre blanc there are also nutmeg. hh
* Beurre | * velouté
From a french in and of Marseille (⚜️France).
Grey and lemon sole are both flounder. They are different species than Dover sole.. They taste different with a very different texture too.
But if you can’t get Dover sole, you can’t get it. No reason not to use the sauce on another fish. Flounder is one of my favorites.
But if Dover sole Muenier is on the menu, order it!
Great work although I would be substituting chicken thighs for fish as I can buy in bulk and split up and freeze unlike fish that I would have to use fairly fresh 👍
Your show is amazing and delicious ! Just PERFECT !
In the french salty gastronomy there are always pepper and in Beurre blanc there are also nutmeg.
* Beurre | * velouté
From a french in and of Marseille (⚜️France).
what's the difference between Veloute sauce and chicken gravy?
I'm going try that Veloutè sauce, I never had it before. But I think the Rose wine made that Beurre Blanc too dark.
According to The Canadian Cooking Method: fish cooks at 10 minutes/inch at ANY temperature above 350 F., when heat is applied from one surface
Your content is top tier 😊😊😊❤❤❤
Thank you for calling it Right "SAUCE "! 😊
Everything you do is well done! Bravo!
Don’t worry about those French - they don’t know that even French chefs have slight little variations even in classics like these sauces. In Pepin’s day, they were “very conforming; if 14 chefs made a dish, you would not be able to tell which chef made which,” as he explained to Bourdain in an interview. Modern French allow more creative freedom. Welcome to the 21st century!
Where do you get the weights?
In traditional French cuisine, the sauce is the course...
Stephan, Wow! Simply Delicious...
Good to see a fish dish
For a cheaper alternative, Catfish meuniere is very good.
So the volute sauce is chicken gravy?
I can only watch your videos after I eat, otherwise I go crazy lmao.
Oh my, I want to try that meuniere with some fresh caught catfish yeah buddy.
Wouldn't be better to use fish stock for the second sauce ?
Excellent tutorials. Thank you once again!
Do you work at a restaurant in Philadelphia? And if so, what’s the name of it?
yes now i can make the salmon meuniere from tears of the kingdom
Im so glad you didnt use cream for the buerre blanc. Too many chefs cheat and use cream.
Great video!! With that being said go back to more pasta dishes 🇮🇹
Great tips for the sauces. I love fish, but not stinky strong fish. So, no skin for me! My adult son loves crispy skin, but not me! 😂 P.S. Dover sole is bomb!
What’s the point of brunoising the shallots so finely if you’re gonna strain them out
👍👏
That first sauce was a little too complex for my taste (I prefer my seafood the way I prefer my women, simple and delicious), but the veloute and the meuniere were nice complements to the fish. Keep 'em coming, always enjoy and appreciate your videos, and almost always learn something new.
Please get a smaller whisk😂❤
Why didn't you dry brine them over night?
It would ruin them.
so no white wine and no shallots but red onions :D
what kind of meuniere is that
Metal whisk on enamel trigger warning
so..... its basically just butter?
first
lol i know this comment is useless i was excited to be so early ! love your videos
W
uhm, I think you mean "uncovered overnight in the refrigerator".
علي موحان💓💗❤💙❤💙💌👍💙👍💙👍😘💙😘💙😘😘💙😘😘😘💗😘💙😘💙😘😘💙😘💙😘💙👍👍💙💙🧡💓💙💓🧡❤🧡❤❤🧡❤🧡❤🧡❤💌🧡💌🧡💌🧡🧡🧡
that sauuuzz was so thick wtf
bearnaise also contains tarragon besides egg yolks (compared to beurre blanc and btw you do not pronounce the ending c in "blanc")
I miss his old thumbnails so much. I don’t even want to click on these new algorithm-friendly ones because they’re so unappetising.
Imagine “missing thumbnails”. But nevermind. I know RUclips showed me this comment because it was most likely to provoke my reaction
Yeah but if you like him, you should support the things he needs to do to grow. Like make thumbnails that are algorithm friendly
You over cooked the salmon
Can we stop using the word "caramelize" to refer to browning that is not caramelization? Brown butter is not caramelized butter, there are no sugars in your butter to caramelize, you're thinking of *other* Maillard reactions.
meeeehh not exactly sole meuniere but ok
I don't understand this kind of comment. As if there was one recognized way to do this dish. The essentials, the defining characteristics are there in his recipe. Flour dusted fried sole, lemon, hot butter. Everything else is only the variations.
@@johnduncan5117 hi actually i m sorry but there are some elements of the recipie but it's incomplete. Sole meuniere is only complete with a beurre meuniere. A beurre meuniere is beurre noisette with the lemon juice inside to stop the cooking process this is why his beure turned in beurre noire. after i didnt go italian mafia on him, cool down mon ami! it was a very mild critic like i said "not exactly it"
@@scuba-people I would agree the butter seemed to be cooked slightly too long and adding it to the lemon (he poured it over the fish which had the lemon already applied to it) rather than the lemon to the sauce is not the common way to do it. However neither of those points stop it from being a meunière sauce.
Good point well made though, concernant la noisette.
This must be a joke...
Not 'fruiting' the sjalots... Salmon straight in the oven...
Go play Farmville, my 3yrs old niece cooks better
Metal won’t scratch your cast iron?