Been watching Rick Stein since his PBS series"Fruits of the Sea" around late '90's. One of the most wonderful Chefs you could hope to see.I just came across this series and I had wondered what had happened to him. Keep going Rick Stein.
Never filleted a fish before, and had a go after watching this video. It worked perfectly! Being able to see how to do things rather than read how to do it is so much easier.
That was very helpful. Am just about to cook Dover Soles for our 60th anniversary meal. The Fishmonger hadn't taken the skins off. Arrrgggh! I hope it's as easy as you make it look.Thank you
Had to remind myself of the skinning as not done for some timeI was a fishwie🤣many moons ago and prepped fish more often. As I cant have flower I rubbed with butter and grilled it was devine! And I unzipped..something I normaly do whilst eating. Tastey sole from Selfisges fish counter. Thanks Rick
How dare anyone criticise rick stein the cooking god. He's a legend. He's cooked food from around the world and can cook it better than most of them including cooking curry better than most so called Indian chefs.
A super useful tip when descaling a whole fish is to do the entire operation in your kitchen sink with the sink filled far enough to cover the fish plus another inch or so. The advantage is that the water catches virtually 100 percent of the scales instead of them flying every which way. Post scaling clean up is as simple as draining the sink while running the disposal and a quick spray rinse.
Yep, slap the thing around a good deal first, and do the prepping BEFORE the camera gets turned on is a great start to an educational video on how to prepare the fish.
This is a good question. Scales aren't edible so that's why you scrape them off but another reason you scrape them off is because of the bacteria and such that are present from the fishes environment under the scales. That's why you scale and wash fish before you cut the fillets out. If you didn't scale the fish first and just started to skin then you run the risk of contamination of the flesh. Dover sole skin is leathery and doesn't crisp up hence why this fish is skinned. Head is kept on during the cooking process to release fats from the head to help flavor the fish. You could keep the skin on. I personally wouldn't.
I have lived in France for 45 years and this was the way I prepared sole for my daughter and then my granddaughter , I don't think that in Britain they will be many people who know how to un scale a fish , so I thought it was a great educational video for people in certain parts of GB
try this use seawater a small nob butter then some seaweed place fish on heated water and seaweed bed then steam for a few mins totally different flavour
Not really any scales on sole! Cook it so skin crisps up... (dab, plaice & any true flatfish)... heaven! Like fish equivalant to crispy chicken, pigeon or duck etc skin.... too much mucking about mr! Sod unzipping it. Tis not hard prepped right... 😎
5 лет назад
Are you a fishermen? Only the true fishermen prep fish the proper way, not like this shi...
What's with the slapping, Rick? Are you trying to be all slap-it-and-hoik-it like Jamie? And what's with the steel spatula on the non-stick pan? Guaranteed landfill in 2 or 3 years' time...
I love fish.. but I am very sad after watching "SEA SPIRACY" on Netflix. People have risked their lives to bring this documentary forward in the public domain. We need the public on board. .please watch it.
You would not be able to grip the skin if the scales were still on and it's important to get all the skin in one single movement. Scales can hide dirt and grit and mucus and should ideally be removed as soon as is practical, whereas skin will help preserve the fish - you will almost never see unscaled fish at a fishmonger's or fish counter (especially something as expensive as sole), only at market. Also I've never heard of the salt technique for gripping the skin, we always used fresh clean side-towels. A dry rag will stick to the skin amazingly well giving you great grip when your hands would just slip away every time. Also we did a few other things differently. Dover sole can have a sometimes quite large roe sack along one of the lower fillets, that is easily removed and should be done while it is raw. You chop away the gnarly rind-looking part along the bottom of the fish with the heel of a knife and the roe sac will be right in there. The bony rind shouldn't be thrown away as the tiny flakes of flesh in it are considered the best and most delicate flesh of the fish by many. Also removing these before coating them and cooking them means you can use them for fume as sole is considered the best fish for fume. We also had a different technique for removing the main skeleton. While raw we would locate the spine at both the head and tail ends and give it a small snip with scissors, then around 75% of the way through cooking we would gently ease the top and bottom front fillets away from each other (not as drastically as Rick did) just so they separate, then place a carving fork or long, opened scissors on the fish so the gap was over the spine, grab the spine either with another pair of scissors or some strong tweezers and pull it through the gap in the fork/scissors. The prongs will keep the fillets in place while the skeleton is pulled through, then the pan was returned to the oven to finish the last quarter of cooking. An easier method but somewhat riskier overall is to "flip" the lower front fillet down like opening a book and slide the skeleton out before flipping the fillet back into place. Both of these methods allow the head to stay in place and maintain the integrity of the fish. I understand this video is made for amateurs but if I had put a sole under the lamp looking like that back in the day I'm pretty sure I would be on veg for the next month.
@@graysaltine6035 I am sorry but I see salmon in fishmonger with skin on all the time,and if you have to remove the scales to strip the skin ,just where you grip,thanks for reply
@@mrcrabass3669 With skin on of course (crispy salmon skin is great) but it should be scaled, usually only restaurants will receive fish with scales on, in bulk. Could be different in different parts of the world. Scaling fish can be extremely messy especially on larger fish like salmon and it's not practical to do at home quite often. The scales get everywhere and once they dry on a surface they can actually be quite hard to remove.
First Flowdy innit then others viddy wot he do an go hey that good ideal - cash cash cash cash poor Floydie brown bread innit, others wot stand on his shoulders, peel the dover sole n thank there lucky stars innit !!
Load of nonsense, skin and fillet first dust in plain Flower salt and black pepper. Cook in butter remove fish and add more butter when melted add lemon juice and pour over fish and enjoy. I would leave the bone in as its easy to lift the meat off
What a load of crap to descale the sole and then remove the skin. It's like polishing your car before you bring it to the wreck yard. And oil doesn't prevent butter from overheating.
Been watching Rick Stein since his PBS series"Fruits of the Sea" around late '90's. One of the most wonderful Chefs you could hope to see.I just came across this series and I had wondered what had happened to him. Keep going Rick Stein.
It wasn't easy but I did it....four of them. Taken me until I'm 80 years old but you're never too old to learn. THANK YOU!
Never filleted a fish before, and had a go after watching this video. It worked perfectly! Being able to see how to do things rather than read how to do it is so much easier.
The very first thing you have to do with a Dover Sole is drop it on the chopping board three times
How does he know what seal skin is like
Exactly how my Master Chef hubby used to prep Dover Sole meunière.Perfect!
He slap it about also?
I cooked a fish once, just for the halibut.
Futhark I don’t quite get that joke. I’ll have to mullet over
@@El_Gormo lol that's batter than mine
Futhark cut the carp. Stop floundering around. I’ve haddock with these comments
@@sambeutelspacher2754 there's no need for that, dont be anenomi
You’re just fishing for likes at this point.
Slapping the fish on the cutting board is very important. Do it at least 20 times before you filet it.
Thank you Mr. Stein. I'm learning as I watch. Better than reading it from a book. 😊
That was very helpful. Am just about to cook Dover Soles for our 60th anniversary meal. The Fishmonger hadn't taken the skins off. Arrrgggh! I hope it's as easy as you make it look.Thank you
So simply prepared cooked & served that's how fish should be eaten so healthy & nutritious meal. Great tips to learn here great recipe Rick❤👍
Serious question, why would you bother scaling it if you're going to remove the whole skin anyway
Because the scales will come off during cooking and compromise your fish
@@Fingersofjoy You skin it before you fry it big boy
I’m not sure.... theyre off either way and seems like an extra step. And these two idiots can’t read 👆
Removing the scale make it much more easier to cut and skinned the fish
Scale is slippery and hard to cut
Its a lot more difficult to remove the skin while the scales are still on
What the... suddenly Rick Stein!™
Havent seen him for a while, he's looking well.
Had to remind myself of the skinning as not done for some timeI was a fishwie🤣many moons ago and prepped fish more often. As I cant have flower I rubbed with butter and grilled it was devine! And I unzipped..something I normaly do whilst eating. Tastey sole from Selfisges fish counter. Thanks Rick
Mate I saw him slapping the Fish down 🤣 and slapping it on the board and I just had to check these comments 🤣🤣🤣
Is he cooking it or kicking the shit out of it??
How dare anyone criticise rick stein the cooking god. He's a legend. He's cooked food from around the world and can cook it better than most of them including cooking curry better than most so called Indian chefs.
A super useful tip when descaling a whole fish is to do the entire operation in your kitchen sink with the sink filled far enough to cover the fish plus another inch or so. The advantage is that the water catches virtually 100 percent of the scales instead of them flying every which way. Post scaling clean up is as simple as draining the sink while running the disposal and a quick spray rinse.
Very particular about the things. Lovely 👍
Must have been a naughty fish.
Yep, slap the thing around a good deal first, and do the prepping BEFORE the camera gets turned on is a great start to an educational video on how to prepare the fish.
Why do you scale the fish then skin it?
He may use it for stocks at a later date. That’s my guess anyway.
This is a good question.
Scales aren't edible so that's why you scrape them off but another reason you scrape them off is because of the bacteria and such that are present from the fishes environment under the scales.
That's why you scale and wash fish before you cut the fillets out. If you didn't scale the fish first and just started to skin then you run the risk of contamination of the flesh.
Dover sole skin is leathery and doesn't crisp up hence why this fish is skinned. Head is kept on during the cooking process to release fats from the head to help flavor the fish. You could keep the skin on. I personally wouldn't.
@@mpatterson90 Why exactly would contamination of the fish be any concern, and why would descaling the fish do anything to prevent it?
because scales increase the resistance of the fish. if you use knife or even your own fingers you will find it more difficult to deskin or fillet.
I prefer Ricks recipe with the skin on with limes its amazing 😊😊
I cook mine in butter and lemon....very good
The fish looks absolutely beautiful the way it is. You don't need to take the bones out, let the diner worry about that.
I have lived in France for 45 years and this was the way I prepared sole for my daughter and then my granddaughter , I don't think that in Britain they will be many people who know how to un scale a fish , so I thought it was a great educational video for people in certain parts of GB
Did he gut the fish before hand?
Always. Or get your fishmonger to do it.
Colin Boon ...he never mentioned that....minor detail for Rick
That fish took a hell of a beating
MrAhmes2001 surely it was a _battering_ lol
He's a 'dab' hand.
Ahh I see what ya did there 👍🏻
Can’t watch this
Why does he slap the fish so many times?
It's absolutely my favorite fish (Dover sole) but in Australia, it'd be impossible to find.
Thank you
I wonder if he will serve it simple with some potatoes
He is not a seasoned chef, he may have the knowledge but he doesn't have the finesse of a true chef
Is it true they are going to rename Padstow Rick?
Rick Stein real Don dadda
Well done ole boy!
try this use seawater a small nob butter then some seaweed place fish on heated water and seaweed bed then steam for a few mins totally different flavour
If you need a thermometer to determine if a thin piece of fish is thoroughly cooked, you shouldn't be cooking at all.
If you remove the head before cooking, it's very easy to check if it's cooked by gently lifting the bone a little.
He does like slapping that fish on the board doesn't he ! Whoo tish ! Whoo tish !
I would not like to be a fish that he doesn't like
Not really any scales on sole! Cook it so skin crisps up... (dab, plaice & any true flatfish)... heaven! Like fish equivalant to crispy chicken, pigeon or duck etc skin.... too much mucking about mr! Sod unzipping it. Tis not hard prepped right... 😎
Are you a fishermen? Only the true fishermen prep fish the proper way, not like this shi...
Muy bien!!
To be honest I was going to take the piss but in Al honestly apart from over slapping it ..asome
Looks nice but I think I'd remove the head before cooking
What's with the slapping, Rick?
Are you trying to be all slap-it-and-hoik-it like Jamie?
And what's with the steel spatula on the non-stick pan? Guaranteed landfill in 2 or 3 years' time...
Smack my fish up!!!
But how do you gut the fish?
I'm suprised a man with as much fish cooking experience as Rick would need a probe.
That's not sole... its slap...😁
Why cook in vegetable oil as opposed to olive oil?
He loves slapping that fish doesn't he ?
I’m sure the mom of that vegetable oil thinks he’s special
Why do all chefs slap down fish several times before starting the cook?
You forgot to slap the fry pan
Well Rick,
Congratulations on the level of your audience; Ahmeds and non Ahmeds
B b c garden center .
Why exactly you want to scale it if you pull off skin anyway?
A nice slapped fish dish.
Would be even better if the camera was in focus occasionally!
I love fish.. but I am very sad after watching "SEA SPIRACY" on Netflix. People have risked their lives to bring this documentary forward in the public domain. We need the public on board. .please watch it.
How about not damaging the flesh by repeatedly banging it against the board, i know ramsay does it compulsively but its not necessary
stop slammin' the fish
is this whats being named a new Noir?
Need to be in the front Roe to see this up close. But would it be worth the extra couple o Squid?
The first thing u have to do is slap in on the chopping board a few times to tenderise it 😂😂
How did I go from Vikings to this?!
Because we all know what seal skin feels like.
roe removal ??? wont it impart an overpoweringly strong flavour against the sweet flesh of the sole ??
Did you get this fishes consent first?
Why scale it if you're going to skin it?
If your skinning fish why descale ?
Beating his "Fish"
a-lovely
Skip the scaling part
A thermometer? Really?
Man, I was hoping we were eating dove souls.
People this is not the way to do it. Just fillet the fish and cook it.
Am I stupid why descale then strip the skin,
Not sure!
You would not be able to grip the skin if the scales were still on and it's important to get all the skin in one single movement. Scales can hide dirt and grit and mucus and should ideally be removed as soon as is practical, whereas skin will help preserve the fish - you will almost never see unscaled fish at a fishmonger's or fish counter (especially something as expensive as sole), only at market. Also I've never heard of the salt technique for gripping the skin, we always used fresh clean side-towels. A dry rag will stick to the skin amazingly well giving you great grip when your hands would just slip away every time. Also we did a few other things differently. Dover sole can have a sometimes quite large roe sack along one of the lower fillets, that is easily removed and should be done while it is raw. You chop away the gnarly rind-looking part along the bottom of the fish with the heel of a knife and the roe sac will be right in there. The bony rind shouldn't be thrown away as the tiny flakes of flesh in it are considered the best and most delicate flesh of the fish by many. Also removing these before coating them and cooking them means you can use them for fume as sole is considered the best fish for fume. We also had a different technique for removing the main skeleton. While raw we would locate the spine at both the head and tail ends and give it a small snip with scissors, then around 75% of the way through cooking we would gently ease the top and bottom front fillets away from each other (not as drastically as Rick did) just so they separate, then place a carving fork or long, opened scissors on the fish so the gap was over the spine, grab the spine either with another pair of scissors or some strong tweezers and pull it through the gap in the fork/scissors. The prongs will keep the fillets in place while the skeleton is pulled through, then the pan was returned to the oven to finish the last quarter of cooking. An easier method but somewhat riskier overall is to "flip" the lower front fillet down like opening a book and slide the skeleton out before flipping the fillet back into place. Both of these methods allow the head to stay in place and maintain the integrity of the fish. I understand this video is made for amateurs but if I had put a sole under the lamp looking like that back in the day I'm pretty sure I would be on veg for the next month.
@@graysaltine6035 I am sorry but I see salmon in fishmonger with skin on all the time,and if you have to remove the scales to strip the skin ,just where you grip,thanks for reply
@@mrcrabass3669 With skin on of course (crispy salmon skin is great) but it should be scaled, usually only restaurants will receive fish with scales on, in bulk. Could be different in different parts of the world. Scaling fish can be extremely messy especially on larger fish like salmon and it's not practical to do at home quite often. The scales get everywhere and once they dry on a surface they can actually be quite hard to remove.
He 🔨🔨🔨🔨nails it😁
Why tf does he keep slapping it unto the board like that??😡😡😡But, I notice he was smart enough to not slap it down into the hot oil🤨
After you flower the fish dont forget to knock 7 bells of shit out of it before lightly frying
I’ve never skinned a seal!
People that eat seafood are Sooo....Shelfish🦀🦐🐟🦂🐚🐙
dave clarke next you’ll be calling vegetarians marrow minded
@@El_Gormo or are vegetarians allowed beef tomatoes?
lol only salt and flour omw Gordon Ramsey be like this is BLAND lol
Para que coño lo desescama si después le quita la piel.....bofff....
Always half cut is r lad, great cooking, just forgets to post feet up juice menu whilst at it 😅😅 proper wreck head 😘😘
I wish he wouldn’t keep slamming it down on the board
why scale it , if you are going to skin it
I don't understand why you wouldn't just filet it before you cook it...?
Because it’s much more difficult to fillet it when it’s raw.
@@josoap8781 is it really? Because it looks like he kind of destroyed the integrity of the fish this way.
Not a lot of oil just half a bottle 🤔
Slap slap slap slap, I feel sorry for that fish.
First Flowdy innit then others viddy wot he do an go hey that good ideal - cash cash cash cash poor Floydie brown bread innit, others wot stand on his shoulders, peel the dover sole n thank there lucky stars innit !!
Question: Why scale THE
fish? if you take off the skin????.... WHY???!!!!
I throw mine off a roof first.
Load of nonsense, skin and fillet first dust in plain Flower salt and black pepper. Cook in butter remove fish and add more butter when melted add lemon juice and pour over fish and enjoy. I would leave the bone in as its easy to lift the meat off
Sole food
Pre-frozen Dover sole.. A fresh one wouldn't skin that easy..
dear rick im sure you just love the sound of that fish as you smack it down on the board mmmmm over and over yes yes yes we love fish to
Stop dropping the fish so damn annoying
Why are you abusing the fish
What a load of crap to descale the sole and then remove the skin. It's like polishing your car before you bring it to the wreck yard.
And oil doesn't prevent butter from overheating.