How To Make Sole Meunière With Chef Ludo Lefebvre
HTML-код
- Опубликовано: 16 июл 2017
- When it comes to classic French dishes, Chef Ludo Lefebvre will never shy away from the butter. And this sole meunière recipe is no exception. After watching Ludo make this lightly fried fish, finished with a healthy dose of brown butter and parsley, get in the kitchen and create this French favorite for yourself.
Check out our website: www.mindofachef.com/
Subscribe to our channel: bit.ly/1Erevk1
Download and stream the episodes: mindofachef.vhx.tv/
PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season five, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chef Ludo Lefebvre, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
Check your local listings for air times here: to.pbs.org/Z0rfcq
Follow us on
Twitter: / mindofachef
Facebook: / mindofachef
Instagram: / mindofachef
Pinterest: / mindofachef
Tumblr: / mindofachef
Google+: bit.ly/1ATL99n 
Развлечения
First, add butter. Then, melt butter over the top. Next, cook in butter. Then, add more butter.
Lol that all the technique
don’t forget the butter.
1:53
french cooking in a nutshell. lol jk, this looks great!
Oh.. and you forgot to mention... dont forget buttering the bread as an app. LOL
Fresh butter topped with fish
M
Lol.
Don't forget the butter.
@asad asadolahi because the butter there can genuinely be that good, I didn't get it until I went there myself
@@aaronfriedmann2488 don’t forget the fish
1:16
"I'm gonna put my soul to rest"
Kek
😂😅😂😂🤣😂😂😅😂
Knew this would be in the comments
Yeah… might have that on my tombstone
This is one of the greatest fish dishes ever.
yeah only one ingredient ,,well ok 3 different kinds of butter
Absolutely ❤
I love that tip for the tail technique!
I first saw this beautiful dish in the movie " Julie and Julia ". I have to have it!
please more ludo content....there is absolutely not enough on youtube
Eric Pratt Eric...you're gay
He actually started his own RUclips channel where he makes recipe, you should check it out!
I would imagine this is one of those dishes that would be subjected to the most maddeningly high quality expectations.... simple, yet the required standard balances on a knife edge combination of ingredients, temperatures and timings.
Ingredients !!!!
I love your wording your awesome, and your well worth it I can tell❤
Your My New Maestro.... I'm a Filipino Commi Chef working In Dubai... !!! Thanks for uploading more Power !!!!
One of my all time favorite dishes and this video is wonderful. I had this dish in Paris that was filleted table side and it was so good that I went back the next night and had it again. It was safe to say I wasn’t going to get the same experience at home and I’m so glad I went back.
Beautiful, it reminded me the culinary school many years ago,,,, I had sole meuniere in my final exam with 2 other dishes ( stuffed beef shoulder, and Mille feuille desert,,,,) I just don't remember putting that much butter but it is always a great classic of the French cooking,, very delicious,,,, ❤️
Wonderful instruction. ! Many thanks. Can't wait to cook. ☺
Simply amazing
Chef Lefebvre makes turning the fish over look easier than it will be for most us us. I will still try this recipe though. Merci!
Get Ludo and Ripert in a room together would fish heaven.
Looks simple but wonderful
bon travail, Chef.......
Everything Ludo does is perfection!
Naaaahhh...
Thank you for sharing for this tutorial helped me make a great meal with this delicious fish.
Which country is this guy from again
Tol1as fwanz
Cornwall. Clearly.
Italy, obviously.
Like you Tol1as, this chap's origin was vague - I just wish people would state clearly, where they're from.
Pakistan
Les francais sont les maitres de la cuisine! Merci, Ludo. Je trouve ici les recettes de ma grand-mere et de mes ancetres.
it seems you only eat at Mac donalds
So cute your teaching. Thank you I will try now as I went online for best cooking for sole. Cheers!
I try that recipe and love it
Thank you
Love the tail technique! Thank you, chef!
One of my all time favorite meals especially when it’s Dover sole deboned and served table side. Something about the cartoon like head and bones removed from a perfectly cooked pice of sole is so satisfying.
J Tai vu pour la première fois vous êtes un artiste
U did create an Masterpiece now
Wooo so look delicious 👍👍 dear friend 🌺🌺
Thank you for great sharing
Love the subtitles for this
A fine dish from Mr. Lefebvre.
This is the best video on how to make sole meuniere anywhere! I live in France and I had to watch TheMind of a Chef with LA's beloved Ludo to finally learn how to do this! He has gotten to be a wonderful teacher!
surely is the best of all the others online.... but at the same time it overlooks some essential steps for making this dish, 1 first how to clean the fish before cooking that is very important to make it, second the technique he uses to debone is rather poor, in Brittany we debone it without taking apart the fillets so that the fish looks untouched
@@EGOCOGITOSUM you debone it before cooking or after?
@ARCSTREAMS I believe the way they do it in French restaurants is to fillet it/debone it table side. It adds to the appeal and charm of the dish. Look up videos of it being served in France :)
Fantastic well done!!
I don’t think he mentioned enough that he is French
His accent is recognizable among all: the French don't make any effort to pronounce. I'm a French speaker, so I had to put the subtitles in English to be able to understand what he said, although the pictures are enough.
You've got some fish in your butter.
So funny!
Looks divine!!
Yummy can’t wait to come to France to eat this fish 👌👌👌👍👍👍😋😋😋
I've been a fan of Chef Ludo since L'Orangerie...!
I'm not sure, but I think he's French.
S
Plz msg me in insta yar
Of course he is; couldn’t be anything else!
I want to try that one day look yummy
OH MY GOSH! Such a beautiful exquisite dish! Hope to try it someday!
I love it !!! 😀
J’adore vous voir cuisiner Ludo! Je suis aussi Française de Marseille et j’ai beaucoup de mal à trouver du bon poisson! Décourageant! Même les viandes n’ont pas le même goûter qu’en France! Je râle mais bon c’est dans notre culture! Merci🙏
Et où habitez-vous ? Parce qu'à la lecture de la seconde phrase, j'ai eu de mal à comprendre: une Française de Marseille qui ne trouve pas du bon poisson !!
Mouthwatering
I don't think he added enough butter in this dish.
have you ever eaten food like this. its amazing. try before you run off at the mouth...if you can afford to eat in these places...that is?!
@@fishtherapy100 it's a joke
😆😆😆
@@fishtherapy100 jeez calm down dude
fish was swimming in it
The butter from Normandy (Rodolphe Le Meunier) is amazing goes well with pan fried delicate fish like this.
Gorgeous...bon appetit!!!! 💗💗💗
Chef, every time I watch you and listen to talk, I miss My France I call France my Home but the U S A
is my country. I have eaten here in many very fine restaurants and they just don't know how to make Escargot like you and I do because we are French.
I really like your style of cooking and talking, love from India, kolkata.
Very nice
The best thing I have ever eaten was sole meuniere at a restaurant in Montparnasse, Paris. I tried to recreate it in the states, but it was not the same. Now I know why. (Later on, I learned that the first thing that Julia Child ate in France was sole meuniere in Rouen, and it changed her world.) I am now raw vegan, but I will always have fond memories of that meal I had in Paris...
Do you remember the name of the restaurant? :)
This guy is one of the best chef in the world 👍
I made salmon meuniere, because of breath of the wild and yes...butter on butter on butter. Its the same reason escargot tastes so good. You put that much butter and garlic in almost anything it will taste great
It is a freaking work of art. Thank you somuch chef Ludo. Man, I first enjoyed this when i was a 7yrs old boy, i still remember that first taste.
I can cook like this, Blind~ Only the French . Love it made this tonight with some Asparagus
Ludo's veins don't have blood- they have butter.
Thanks you so delichious!
Out of all the different techniques and recipes I saw on RUclips yours is the best
WOW!
Prefect so delicious !
Beautiful absolutely good performance in the cooking method... it's like a signature of a french kiss of culture. I'm not much of a heavy meat lover, I prefer FISH AND CHICKEN. Are there more of these fish or chicken recipes
Mmmmm dudddddddde I’m in love with your channel I subbed ty❤
“I’m going to put my sole to rest”😂
Super❤
I sure wish I could taste this I think I will use this method on a talapia and see
Merci😁
0:51 "se flewfair es just amazing"
I would love to see Ludo do a DNA 23 n me test. Watch him be like 50 percent English. Man his world would be crushed.
Scott Brownson Isn't it just "Western European"? Too much mixing around to define what is genetically "French" or "British"
😂😂😂
I thought you were going to say he's 50 percent butter.
@@frankkolton1780 A DUCK.
@@frankkolton1780 Screaming hilarious!
Clarified butter in pan. Added a spoonful of butter while frying. Butter in tray underneath the fish, more butter on top of the fish in thr oven. Finished with brown butter.
This dude added butter 5 times to cook a fish
well done ,from commis chef.👍👍👍
Would love to be at your table
What a great Chef and what a great recipe, I will try it myself today but with less butter 😂
You should do well to eat Burger King instead ! Butter is the basis of meandered sauce & Only Butter from Normandy, i.e. Isigny ! Anything less is a vile sacrilege !
What would you think about doing a little white wine reduction with some shallots before you brown your butter?
I came here because I recently had a memorably delicious sole meunière while travelling through Belgium, and all I can say is, I wouldn't mess with it. It's a classic for a reason - simple and delicious. It looks do-able (I'm in England, so have access to decent sole) and I've got to have a go - wish me luck!
The people making fun of him for using so much butter are the same people eating Quarter pounders with fries.
Baked butter with sole fish topping
I'm salivating! ❤
droooooool!
❤️
So I have California sole and butter. I think it will still taste good.
Parfait
Saw Julia child talking about this being her first French dish and had to look it up
C'est si bon! I just meunièred in my underwear!
stooge81 Ques'ce que vous dessirés en vous tremende fantasià avec vou derriér?
Battle anytime anywhere
what temperature the oven?
truly passionate and mastered skills. Bravo Chef
And for a lighter version, you can use applesauce in the place of butter! :-p
I don’t want to alarm anybody, but I think this chef might be French.
I need a bypass just by watching this
Well I live in California and I’m buying California sole.
What kind of fish that can be use for this recipe if I don't have sole?
A "Brittany sole" is a Dover sole on holiday.
This is pure execution and ingredients perfection. Bravo sir!
We can do it any fishes?
Can soomeone please add the CC.
O kadar tereyağı bana koysan ben de lezzetli olurum.
Chef Ludoooooo. Are you French?
Good God!
The Calorie content of this dish, however I would eat the heck out of it!!
Its a great dish but Id prefer very fresh California sole to older imported fish.
What type of butter should be used for this recipe? Anyone knows? Thank you.
The best quality you can afford
Great chef !
👏👏👏
tu parles bien l anglais dis moi !! bravo et aussi pour la sole :-)))