Quite one of the best cooking tutorials I have come across. The chef talks steadily, with confidence and with passion. I could not askfor mor. Added to my Favorites
Inspiring! Sort of....i'm inspired to find a place to order this...not inspired to try to prepare it. But kudos to this young chef for a wonderful instructional video.
Used your video to prepare my sole this way, to impress my mistress............ IT WORKED! It was delisious. Told her i used your video.... so, a credits go to you ;-)
Fabulous. I got Dover Sole from fishmonger first time I had seen it in years, but made a mess of it. Should have watched this first! Will give it another go although I expect like all experts he makes this look easier thant it is.
Living in EASTERN CANADA , I would catch SOLE { Flat Fish } all the time in the Harbour. Would take them home to NANNY. She gobbled them up like mad. lol She was from England. [ Warrington- village of Stockton Heath ] Locals never ate them. Were not familiar with them. lol
Very nice video. More Grenobloise than Meuniere though... I recall what Elizabeth David had to say about this dish: that it is simple in concept but very tricky in execution.
Everything was wonderful except when it came time to deboning the fish. There is a much easier way to debone Dover Sole, and this is where a professional waiter comes in to play.
He's made this dish a million times. Just as I have... I don't need to taste this dish anymore whilst cooking. After you do something in the real world for the 1,000th time you get pretty good, hence no need to taste... Some Chefs, me included, throw our towels under our arms... I went to Culinary School 18 years ago. Now have spent many years in fine dining establishments across the U.S. and its nothing like Culinary School.
