Lemon Sole with Butter veloute ( how to make butter sauce) 

My dream job is butter salesman in France.

Hi guys, as Ida Einjaw noticed in the video, I made a mistake while writing the ingredients in the video, sorry about that. correct the amount of fish stock should be 400 ml not 40 ml. there is a downloadable recipe file in PDF that has has the correct measurement.

Looks amazing! It's 11pm and I always watch these before bedtime and end up raiding the fridge.

watching that butter melt in the sauce pan = satisfying

THANK YOU FOR YOUR RECIPES AND TUTORIALS. I AM LEARNING A LOT.

My wife just surprised me with your recipe, thank you very much for that, a real poems. Greetings from the end of the world (villarrica Chile)

I love your channel this is the best channel I have ever watched

I made this tonight, my first attempt at this sauce. My wife and I loved it. I didn't have any shallots, and I didn't add wine. If you download the recipe, there isn't wine in it. I have added this to my list of must haves. The Sole came out moist and tender. I served it with a variety of fingerling potatoes, from the grocery store, and slim green beans. Wonderful meal. Why go out to dinner?

Absolutely gorgeous. Thank you Chef.

I made this with Salmon, and the sauce was amazing! The leeks were great too. Thank you for the video.

I’m learning a little more about stocks and sauces while watching these videos. It’s always good to learn.

That is fantastic ! And the music at the end is lovely, just perfect to sit and eat this dish. It has the sound of magic revealed !

Thank you! Finally, now I am confident enough to tackle lemon sole and the beautiful sauce... I had this in a restaurant and it melted in my mouth, now I can cook it myself

There is a world of beautiful butters. If you shop around you get to see the stars and more standard butters.

I love the music you chose for the plating presentation. So magical!

Magnifique!

Absolutely beautiful!!! Everything you make though looks beautiful. I bet it tastes even better than it looks! Thank you xxx

This is now my definitive cooking guide.

I apprenticed with a French chef and you sir are excellent!

Another classic! This channel is the best..

Delicious!

Awesome cooking is the two words for you dear cheers

Beautiful, delicate and no doubt, delicious!

I SO love your channel. It speaks to the French side of my ancestry. This looks amazing. Thanks for sharing this delicacy!

You make it look so simple. I can't wait to try this.. I must say, the butter you use looks so much richer than the common stuff we have here in NY but European style butter is available and I will certainly buy some for this recipe.

Will try to make this dish soon! Thanks Chef 🙏

so grateful for your french recipe ..as a Asian girl studying in Germany really want some comfort in food... thanks a lot

Just had this for dinner. DELICIOUS.

Hi Chef I wanna tell ya am a Chef too and I have learnt so much from you. Thanks

looks yummy. thank you for the upload

Great video. I love the celestial harp music at the end :)

Trained in the French style of cooking in the Scottish Highlands.Enjoy your videos a great deal. You make things VERY REAL and make it clear that mistakes can and do happen. Learned a great deal from you.Thank-you. Enjoyed your vegetarian section a great .{ Lochness Scottish Highlands }

Good to watch how you use the heat to create different steps of the process. You call it simple, but it’s actually involved. Your teaching makes it easy for us to follow, however. Thanks.

Love your shows chef .Continue a' cuisiner!!! Salut de Prague ,Czech republic

i liked how you break down these techniques so that people of lower skill level can cook these dishes

Great 👍

Yummy 😋

The French Cooking Academy: Chef: Une bonne année à vous!

this brings me back to my culinary school time, i had to make a rolled sole veronique with white grapes!

Good that I found your chanel😃😅😊 I love it! Your new subscriber 👐

Gut gemacht

Welcome Back. Salut du Brésil. Keep up teh great work.

Hello, thank you for the great video! Do you think you can freeze the leftover sauce and sous vide it gently, warming it back up, when you want to use it again? Or do you think it would separate?? Cheers, R

It's Nice chef

Nice

very nice

.... the four secrets of the french kitchen: butter, butter, butter aaaand butter :-) i like this one!! the fish is treated so gently .... yummy!

can we use capers in the garnish?

From New Orleans and our cuisine is heavily influenced by French cooking. It's super interesting to learn more about real French cuisine.

Can I ask which white wine you used?

can cultured butter be used?

Also I forget to ask, instead of using creme fraiche, can I use sour cream, Heavy cream, or half and half?

Hi Stephane. Do you use unsalted or salted butter for this recipe? I'm guessing it's unsalted, but may I have your advice, please? Many thanks indeed. Peter A

Warning: Sorry for being long-winded. Brevity is not my forte. I cannot begin to express my pleasure in having found this wonderful channel! I began my French cooking journey quite by accident. I simply wanted to make a very good poultry sauce. We're a "saucy" family and I wanted to broaden my horizons so I bought a book, "The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home - Raymond Sokolov 1976. This book not only has mother sauce recipes (OMG so awesome) but also, every French sauce recipe I could ever want. Needless to say, this channel is a perfect companion to my French cooking journey. Canadian cooking is...well we don't really have too much "Canadian cuisine" per se. I was raised in a household with a well-meaning mother (RIP) who didn't want anyone to get worms or salmonella - so every meat was cooked until it was dry, tough and ready to sole a shoe. Until I was a young adult I couldn't understand why anyone would ever eat a steak, let alone order one in a restaurant and pay big bucks for it! Sauce meant gravy, three kinds; poultry, beef and pork. Potatoes were boiled and on special occasions mashed with milk, butter and onion powder. Vegetables were boiled to death. My mom tried her best with what she knew, and what ingredients she was had. She had a million cookbooks but was afraid to use most of them. I wish she was here to see me cooking up a storm in the kitchen. She'd be amazed. Until I discovered French cooking, being in the kitchen was a chore. I made meals simply so my family wouldn't starve or get rickets or scurvy etc. Cooking was boring, uninspiring and seemed like a lot of work for 20 minutes of minor enjoyment...but now...I love the challenge...I even love the hours spent skimming the top of a massive pot of bones etc. in order to create enough demi-glace for a small army. I cannot thank you enough for this channel. I live in the middle of no-where, North Eastern, Ontario Canada and sometimes ingredients are a problem let alone asking someone for advice regarding French cooking. PS. Since I started French cooking I've lost weight...mainly because I taste my sauces so often I'm rarely hungry when the meal is served. I've been basically living off sauce for the past 5 months! LOL

Do you have to poach the fish in the fish stock before using that same fish stock to make the sauce? Can I just take store bought bouillon cube, or fish stock and mix it with the roux, and eggs without using it as poaching medium? I really like this sauce. Seems to be the most straight forward so far

What is it that you mixed with egg yolks ?

He admits that French Cooking can be "pretentious?" I love that too. It ought to to be allowed that pretentiousness offers at least one "safe space" where we can hang-out.

Good stuff. Never thought of adding sugar to leeks. Is that a personal touch or common practice!

Did you put flour into your roux?

You use a steel whisk instead of a wooden spoon?

What do I substitute the wine plz?

Here in New England, I can never find creme fraiche in the markets. Is there a substitute that I could use instead? This recipe looks wonderful and poached fish doesn't smell up my house.

😎

Can you please go over the poele method(if that is even a method)?

How do you keep the whole thing warm so that it doesn't get cold when serving?

Thanks for the video. Your post of pdf recipe is not available but 404.

What’s the purpose of putting that paper on top of the fish?

What happened to the leek garnish which did not appear at the end?

please make escargot !

What is cream fresh?

Those potatoes? Any instruction on how to prepare? Or simple boiled, sliced and vinaigretteded?

Is creme fraiche the same thing as sour cream? I have never seen it in the area where I live.

Why do you put the paper ring on top while cooking the fish? I've seen you do it plenty of times in other videos but never knew what it's for, thanks.

Hi. at the video 1:01 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-u34GpPRkmPk.htmlm1s it says 40ml / 1 and 3/4 cup fish stock. Is it a mistake? Should it be 400ml?

❤❤❤🔪👨‍🍳

why the paper?

I hope I hear harps playing when I make it.

I wonder how it would be to steam the leeks...let them cool...them wizz them up in a food processor and make a sauce...stir it into a roux...touch of garlic... The leek sauce could get drizzled over the butter sauce... Somewhere along the way I'd like to add some tarragon and marjoram......

Everything is perfetct but one thing... ALWAYS get your wooden spoon out from pan or whatever u are using during cooking. You are not cooking spoons and other requisites, you are cooking food. Cheers!

Will the veloute taste good with salmon? Also, I do not like wine in food, can you please suggest an alternative? Thanks

Green Beans maybe Duchess potatoes.

When will the French start taking advantage of cooking with butter?

elle n'est pas mal votre sauce , vraiment technique

Fish stock is not easy to find in the UK and even then very expensive.

Did I miss something where did the leeks go?

I have a fever, and the only prescription is....more butter.

Is it possible this sauce is a lot closer to sauce Allemande and not plain, basic velouté? Still excellent, even without wine. Never tried it before, sorry to say. I would suggest quantity be reduced for home cooks - it's a LOT of sauce.

Slack roux?

hi, m a vegetarian n want to try French cuisine with all its rich making and eating habits..... can you give some options?

Haha.. a little Piss of the lemon sole!

How many times he put butter🤣🤣

Plain flour

Wish there was a gluten free option

Superbe mais chargé en beurre.

Jesus thats a lot of butter

Got burre?

He means a bechamel not a velouté sauce. A bechamel is made with butter and a roux a real velouté sauce is made with chicken stock. It’s basically chicken gravy.

French cooking is so 20th century.

this is enough butter to kill family of 4 instantly

"how to make a French Butte Sauce" - :-D