In this exclusive video guide created to accompany his new cookbook, Fish & Shellfish, TV chef Rick Stein demonstrates how to clean and prepare dover sole.
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
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.
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.
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... 😎
4 года 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...
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 !!
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.
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
