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

The amount of work to prep this fish is incredible.

this chef really enjoys his profession and is quite skilled at teaching.

I really like this guy. He’s explains everything well and you can tell he has a lot of love for what he does.

Such care and thoughtfulness

Thank you ! What a masterclass 👏

Best sole fillet job ive ever seen

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.

Very underrated chef

Brilliant!

good cook, explains it really good! bravo

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 ;-)

Wow. That was excellent. Thank you!

What a great video! Thank you!

Looks lovely to me. Bravo! I will make it soon.

Great video, I never thought about deboning the fish that way when I prepare it at home. Thanks!!!

Nicely done Captain ...

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.

Top man ! Keeping it simple

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

Funny, this was on the journeyman's exam." How do you prepare a dover sole?" Passed with accolades.

Simple and best Thank you for the video

Nice job Peter, will be cooking two this evening for me and Mrs M. I prefer serve on bone though otherwise just as you advise. : )

Looks good

very nice chef

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.

@ianbates6618

5 жыл бұрын

correct, although grenobloise also has small croutons

I guess my £1.50 sole from morrisons yesterday was a bargain. But I had to scale it myself

Surprised you didn’t keep the fish warm while you made the sauce. Regardless. sensational!

Top

NFI. Simply brush whole ,unscaled, w' butter, season & place under hot grill. Perfection.

185 wutt ? F OR C ?

@stevemurch3245

3 жыл бұрын

C clearly, as it's London. 185C = 365F

Celcius degrees

Chef BODY say to you very very nice sole meuniere

Why capers? Not in the original recipe. Just butter, salt and white pepper!

u add the butter at the and. start with vegetal oil. . . otherwise is burned the fish. . .

C

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.

@anonymousanonymous3707

2 жыл бұрын

He fuckin massacred that fish during the deboning process , watched chef Ludo prepare this , night and day

you not trained in france for shure

That's a massacre.

Not worth the price

I never saw him taste the sauce. This is not the way it is taught in culinary school. ALWAYS taste what you will serve.

@grahamwaddell4503

3 жыл бұрын

Plus he put his cloth under his arm instead of putting his cloth on apron tie

@nicholas389

3 жыл бұрын

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.

At 7:09 you say 'cooking without flour, and then you say "use seasoned flour to keep it from sticking." WHICH IS IT?

@thebookdoc.writing.and.editing

Жыл бұрын

You worked in too many places where you have a century to get out a meal because there is one cook per customer.

a little bit of butter, proceeds to cut 1/4 of a chuck butter