Cooking Dover sole a la Meuniere with Boundary's head chef Peter Weeden

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PrescottandConran

12 жыл бұрын

Boundary London's head chef Peter Weeden demonstrates how to make Dover sole a la Meuniere.

Пікірлер: 58

@bu33kin 2 жыл бұрын

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

@sharpasaneraser 11 жыл бұрын

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

@johnfisco8382 Жыл бұрын

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

@tonymurray814 Ай бұрын

The amount of work to prep this fish is incredible.

@smudgybuzz Жыл бұрын

Such care and thoughtfulness

@ezequieljenik6842 2 жыл бұрын

Thank you ! What a masterclass 👏

@christophernyland1256 6 жыл бұрын

Best sole fillet job ive ever seen

@PUAlum 3 жыл бұрын

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.

@renevanoirschot5221 8 жыл бұрын

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 ;-)

@paws4thought449 2 жыл бұрын

Very underrated chef

@bartram33 20 күн бұрын

That chef was working with soul.

@MyMaitetxu 5 жыл бұрын

good cook, explains it really good! bravo

@teach100 10 жыл бұрын

Wow. That was excellent. Thank you!

@sharettaharrington6269 9 жыл бұрын

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

@1990hennesy 9 жыл бұрын

What a great video! Thank you!

@mickmathieson8266 8 ай бұрын

Brilliant!

@PepsisWarrior 12 жыл бұрын

Nicely done Captain ...

@SzerenM 4 жыл бұрын

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

@giulioarti4852 7 жыл бұрын

Top man ! Keeping it simple

@briang6168 3 жыл бұрын

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.

@Hollcall 5 жыл бұрын

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

@primevalseeker3952 4 жыл бұрын

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

@leodhasach... 5 жыл бұрын

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. : )

@freddieherring5411 4 жыл бұрын

Looks good

@bolinlu8424 3 жыл бұрын

very nice chef

@lemmi3783 6 жыл бұрын

Simple and best Thank you for the video

@ScaroMK 11 күн бұрын

Were there no guts in the fish or did I miss that part where it was removed?

@mamafreaky 2 жыл бұрын

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

@dickmeisterling3924 8 ай бұрын

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

@helenecuties 3 жыл бұрын

Top

@Petespans 7 жыл бұрын

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

@cartouchator 12 жыл бұрын

Celcius degrees

@PlumSkull 12 жыл бұрын

185 wutt ? F OR C ?

@stevemurch3245 3 жыл бұрын

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

@presidentoxford 2 жыл бұрын

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

@yvesleroux9290 2 жыл бұрын

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

@sayedking3373 5 жыл бұрын

Chef BODY say to you very very nice sole meuniere

@mariaadisi2148 6 жыл бұрын

@100iliasm 7 жыл бұрын

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

@adriantataru7476 Жыл бұрын

you not trained in france for shure

@itsokitsok5020 4 жыл бұрын

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

@danelinderman2671 Жыл бұрын

That's a massacre.

@gregjohnson720 4 жыл бұрын

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.