Shallow Frying - Sole Meunière
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2:31
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Wow I'm impress with his clean kitchen and utensils.
I love the way he cooks Dover Sole. Simple and neat.
He teaches the basics. them you can add whatever you like. Like parsley etc.
People learns more with basics and a few items, you start adding items and they will be confused.
uvapajaro555 4 months ago
What do you expect? He is a Brit.
paramutual 1 year ago
In France, Belgium, Luxembourg, Switzerland and other culinary civilized countries a sole meunière is NEVER (I insist on NEVER) served as filets but "on the bone". The filets are then detached from the bone when presented at the customer's table. The parsley is absolutely compulsory in this dish, of course!
This chef is a failure...
memfab 1 year ago
THE PARSLEY!!, YOU FAILURE!!!!!!!!!
AlphaStrikeSquadron 1 year ago
@jamezz34 really, the guy left out the 2nd most important item. damn his eyes!
angryniggah 1 year ago
parsley?
jamezz34 1 year ago