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

[@bu33kin]

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]

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

[@johnfisco8382]

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

[@smudgybuzz]

Such care and thoughtfulness

[@christophernyland1256]

Best sole fillet job ive ever seen

[@PUAlum]

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.

[@tonymurray814]

The amount of work to prep this fish is incredible.

[@renevanoirschot5221]

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 ;-)

[@mickmathieson8266]

Brilliant!

[@MyMaitetxu]

good cook, explains it really good! bravo

[@teach100]

Wow. That was excellent. Thank you!

[@sharettaharrington6269]

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

[@1990hennesy]

What a great video! Thank you!

[@SzerenM]

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

[@paws4thought449]

Very underrated chef

[@PepsisWarrior]

Nicely done Captain ...

[@bartram33]

That chef was working with soul.

[@briang6168]

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.

[@kalqubbaj4853]

Sublime... Luv how cool is Peter and how he made it look so easy. Just wondering, wat happened to the lemon segments, I feel they're missing 😊

[@giulioarti4852]

Top man ! Keeping it simple

[@Hollcall]

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]

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

[@lemmi3783]

Simple and best Thank you for the video

[@freddieherring5411]

Looks good

[@leodhasach...]

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. : )

[@bolinlu8424]

very nice chef

[@ScaroMK]

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

[@Petespans]

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]

correct, although grenobloise also has small croutons

[@presidentoxford]

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

[@mamafreaky]

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

[@helenecuties]

Top

[@Daemon1995_]

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

[@yvesleroux9290]

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

[@PlumSkull]

185 wutt ? F OR C ?

[@stevemurch3245]

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

[@sayedking3373]

Chef BODY say to you very very nice sole meuniere

[@cartouchator]

Celcius degrees

[@adriantataru7476]

you not trained in france for shure

[@itsokitsok5020]

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]

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

[@jrussell5243]

All that talk about 'fresh'... this guy seriously doesn't know Dover sole is unique in that it peaks at 3 days after being caught??

[@100iliasm]

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

[@mariaadisi2148]

C

[@gregjohnson720]

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]

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

[@nicholas389]

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.

[@ronaldschultenover8137]

Not worth the price

[@danelinderman2671]

That's a massacre.

[@thebookdoc.writing.and.editing]

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]

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