HOW TO PREPARE AND COOK "DOVER SOLE" FISH - CLASSIC FRENCH MEETS JAPANESE - COOKING WITH CHEF DAI

HOW TO PREPARE AND COOK "DOVER SOLE" FISH - CLASSIC FRENCH MEETS JAPANESE - COOKING WITH CHEF DAI
Preparing a sole fish for cooking is straight forward. Simply follow a few steps, as demonstrated by Chef Dai.
The Dover sole is the :Godfather" of sole, or was that James Brown (sorry, couldn’t resist).
The dover has a firm and meaty texture, but a really delicate, buttery and sweet flavour.
In Europe, this fish is commonly prepared by removing the skin from the topside of the fish. The gills are then trimmed and the head removed.
Chef Dai recommends leaving on the gills and head however, as they contain a lot of decent meat, added texture and flavour.
“A la meuniere” i.e. in the style of the “miller’s wife”, is the classic French way of cooking this fish, whereby the sole is coated in flour, fried in copious amounts of butter, then finished with lemon juice, sometimes capers and freshly chopped parsley.
Chef Dai adopts this French classic style of cooking but instead of using salt as the primary source of seasoning, soy sauce is also added to the sauce.
Dover sole is an expensive fish to buy, so by all means, you can use other cuts such as plaice or lemon sole, at a fraction of the price, without compromising too much on the taste.
Please try this at home, the umami packed sauce and Dover sole are a perfect accompaniment to a bowl of rice or even a glass of white wine.
Ingredients:
Dover sole x 1
salt
plain flour
cooking oil x 1 glug
unsalted butter x lots (you can be approximate, add more or less)
lemon juice x 1/2 small lemon
soy sauce x 1 Tbsp
lemon segments x optional
for the vegetables
samphire
shimeji mushroom
salt
pepper
cooking oil
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Thanks for watching!!!!!

[@JunsKitchen]

It looks sooooo good! I shouldn't have watched it before going to bed. I'm so hungry now. :)

[@CookingwithChefDai]

lol, you shouldn't watch food videos just before bed Jun. having said that, nor should I.... lol

[@donnysf7158]

JunsKitchen ur my fav

[@Anony-uk3eb]

U 2 should make a video together. That must be great!

[@curtischan1050]

JunsKitchen has

[@dektran4843]

make fish and chips with dover sole

[@ragnarokrock]

I'm starting to hate your videos. Why do I have to watch this every time I'm starving? As a broke college student I just wanna die. Kidding, I love this! Someday I'll be able to cook a lot and it's a good thing I can always go back to this channel to get some delish recipes!

[@ckemimire3657]

youre awesome chef and talented af ...pls reply us when you'll be very famous

[@antonchigurh3226]

Chef Dai, What a splendid preparation. Thank you 🙏 for sharing. I hope that you’re doing well, and that you will post again soon; it’s been over a year since your last video. Cheers 🥂

[@aayushsharma8735]

But chef...do we have to skin the other side too?

[@MacMillian]

oooohhhh that skin coming off So good

[@hamiltonlong5917]

Looks yummy! Is there a Bentley of the sea? I also feel bad for the person watching him eat right in front of him

[@bg357wg]

Codfish?

[@collinyan3638]

oh,I used to had this fish almost every day when I was in China.

[@gwddmt1]

Classic suggestion after having professionally prepared and cooked Sole Meunière table side for years.... Peel the skin from the tail to the head after a small slit through skin at the tail then add a dab of kosher salt on both side of the slit (for finger press friction/grabbing).... and pull the skin to the head in half the time it took in this video. Also... After turning the fish after cooking the first side at about 1 and 1/2 minutes of cooking the other side.... you need to lift the tail end up out of the heat and put a raw 1/4 thick slice of carrot or potato or in this case a purple Japanese sweet potato under the thinner tapering tail end... to keep/shield the pans heat from over cooking the thinner flesh.... if it goes over 140 F/60 C the tail end is way over cooked in relationship to the meatier thicker shoulder/head end of the fish that has not reached 140 F 'doneness.'

[@johnandreo]

Keep it up with the fish techniques please!

[@CookingwithChefDai]

will do mate. thank you

[@annearaullo2917]

Could you please do a segment about the types of cookware you use & why? Any tips on features to look for, brands you like, different price points - when to spend, when to economize. I'd also like to know about your cutting boards and utensils as well as any cleaning and sanitizing methods you favor. Thanks.

[@mrbluenun]

Hi Chef, Can you explain how and where to find the samphire and how to prep it please?

[@zwordsman]

I'm curious.. those bones are easy to eat off of.. but.. do you flip it over and eat the bottom side as well? and was it gutted? Hmm. I dont' think we can get that fish here in the US.

[@aayushs.taehyung4631]

But chef, do we skin the other side too?

[@connerosrs226]

Why wouldn’t you skin the dover with a knife? Also it’s weird for the last 2 minutes of the video I just watched you eat...

[@michaeldipaola1313]

Another way to skin it is dip it it very briefly in scalding hot water. After that you can pull the skin right off.

[@rommelcruz3651]

wowww!! i love sole fish/flounder! cooked in any way this fish taste really good! thanks for this awesome video! hope you can show us your version of steamed flounder!

[@fishingparadisecalifornia7764]

For a saltwater fish that smells very sea like.. it's rather bland compared to pacific halibut

[@TheGizmoGarage]

Can you use the skin to make wallets?

[@thundertrunks1]

Please, a short video on how you make your rice! Can't wait to try to make Dover sole!

[@crescentusagi]

I'd like to see more tutorials of how to prepare different fish :) Nice video

[@amenchoi7797]

can u make a video of oknomiyaki?

[@CookingwithChefDai]

I will try and make that one next if I get my hands on the ingredients......

[@fdd4708]

why do i need to take off its skin? wouldn't it be easier to fry with skin on?

[@MrBobWareham]

Damn you I am now hungry that looked so good but loved it any way your a good cook

[@BLHz8blah1]

I hate asking if there are replacements for ingredients but this fish isn't easy to access where I am from are there others I may use? I know it won't be the same, but something close to it?

[@zadinal]

I think Halibut and maybe Tilapia would be good substitutes

[@CookingwithChefDai]

as zadinal said....also I would suggest turbot, red snapper, plaice or lemon sole perhaps......

[@BLHz8blah1]

Thank you!

[@BLHz8blah1]

Thank you!

[@BlueDragon1504]

I find these thing litturely everywhere in my nabour town. Doesn't matter how many restaurants I walk into, its always on the menu. Love them tho so I suppose there is no problem ;)

[@princetahir5767]

how this can be Bad,you make it and taste it and saying expression it is nice,how if it turns bad.Every cook says like you but reality is different.Thanks.will try this in Japan and Aussy country.

[@Kraken0684]

Nice video! Really wish you would use a knife instead of your finger to skin the fish. Also, as you are devouring the fish, care to share at any point with your wife since she's filming eh?

[@Limezz4]

How come you are never att the restaurant kitchen anymore?

[@oyamonaca]

konichiwa. you can also put the lemon segments in the butter at the end to boost their flavor...we used to do that in France in the restaurant i ve been working in...great video. i m doing some on facebook, could you check it up in order to give me some advices for the videos please? ludo tu chef en casa .thanks

[@toshikokojima5539]

No need knife!Are you Japanese or chinese ?

[@galangbang]

Hi Chef. I've watched pretty much all your videos. I'm a fan. Can you go do a video on chashu pork?

[@filippodkulabovic3146]

Honestly I kinda feel bad for the fish

[@katew.561]

Hi Chef! Love your videos :) I would be very grateful if you could teach me how to shred cabbage nice and thinly like used so often to accompany Japanese dishes, thank you!

[@milio7892]

Yay he's back with fish videos

[@cloudnaeris2672]

why does unsalted butter help the fish cook at a higher temperature? 4:30

[@cloudnaeris2672]

what?

[@cloudnaeris2672]

damn i thought it was just a dank meme and i didn't get it :C

[@Anonymous1233211]

all i know is adding salt draw out the water of the onion and usually chef put a pinch of salt for quick caramelization or quick browning.. not sure if unsalted butter cook at a higher temperature

[@ragnarokrock]

+Hector P LMAO!!

[@TheRivieraKid]

Actually heres something i want to know. do you own the restaurant you film in, or are you just the head chief there?

[@AlqGo]

Who holds the camera?

[@CookingwithChefDai]

my wonderful wife does, she's the star of the show!!!!

[@ancbi]

+Cooking with Chef Dai Just make sure your wife is not hungry while you're having foodgasm on camera! Because, if it were me, i wouldn't be able hold the camera straight watching you eat!

[@brynmiller7547]

Should skin fish from the tail to the head. Much quicker than his faffing about.

[@bigkahona8444]

What about the insides of the fish?

[@speedtribejp]

それは日本の鰈と同じですか。洋食にしても美味そうでうすね。

[@AidaMay]

That's a lot of butter! Looks delicious.

[@bear8495]

hello Chef Dai ,can you make a video about the most common japanese hot pot ?

[@tielojongmans3826]

Wow, this looks so delicious! Do you have a restaurant, so I can come and have this?

[@abdukerimz]

Can u make some video of knife

[@studentdeljuego]

Meat on the fins are the best.

[@kachunhoi292]

Great job Chef Dai! I love this fish so much! As I've eaten Cantonese food since childhood, my mum usually steam it and finish with some Cantonese style soy sauce. Always juicy, soft and delicious. I really want to try your method but I couldn't find it in the local market...... (I'm in Sydney now) By the way, we call this fish "龍脷" in Cantonese, which translated to English as "the tongue of the dragon"!

[@CookingwithChefDai]

Mum's food is the best isn't it! tongue of the dragon, really cool name lol Thanks for sharing your lovely comment with me....

[@songfuny1236]

#chefdai do you have a restaurant?

[@supersendojarren]

can these fish swim? or do they crawl on the sea floor

[@CookingwithChefDai]

I believe they immerse themselves in the muddy seabed but I assume they can swim too....talented buggers.....

[@ValakSVT]

Absolutely delicious Chef! You're the best!

[@CookingwithChefDai]

Cheers as always Ivan!!! Top man!!!

[@berthiga6814]

Great! whatever you cook looks really good. Omakase?

[@shanepasha6501]

You did a great job and with great confidence. Thank you.

[@paulalberding943]

Hi Chef Dai. Can you show us how you cook beef sukiyaki?

[@clemecleme8208]

I just had this fish yesterday in fried form as well as curry form the Indian way. It was delicious and had a mild sweetish taste.

[@CookingwithChefDai]

Sorry for the late response. Sounds great

[@mrmastaofdesasta6994]

Yay, new Video! Hello Chef Dai, Could you make videos about Miso soup, Ramen or Yakisoba in the future? I would really like to see how you make these. It doesn't need to be right now, but sometimes, maybe? Keep up the good work, your videos are amazing!

[@CookingwithChefDai]

I would love to make a Ramen series one day. I will try and make a yakisoba and miso soup video soon for you Anton.. Thanks for the support mate!

[@mrmastaofdesasta6994]

+Cooking with Chef Dai Oh My, I feel honored. Then, I shall look forward to it!

[@ejpadua6182]

Wow, all those colors.. Food porn!!!

[@CookingwithChefDai]

thanks again EJ!

[@davidstorton910]

Mate NO ONE can cook fish as good as the Japanese, that looked really brilliant

[@CookingwithChefDai]

Thanks mate!!!

[@brianc5691]

Fantastic recipe...would crisping the skin then slicing it thinly on the rice add anything ?

[@CookingwithChefDai]

I think it would add alot of flavour and texture. Great idea Brian!!!!

[@TheRivieraKid]

Hooray im in the early comments for once!!!!!!

[@diulzasantos3917]

In Brazil has quite the expensive price, very good.

[@CookingwithChefDai]

I love eating dover sole so much!

[@car001]

I love you รักนะ

[@kailanofficial]

1:30 he didn’t ask for consent

[@caileelewis7878]

Can you peel the skin like that with any fish? 🐟

[@caileelewis7878]

if so I learned how to skin a fish without a knife!

[@jc3944]

+Cailee Lewis it's very uncommon to be able to do this to fish, this is the only fish I know of where you don't need a knife to fillet the fish.

[@svetlana-1970]

very neat and aesthetic cooking technique

[@chrono1logic504]

Takes alot of skill to Work with the dover sole. You did amazing. making this for dinner tonight. Great recipe dai

[@CookingwithChefDai]

thank you so much. I'm so impressed that you had a go and made it too.....glad you liked it mate,

[@chrono1logic504]

+Cooking with Chef Dai Ive always liked dover sole! you've made it taste alot better!

[@rostfleck79]

In Germany, we call this fish "sea tongue".

[@CookingwithChefDai]

cool. If you look at the comment made by Ka Chun Hoi in this comments section, he said that the Cantonese name translated is Dragons tongue....interesting.

[@glowble]

Great inpiring videos Chef Dai, keep up the good work!

[@CookingwithChefDai]

thanks alot Owen!

[@abbu_k]

did you cook it with the guts?

[@maftj1246]

Cool video :^) im back u saw comment on ur last video ? :DD lg

[@maftj1246]

ur quallity is amazing ..

[@CookingwithChefDai]

Cheers Timo, hope you had a great holiday mate!!!!

[@MuMu124]

Dann that looks good

[@Cansif]

the music at the end tho

[@Sirkingx]

MMmmmmmm

[@slycep7304]

reminds me of glenn

[@Anthony-ze1vf]

looks good

[@CookingwithChefDai]

Thanks Mark

[@courtneydominic7802]

that looks so amazing Chef! I'd love to give that a try some time. any suggestions if one is not able to get their hands on any variety of sole? is this preparation very type specific?

[@CookingwithChefDai]

Thanks Courtney! I'm sure any type of sole will be fine to use. A larger sole may require frying on both sides, then putting the pan directly into an oven and cooking it a further few minutes to ensure it's cooked through.

[@928frogman]

You do make it look easy Chef!

[@CookingwithChefDai]

You must try it Ed. I'm sure you'd make it look easy too....... Thanks!

[@geniuschen902074]

The fish is such a beauty.

[@CookingwithChefDai]

I agree. Was a pleasure to make this video....

[@jrmint2]

looks awesome! on my weekend menu!

[@jrmint2]

how many people will that serve? 1-2?

[@silentkiller7258]

+jrmint2 1 person I believe

[@cjoemex]

never seen that fish in america.... i guess ill stick with fish sticks 8(

[@rommelcruz3651]

they are actually common and cheap in oriental stores. they just call it flounder.

[@rdc501]

Idiot. They are common and cheap at any store.

[@rommelcruz3651]

+rdc501 whatever you say ass wipe!

[@jc3944]

+Rommel Cruz flounder are very similar to dover sole, flounder get a fair bit bigger than these, and have completely different head and mouths. You have to fillet flounder, because the skin won't come off without pulling off the meat.

[@rommelcruz3651]

+Fishes worst enemy thanks for the info.

[@tonyk4321]

dont make this silly faces, its just pan fried fish in flour, nothing spesial about it

[@mrpopo4976]

Tony K how old are you? And also Special*

[@KevinT318]

he doesn't know how to cook this fish

[@johnchristian8685]

how do you cook it then?

[@mrpopo4976]

kevin anderson how do you cook it then?

[@heavenly_girl]

I bought a fish but I don't know how to cook? I bought a fish which is big and I still don't understand how to cook?

[@CookingwithChefDai]

I would like to help you. What fish did you buy?

[@heavenly_girl]

+Cooking with Chef Dai I don't know the name. Big but not too big and bony

[@heavenly_girl]

How to remove fishbone? I've never cooked fish before but I like fish