Ludo à la Maison - Sole Meuniere

Its all about the butter, classic French dish.

[@elenawolf992]

Since I've been living in Middle East (7 yrs), I learned to cook Iranian pilaf, Yemeni, Saudi, Egyptian, Jordanian, Indian style and just now I've realized the differences and uniqueness of each one. In Romania, our pilaf is watery, with veggies, etc, so it took me a while to get right the water proportions. Here, in Qatar and all over Middle East ghee(clarified butter) in their dishes is saint. Thank you for your way of presenting this dish to us ❤ and for your advice, passed along from your mentors ❤❤❤

[@mattharms2038]

I got a fever and the only prescription is more butter.

[@kapoof2]

He talks about butter like it is his high school sweetheart that got away.

[@robertobeltran6116]

Thanks Master Chef Ludo, I'm a Chef I'm from 🇵🇷 I'm a Subscriber I enjoy every minute of your VIDEOS I learn a lot and I also enjoy your great personality from you ☝ MASTER CHEF Ludo

[@ilinx7065]

1:02 "put a little b*tch of bay leaf" okay, will do

[@cambaopa]

Tried on branzino instead of sole and worked very well. The rice delicious. Thank you very much!!! Another fan from Puerto Rico 🇵🇷

[@Nothing-qq4hd]

Tilapia works also lol

[@gorillagaming1117]

Hahahaha you crack me up dude love it

[@carlettegrinenwalde193]

can't stop laugh I love your accent

[@combatmako]

Merci ! ✌️❤️😁

[@Bob-os1qp]

editing is godly

[@elixirbistro7903]

monsieur yes the pilaf is mid eastern probably iranian, they call the cooked rice polo and they have variety of that such as tachin polo, which made with egg youlk, saffron, yugort and lemon juice, than they have zereshk polo which is made with saffron, barberry, butter , than sabzi polo, than addas polo , and many mor, but the rice you mad it's a quick one they call it dampokht it's cooked fast, for pilaf they soke the rice in salt and water than they follow their rcipe mersi

[@ardentdfender4116]

More Butter, better than Sugar... LMAO 😂

[@stephenwong6838]

I now have to have “BUTTER” on and with everything - What was cooking in France like before they raised BEEF COWS for their meat and milk - Then they learned to churn the milk to separate the solids, fats and cream - AND finally to develop the BUTTER ! 👍👍👍👍👍

[@closetgrasshopper2627]

The best part was when he cut the roots off the onions and they made him cry. It was nice to see even he makes mistakes.

[@cheftuan]

Closet Grasshopper because it was rotten inside.

[@closetgrasshopper2627]

no dummy. it's cos in cooking you don't chop the roots or it makes you cry. keep the roots and it won't emit the onion fumes dummy.

[@elijahfap]

Closet Grasshopper no

[@mas502arc]

Hey threw it out because it was rotten inside. Even if you don't cut the roots, the onion will still make you cry.

[@theblobfish9614]

Thats complete bullshit, the onion will still make you cry. If you learned that shit in culinary school go back and slap your instructor.

[@simonaslaninkova9513]

Im a chef from europe what is kosher salt?

[@S1lentBob]

The grains of salt are a little bit bigger than regular table salt, but not as big as something like Fleur de Sel

[@jeromefleury1060]

the terminology "kosher salt" is not used in Europe. This corresponds to "kitchen salt" which does not contain fluorine, iodine, or any additives that are sometimes found in "table salt". These additives give a bad taste if they are heated to too high a temperature, especially when cooking in a pan.

[@Jeneral28]

Just butter and fish. Simple unless you have lactose intolerance.

[@jamesmartin-ic2rj]

Adding chopped parsley and capers to the pan,elevate this dish