00:00Hello, here I present to you a sole that has been cooked in the meuniĂšre style, that is to say with melted butter and lightly lemoned.
00:08So what I'm interested in showing you is the cutting up of this sole, fillets of sole.
00:15Unfortunately, the tail was a little bit frayed.
00:19Initially, it will be enough to make the lever system with the tail.
00:26We slowly raise the stakes and then we penalize.
00:32In the second step, we make the head, the flat of the fork and we make the lever system and we eliminate the head.
00:44Next, by making a V shape, we will remove the entire throat of the fish.
00:53There, it's done.
00:55A V-shaped system, plain and simple.
00:57All right.
00:59Here, we eliminate a little bit.
01:02Anyway, we'll look at everything together.
01:05So.
01:06Next, I start from the base of the tail.
01:09All right.
01:10And we go back up.
01:12Actually, it's a little bit...
01:14We simply go up the edges, rather than doing it in the opposite direction.
01:20Hop.
01:21As a hairdresser would say, we're putting the fire cup back together.
01:25So.
01:26On both sides.
01:27Then, for left-handed people, we turn completely.
01:31And we do exactly the same thing.
01:34We...
01:36The comb is basically the fork.
01:39So.
01:40And the chisel is basically the knife that presses and pulls.
01:45Who presses and pulls.
01:47So.
01:48There, the sole is completely unrestrained everywhere.
01:53Going back up.
01:55Next, when we talk about sole fillet, we're talking about sole cut in two.
02:04If it's grilled sole, it's done in one piece.
02:08And there you have it.
02:09If it's a sole meniĂšre, like this one.
02:14So.
02:15We cut it in the middle.
02:17And we separate the two fillets.
02:19Two fillets that will then be presented like this.
02:22So.
02:23A second net.
02:27If it's a little overcooked, that happens.
02:30I remove the flesh.
02:34I slide it.
02:36Quite simply.
02:38Then there is a system which means that if the stiffness is a little resistant, we do it like this.
02:44We start from the base of the head.
02:48And very gently, a little.
02:50By lifting gently.
02:52So.
02:53Up to the base of the tail.
02:55We can do this.
02:58So, when you ask for it in a fillet.
03:01A net is a net.
03:03So, these are four very distinct nets.
03:05So.
03:07After that, it doesn't matter.
03:09There are several ways to do it.
03:11So.
03:12If we don't ask for a net, we can do whatever we want.
03:14So.
03:15We'll put the lemon first.
03:17A small tomato, perhaps, more around here.
03:21So.
03:22So.
03:23The sole is done.
03:24So.
03:25A little bit of butter, possibly meuniĂšre style.
03:28So, lemon butter.
03:30So.
03:31Now, we're going to move on to...
03:32Well, that's a fish.
03:33In fact, sole and turbot are flatfish.
03:37All right ?
03:38All flatfish stand out.
03:40So.
03:41So, it's the same way.
03:42Even though a turbocharger is surprisingly large, it's prepared in exactly the same way.
03:47So.
03:48Next, we go to the bar.
03:51The bar isn't any more complicated.
03:54The head is always removed.
03:57So.
03:58Earlier, I started with the tail of the sole.
04:02So, in fact, we use the lever system all the time.
04:06Even for the head, I did it mechanically.
04:09And in fact, that's it.
04:11Hop!
04:12We lift.
04:13We put the comb in place.
04:14If it were in a hair salon.
04:17And we go back up.
04:18So.
04:19Hop!
04:20That's it.
04:21And that's it.
04:22The head is exactly the same.
04:24Next, we start from the base of the tail.
04:26And we go back up.
04:28We do...
04:29We lift its small bones.
04:31So.
04:32Ventral.
04:33Here is.
04:34I forgot to mention that the V also had to be made at the level of the entrails.
04:38So.
04:39The throat.
04:40The fish.
04:41All right ?
04:43So here, two principles.
04:45Either we open it completely and unfold it to remove the rigid back support that will be in the middle.
04:52Either we remove it directly from the plate.
04:56Because we keep the fish on the plate.
04:59We'll remove it directly.
05:01So.
05:02So.
05:03Directly onto the plate.
05:04Let's go.
05:05There.
05:06Let's start again a little bit.
05:07Because it serves no purpose.
05:08And then we open it.
05:09We're opening it up completely.
05:10any fish.
05:11Any fish.
05:12And then, we open it up completely.
05:13Any fish.
05:14We lift the ridge.
05:15We're opening it up completely.
05:16Any fish.
05:17We lift the ridge.
05:18Calmly.
05:19By lifting.
05:20Calmly.
05:21Calmly.
05:22Calmly.
05:23Calmly.
05:24Calmly.
05:25Calmly.
05:26Calmly.
05:27So.
05:28Let's start again a little bit.
05:29So.
05:30Let's start again a little bit.
05:31Because it serves no purpose.
05:33And then we open it.
05:35We're opening it up completely.
05:38Any fish.
05:40We lift the ridge.
05:44Calmly.
05:45By lifting.
05:47Calmly.
05:48So, this is also important.
05:50It's about memorizing the edges a little bit.
05:55That is to say, at the base of the flesh.
05:58Fish.
05:59We press gently.
06:01And we remove the protruding bones.
06:05It's a simple technique.
06:07So.
06:08So.
06:09So, my dorsal spine was removed.
06:11I'm going to stop them, unfortunately.
06:15There aren't too many of them here.
06:18Finally, fortunately or unfortunately.
06:21What I could have shown you.
06:23So.
06:24Right here, we turn the plate.
06:26And I remove it.
06:28So, I'm only going to remove it because the flesh from the bottom and the sole is still quite expensive.
06:36We respect that.
06:37I'm removing that too.
06:38So.
06:39Here, I press.
06:40Well, there's nothing there.
06:41We leave it.
06:42It's not serious.
06:43And I'm going back this way.
06:57So.
06:58Calmly.
06:59In order to present an arena.
07:03So.
07:04In order to concentrate a poor side and a flesh side.
07:14The lemon here.
07:15The tomato here.
07:16So.
07:17Enjoy your food.
07:18Enjoy your food.
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