Julia Child would love this guy. He meticulously and respectfully follows each and every step she laid out in her recipes. Best cooking show on CZcams. Well done.
Julia does this in The French Chef Season 5: Episode 4. She starts with a big stack of whole soles that she caught herself! She demonstrates how to fillet them, then does the recipe
Not sure if anyone's pointed this out or not- but that's actually not a knife sharpener. That's a tuner. It helps rearrange the edge of the blade AFTER you sharpen it. To sharpen a blade, you'll need an actual sharpener or some kind of porous stone/clay/etc. (whetstone). Tuning a knife is important for getting a better edge and making sure your sharp edge lasts longer. You'll still need to actually sharpen the knife though, lol.
Jamie, you're the best! I've made this recipe on several occasion, and you didn't do so badly. Some points: Use a boneing knife...the one with the narrow thin blade with a curved tip...it's designed for that purpose. Sole is delicate and hard to handle. So, you can poach the entire fish first. Remove the guts and place the entire fish in the liquid, and poach for 5 minutes or so. Remove and let cool. The skin comes off easily. Make a cut down the middle of the fish's back and gently push away from the skeleton. You should get 4 neat filets from this...then proceed as normal.
The passing grade for a waiter is filleting the COOKED fish table side. Part of the show. This is not done with a knife, but with 2 spoons, or a spoon and a fork. If cooked properly the flesh should pull away, leaving the skeleton clean. The bones are then lifted away from the remaining flesh.
The way that Julia Child's cookbooks are like modules, that you add on to your skills from the basic idea. It's very strange, and quite different to most cookbooks, but honestly it's really cool, because it makes a person think about how so much of cooking is just repeating basic skills over and over until you master them. It's so fricking confusing though. When I first used the book, I would copy the whole process out by hand, which helped me understand all the nuances. Then I had my version of the recipe in my recipe box that I could use. So often, I could just streamline it down to be much shorter....Marcella Hazan has a really similar recipe to this that skips the cream/cheese and butter topping. It's my favorite way to prepare fish and it's really fast. The poaching liquid is kept and can be served over polenta with the fish. I mean I get it, Britanny is cold and rainy AF, and they have more dairy than they know what to do with, but I think most people eat fish to be a little healthier, ya know?
I think people really miss the point with recipes. They arent rules set in stone, they are more like guidelines you kind of get an idea and then change things according to what you like and what works best for you.
Any flat fish like sole or flounder is the hardest to clean and filet properly to begin with. I think he did pretty good with one of the most delicate fish as his first try.
That was looking kinda dicey until the broiler: then it really came together and looked delicious! Congrats on filleting the fish! Now I’m going to go dot some butter all over my dinner!
I belly laughed watching you break down that fish. It was oddly reminiscent of my first Thanksgiving turkey that would've definitely been not only overcooked but overcooked with the neck bone and bag of giblets still inside. A phone call from mom in which she asked: "Did you take out the bag?" Me: "Bag, what bag?" No way was I stuffing it so I figured my hands wouldn't need to go in there. Silly me. You rock Jamie. Keep going.
So much chaos, and fun to watch! It looked so good when you took it out of the oven, did not expect that honestly! But it does give hope to your fellow beginning cooks!
Discovered you last night and I love your videos 🥰 the chaos is relatable af... thank you for the laughs and making me feel like I'm not alone in my culinary quests
A little tip for your fish ,especially sole, fold the ends into the middle overlaping each other. It creates a more even layer of fish and allows for more controlled cooking as the fish is then an even thickness. I say this as what you have currently done will overcut the edges (the thinnest part) way before the thicker part is cooked.
What you may want to consider doing for the complex variants involving multiple recipes is re-writing them as one recipe for yourself that is only the steps you're going to do as one recipe. It'll probably also help you work out what is actually going on before hand.
This is why you should always read through the entire recipe a couple of times and prep all the ingredients 🤣 It's okay, Jamie, we've all been there and still don't learn our lesson at times
I know this is an older video but you peeled that fish pretty well ! I ended up tearing it off the head when I tried... Popping eyes is a great way to lose your appetite, lol ! Love this series, you make me want to get that book (I'm French, might as well learn more about my country's recipes)
My parents taught us to filet any fish we caught, shuck clams, oysters and muscles as a kid.....lucky for us. We grew up "preparing" lobster and we grew up appreciating sardines and anchovies.
Hey Jamie! Did you reduce the amount of veggies to 2 portions but make the full amount of sauce for 6 portions?! That was pretty saucy and looks soooo good!
I used to work as a professional fish cutter at a grocery store and I just wish I could help guide you through filleting 😂 Small knife is better. You might want to consider investing in a boning knife, which is thin and good for cutting that requires finesse.
Please make JC’s Timbales...just watched the video... I want to watch you figure it out and make it. This is just right for your series “One more time with Julia “ (oh, please!).
I laughed. I cried. It moved me Bob! (Weird veggie tales reference) But most of all, it inspired me. This little series of yours is a highlight. Oh. And I love your Le Creuset. Purple is my favourite colour and, of course, 2 months after I got my ocean ones that purple came out.
I think you are doing a great job of showing how men should not be afraid of tackling a French recipe. The content was entertaining and you have a great presence on camera. Bonne chance, et continuer le bon travail.
Super job on that sole, and the final result looked terrific. Looked to me like you were dotting just fine. Julia would have added more vermouth too. 👏 Hope you're both keeping well in your secret location, looking forward to seeing you again when you're ready 👍
Our only fish dish in cooking school was fileting a sole and cooking it in parsley sauce. It was not very tasty at all. This one looks a lot better tasting.
Recipe: dot with butter Me: What kind of dot? Pencil dot? Polka dot? Maybe it's like those candy dots. Or how about dot com? I think I got this dot thing down! Now, how many? --> proceeds to cover the entire dish with dots.
There is a reason knives have names like boning knife or filet knife. Don't get me wrong, if you can only have one knife, the the chef knife is the utility tool you want, but if you have the other tools, you should probably use them. (and don't lie, I know you have the other tools) When you just poured off some of the sauce base I was like, "Forgive him Father, he knows not what he does."
I ain’t gutt’n no fish! I’m watching episode but wasn’t enjoying the first part so I got up and ate chocolate! I am interested in figuring out how to cook fish though. This is something I’ve never been able to talk myself into. I can cook but I can just barely cook shrimp and fish.
Hi Jamie, I realise that you didn't know at the time of this video but flat fish like sole actually have 4 fillets each not just 2 like other fish such as bream etc. Filleting fish is hard enough at the best of times but you did a pretty good job considering it was your first time. If you haven't already done so you might want to invest in a sharpening stone for you knives so you can get a proper edge on the blade, because a steel won't do that.
Not finished watching yet but just saw you skin and fillet the fish. I cook a fair bit but I've never prepped a fish from scratch and I think you did very well for first time, I'd have probably totally fucked it up 😄
Julia Child would love this guy. He meticulously and respectfully follows each and every step she laid out in her recipes. Best cooking show on CZcams. Well done.
I love how chaotic this is. It's really accurate to trying to figure out what the hell julia is talking about.
glad I'm not the only one..
I have learnt so.much from those books
She never had Word
8:42 His best Julia Child impression.
Julia does this in The French Chef Season 5: Episode 4. She starts with a big stack of whole soles that she caught herself! She demonstrates how to fillet them, then does the recipe
Not sure if anyone's pointed this out or not- but that's actually not a knife sharpener. That's a tuner. It helps rearrange the edge of the blade AFTER you sharpen it. To sharpen a blade, you'll need an actual sharpener or some kind of porous stone/clay/etc. (whetstone). Tuning a knife is important for getting a better edge and making sure your sharp edge lasts longer. You'll still need to actually sharpen the knife though, lol.
I did not know that! Just learned something new :)
Jamie, you're the best! I've made this recipe on several occasion, and you didn't do so badly. Some points:
Use a boneing knife...the one with the narrow thin blade with a curved tip...it's designed for that purpose. Sole is delicate and hard to handle. So,
you can poach the entire fish first. Remove the guts and place the entire fish in the liquid, and poach for 5 minutes or so. Remove and let cool. The skin comes off easily. Make a cut down the middle of the fish's back and gently push away from the skeleton. You should get 4 neat filets from this...then proceed as normal.
Love these tips! Thanks
The passing grade for a waiter is filleting the COOKED fish table side. Part of the show. This is not done with a knife, but with 2 spoons, or a spoon and a fork.
If cooked properly the flesh should pull away, leaving the skeleton clean. The bones are then lifted away from the remaining flesh.
As someone that cleans as they cook this show is like watching a train wreck but you can’t look way. Having said that I love this channel.
"Stupid dots of butter" is going to be my mantra from now on whenever they are called for.
This is my favourite channel on YT, hands down.
☺️
I love the fact he show everything, like oh I forget the celery!
These videos are inspiring me to cook better food more and to go outside my comfort zone. Thank you for your hard work!
Not me it doesn't. To me it's a funny horror show. Sort of like watching a beheading, which had a positive ending.
TheNightAl 😆
CONGRATS ON MAKING YOUR FISH FLAVORED COLESLAW!
The way that Julia Child's cookbooks are like modules, that you add on to your skills from the basic idea. It's very strange, and quite different to most cookbooks, but honestly it's really cool, because it makes a person think about how so much of cooking is just repeating basic skills over and over until you master them. It's so fricking confusing though. When I first used the book, I would copy the whole process out by hand, which helped me understand all the nuances. Then I had my version of the recipe in my recipe box that I could use. So often, I could just streamline it down to be much shorter....Marcella Hazan has a really similar recipe to this that skips the cream/cheese and butter topping. It's my favorite way to prepare fish and it's really fast. The poaching liquid is kept and can be served over polenta with the fish. I mean I get it, Britanny is cold and rainy AF, and they have more dairy than they know what to do with, but I think most people eat fish to be a little healthier, ya know?
I think people really miss the point with recipes. They arent rules set in stone, they are more like guidelines you kind of get an idea and then change things according to what you like and what works best for you.
Yep.this is exactly what it's like to follow Julia Child recipe
Any flat fish like sole or flounder is the hardest to clean and filet properly to begin with.
I think he did pretty good with one of the most delicate fish as his first try.
What I love about Jamie is he keeps it real by showing exactly what a god-awful mess he makes in his kitchen and stove-top :)
I love this series. Please keep it going man.
I feel like you should be much more popular than you are this cooking series is my favourite of all time!
My mouth is watering that dish looked really delicious. If your fish flakes and is opaque in colour you've cooked it perfectly. Well done you!
I made this tonight. It turned out very good! The Swiss cheese paired very nicely with the fish!
You know the video is great when there is lotta mess in his kitchen ❤️
truth
This is the chaos I expect from French Cuisine, I am definitely going to try to make this.
Veg, white wine sauce, fish all under a gratin? Gotta love Julia!
😂
When he asked “do you have a sole” I thought he was asking them an existential question… 😂
You did awesome for your first fish cleaning and filleting. Sole are awkward fish to start with! Bravo!
If your knives need sharpening, I suggest using a sharpener rather than a honing steel
That was looking kinda dicey until the broiler: then it really came together and looked delicious! Congrats on filleting the fish! Now I’m going to go dot some butter all over my dinner!
The end product looks great! Yummm
I belly laughed watching you break down that fish. It was oddly reminiscent of my first Thanksgiving turkey that would've definitely been not only overcooked but overcooked with the neck bone and bag of giblets still inside. A phone call from mom in which she asked: "Did you take out the bag?" Me: "Bag, what bag?" No way was I stuffing it so I figured my hands wouldn't need to go in there.
Silly me.
You rock Jamie. Keep going.
Great content! Looks great. I'll try it out myself!
I've never "taken on" a whole fish....I might just try it now....thanks for another great ep 👍
So much chaos, and fun to watch! It looked so good when you took it out of the oven, did not expect that honestly! But it does give hope to your fellow beginning cooks!
Discovered you last night and I love your videos 🥰 the chaos is relatable af... thank you for the laughs and making me feel like I'm not alone in my culinary quests
This is the "I Love Lucy" of youtube cooking channels.
A little tip for your fish ,especially sole, fold the ends into the middle overlaping each other. It creates a more even layer of fish and allows for more controlled cooking as the fish is then an even thickness. I say this as what you have currently done will overcut the edges (the thinnest part) way before the thicker part is cooked.
What you may want to consider doing for the complex variants involving multiple recipes is re-writing them as one recipe for yourself that is only the steps you're going to do as one recipe. It'll probably also help you work out what is actually going on before hand.
Amazing confusion ! I love it
love the chaotic energy in this for what ends up looking like a western okonomiyaki!
Awesome job on the fish !
Love the channel sir. Every third episode or so is a personal nightmare of mine. Perfect October viewing.
Here before you blow up. Love finding hidden CZcams gems!!
By the time your channel has a million subs you'll be a pro chef lol
This is why you should always read through the entire recipe a couple of times and prep all the ingredients 🤣 It's okay, Jamie, we've all been there and still don't learn our lesson at times
Crazy process! I admit I felt anxious for you.
I am also as chaotic when trying to follow Julia’s method. ❤ but it has to be exactly as how she directed. Love to see that I am not the only one!
It all turned out! it looked delicious : ) and (im glad you forgot the celery)
This is my most favorite cooking video of all time. I’ll just say, no you didn’t. 😂. Love your content. Keep it up!
7:25 my mother made that exact groan useing that cookbook.
Not easy I think you did the best you could with what you had, better than I would have my first try. 😊
Pure comedy gold.
Love your channel!
cool porfin, your back
Julia also wants you to save the fish frame, skin, head and scraps to make a fish stock
you look so over it, at the end. I laughed so much.
Muito bom! Deve ter ficado uma delícia! 😋
I know this is an older video but you peeled that fish pretty well ! I ended up tearing it off the head when I tried... Popping eyes is a great way to lose your appetite, lol ! Love this series, you make me want to get that book (I'm French, might as well learn more about my country's recipes)
I like what Andrew said! I too love how chaotic this is! I feel like you need a link to the video where you actually perfect it! 😉
Man your funny, when you just lose it and are like screw it dump the liquid out..... I feel ya. 🤣🤣🤣🤣🤣
Wow what a complicated recipe-it looked delicious at the end, I want to try this now
Not me. I don't care that it looked delicious. I'll stick with my comfort zone with Jacques. To me this is mystery chaos theater.
If I had to cut up a whole fish like that I would cry, they are such beautiful creatures, the most majestic of animals…
Tip; cook the fish after cutting off the side fins. Then you can use your knife to draw aside the cooked flesh from the boneses.
I'm shocked she never used an eseveche technique. Love your channel man. ❤
Jamie learning how to fillet a fish starting at #3 difficulty fish. lol
My parents taught us to filet any fish we caught, shuck clams, oysters and muscles as a kid.....lucky for us. We grew up "preparing" lobster and we grew up appreciating sardines and anchovies.
Yum
Woo hoo! Happy day that I found an unwatched Jamie and Julia! 😂
Do you ever look back at these older vids and think, wow, look how far I've come!
Hey Jamie! Did you reduce the amount of veggies to 2 portions but make the full amount of sauce for 6 portions?! That was pretty saucy and looks soooo good!
I used to work as a professional fish cutter at a grocery store and I just wish I could help guide you through filleting 😂
Small knife is better. You might want to consider investing in a boning knife, which is thin and good for cutting that requires finesse.
When working with leeks, you may wish to wash them after you cut them up. They tend to get little gritty sandy bits between the layers as they grow.
Please make JC’s Timbales...just watched the video... I want to watch you figure it out and make it. This is just right for your series “One more time with Julia “ (oh, please!).
There's this knife that came with just about every knife set I've ever owned. It's called a Filet Knife. Always wondered what its purpose was....
😂
I laughed. I cried. It moved me Bob! (Weird veggie tales reference)
But most of all, it inspired me. This little series of yours is a highlight.
Oh. And I love your Le Creuset. Purple is my favourite colour and, of course, 2 months after I got my ocean ones that purple came out.
I think Jamie is in a new time zone
I laughed out loud when you couldn't get that sauce to reduce so you just threw some out! lol
This video paused itself twice so my iPad’s Siri could respond to Jamie’s voice saying, “Hey, Siri!”
I laughed the whole way through lmao
Yeeeaah!
I think you are doing a great job of showing how men should not be afraid of tackling a French recipe. The content was entertaining and you have a great presence on camera. Bonne chance, et continuer le bon travail.
You're a hoot!😄
The music hilarious
I love your enthusiasm n u trying to underrated julia is 🤣
This was a confusing one!!
Super job on that sole, and the final result looked terrific. Looked to me like you were dotting just fine. Julia would have added more vermouth too. 👏 Hope you're both keeping well in your secret location, looking forward to seeing you again when you're ready 👍
Our only fish dish in cooking school was fileting a sole and cooking it in parsley sauce. It was not very tasty at all.
This one looks a lot better tasting.
I'm not sure if it was the editing but you seemed to try and do this recipe in speed rounds! lol
Once I had the veggies on the stove and the fish poaching...things got wild there for a moment..
You do realize Jamie, that any video on CZcams can be played slower. If you lower the playback speed it’s easier to catch those details hth.
👍From a Breton.
I can’t help wondering what dizzying heights Jamie’s cholesterol has climbed to since he started cooking Julia’s recipes!
The cholesterol scare ended decades ago…
Recipe: dot with butter
Me: What kind of dot? Pencil dot? Polka dot? Maybe it's like those candy dots. Or how about dot com? I think I got this dot thing down! Now, how many? --> proceeds to cover the entire dish with dots.
There is a reason knives have names like boning knife or filet knife. Don't get me wrong, if you can only have one knife, the the chef knife is the utility tool you want, but if you have the other tools, you should probably use them. (and don't lie, I know you have the other tools)
When you just poured off some of the sauce base I was like, "Forgive him Father, he knows not what he does."
I ain’t gutt’n no fish! I’m watching episode but wasn’t enjoying the first part so I got up and ate chocolate! I am interested in figuring out how to cook fish though. This is something I’ve never been able to talk myself into. I can cook but I can just barely cook shrimp and fish.
Hi Jamie, I realise that you didn't know at the time of this video but flat fish like sole actually have 4 fillets each not just 2 like other fish such as bream etc. Filleting fish is hard enough at the best of times but you did a pretty good job considering it was your first time. If you haven't already done so you might want to invest in a sharpening stone for you knives so you can get a proper edge on the blade, because a steel won't do that.
Now I need to ask a friend to bring me back a fish from the shores.
Still cool recipe.
Do you put saran wrap on your computer keyboard to keep it safe from germs and crumbs? Sorry for the odd question, but I’ve been so curious.
haha no I don't.. I just go for it...I give the computer a good wipe down after each video ;)
@@antichef You’re a rebel 🤘🏻
You said you could go with or without the cheese on top. The grated cheese gave that nice brown on top, so I might rethink that if I were you.
If you like it, that’s all that matters
Do you always read during cooking
Not finished watching yet but just saw you skin and fillet the fish. I cook a fair bit but I've never prepped a fish from scratch and I think you did very well for first time, I'd have probably totally fucked it up 😄
I’m picturing Siri running to n from the other room. “Here I am”
A comment for the algorithm. ^^