How to perfectly debone and fillet a Dover Sole
Вставка
- Опубліковано 10 гру 2018
- The carving of the turkey is a big Christmas moment - so feeling apprehensive at the thought of stepping up to the plate and doing the slicing is understandable. But fear not, because here, in a series of exclusive videos, carving expert Paul Foxon reveals the secrets to presenting a plate of evenly cut slices, rather than a messy pile of flesh. He trained as a chef and is now Head Maitre’d at five-star London hotel The Rubens At The Palace - so these videos show a master at work (literally, they were filmed at The Rubens’ English Grill restaurant). And he’s got you covered in case you’ve opted for Dover sole, or salmon or a roast chicken, with separate masterclasses for carving those, too.
Original Article: www.dailymail.co.uk/travel/tra...
Original Video: www.dailymail.co.uk/video/trav...
Daily Mail Facebook: / dailymail
Daily Mail IG: / dailymail
Daily Mail Snap: / 8392137033
Daily Mail Twitter: / mailonline
Daily Mail Pinterest: pinterest.co.uk/dailymail
Daily Mail Google+: plus.google.com/+DailyMail
Get the free Daily Mail mobile app: dailymail.co.uk/mobile - Навчання та стиль
Came here after watching someone fail at this on Hell's Kitchen. You make it look so simple.
Haha I'm not the only one. I also wanted to see someone debone dover sole properly with finesse.
Same!
Professionals make the difficult look easy.
Very nice ! Now I want fish !
Wow
So that's what a $500 fish looks like!!!
And now it's cold
And so is a steak when you leave it to rest lol, its not hot you mean!
Alan Carr’s let himself go a bit😳
Nothing to it.
Meanwhile.. heavy mouth breathing.