How a French Chef Makes France’s Most Famous Fish Dish | Fundamental French Cooking | Bon Appétit
Learn how to make Sole Meunière with master French chef Alexia Duchêne. Alexia breaks down every step behind this classic French dish she grew up eating, from preparing and carving the fish to making a rich brown butter, lemon, parsley, and caper sauce.
Feeling inspired? Follow this recipe to make your own at home: https://www.bonappetit.com/recipe/dover-sole-meuniere
00:00 Intro
00:15 Butcher Sole
02:33 Prepare Sauce Meuniere
05:05 Cook Fish
08:32 Make Sauce Meuniere
09:42 Debone Fish
12:39 Plating
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23 Comments
So wonderful to see you, Alexia, taking up the mantle of translating French cuisine for a newer generation American audience. I loved watching you on Top Chef France and am overjoyed to see you now doing this! Merci tout plein!!!
I think I'm going to try do make some Dover of Lake Erie Perch when I get a chance.
Small fish, time , efficiency and effort is all fancy but when is simple why make is complicated
My tongue fell out of my mouth trying to read that title, now I can't eat my fish ..
The move at 3:19 gave me an heart attack 😅 Brilliant explanation as always, thanks for sharing all the tips and tricks.
Lefty with the knife tap on the cutting board. Great dish thanks for sharing
Best chef ever on Bon Apetit
This will go well with our Lake Superior Whitefish. Can wait to try it out.
I love this woman. Amazing chef
Can someone smarter than I explain to me the distinction between browned butter vs ghee/clarified butter as it applies to a brown butter sauce?
I love this chef, does she have her own YT channel?
More alexia!
Food for the soul. I mean sole for the food.
Most of the best foods in the world are so simple to make with just a few ingredients. I make a variation of this recipe with sautéed leeks, then poach them with tilapia. Yum 👌!
Give us more Alexia — please! 😎🥂❤
ain't lying about the last line.. the butter is the main component, on an ingredient list, butter had to be first. Would you like fish with your butter?
Dinner for two?
Thank you @bonappetit for sharing Chef Alexia Duchêne’s take on this – lovely!!
That butter looks great — the fish on the side is a nice touch too.
My favourite dish at Joel Robuchon …once they serve it using turbot also very delicious
That fish looks delicious.
Extract a brief AI cooking order below:
Skin, gut, and thoroughly dry the Dover sole, then dredge it lightly in seasoned flour. → Pan-fry the fish in a hot skillet with oil and butter, basting continuously for 1.5-2 minutes on each side until cooked. → Create the meunière sauce by browning butter in the same pan, deglazing with lemon juice, and adding parsley and capers. → Gently debone the cooked fish into clean fillets, quickly reheat them in the warm sauce, and plate alongside boiled green asparagus.
🧑🍳🧑🍳🐠🐟
More Chef Alexia Duchene, please!
Did Dr Seuss write the title to this video?😂