Comments on: Trade your Soul for Sole?

By: supra shoes

supra shoes — Mon, 08 Nov 2010 01:15:01 +0000

Truth is the torch, but also a huge torch. Therefore, we want to go over his eyes, or even worried about being burned.

By: sktdoctor

sktdoctor — Sat, 23 Feb 2008 10:17:47 +0000

your recipe is great and so was the movie, Vatel. So luxurious and opulent–a truly underated film and it was pretty accurate historically as well.

By: MATTHEW ROSE

MATTHEW ROSE — Tue, 04 Dec 2007 17:54:22 +0000

The genius of Ms. Glaze. Fastest knife in France. Say do you think cutting all those wild animals put you in shape?
Have you seen No Reservations?
http://www.imdb.com/gallery/ss/0481141/Ss/0481141/SHD07030.jpg.html?path=gallery&path_key=0481141
Best,
Matthew

By: Bob Spencer

Bob Spencer — Mon, 03 Dec 2007 08:21:29 +0000

Hmmm, removing the skin from fish…..isn’t that what fishmongers do if you ask them nicely?

By: parisbreakfasts

parisbreakfasts — Mon, 03 Dec 2007 03:54:33 +0000

OH LORDIE!
Well I am wrong wrong wrong!
The soiree was at Chantilly
Desole 🙁
http://www.vaux-le-vicomte.com/en/film.php?film=8

By: parisbreakfasts

parisbreakfasts — Mon, 03 Dec 2007 03:33:19 +0000

PS
They have grand candle-lit suppers there in Spring and Summer..
Maybe they serve that sole of yours? Watch here-
http://www.vaux-le-vicomte.com/en/receptions-seminaires-chateau.php
OH YUM!

By: Parisbreakfasts

Parisbreakfasts — Mon, 03 Dec 2007 03:30:08 +0000

I LOVED the movie, VATEL and I love the chateau it took place at- Vaux Le Vicomte – the most FAB chateau in France.
WAIT!
THAT is where the Grand soiree took place. And the king was so jealous he put the owner, Fouquet in jail for years.
And then he stole his architect and also LeNotre, his fab gardener to do his Versaille palace and make it grander.
But Vaux le Vicomte is the HEAVEN ON EARTH!
The film takes place there too…
More here-
http://www.vaux-le-vicomte.com/en/histoire-chateau-intro.php

By: joanne

joanne — Sun, 02 Dec 2007 20:01:05 +0000

My knife skills are terrible. I need to take classes, so on that note, I rather have sole at a very good restaurant than at home. I have made Chinese style sole by dredging it in cornstarch and pan frying it, served with a cooked sauce of soy sauce, fish sauce, oil, slivered ginger and green onions. But for whatever reason my family does not care for fried fish, and prefer it steamed with the sauce instead.

By: Don

Don — Sun, 02 Dec 2007 17:26:46 +0000

Great blog. I’m a photog. and I’m sure I have some food pr0n around here somewhere. Just ask if you’d like some.

By: Ms. Glaze

Ms. Glaze — Sat, 01 Dec 2007 08:54:55 +0000

Fresh Adriatic Fish– Yes it is a good movie. I’ve seen it a bunch of times too. Interesting to see Uma Thurman paired together with Gerard D.
Elarael – I believe the film is just titled, “Vatel”
Kalyn– I love it when restaurants filet it tableside. Such a lost art. We do that at Guy Savoy too, but not with sole. With St. Pierre and other large fish.
Ellen– You’re a champ for skinning it yourself. My method is pretty much the same as yours. The water is really the trick that helps. The skin is very tough. The fresher it is, the harder to get off the skin. But so worth the effort.
David– Wait what!?!?! They have machines for that? I’m going to BHV! Thanks for the tip. Here I was cursing Poseiden himself while trying to rip the skin off.

By: David

David — Sat, 01 Dec 2007 02:31:11 +0000

have you seen those machines the fish guys have where they feed the sole in, and slips between two metal rollers, and the skins slide right off? Maybe you can pick one up at the BHV!

By: Ellen

Ellen — Fri, 30 Nov 2007 20:16:55 +0000

I have made Sole Meuniere a few times when we stay in a Paris appartment. I make the whole sole and have removed the skin myself. One time, though, I bought a whole sole and the fishmonger removed the skin using some kind of a machine. I was very surprised and greatful, since it is a difficult thing to do yourself. When I do it myself, I place the tail for a second in boiling water and then start moving the skin with my knife, then I use a towel to grab the loose pieace of skin and pull it off the body. I am sure that with all the great experience you have you know that technique, or perhaps you do something different. Anyway, sole on the bone is my husbands very favorite food in France and he eats it whenever he finds it on the menu. We both like to filet the whole sole ourselves and my husband memorized “Je voudrais enlever les arrets moi-meme.” This, of course, pleases french waiters that an American would want to bother fileting his own fish. I don’t know where the accents marks are located, so please excuse the spelling. I very much enjoy your blog.

By: Kalyn

Kalyn — Fri, 30 Nov 2007 19:16:34 +0000

Mmmmm. One of my very favorite dishes. When I was a waitress in a fancy French restaurant, we would filet it at the table for the guests.

By: elarael

elarael — Fri, 30 Nov 2007 17:20:23 +0000

What is the name of that movie?

By: FreshAdriaticFish

FreshAdriaticFish — Fri, 30 Nov 2007 14:46:27 +0000

oh, Vatel, I watched the move with Gerard Depardieu so many times… the man is the pure inspiration!
Thanks for great advices
Sanja