Genius take on this classic french recipe. Love how you intensified the Mediterranean flavors by adding in the whole lemon, garlic and thyme, and made the sauce into a thick parsley-capers one instead of just brown butter and lemon as it is traditionally. Not to mention plating is spectacular. Learned so many tricks from this video. Thanks a lot!!
Great channel and absolutely loving your recipes! Just a note here - meuniere means miller's wife in French so you have to have the fish dusted in flour for the dish to be a sole meuniere. Also, you shouldn't throw away the trimmings. Flat fish make the best fish stock. Keep up the great work!
Fawesome demo. Looks uber-tasty. Oh yeah ... WELCOME BACK! Feeling abandoned by Akis Kitchen and the separation anxiety, plus the withdrawal it created, was a major bastard. Aaaarrgh! Honest! :))
Ah French food...I miss it so much... fortunately I live in Thailand where the food is awesome too...but thank you for that beautiful sole meunière. Not totally traditional but I'm sure it's as delicious as the normal recipe if not better :-) Welcome back sir
Akis! welcome back. i ahve been watching your channel yesterday and was wondering when will we see you again. Great recipe for comeback video. Simple, yet classy. Will try that for sure. BTW. I got mynown Global knife a while ago and must say that its hell of the equipment. I got G2. Resharpened on the stones and its amazing. Take care man!
the part you removed because it has the most bones is also the tastiest meat. With delicate attention it can be removed and eaten or at least should be used for stock or something :)
Welcome back Akis! The dish looks amazing❣Yummmmmy❣Can I tell you something else? I was rather surprised that you didn't wash your hands after handling the fish or use a different cutting board to cut the fish... cross-contamination 😨😓 As always, enjoyed your cooking very much. να έχεις μια υπέροχη μέρα☺
Akis Kitchen, I wish I could visit your restaurant, so that I can taste all your wonderful creations in real life, but I'm too far away 🙁 Have you ever thought of opening one somewhere else?
Maybe it's me. I believe when something is cooked á la meunière usually means it's first dredged in flour ( hence "miller's wife style"). I think the meunière was on vacation for this fish. The Four Seasons in NYC (closed relatively recently) used to have a neat trick where they used the bones to decorate the fish, standing part of them up. Impressive, but took some effort.
Actually, it was very elegant. They cut bones in half then sautéed the "rack" lightly to just color it. Then they dipped the bone tips in some sort of red liquid, maybe candy - wasn't meant to be eaten. Came up like a little bright red pearl at the end of each bone. Then they stood this contraption vertically, as if they just lifted the bones out of the fish and turned them upwards (spine on fish). Very nice. Tried to find a photo somewhere, no luck. Fish itself was nothing special, but the presentation was spectacular.
2:002:29 He chopped that parsley right where he had just rubbed that raw fish (can still see the fishy oil) then used it on that uncooked lemon garnish :0 contamination city.
I overcooked my sole...so sad. It literally disintegrated during the basting with butter. It was de-boned and very thin. Next time i know cooking bone-in is beat.
Great video but anyone else feel like Akis has lost a lot of his excitement and enthusiasm compared to his older videos? Just doesn't seem like he has as much fun doing these videos
I sense some of that, but I don't think he last lost his enthusiasm; he has just gotten so much more work this past year. That's why he does so many "black glove" videos; he doesn't have time to do each clip properly. He strikes me as a man overworked. He is also opening a chain of restaurants now in Greece.
and yes I AM BACK!!!!!!!!!!!!!!!!!!!!!!!!!!
Akis Kitchen awesome
Welcome back :)
♡
My yiayia is #1 Akis fan and she’s also happy that you’re back ^^
Akis Kitchen so freaking happy to see you back!!! ❤️
Genius take on this classic french recipe. Love how you intensified the Mediterranean flavors by adding in the whole lemon, garlic and thyme, and made the sauce into a thick parsley-capers one instead of just brown butter and lemon as it is traditionally. Not to mention plating is spectacular. Learned so many tricks from this video. Thanks a lot!!
Welcome back, Akis! I've missed my favourite Greek chef this last month!
am back now!
Welcome back Akis!!!
yes i am back!!!
And just like that he's back! I love how he didn't make a big deal of himself coming back, instead he lets his cooking do the talking.
So glad you’re back Greek Daddy !!
I normally dont like fish, but I will make this recipe cause it looks so incredible!!! Congrats Akis :)
Anyone else love when he says “Look at this.”?
Welcome back! We missed you!!
Tried three of your recipes so far and they turned out well. Surprisingly well. This one was a particular success.
glad you liked it!
Unique idea never thought of making sole muniere like this before ..it’s a keeper 😋😋😋
Yippie! Welcome back Akis.... and what a dish to make the comeback with. Amazing.
AKIS IS BACK! WOOOOOOOOOOOOOOOOOOOOOO!
Yes sir! Your kitchen looks as great as your recipes look and taste!
Welcome back Akis we missed you
Yasu Akis. Nazisu I Eladda! 👍👍👍👍👍
yeah welcome back. Now I can enjoy new and delicious recipes. Thank you Akis
Finally you came back. We missed you!
Good to see you back my friend
New kitchen, new beard- welcome back, Akis!
Akis Kitchen--Welcome back. You were missed.
thanks!!!
Welcome back handsome guy! 🤗
Bravo! It looks delicious!
Butter and fish big friends (and garlic ,and lemon)yummieee
Kisses from Canada Akis Kitchen❤❤❤
You look great. Gorgeous kitchen😍. Love the recipe. Welcome back!
τhanks
Classic recipe! Lovely.
All the way from iraq- kurdistan watching all ur videos❤️❤️❤️keep it up
Mahusay... so elegant
Great channel and absolutely loving your recipes! Just a note here - meuniere means miller's wife in French so you have to have the fish dusted in flour for the dish to be a sole meuniere. Also, you shouldn't throw away the trimmings. Flat fish make the best fish stock. Keep up the great work!
And he's back
Couldn't find Sole today, but I made this recipe with Cod instead. And it was fantastic!!! Thanx, Akis! :)
glad you liked it!
Well come back nice to see you we missed your recipes
Akis. Your videos are very well made and I love the recipes. Good work! Thank you!
welcome back Akis😍🌹
Welcome back akis!
welcome back, love the new kitchen
Welcome back Akis, we missed you!
thanks!
Welcome Back & Yes Its Delicious Akis..
Welcome back.. New kitchen.. Awesome food
Wohooo Akis
😲🤩😍Wow amazing👍😍🤩 I love this recipe 😊
Looks good👍🏾👍🏾 nice kitchen😁😁
Fawesome demo. Looks uber-tasty. Oh yeah ...
WELCOME BACK!
Feeling abandoned by Akis Kitchen and the separation anxiety, plus the withdrawal it created, was a major bastard. Aaaarrgh!
Honest! :))
Iasas Akis. Welcome back
Welcome back, Akis! Scrumptious recipe! Have I not heard you this time mentioning "Greek Extra Virgin" olive oil? :-)
You are Great!!!👏👏👍
amazing!
Amazing!! 👌👌
just wow
Nice to see you again! Great Kitchen, and great recipe!
Welcome back! Akis The sole looks fantastic
The Dark Knife Returns!!!
How are you Akis?
thanks!!!
Akis Kitchen 😊
Yessss you are back! Finally :D
Amazing!
Ah French food...I miss it so much... fortunately I live in Thailand where the food is awesome too...but thank you for that beautiful sole meunière. Not totally traditional but I'm sure it's as delicious as the normal recipe if not better :-)
Welcome back sir
nice to be back!
You're back!!!!!!!! 😍😘😍
"deliciooooouuuus" 😂 you are great! Welcome back
Akis! welcome back. i ahve been watching your channel yesterday and was wondering when will we see you again.
Great recipe for comeback video. Simple, yet classy. Will try that for sure.
BTW. I got mynown Global knife a while ago and must say that its hell of the equipment. I got G2. Resharpened on the stones and its amazing.
Take care man!
you too!
GREEK DADDY IS BACK, THE BEST TH-camR 🔥🔥🔥
Διονυσια θεοδωρου excuse me. That is MY term.
druidboy76 since when?
Uhh. Since Akis first uploaded a video on here ????
Yummy! 🤗
the part you removed because it has the most bones is also the tastiest meat. With delicate attention it can be removed and eaten or at least should be used for stock or something :)
Glad to see You back. Looks delicious and yet simple. I was wondering if You can use other kind of fish for this recipe
any other type of fish fillet
YUM YUM !!!
😭😭😭im so hungry
You had me at butter...
welcome back
first
welcome back Aki
thanks!!!!!
Chef kindly add more fish recipes
Ναι ρε φιλε!
The sole looks a lot like the brazilian fish tilapia. Hope you eat it someday
Welcome back Akis! The dish looks amazing❣Yummmmmy❣Can I tell you something else? I was rather surprised that you didn't wash your hands after handling the fish or use a different cutting board to cut the fish... cross-contamination 😨😓
As always, enjoyed your cooking very much. να έχεις μια υπέροχη μέρα☺
Will salsa verde be good with sole.
So yummy akiss💙💚💜💛😘🌷🙌
That's what I call sole food. Looks really good.
If i'd saw you on the street omggg😍
42k 41k yea same seen him twice tho
OMG you're baaackk T-T
a big big like from a vegetarian lol 😊
Ayham nobody cares what your diet is. Stop telling people.
Great stuff as always. Are the Mushy Peas Hot or Cold.
Also are they tinned or made from fresh 'garden' peas. Thanks
frozen... and they are hot
Welcome back Akis, it's so good to see you, and your extra virgin Geek oil again 😊🤗👍
always!
Akis Kitchen, I wish I could visit your restaurant, so that I can taste all your wonderful creations in real life, but I'm too far away 🙁 Have you ever thought of opening one somewhere else?
Nice new kitchen! Are you throwing the garbage on floor for dog?! The nutty butter makes this sauce.
Missed your beautiful accent
LOL!!!!! just LOL!!!!!
Be my neighbor and cook for me everyday please! This looks amazing
Maybe it's me. I believe when something is cooked á la meunière usually means it's first dredged in flour ( hence "miller's wife style"). I think the meunière was on vacation for this fish. The Four Seasons in NYC (closed relatively recently) used to have a neat trick where they used the bones to decorate the fish, standing part of them up. Impressive, but took some effort.
Zalman Sandon Yuck, skeletal surprise?
Actually, it was very elegant. They cut bones in half then sautéed the "rack" lightly to just color it. Then they dipped the bone tips in some sort of red liquid, maybe candy - wasn't meant to be eaten. Came up like a little bright red pearl at the end of each bone. Then they stood this contraption vertically, as if they just lifted the bones out of the fish and turned them upwards (spine on fish). Very nice. Tried to find a photo somewhere, no luck. Fish itself was nothing special, but the presentation was spectacular.
Agree
true... original is with flour :-) and indeed she was on vacation today!
:) And sharpen that knife you were fighting with . :)
2:00 2:29 He chopped that parsley right where he had just rubbed that raw fish (can still see the fishy oil) then used it on that uncooked lemon garnish :0 contamination city.
Thank you for your great videos. By the way is FISH not FIS.
FISHHHHhhhhhh.....shhhhhhhh
can you do some more vegan/vegetarian recepies? :)
1:49
olive oil ? Not extra virgin greek olive oil !?
Hi akis, but to make the mashed peas, you just purée the peas in a food processor?
and butter
Akis, why did you throw away half of the fish? Let people remove bones once it's cooked.
The recipe is very good, but you waste a lot of fish :( don't throw away all this amazing stuff.
Great recipe Aki I will try but a half sole is not enough for one Greek person ha ha
Is this the kitchen you were renovating? What changed 🤔
take a closer look :-)
😍
hungry...
Akis, I love your amazing cooking blogs and fantastic enthusiasm. But you seem a bit down in this comeback film. Love a bit of sole, though!
just tired
"Cut off the head... bye, bye..." Why not to fish stock?
I overcooked my sole...so sad. It literally disintegrated during the basting with butter. It was de-boned and very thin. Next time i know cooking bone-in is beat.
shame!
Delicios! Akis
Great video but anyone else feel like Akis has lost a lot of his excitement and enthusiasm compared to his older videos? Just doesn't seem like he has as much fun doing these videos
I sense some of that, but I don't think he last lost his enthusiasm; he has just gotten so much more work this past year. That's why he does so many "black glove" videos; he doesn't have time to do each clip properly. He strikes me as a man overworked. He is also opening a chain of restaurants now in Greece.