(clattering)
(laughter)
- Hello, welcome to the channel.
We are Sorted Food.
- And thank you, thank you, thank you, thank you.
Because it is your comments that have made this happen.
- Ebbers, lift the cloche.
(laughing)
- Now for those of you who don't know
this is "Le Repertoire de La Cuisine",
a century old French cookbook.
- But it doesn't read like any ordinary cookbook.
- No, no, no.
There's no real recipes in here.
It's just a few words that then lead you
to other recipes elsewhere in the book.
It just assumes that you know
all of the processes to go to through.
- We've cooked from it a few times in the past
but now Ben, chef Ebbers.
It's your turn.
- Oh, how the turns have tabled.
(laughter)
Ebbers, we would like you to turn to page 105 line one.
- Line, one, Marguerites, poached and coated,
half with white wine sauce,
sprinkled with julienne of truffles,
and half shrimp sauce sprinkled with julienne
of white of egg, decorated with daisies,
made from cooked turnips.
The centre of the flour made with yolk of egg.
- My favourite.
(laughter)
- Okay, we are in sole and fillet of.
So this is a sole dish
within the fish section daisies made with cooked turnips.
What on earth is that?
- Well, Ebbers, the clock is ticking and we are hungry.
So chop, chop. (bell dinging)
- You have an hour.
- I've got two lovely fishes behind me,
and some other bits and pieces.
I'm guessing those ingredients I need.
Well, but first I'm gonna start
with the thing that probably takes the longest.
And it's in the sauce section.
Why are there four version of the same thing.
Oh, goodness me.
Okay.
- I think it's important to point out
that Kush our head of food here at Sorted.
Pick this recipe to challenge Ben.
Also, worth pointing out that Kush
went to university with Ben,
and likes him about as much as we like him.
So that's why he's making him suffer.
(laughing)
- Right? Number one, I'm gonna make a fish stock.
- Oh my goodness.
The book hasn't told you to do this has it yet?
- No, I'm just making a fish stock.
- Okay, cool wicked.
Oh no.
- Oh, no. - Oh you, oh no.
- Fish stock on, oh, there's fish stock right there.
There's a jug of fish stock there.
(laughter)
As recipes go,
It's actually quite a description here.
The soul poached.
So we'll need to skin it, fillet it, and the coat it.
And we're coating it in half white wine sauce sprinkled
with a julienne of truffle and half shrimp sauce
sprinkled with julienne of white of egg.
Fine, I get that.
Don't know where the daisies come in,
and how the hell we're cooking a turnip.
(laughter)
Either way, gonna hard boil some eggs.
- [Jamie] You've had 15 minutes got 45 minutes left.
So back to the sauce section it's not in under shrimp.
So what is French for?
- Oh, this is great
- Cravat, cravat there we go.
Oh, now the two options here
presumably you want a classic shrimp sauce
as opposed to a crevettes en anglais.
So therefore it is fish velouté.
Good, we've got a stock on the go.
With shrimp butter. What is shrimp butter?
- Doesn't sound right to me.
- What is shrimp butter?
- Doesn't sound right to me.
- Butter sauce mixed with an anchovy sauce.
- Oh.
- And garnished with shrimps and cayenne pepper.
- It's a sauce, within a sauce, within a sauce.
- What is anchovies in French? (ding)
- Oh.
- [Both] Ebbers, Ebbers!
- Right. Got it.
- Right, clarity, paint as a picture.
What are you working towards here?
- I'm making sauce normande,
which is fish velouté with mushroom essence,
and oyster juice.
That's then cohered with yolk of eggs and cream reduced
and then finished with butter and cream.
Probably doesn't go that far
because I need to also combine it with anchovy sauce
which is that then mixed with anchovy butter
and garnished with dice of anchovy fillet.
So probably don't need to finish
with a butter because you're adding in anchovy butter
which gives us anchovy sauce.
which is part of crevettes en anglais, which is butter sauce
which we know to be Batarde sauce without the liaison.
Which we then add in shrimp and cayenne pepper.
And I think combine all that
and that'll cover half off of the poached sole.
All I can do is start making velouté.
- Yeah.
- And I'm gonna make lots of it.
Cause we need to then divide it into a number of things.
- Eggs are done Ebbers.
You've had 25 minutes.
- Velouté basically bechamel,
but instead of milk, stock
- We are you doing there? Sorry.
- [Ebbers] Fish stock now that I've shown you
how to make one I can basically give.
- Here's what I meant earlier.
- I can give chef back to replace what I've taken.
- [Barry] Alright I see what you're doing.
- So once the velouté is cooked out,
and by that I mean gently simmered for a few minutes
to cook out any of the rawness of flour,
I'm going to take a small amount of it
and turn it into sauce normande.
- So you're gonna separate them,
flavour them all separately,
and then bring it back together again?
- Maybe.
(laughter)
- So fish water, mushroom water, oyster water.
Does need seasoning, but again,
I want to season at the end.
- Fine It's good fun.
(laughter)
- He said fine a few too many times.
- I'm making anchovy butter by mixing anchovy with butter.
So classic anchovy sauce would have
diced anchovy through it.
I don't know if we need that.
- So wait a minute.
Even the anchovy butter isn't just anchovies and butter?
That's a recipe itself as well?
- [Ebbers] Yeah.
- Oh God.
- Anchovy butter is anchovy fillet pounded
in mortar with butter and then passed through
a fine sieve.
So I was gonna just "bish-bosh" it.
- Barry we've been here quite a while now.
- [Barry] This is painful.
- It's got me thinking.
- Go on.
- Do you like sole?
- You did order this.
They didn't have En Big Mac in there.
(laughter)
- So butter goes in there probably mounted.
It probably means it needs to be chilled
into a compound butter.
And then diced.
(Izzy laughing in background)
- Can you move that?
Ben do you want a chair?
- No.
- So what are you doing for Christmas?
(laughing)
(ding)
(intense musical build up)
- [Ben] Little bit of cream.
- He's gonna be gutted when we don't eat this later.
- I'd be gutted if you both don't like this.
(laughter)
- Little bit of anchovy butter.
Now we're gonna cook shrimp into our shrimp sauce.
I think we're gonna dice it,
and add it in with a pinch of cayenne.
- And you're confident about that step?
- No, but I'm hoping that's what's gonna give it
more of a pink look compared to what I currently have.
So I think
- Tick.
- That will be our sauce.
Needs seasoning at this point.
Cause now we know it's not gonna reduce too much more.
- So just to confirm, are we now one.
- [Both] Sauce down?
- Yeah so this sole dish has two sauces.
Half is a white wine sauce, halfs is a shrimp sauce.
I think our shrimp sauce is done.
The wine sauce Van Blanc.
Fish stock reduced to a glaze,
and then mixed with butter, whisking it in gradually.
So monté au beurre,
with a fish that stock that's heavily reduced.
So while we've been making that other one
I've reduced this right down,
and then basically cold diced butter gets whisked in.
- And that's what gives that kind,
the silky glossy finish.
- Yeah, although I don't know where the white wine comes in.
- No, no Ebbers, you were so confident in that delivery.
- Oh yeah, no, it's fine.
There, there was white wine in our fish stock.
So that makes sense.
I'm gonna presume in this dish, skin the sole first,
fillet, fold, poach in court bouillon.
And then while it's poaching, we can do all of our garnish.
I'm gonna do something with a turnip next.
- Oh.
(laughter)
- I'm gonna slice on the mandolin.
Nice and fine.
And then I'm gonna poach it or boil it
Simmer it in, just in water.
And then once it's done, I'm gonna cut it into flowers.
(giggling)
Tiny reduction of wine into our white wine sauce.
I will now taste and season both of those.
And then we can move on from sauces.
I think saucier would be happy.
- Come on Ebbers, yes.
- [Barry] Why doing more fish stock?
(laughter)
- Right? I'm gonna prep ahead for court bouillon.
We're jumping around bit, but court bouillon is
a combination of stock and wine with some herbs,
some peppercorns, any other trimmings
that you've got that you haven't used.
- [Barry] Okay.
- [Both] And that's what you're poaching the fish on.
- Yeah gonna slightly cook our turnip in just salted water.
This is still guesswork.
I've got no idea.
- Okay, moving onto the fish Ebbers.
- Saucier has clocked off.
- Over to the fish section two flat fish.
This is quite a privilege you don't have to get
to have and play with this many whole fish.
Dover sole, much more expensive very fine white flesh.
Lemon sole.
If you're buying sole fillets , it's generally lemon sole
unless it definitely says Dover
and you're probably paying what a lot more for it.
This is also bigger.
And obviously you pay by weight
but for reference it's about £30.
That's about £15, right?
There are a couple of ways of doing it.
It depends on whether you want the cross cut over the spine
or whether you just want four individual fillets .
If we do four, because I'm gonna fold them anyway,
we're gonna cut them.
I'm not gonna cook it as a whole.
It makes sense.
But first we need to skin it.
So from the tail end, you wanna basically
just cut across the tail and then tuck a knife under it
just to get enough bit of grip.
And then grip it with something grippy.
Hopefully it should just peel off.
- Oh, Ebbers.
- Not as easy as I'm making it look.
(laughter)
- Oh, Christ.
- [Jamie] Great job mate.
- Flipping heck.
- Nicely done.
- I'm not sure about that.
You know, when it all comes back to?
You could have trimmed this bit first.
That was the sound that was scratching
as we were putting away.
- Yeah, and can you ask your fishmonger to do this bit?
That's the very reason why I've not done this over a decade.
Because there are some very, very talented people out there
who would do it in a fraction of the time and twice as well.
They're the two beautiful fillets we want from that side.
But of course being a flat fish, you've also got two
on the other side.
So you do exactly the same thing from the other side.
They make it look so easy.
Oh, we're alright
- [Jamie] Nice.
- We can go in there and you're cutting again
to hear almost a scraping of the bone.
- It's all about practise.
When it comes to this kind of thing cause
there's so much technique and skill that comes into it.
- And because it's such a delicate fish
these ends will cook quicker than the middle.
So you can literally fold it in.
So you get something that cooks perfectly together
and you then got more control of it when you are poaching it
in the court bouillon cause it's a firmer piece.
As for timings, till it's done.
So the book doesn't say, and I don't know yet.
- [Barry] Yeah.
- But I would say they're probably gonna need only
four or five minutes of gentle poaching.
It's a very fine white fish,
and you don't wanna over cook it.
- Two sauces done, sole poaching, turnip poaching.
- All you do now is make a flower mate.
- I've julienned the truffle, I've peeled the eggs
which are now gonna cut and sieve the yolks.
And then julienne-ing the white
- You ever had sieved yolks before?
- Don't think I ever, maybe.
- The only time I've ever sieved yolks is for dressed crab.
Cannot even julienne now.
Look at the state of those.
It's like I've given up.
- Ebbers.
- Wow.
- [Jamie] Do you enjoy cooking this style of food?
- No.
- I hate all the pretense of food
that needn't be this fussy.
I like the foundations of cooking,
the classic kind of mother sauces and how to do it.
And the fact that simply adding a few different flavours
completely changed into a different dish.
That bit I love.
This garnish thing, what's wrong with a sprig of parsley
or a scattering of chopped herbs?
How'd you do julienne of egg?
Why do you do julienne of egg?
- He's switched.
- I've gone again.
I was quite enjoying that for a minute.
And then I was like, why are we doing this bit?
He turned into eggers again.
(laughter)
- I've got some turnip.
And I tried to sort of like cut it
into petals is with lots of them layered up together.
Cut lots of petals.
- Well, you know what Ebbers?
After six hours of cooking, It'll do.
(laughing)
- I haven't looked at the book for a while.
I'm pretty sure it's said daisies was plural,
but I reckon if you squint,
you'll see like a couple of them.
- [Barry] Oh.
- [Jamie] Oh Ebbers, right final steps.
(ding) - You've come in and out.
- Don't look at that plate
cause it doesn't look like it's been worth it.
(laughter)
- I think that's fair.
So half of our poached sole covered
in white wine sauce and a julienne of truffle.
- [Jamie] Yep.
- [Barry] Nice.
- And then the shrimp sauce.
- [Jamie] Nice.
- [Barry] Got to get your flecks of colour, nice
- That cause you've always wanted it.
It's garish with julienne of egg white.
(laughter)
And that right there boys,
is the dish you wanted.
- The worst thing is I think he's done a quite good job.
Of getting, getting to this stage.
- It's not his fault.
- All I actually wanna do now is throw some like finely
chopped chervil or some chives over it.
Cause I feel like it still needs a bit of colour,
but that.
- Oh dear. - Oh no.
- Is Marguerites poached and coated half
with white wine sauce sprinkled with julienne of truffle,
and half shrimp sauce sprinkle with julienne of white egg,
decorated with daisies made from cooked turnips.
The centre of the flour made from egg yolk.
- Well done.
(cheering)
- All I can say is I'm sorry for all the times
that I've been stood on that side.
- [Both] Yes!
- Redemption. - Come on.
(pencil scratching)
- Let's taste it first.
See if it's worth it.
- [Jamie] Cheers.
- I went for the another one but never mind.
- Oh delicious and I didn't even get the truffle.
- Oh yeah, that was very nice.
- Mm, two very different sauces.
Strange they're on the same plate.
(laughter)
- I'm also slightly disappointed.
The shrimp sauce didn't have more
of what we associate the shrimp colour to be.
I think if I was to make this dish again,
without looking in the book,
I'd probably do it almost like a shrimp bisque.
You then let down with creams.
You'd get that rich colour from the shells of the prawns.
More so than just a little kick of cayenne and shrimp.
- It's delicious.
- You didn't try the daisy.
- Sorry.
- And again, now we know all that is a slice of turnip,
boiled, cut, and scattered around
with some sieved egg yolk.
Also relatively quick and easy to do.
- Hey kinda, it works with the dish.
- I think it's a nice dish.
But if I got served that in a restaurant
I don't think I would appreciate the amount
of work that had gone into making it.
- No, no, no, no, no.
- I agree.
I think it's also quite an old fashioned dish.
The fact that we can't find a single photo
of it online and the internet has been around for a while
says that I'm not sure how many people people are still
or have still cooked this in the last 30 years.
- Well, I guess it's over to you guys.
How do you think Ben did?
Comment down below with your thoughts.
(beep)
How long left?
- Half, halfway through?
- Halfway through what?
- I don't know.
- He's not halfway through making it.
He's only done half of the half
of the half of the half of the first sauce.
- How are you gonna edit this Izzy?
This is gonna be hell. - I don't know.
(intense building music)
(chime)