Dover sole & truffle dish | Fine dining & Michelin style ***

Hey guys! Today we're going to make a delicious dover sole dish with the last truffle that I brought from Italy. First we're going to fillet the sole and stuff it with a mushroom farce. Then we serve it with a truffle cream sauce, a cauliflower & toasted garlic cream and some samphire. All great recipes, so enjoy guys!

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[samcarter]

This one has gotta be in the top 5 in terms of aesthetics! amazing plating.

[marioterrozano]

Your cooking intelligence is the embodiment of Michelin star culinary. You should be proud of your culinary achievement. I would ! You deserve more . Keep the good work .

[wardmertens]

Can you maybe do a kitchen tour? Aswell as a round of the different kitchen tools you’ve got?

[JM-xnwp]

Amazing as always, love the creativity side & the tradition combination. as always a million likes

[blackmambadrogba]

I love the creativity and finesse you display in your dishes. You have no idea how much you have inspired me in my culinary career. I hope to get the honor of cooking with you someday. Keep bringing amazing content for us all. Thank you chef

[everythingendoflife]

I did this dish yesterday and it was awesome. My daughters don't like mushrooms or cauliflower but I served them this but decorated them with edible flowers instead of cauliflower as a disguise. I also served it with a confit potato that was wrapped in streaky bacon and rosemary. I was a little amazed as they wolfed them down! Their comments were that the flavours were amazing. I would love to be able to post a picture but hey ho. The truffle sauce was their favourite thing and the following day, Debbie and I mixed the sauce with a little of the cauliflower puree and had it as a soup. I also made small balls of the farce, rolled them in breadcrumbs, deep fried them and put them in the soup as croutons. Jules, you are amazing and a creative inspiration!

[Ebdain]

I love it when you taste the dish. I feel giddy like I’m tasting it with you. Thanks

[ronbar]

Thank you so much for sharing your amazing creativity 💕 I wish you could do more plant based recipes. Thanks

[JustaFatBoi]

Good news for budget cooks is that this looks delicious even without truffles

[chitiius]

Looks absolutely amazing as always chef, absolutely world class. Looking forward to your next one ✌

[keeltie]

Wat een fantastisch gerecht weer !
Mag ik vragen hoe zwaar de tongfilets ongeveer wegen?
Ik het proberen met kerst!!
Dankjewel

[MsLukasmeyer]

i love your ice cream Maybe one with maple syrup

[bloowcowy]

Another easy skin technique is make a lateral incision at the tail, dip the tail in warm water and then pull off

[JM-xnwp]

Among the beautiful sides of this dish, is the furry buddy like Charlie to complete a food quality test check.

[Shambhalian]

This serves how many persons, i am making it now!

[david.alexander]

Grat dish!!! But why did you use the parchment paper when making the puree?

[zillaz]

Looks amazing! Where can i find the recipe? i can't see it on ur website :D

[chrisburke]

Where you buy your little silver trays?

[universalunity]

You should visit Motovun and Levante in Croatia, the world truffle center.

[erwin]

Is the cauliflower cream cold or warm when you put it on the fish