Gareth Mullins
speaker
632 appearances
8 recordings
1 series
first heard Jun 2026
last heard 5d ago
Gareth Mullins’s voice in public audio — every appearance, attributed to the second.
Trend
recordings per month · last 12 monthsRecordings per month over the last 12 months — 8 in all, peaking in Aug 2026 with 4.
Appearances
Now, you want to cook fish?
Yeah, I'm just back, as you know, I was away for a couple of weeks, and I had a dish while I was away that I haven't had.
I've cooked it a lot, but I haven't had it in ages, and it's sole meuniere, which is probably the one of the most classic bit of fish cookery that you can come up with, and I'm doing it with some brown shrimp and some capers.
It's hard enough to get large sole, but if you get it like an 800 or 900 gram sole, it'd be enough for two people, but if not, you can get slip sole, which are a little bit smaller...
And you'll easily eat one each.
I always say if you're like any of that kind of flat fish, if you just ask the fishmonger to take the skin off for you, but if he doesn't, if you just put a tiny little incision at the bottom of the tail and then you use a tea towel and grab the skin, it comes off.
You just pull it off as one piece.
And then if you think about it, if you look at the palm of your hand, it's the shape of the sole.
About a half an inch all around the sole is a skirt.
And you just take a scissor, start at the bottom and cut up along the side and remove the skirt.
And you're left with the four fillets on the top and the bottom.
And then it's ready to go.
Your fishmonger will do that for you, but if not, you can do it quite easily.
What you're going to need...
for the recipe is a couple of sole or a couple of one Dover sole or two slip sole three tablespoons of flour which I'm going to get you to season well with salt and pepper and then for the sauce it's 200 grams of butter two shallots 110 grams of brown shrimp they sell them in all the supermarkets or in the fishmongers so these little small shrimp that have a lovely flavour to them they're normally peeled and deveined already 50 grams of baby spinach which we're going to serve on the side a couple of lemons for the juice some chopped parsley
And then to do, you just get yourself a tray, put the flour on, season it really well, dredge the sole through, so you're basically putting a nice flour crust on the sole, and then a large frying pan, medium to hot heat, little splash of vegetable oil, and then you throw in 40 grams of butter.
When it starts to foam, you hold the fish by the tail, dust off any of the excess flour, and gently lay the fish into the pan, away from yourself.
And yeah, exactly.
You want to hear that little sizzle.
Perfect, Pat.
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