Soles: how to fillet

Recipe from: 8/1/1993 12:00:00 AM
Ingredients 4
Servings 1


Serving Change
  • whole fresh soles
  • 1
    large chopping board
  • 1
    sharp chef's or fish knife
  • lemon wedges for washing up


1. Run your thumb round the fish, keeping it under the skin. Then grasp the tail end firmly and rip the skin off. Turn the fish over and repeat. 2. Take a sharp knife and run it down the backbone; working with short, sharp strokes. Keep the knife on the bone and work from the head outwards, down to the tail. Turn the fish around and repeat on the other side of the bone to remove second fillet starting from tail end. Repeat on the other side. 3. Flat fish fillets are larger and thicker on the dark side, which is uppermost when the fish is swimming.

Read more on: fish/seafood


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