Delicious UK - (03)March 2020

HOW TO FILLET A LEMON SOLE

(TO MAKE 4 FILLETS)

1 2 3

4 5

CJJACKSON,SEAFISHAMBASSADORANDPRINCIPALOFTHESEAFOOD

SCHOOLATBILLINGSGATE(SEAFOODTR AINING.ORG) DELIVERS KEY

SKILLSINPREPPINGFISHANDSHELLFISH

“Thisiscalledquartercrossfilleting,whichmeansyou

removefoursmallfillets.Alternativelyyoucanremove

twolargerfillets(crosscutfillets– seeleft) for serving

in our recipe for sole meunière on p118.”

KEYEQUIPMENT

• Longflexiblefilletingknife


• Clean chopping board

1

Putthefishontheboard,

dark-sideup.Cutdownthecentre

ofthefishandaroundthehead.

2

Runthebladeatananglein

longsweepingstrokes,close

tothebone,sothetipslidesunder

the flesh and releases the fillet

fromthebones.Cutalltheway

totheedge/frillofthefish.

3 & 4

Oncereleasedtothefrill,

pullthefilletaway.Repeat

ontheotherhalf,thenturnthefish

overandremovethefilletsinthe

sameway.Trimthefilletsneatly.

5

Toskina fillet,putit skin-side

downontheboard.Startingat

thethinnestpart,keeptheknife

blade fairly flat and close to the skin

andsawtowardstheotherendas

youpulltheskintowardsyou(salton

yourfingerswillhelpyoukeephold).

6

Whenyou’rehalfwaythrough,

flipthefilletawayfromyouand

keep pulling and cutting to the end.

PHOTOGRAPHS AND ILLUSTRATIONS: DAVID CHARBIT, ISTOCK/GETTY IMAGES

BUILD YOUR SEAFOOD SKILLS

COOK’SNOTEVisitseafoodtraining.org

fordetailsofupcomingcourses,

includinga classonGoodFriday

focusing on the morning catch

TOMAKE

2 FILLETS

Removethe

fish’shead,

thenslipthe

tipofthe

knife

betweenthe

filletandthe

backbone.

Anglethe

bladetocut

downtothe

edge/frill,

working

yourway

alongone

sideofthe

fish.Once

thefilletis

releasedat

theedge,

usethetipof

theknifeto

releasethe

fleshtothe

backbone.

Liftthefillet

and,witha

sweeping

action,run

theknife

closetothe

bonesto

releasethe

otherside.

Removethe

fillet,trim

it,thenturn

thefishover

and repeat.

6

128 deliciousmagazine.co.uk