Sole fillets in Normandy style

Sole is a very nice and also fragile flat fish. One of the best ways to prepare it is to poach the filets shortly before serving. I bought mine on the market and the fishmonger offered to clean it for me but I also wanted the rests for a stock and I like to try out the filleting myself.

However, there are certain skills that I do nor yet fully master.

You need to dry the fish, pull off its skin and then remove the filets from the bone.

That is the theory. In practice I ended up with two reasonably nice fillets, the roe and rests for the stock.[edamam-recipe-recipe:5]


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