How to Fillet a Lemon Sole

How to Fillet a Lemon Sole | Rick Stein

Рет қаралды 7,389

Жыл бұрын

Lemon sole is a wonderfully delicate flatfish, and one of the easiest to fillet. Watch Rick to discover the simple steps to removing the four fillets from a whole fish and skinning them ready to be made into goujons.
You'll need the freshest fish available and a thin, sharp, flexible filleting knife for the best results.

Пікірлер: 11

@simonhopkins3867 Жыл бұрын

It's a good day when Rick uploads a new video.

@RickSteinRestaurants Жыл бұрын

What would you like to see him do/cook next?

@simonhopkins3867 Жыл бұрын

I'd love to see what he'd do with ( lesser spotted dogfish) I'm sure he'd say rock and chips 😂

@astroboirap Жыл бұрын

@@RickSteinRestaurants we wanna see him juggle please

@yogicfire Жыл бұрын

@@RickSteinRestaurants Vegetable/minestrone soup. Vegetable risotto also good!

@simonhopkins3867 Жыл бұрын

@@RickSteinRestaurantscanapés, starter, main or sandwich... FISHCAKES.

@andysmith819 Жыл бұрын

Thank you 😀

@karanjeetchohan8210 Жыл бұрын

Rick my old man oh my days

@SeanKennedy-nd3dk Жыл бұрын

Thanks 😊❤👍

@PaddyMcMe Ай бұрын

Filleting a Lemon Sole should be a crime. The fat alongside the outer edge of the fish is, in my opinion, the best tasting fat of any fish in the world especially with a generous drizzle of lemon juice and a little more salt than you'd normally have on a piece of fish. Unfortunately it's tricky to eat because of all the hundreds of thin little bones along the edges but if you're willing to either take your time and learn how to get it off bit by bit with a knife and fork or if you're somewhere no one will judge you a knife and your fingers is easier, try it. Basically just use the fork or your fingers to hold down the bones and scrape away the fat. It's a little tricky and or messy but I promise NOTHING compares. It's incredible.