PREPPING FISH

 

Shared by Alfonso Varona:

SCHOOL YEAR:          

SUBJECT: Pre-Processing and Preservation Processes in Cooking

TOPIC: How to fillet every fish

Estimated TIME/SESSIONS: 6 hours

LESSON OBJECTIVE: distinguish and fillet fish

CONTENTS/SKILLS:  Use of specific knives

DESCRIPTION:

The variety of fish that you can fillet is very wide. Among the white-fleshed fish, hake is the most common, but you can also choose from sole, forkbeard, white salmon, white salmon, silverside, sea bass, gatuzo, fish, stick, grouper, pollack, lemon fish and chicken of the sea, among the most commercially available.

Start by making a cut between the tail of the SOLE and the body. Then cut around the head being careful not to separate it. Make a cut from the head to the tail on one side of the fish. Then insert the knife through the tail and cut the fish fillet by leaning from the central bone to the head.

Then cut the backbone with scissors to keep the head.

The Sole, like all flat fish, will have a dark side and they will have a light side. But no taste difference between the two. 

RECIPE: Sole Colbert

 

Sole Colbert is a French way of cooking Dover sole with a parsley butter – It’s pretty simple to do, but it looks impressive, so it makes a nice main course for a special dinner. Or you can simply multiply the ingredients if you’re making it for a dinner party. Serve with steamed new potatoes and French beans.

    ·         20 g flour

·         Salt and freshly ground black pepper

·         2 dl milk

·         60g day-old white breadcrumbs

·         2 lemon sole fillets, skinned if you prefer, and trimmed

·         2 dl olive oil

·         For The Parsley Butter:

·         About 45g butter

·         1 lemon

·         1 c/s chopped fresh parsley

 

To make the parsley butter: 

 

-Soften the butter in a bowl. Grate in the zest from half the lemon (keep other half for garnish).

 

-Add the parsley and a squeeze of lemon juice. Mix well, then form the butter into a roll in paper or foil, and chill until firm.

 

-Mix flour with seasoning and milk in a shallow bowl to make a batter. Put crumbs on a large sheet of paper or baking tray.

-Dip each piece of fish in the batter, then in the breadcrumbs to coat them all over.

-Heat half of the oil in a frying and fry the fish, skin- side up, for 2-3 minutes, until golden brown. Flip over and cook for a minute.

-Put the fish on 2 hot plates, adding a couple of slices of parsley butter per portion.

-Serve with lemon wedges.

VOCABULARY:

Sole Colbert

Skinless

Boneless

Flat

Sand

Flat out

Sharp angle

Spin round

MATERIALS:  

Fish knife

Scaler  

Tweezers

Scissors

Frying pan

bowl

NOTES/ PIECES OF ADVICE:

You can spread half of the butter to the middle of the fish before you cover it in batter. Make a cut into the fish to form a small pocket. Spread a little parsley butter 

inside, then close it up and batter and crumb the fish as before. The butter will melt as you cook the fish, and flavour it even more.

CREDITS: 

Cruz, M. 2019 How to fillet every fish. Retrieved from Epicurious:

https://www.youtube.com/watch?v=wcueSXGueJs