A whole sole can be prepared as "Meunière style sole". For this, however, the skin must be removed.

The sole must also be skinned before filleting . The remaining skin and the fins that have been cut off are used for stock.

Material needed :

  • Adequate cutting board
  • chef's or filleting knife
  • fin scissors
  • paper towel

Note: Sometimes people accidentally buy lemon sole (limande) instead of sole. However, this is not removed from the tail . . .