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 . . .