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 but from the head, since the skin is different on the fillets.
The steps are repeated with the ventral side, i.e. the side with the white skin.