Originally posted by suityou01
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Reply to: Best Way to Cook Dover Sole
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Previously on "Best Way to Cook Dover Sole"
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Originally posted by OwlHoot View PostMany thanks for the replies - Video demo duly downloaded
All I need now is a decent filleting knife, as my usual knife was barely making an impression on the things, like trying to cut shoe leather. Any recommendations for a professional chef's fish knife, or should this be in technical?
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Many thanks for the replies - Video demo duly downloaded
All I need now is a decent filleting knife, as my usual knife was barely making an impression on the things, like trying to cut shoe leather. Any recommendations for a professional chef's fish knife, or should this be in technical?
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Should have waited until today: How to fillet a flat fish - video | Life and style | guardian.co.uk
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Originally posted by NotAllThere View PostIt was posted in the wrong plaice.
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Originally posted by Mich the Tester View PostI suppose that makes NAT's advice a bit of a red herring.
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There must be far more entertaining things to do with it rather than eating it. Like putting it down the back of the radiator at the client site for a few weeks, and wait for the smell
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Originally posted by OwlHoot View PostThe fish section had closed - I bought them ready bagged from the discount shelf.
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There is a restaurant in Chicago that makes a big deal about the fact that its Dover Sole really is really from Dover and has just been flown in. I never had the heart to tell them what a dirty stretch of water that is.
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Have the fishmonger clean the fish. Then cook entire in a very hot oven; 280°C is what I usually use. The bones should easily lift out.
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