Pocket-Boning a Flat Fish for Stuffing

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


Medium to large flat fish, such as sole and plaice, can be partially skinned, boned and left whole for stuffing, and then either baked as here, or crumbed and fried.

Remove the head and gills. Trim the fins, if you like, and remove the dark skin (above).

To make the stuffing for 4 sole, cut 2 carrots, 2 well-washed leeks and 1 small bulb fennel int