Le Cordon Bleu

Poisson à l'anglaise

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. Trim off the pectoral fin using a pair of scissors.

  2. Snip off the pelvic fins.

  3. Snip off the anal fin

  4. Cut along the top to remove the dorsal spines.

  5. The fish is now ready to be filleted à l'anglaise.

  6. Start by making an incision at the base of the head.

  7. Cut down the length of the spine.

  8. Cut down one side of the spine, following the bones.

  9. Continue cutting all the way down, being careful not to puncture the belly.

  10. Repeat the same process on the other side of the spine.

  11. Be sure to disengage the spine completely.

  12. Carefully cut the bottom to disengage the spine at the belly, again, being careful not to puncture the skin.

  13. The spine should now be connected only to the head and tail.

  14. Using the scissors, cut at the tail end.

  15. Pull the spine over the head of the fish, and cut as closely as possible.

  16. The fish is now ready for cooking.