Le Cordon Bleu

Skinning and Trimming

Filleting Sole Filets

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. A thin bladed knife, usually referred to as a filet de sole knife is the best tool for filleting flat fish.

  2. Filets will be removed from both sides of the fish. Filets on the white side are considerably smaller than the dark side.

  3. With the dark side up, feel for the center bone.

  4. Gently run the tip of your knife down the center.

  5. Following the side bones, continue cutting with the knife blade at a shallow angle to disengage the fillet.

  6. Continue running the knife down until the bones are exposed.

  7. Find the edge and pierce with the tip of your knife. Repeat moving the knife up the side.

  8. Cut at a 45-degree angle at the side of the head to detach the fillet.

  9. Make the same angled cut on the other side of the head.

  10. Cut well around the head to make sure all of the fillet has been detached.

  11. Now, follow down the central bone, using the bones to guide the tip of the knife.

  12. Having a flexible knife will give you the ability to cut very closely to the bone.

  13. Continue slicing while lifting the fillet, until the roe sack is revealed. Be careful not to pierce it.

  14. Disengage the roe sack with your fingers and move it away.

  15. Pierce the outer edge of the fillet and cut down to disengage.

  16. Lift the roe sack and carefully remove it.

  17. There should be barely any flesh left on the bones.

  18. Turn the fish over and run the tip of the knife down the center.

  19. Follow tile same procedure, using the tip of the knife to loosen the flesh from the bones.

  20. The filets are much smaller and less meaty.

  21. Follow the bones cutting the skin to disengage the filets.

  22. Repeat on the other side.

  23. Cut through the skin.

  24. Four filets of sole, the two roe sacks. The carcass can be used for making fumet after degorging.

  25. To skin: lay the filet skin-side down on the cutting board. Make a small incision at the small end and slip the blade at a shallow angle between the flesh and the skin.

  26. Holding the skin securely with one hand, use a gentle sawing motion while moving the knife down toward the other end.

  27. If done properly the skin should be completely clean of any flesh. Discard the skin.

  28. Trim the sides.

  29. The filet should be trimmed of any dark areas.

  30. Repeat the same procedure with the white side.

  31. Trim off the dark portions from the flesh.

  32. The filets are ready for cooking. The trimmings can be degorged and used for making fumet.