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Flattening Fish Fillets

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Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
When fish fillets are cooked, the thin membrane on the skinned side may shrink and cause them to buckle. To prevent this they are often flattened and scored. Here, a sole fillet is shown.
  1. Place the fillet between two sheets of plastic wrap and pound it lightly with the flat side of a large knife blade.

  2. With the tip of a knife, score the fillets lightly in parallel slanting lines on the side that has been skinned.

© 1989 Anne Willan. All rights reserved.

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