CZ550Kevlar Posted March 30, 2010 Report Share Posted March 30, 2010 I was given a 4kg box of what i thought were frozen Dover sole fillets due to the size of them, after defosting 2 i have found they are not fillets but whole Dover soles that have been gutted and cleaned and the eyes taken out but basically otherwise a whole fish. Question is how do i tackle them?? do i cut heads off and trim them then seperate into fillets then skin them or leave skin on or should i leave them whole, me and fish are usually strangers especially when it comes to Dover sole, i promised my wife Dover Sole for dinner tomorrow and a nice bottle of white wine. by the way there are 15 in total so plenty of recipes can be tryed. Quote Link to comment Share on other sites More sharing options...
hendersons Posted March 30, 2010 Report Share Posted March 30, 2010 take the skin off put a rather large **** of butter on top stick under the grill take out when cooked, give it a squeeze of lemon juice a few jersey royals and thats it. do not mess about with it no curry or anything strong just take the dover sole for what it is, a beutiful, delicate and subtle piece of fish nick Quote Link to comment Share on other sites More sharing options...
CZ550Kevlar Posted March 30, 2010 Author Report Share Posted March 30, 2010 That sounds nice and simple. What is Dover sole like for bones?? Also anyone know of a simple method of skinning fish?? Quote Link to comment Share on other sites More sharing options...
hendersons Posted March 30, 2010 Report Share Posted March 30, 2010 not bad for bones if you know what you are doing if you can imagine it in a cross section you have a cross horizontal and vertical like a st georges cross with the fillets taking the place of the white bits if you find the vertical bone in the middle go either side and eat the meat until you reach the horizontal bones then flip over and do the same. as for skinning trim the fins off the side with a pair of scissors.then cut in a straight line across the top of the tail fin loosen off a little of the skin grab hold of the bit of skin and pull towards the head of the fish. hope this makes sense it's quite easy when you know how. just a pain to describe rather than show nick Quote Link to comment Share on other sites More sharing options...
GW80 Posted March 30, 2010 Report Share Posted March 30, 2010 Not sure of the reciepe, but the Chinese resturant we use for entertaining work clients do Dover Sole steamed with ginger and spring onion and i have to say it is too die for, probably my favourite fish dish i have ever eaten, and i eat a lot of seafood dishes!! Quote Link to comment Share on other sites More sharing options...
John_R Posted March 30, 2010 Report Share Posted March 30, 2010 I prefer to grill with the skin on, the flesh tastes better and stays more moist - don't forget just what a thin layer of fish there is over the bones. However, Henderson's skinning method is right but if the skin is proving awkward sometimes gripping it with a piece of cloth helps. Dovers are a fave of mine, I wish they were not so expensive! Quote Link to comment Share on other sites More sharing options...
ziplex Posted March 30, 2010 Report Share Posted March 30, 2010 If you want to de-bone and skin it easily, put it in the micro' for a little while...the skin will peel off then you can remove the fillets with a fish slice. I'd just grill the fillets with butter and a little black pepper and whatever veggies take your fancy, I reckon it's one of the best tasting fish you can get Quote Link to comment Share on other sites More sharing options...
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