How to serve a whole Lemon Sole
Rinse the fish briefly under cold running water. Pat dry with kitchen paper and lightly coat both sides with plain flour, tapping off any excess. Heat 1-2 tbsp of olive oil and 10g-20g butter in a large frying pan over a medium heat. Place the fish in the pan and sear for 4-5 minutes without touching. Turn the fish and sear for a further 4-5 minutes, then lift onto a warm serving platter or board.
Remove the lateral bones by running a knife or a spoon around the outside edges of the fish. Then run the knife or spoon down the middle of the fish and gently ease the fillets on both sides away from the bones.
Using the knife, loosen the bones at the tail or head end, take hold of the bones and lift carefully from the flesh. The bones should come away easily and the fillets be left, ready for serving.
Serve the fish on a serving platter, or arrange on preheated plates with accompaniments of your choice. For a delicious sauce, combine some melted butter, a splash of lemon juice and some chopped parsley, and spoon generously all over the fish, then finish with a sprinkling of rock salt.
Glossary of culinary fish terms
Method of serving seafood, usually lobster and monkfish, in a sauce of flavoured olive oil, herbs, tomatoes, white wine, fish stock and brandy.
To split a langoustine, prawn tail or thick fish fillet in half horizontally, cutting almost all the way through so that when opened up it resembles butterfly wings.
Fresh butter melted over a high heat until browned without burning. Usually flavoured with lemon juice and chopped parsley or capers and served with pan fried fish.
Method using two forks to separate cooked fish, so it falls into natural flakes.
A la Florentine:
A dish made with or garnished with spinach.
Fish (often diced) bound together with a white or veloute sauce. In the US the name applies to an old-fashioned dish of chicken in a creamy sauce.
A la Mariniere:
French method of cooking seafood, usually mussels, using white wine, shallots or onions, garlic and herbs.
Soaking fish or seafood in a solution mix of vinegar or lemon juice with oil and/or herbs, spices and seasonings to add flavour.
Thin fish fillet spread with a savory stuffing and rolled then secured with a tooth pick. In the US this is also known as a “bird”, and in the UK an “olive”.
To mark shallow or deep cuts in a decorative pattern with the point of a knife. The skin on whole fish is often scored to ensure even cooking, and to help the skin crisp up.
Thin, coloured outer layer of citrus fruits, containing the aromatic citrus oil. Zest is often used to flavour a sauce or marinade for fish and seafood.
How do I test if my Salmon Steak is cooked?
A simple trick to test if your salmon steak is cooked is to pierce the centre of the bone with a fork, turn it gently and lift the bone out from the flesh. If the fish is cooked the bone will come out easily. If the bone stays stuck, simply cook the steak for a further minute and try again.
How do I remove the skin from my salmon?
For best results, we recommend removing the skin from your salmon fillets, salmon & cod portions and salmon & cod roast after cooking. To do this, simply lift the cooked fish onto a serving platter and start to peel off the skin from one edge. Take hold of the skin with your fingers and gently pull away from flesh to remove it fully. Carefully turn over the fish and repeat if necessary.
How do I peel a langoustine?
With a pair of pointed scissors, snip the transparent shell on the underside of the tail from end to end. Using your thumbs, pull the shell apart and gently extract the flesh. Using a small sharp knife, make a