Jacques Pépin cleans sole and bones a cooked sole.Jacques Pépin cleans sole and bones a cooked sole.
There is certain type of fish, like a salmon, ten pound salmon give you five pound of flesh. By the time you get to something like a [UNKNOWN] it's one to four. The full is feeling that you have around here, we can see there is a mark here. The bone goes up to that point. It's only this which is the meat. So the first thing you have to do is to cut the head. Again. And use the scissors as well. The liver here, we've got a lot of liver, a lot of guts. When there is room, I used to keep the roll and cook the roll. My wife love the roe of fish. I wanna use a scissor here to cut. And I will follow that line here. Which is actually the line of bone. I know it seem that you're removing a lot, but this is all bone. Now if I push the fish When I boil the fish, those bone they give me some taste to the stock. So I may cut it more here, but there these all are all bone. For a fish that I'm going to sauté. [SOUND] There are hundred of different type of Sole. The best in my opinion is still the Dover sole. But the flesh is so firm you can salt it like a steak. And on the barbecue. I like to keep the white flesh on. I just scale it. Some people remove it. And to like it, as you can see the scale are very small. And it brown better when you brown it on the white skin. For the black skin here, I remove it. We can start from the tail over here, can get that little corner. It's slippery. Start to pull it out. [SOUND] That's it, that's it a little piece of bone left here. [SOUND] And then that's it. That sole is ready to be salted or to be poached. [SOUND] The sole is cooked now. You can season with a little lemon juice. Make it foam, then you can do some chives on top of it. And then you could serve it this way Conventionally, it is bone out. To bone out, you follow the line in the center. And then with your knife, you pull it out. Again, see that it will separate just at the bone, because it's well cooked. Still a little pink in the center. I move it on this side. And now that I open both side I can remove actually that bone which I can lift up, just like this. Whoop. Usually it's all in one piece. [BLANK_AUDIO] I pretend I'm in the dining room and I'm not using my finger. Then you can place that fillet back on top here and there and that's when you can serve it on a plate or actually it's just, I will serve into this. While we baste it with a little bit of that butter. And this is it, the [UNKNOWN]