How to Fillet a Lemon Sole | Rick Stein

Lemon sole is a wonderfully delicate flatfish, and one of the easiest to fillet. Watch Rick to discover the simple steps to removing the four fillets from a whole fish and skinning them ready to be made into goujons.
You'll need the freshest fish available and a thin, sharp, flexible filleting knife for the best results.

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It's a good day when Rick uploads a new video.

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What would you like to see him do/cook next?

[@simonhopkins3867]

I'd love to see what he'd do with ( lesser spotted dogfish) I'm sure he'd say rock and chips 😂

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@@RickSteinRestaurants we wanna see him juggle please

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@@RickSteinRestaurants Vegetable/minestrone soup. Vegetable risotto also good!

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​@@RickSteinRestaurantscanapés, starter, main or sandwich... FISHCAKES.

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Thank you 😀

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Rick my old man oh my days

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Thanks 😊❤👍

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Would it be possible for Rick to show us how he makes his marmalade?

[@PaddyMcMe]

Filleting a Lemon Sole should be a crime.
The fat alongside the outer edge of the fish is, in my opinion, the best tasting fat of any fish in the world especially with a generous drizzle of lemon juice and a little more salt than you'd normally have on a piece of fish.
Unfortunately it's tricky to eat because of all the hundreds of thin little bones along the edges but if you're willing to either take your time and learn how to get it off bit by bit with a knife and fork or if you're somewhere no one will judge you a knife and your fingers is easier, try it. Basically just use the fork or your fingers to hold down the bones and scrape away the fat. It's a little tricky and or messy but I promise NOTHING compares. It's incredible.