Skinning and trimming

Dover sole is unique among flatfish in that it can (and usually should) be skinned before being cooked or filleted. Some chefs think it's better to start at the tail end, making a slit across the skin, loosening and gripping it and pulling it back towards the head. This works providing that the fish isn't quite fresh. If it is, the flesh may tear because the skin is adhering firmly to it.

Samy Gicqueau starts at the head. Insert a knife tip under the skin on the head (picture 1), with the blade edge pointing towards the eyes. Loosen a flap of skin, so as to get a firm grip. Pull it back down towards the tail (picture 2). If it's very firmly attached, a pair of pliers may help (picture 3).

Turn the fish over and repeat with the second skin. It doesn't matter whether the darker or lighter skin is removed first.

Note: the older the fish, the easier it is to skin. The flesh under the dark skin (the rounded side) will still be reddish rather than brown on a good specimen, and will turn brown as it loses condition.

Two rows of fins run down the sides of the sole. Chefs in the past either filleted the fish, leaving them in situ, or cooked the fish whole, removing the fins afterwards. If the fish is going to be cooked on the bone, it's practical to trim the fins in advance.

With your finger, feel the line of cartilage where the small bones join the main backbone. Cut along this with a pair of kitchen scissors (picture 4). Cut off the head and the tail (picture 5).