How to Skin a Whole Dover Sole
ID: b55fae75...
Master the French technique of skinning a whole flatfish with chef Alexia Duchêne. By scoring the tail and peeling the skin back with a tea towel, you can cleanly prep a Dover sole while preserving all of its delicate meat.
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🍳 Cooking Flow
Score the skin layer around the tail of the fish. → Grip the skin with a dry tea towel. → Pull the skin steadily from tail to head to peel it off completely.
Cooking Steps
Brief Cooking Order
Score the skin layer around the tail of the fish. → Grip the skin with a dry tea towel. → Pull the skin steadily from tail to head to peel it off completely.
Introduction
Master the French technique of skinning a whole flatfish with chef Alexia Duchêne. By scoring the tail and peeling the skin back with a tea towel, you can cleanly prep a Dover sole while preserving all of its delicate meat.
Step 1
Place the whole Dover sole flat on a cutting board.
Step 2
Take a knife and make a shallow incision around the tail, cutting only through the skin layer without cutting into the meat.
Step 3
Use a flexible sole fillet knife (filet de sole) to help loosen the skin along the edges if necessary.
Step 4
Use a dry tea towel to firmly grip the loosened skin at the tail end.
Step 5
Steadily pull the skin back from the tail toward the head, taking extra care and slowing down near the head to preserve its presentation.
Ingredients List
Important Notes
Using a flexible fillet knife allows you to apply pressure easily against flatfish.
A dry kitchen towel or tea towel is essential to get a secure grip on slippery fish skin.
Peel slowly around the head to keep the presentation neat and intact.
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