Lemon Sole  

The Lemon Sole is caught around the European coast from France to Norway. He is recognised by his glad skin, small head and especially on his orange colour close to the gill.

To fillet

1. To scale (with the backside of the knife).
2. Make a incision beside of the gill.
3. Put your knife into the incision straight to the tail and cut down the gill.
4. Cut down the fillet to the middle bone.
5. Cut with the front of the knife a little above the stomic bones.
6. Cut down of the belly above the belly- bones.
7. Now you fillet the fish out the head to the tail.
8. the other side is the same as the upper side.

1. Make your beam WELL FLAT with the back of your knife.
2. Make a small cut in the filet TO the skin.
3. Push with your finger tops the skin firmly on the beam and makes at the same time short saw movements and cut the filet quietly down to the tail.