what is the correct technique for filleting cooked dover sole in a restaurant?

Question

I am training my staff in a four star hotel the correct way to fillet and serve dover sole in front of guests but am struggling to find a description of how to do it. I know that some people like to use two fish knives whilst other people like to use a fork and knife but that is about as much as I have managed to find out!

Answer 1

Both techniques are deemed to be acceptable. I have found that it rests with the comfort level of the server. I personally prefer knife and fork. I have tried the two knife method and can't seem to get the hang of it.

Answer 2

I am also the manager of a 4 star hotel. Hello Lucy A. The most important technique is one that insures the guest that the server knows what he or she is doing. I use 3 utensils. A fish fork and fish knife to fillet. Use the fork to peel back the skin and roll towards the head. Use the fish knife to separate the fillet from the backbone. Then use a fish server, an off-set wide spatula to prevent breaking the fillet as it is placed on the guest's plate.

Hope this helps

Answer 3

try using a very sharp yet flexible knife
slice from tail to head along the side of the spine
slice from spine to tail then along fins to head and up to spine
if cooked to perfection the filet should lift of by running the flexible knife from the spine under the filet do same for other fillet then turn fish over and do again