INGREDIENTS

INSTRUCTIONS

~-------------SOLE FOOD--------------------------------------------
The into steaks for grilling, or leave it whole for baking or
poaching. But if confronted by a thin Dover sole when craving fish  and
chips, or a pudgy salmon when you want slivers of gravlax, it's  good
to know how to fillet the fish yourself. While both flatfish and
roundfish can be filleted, they are approached differently. A  flatfish
is easy to spot; it looks as if it has been run over by some
underworld tractor. Flatfish swim horizontally along the sea bottom,
with both eyes facing upward. You can obtain four nearly equal  fillets
from a flatfish, one from either side of the backbone on both  sides.
To fillet a flatfish (sole, flounder, turbot, Pacific  halibut): Peel
it by laying it flat on a counter with the dark side  up and the tail
towards you. Slice off the tail, and insert the tip  of a knife until
you have a grip on the skin. Holding the tail in  place, pull the skin
back towards the head, over the head, and then  down the light colored
side. Lay the fish on the counter with its  eyes facing up. Cut down
the backbone along the center of the fish,  then hold your knife at an
angle at the head end of one fillet. Lift  the fillet with one hand,
while scraping gently with small strokes,  using the bone structure to
guide the knife. Cut away the second  fillet from the first side. Turn
the fish over and repeat the  process. Roundfish, shaped like a tube,
have a center backbone,  separating two thick fillets. A line of bones
extends upward from the  spine, and a pair of bone creates an oval on
the lower side of the  fish, enclosing the entrails. You can create
four fillets, but  usually one is cut from each side. To fillet: Lay
the fish on one  side, with its tail towards you. Slice along the
backbone from head  to tail, exposing the backbone. Hold a knife
parallel to the top  ribs, cut down the length of the fillet, using
short strokes to  detach it completely. Turn fish around, hold it by
the exposed  backbone, and slice the other half of the fillet free.
Flip the fish  over, and fillet the other side. To skin fillets, lay
them skin side  down, and hold the tail end. Insert the knife at the
shallow end and  scrape along the skin to separate the it from the
fillets. Run your  fingers all along the top of the fillet and feel for
pesky little  bones. They can easily be removed with tweezers, a
gesture that will  be greatly appreciated by all who eat it.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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