Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

~-------------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.

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