Le Cordon Bleu News, 03/26/2009
Step by Step Cooking Techniques
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French cooking techniques were originally codified by French Chefs more than a century ago and today remain almost unchanged. Le Cordon Bleu professional training methodology assures the understanding and learning of these cooking techniques through hands-on experience, repetition and discipline.
Le Cordon Bleu cuisine Chefs are delighted to share the following technique with you.
How to prepare a whole round fish?
Round Fish take their name from their body shape - a round belly as opposed to a flat one, with an eye on either side of the head. Popular varieties include trout, salmon, whiting and mackerel. Round fish yield two fillets, one from each side of the backbone. Though most often gutted before being sold, round fish can be cleaned and prepared at home. Once gutted, round fish can be boned and stuffed or filleted.
1. Lay the gutted fish on one side, stomach facing towards you. Make an incision behind the head.
2. Following the backbone, make an incision along the back of the fish from the head to the tail. Hold the knife flat and slide it along the fish to separate the fillet from the backbone. Turn the fish over and repeat the operation to remove the second fillet.
3. Place the fillet skin side down and make a small cut at the tail end to separate the skin from the flesh. Dip your fingers in salt, hold the tail skin firmly and tautly. Using a sawing action, skin the fillet by sliding the knife along the skin up towards the head at a slight angle.
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