Turbut and sole are delicious, luxurious and highly prized fish – their dishes are well sought after. Their exclusive, spicy meat has „bite “, whilst at the same time being tender and juicy. Both play an important role in exclusive cuisine. Small flat fish such as sole, lemon sole, flounder and plaice can be prepared both whole and filleted. With larger flat fish such as turbut, halibut and brill it is usually essential to fillet them. Small fish are first skinned and then filleted, the larger fish are filleted and then skinned.

Cutting the meat:
The turbut is placed on the work surface with the colourless, so-called ‚blind side‘ facing down. The first cut - with a pointed, sturdy, sharp knife – is directly over the eyes at the edge of the head, exactly, where the fin seam begins, and goes along the head to the centre. On the visible side line, thus directly on the central bone, the cut continues up to the tail. The cut separates the skin and meat up to the bone and separates the dorsal from the belly fillet.

Removing the upper fillet:
Before beginning, the skin and meat must be cut along the fin seam, otherwise the skin cannot be lifted. Then with the left hand one slightly lifts first the upper (dorsal) fillet in the centre of the cut line and the right hand manouevres the knife in a completely flat position, under the fish directly on the bones to the edge until the whole filet is displaced. Pull the fillet upward and away with the left hand. This is repeated for the lower fillet.

Cutting out other fillets:
When the fish is caught in the appropriate season a roe sack becomes visible on removing the lower fillets which lie over the abdominal cavity. Therefore caution is needed when cutting; it should not be damaged. Turn the fish over and remove the fillets on the blind side the same way as on the dark side. Finally the complete roe sack can be gently removed. Do not throw away - one can make it into a delicious appetizer.

Trimming the fillets:
Place the fillet on the work surface with the skin facing down. Cut at the rear end between the skin and meat, in such a way that the skin is not damaged. Hold the exposed skin end. With the other hand manoeuvre the knife in a completely flat position under the meat and separate the fillet carefully from the skin, graze the knife blade over the skin. Now cut off the fin edge and any possibly existing brown tissue; it is extremely fatty and tastes unpleasant.

Tip: The cheeks of turbut: not with all fish but with most it is worthwhile to seek out the cheeks which are hidden behind the gill plate. The cheeks of the trout can be easily removed once the fish is cooked. With raw fish, as here with turbut, it takes some effort to remove the cheeks. However one is compensated with a wonderful piece of fish, which can be steamed, poached or quickly fried in butter. To ensure that one has sufficient cheeks it makes an ideal starter.