525. FILLETS OF PIKE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (5)
  1. Lay the fish on the table, with its back placed towards you.
  2. Insert the knife just below the gill, press with the left hand slightly on the upper part of the fillet, and then draw the knife down—close to the back-bone; when one fillet is removed, repeat the same operation on the other side.
  3. Lay the fillets alternately on the table, with the skin downwards.
  4. Insert the edge of the knife close to the skin, at the extreme end, and by drawing the knife to and fro, keeping the blade closely pressed to the skin, it will come away from the fillet.
  5. Cut these fillets into smaller ones, according to taste or convenience, or into scallops, as the case may require.
Original Text
525. FILLETS OF PIKE. MAY be dressed in every variety in which salmon, turbot, or soles are capable of being sent to table; and the directions given under those heads will suffice. It is necessary, however, to describe here the operation of filleting pike. The smaller-sized fillets of this fish are best suited for this purpose; these should be filleted as follows:— First lay the fish on the table, with its back placed towards you, insert the knife just below the gill, press with the left hand slightly on the upper part of the fillet, and then draw the knife down—close to the back-bone; when one fillet is removed, repeat the same opera-tion on the other side. Then lay the fillets alternately on the table, with the skin downwards, insert the edge of the knife close to the skin, at the extreme end, and by drawing the knife too and fro, keeping the blade closely pressed to the skin, it will come away from the fillet. Then cut these fillets into smaller ones, according to taste or convenience, or into scallops, as the case may require.
Notes
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