00:00:07going to show you how to prepare a dough
00:00:08vessel here’s my fish as you can see
00:00:14nice fat chubby Dover sole it’s a flat
00:00:18fish there’s a lovely dark silvery brown
00:00:21side on top and white side on the bottom
00:00:24what we’re going to do today is take the
00:00:27skin off and then give it a little trim
00:00:30so the first thing we need to do place
00:00:35the fish flat on the board and take a
00:00:39knife now we’re not going to chop the
00:00:41tail off just make a little incision
00:00:43here through the skin and what we’re
00:00:49trying to do is create a little flap
00:00:54that I can grip and pull the skin off
00:00:59and it might take a minute Peter create
00:01:03this little flap once you’ve done it
00:01:09that’s what you’re looking for so
00:01:15because I’m right-handed when I put my
00:01:18palm flat on the table the fish then get
00:01:22myself a tea towel I’m going to use
00:01:26really just to get better grip on the
00:01:29fish
00:01:30so palm down on the tail and with mighty
00:01:36tail in my hand to grip it I’m simply
00:01:41going to slowly peel the skin off the
00:01:50fish and stop at this bit because I want
00:01:57to keep the head on so I’m going to peel
00:01:59a little more carefully around the head
00:02:01don’t pull it off there we go let the
00:02:10skin off in one piece and we don’t need
00:02:12this so I’m going to chuck it out I’ll
00:02:17do the same thing on the second side
00:02:21a little incision in the bottom I do it
00:02:26the other way round now so you can see
00:02:28it a little more clearly place my hand
00:02:32on the fish and pull slowly and gently
00:02:43any bits cut up the skin gently pull
00:02:46them off there we go now when you get to
00:02:51the head a little more careful there we
00:02:59go that’s the white skin off the bottom
00:03:05so here we have our skinned Dover sole
00:03:10these whiskery bits at their side you
00:03:14can leave them on if you like if you
00:03:15like that look if you want to get rid of
00:03:17them the easier thing to do is just trim
00:03:21them off the pair of scissors so nice
00:03:24pair of sturdy kitchen scissors and just
00:03:28cut them off there’s nothing to it no
00:03:31trick it really is as easy as it looks
00:03:59you can leave the tail on if you like
00:04:05give it a little clean there’s you Dover
00:04:14sole ready for a pan frying grilling
00:04:18barbecuing roasting poaching steaming
00:04:21and then you like neatly skinned and
00:04:24ready to go and that’s how to prepare a
00:04:28Dover sole
”