The lakes around Alsace are filled with trout, my server told me, when I asked with the fish was fresh and local. So I couldn't pass up the opportunity to give the restaurant's lunchtime special a try. Fish isn't fussed up when it's served in France. You get the head, the tail, the bones, and though I was out of my element when it came to deboning, the server came to my rescue to show be just how to do it. First she slice off the head and put it in a separate plate, just for bones, then she sliced through the back of the fish, lifting the skin and meat away from the bones. I'm certainly not yet an expert, but I did expertly remove the backbone of my second trout and cleaned my plate. Any tips can you offer me for deboning fish?
--Tracy Schneider
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