Serves: 5
Slide The Blade Between Flesh And Skin
Place the fillet, flesh side up, on a cutting board. Holding the tail end of the fillet with one hand, slide the blade of a sharp knife between the flesh and skin, using a steady sawing motion. Begin at the tail end and keep the fillet lying as flat as possible.
Let The Skin Do The Work
Once the blade has detached about 2 inches of skin, take hold of the skin firmly. Now you're ready to work the secret to this technique: You are going to let the skin, not the knife, do the work. Keeping the knife blade stationary and slightly angled toward the cutting board (and as close as possible to the skin), pull the skin out from under the blade, sliding it gently from side to side to ease the cutting. The flesh will slide off parallel to the skin. (Think of a magician whisking the tablecloth out from under the dishes. Here the skin is the tablecloth and you are working the magic by keeping a firm, steady grasp of the blade.) Now, you have a beautiful skinless fillet and minimal waste. Good going!
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _The Skinny On Skinning A Fillet recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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