#KitchenInsider: Filleting Fish

Posted: 30/10/2015 in Bistrot de Luxe
Tips on filleting fish by Michelin-starred brothers Chris & Jeff Galvin Galvin Restaurants
Chris and Jeff Galvin opened their first restaurant together, Bistrot de Luxe, in 2005 and . Over the last decade a huge amount of craft and innovation has gone into the creation of new dishes and the refining of classics. Some dishes stand head and shoulder above the rest, becoming favourites with both the guests who enjoy them and the chefs who prepare them and have become a part of what it is to eat at a Galvin restaurant. They are our #DishesoftheDecade. To celebrate them we want to share some Galvin secrets - not just the recipes so you can make them at home but also a few top tips to improve any home chef's core skills. In a new series of six short films, Chris and Jeff will make you a #KitchenInsider.

Filleting Fish:
One of the most basic but often daunting tasks is filleting a fish properly. Buying fresh fillets is one option but the satisfaction of buying whole fresh fish and preparing it yourself is hard to beat. In this video Chris and Jeff Galvin guide you through the process quickly and simply so you’ll never have to buy a fillet again.


Try this at home:

Once you’ve mastered this skill it’s about time to put it to use and this John Dory recipe, a staple of Bistrot de Luxe, is a beautiful dish which makes the most of really fresh fish. You'll need to start the dish in advance so that the curry oil has enough time to mature so make sure you plan ahead.

The recipe: #DishoftheDecade: Fillet of John Dory with orange glazed endive

Bon Appétit!



#KitchenInsider: Filleting Fish

#KitchenInsider: Filleting Fish