Cut in strips
When done the skin is off and the filet can be cut into two strips. Remove the lateral bones in the meat with tweezers or by trimming off a narrow band of meat with the bones in it. The white meat here is from a turbot, which is a very good alternative or supplement to the trout.
Thomas Bjerre Larsen ©2015
Photo/illustration: Thomas Bjerre Larsen ©2015
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