Fish Filleting, Star Chef Standard
A fish filleting course in 15 lessons: salmon, turbot, sole, sea bass and red mullet, plus the stock, farce and finishes behind them.
Rolf Fliegauf
Founder & Executive Chef, Ecco · Ascona
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What you'll learn
15 Lessons, 85 min total
- FREE
Introduction
- FREE
#1: Fillet a salmon
- FREE
#2: Cure Salmon
- FREE
#3: Salmon Tartar
- FREE
#4: Salmon tranche with herb crust
- FREE
#5: Flamed salmon slices with wasabi mayo
- FREE
#6: Salmon Ceviche
- PRO
#7: Fillet a turbot
- PRO
#8: Fish stock
- PRO
#9: Fish farce
- PRO
#10: Turbot Sous Vide
- PRO
#11: Fillet a sole
- PRO
#12: Roasted sole "chop"
- PRO
#13: Stuffed sole rolls
- PRO
#14: Sea bass roasted whole
- PRO
#15: Red mullet with crunchy scales
About this course
This fish filleting course works five species across fifteen lessons: salmon, turbot, sole, sea bass and red mullet. Three lessons are whole-fish breakdowns, round and flat, so you see where the frame changes the cut. Salmon comes first because it takes the widest range of treatments, and six lessons stay with it.
The order is deliberate. Salmon is cured, cut for tartare, roasted under a herb crust, flamed with wasabi mayo and dressed as ceviche, one fish read six ways. The sea fish that follow are chosen for texture, and the frames and trim become fish stock and fish farce rather than waste.
You finish able to break down round and flat fish, judge which cut a texture wants, and cook it through: turbot sous vide, sole stuffed and rolled, sea bass roasted whole, red mullet with its scales left crisp.
"Once you can break down a fish properly, nothing on the bone intimidates you again."
Rolf Fliegauf · Head chef @ Ecco
Lessons
15
Video
1 hr 25 min HD
Level
Audio
German (VO)
Subtitles
English, Spanish, Italian, French, German
At the end of this course you will be able to
Fillet salmon, turbot and sole off the bone, both round and flat fish.
Cure salmon and take one side through tartare, ceviche and a herb crust.
Draw a clear fish stock and a workable fish farce from frames and trim.
Roast sea bass whole and crisp red mullet scales without tearing the skin.
Fish filleting today, salt-aging tomorrow.
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Meet your instructor
Rolf Fliegauf
Founder & Executive Chef, Ecco Ascona and St. Moritz · Two stars since 2010
Rolf Fliegauf is the founder and Executive Chef of the Ecco restaurants in Ascona and St. Moritz, Switzerland. He was once the youngest two-star chef in Europe, and Ecco Ascona has held two stars since 2010.
His cooking is purist and flavour-led: he treats ingredients the way a musician treats notes, working the textures while keeping the original flavour intact. Here he applies that to the fish station, across five species and the stock, farce and trim they leave behind.
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Who is this course for?
New to whole fish or long practised
First-time and practised fish cooks who want freshness, filleting and cooking temperatures right.
Fish at its best on the plate
Filleting salmon, turbot and sole, for cooks who want curing, fish stock and farce as well.
Anyone who works with whole fish
Salmon, turbot, sole and red mullet enthusiasts who want more out of a whole fish.
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Fish preparation like a star chef · Rolf Fliegauf
