How to perfectly debone and fillet a Dover Sole

The carving of the turkey is a big Christmas moment - so feeling apprehensive at the thought of stepping up to the plate and doing the slicing is understandable. But fear not, because here, in a series of exclusive videos, carving expert Paul Foxon reveals the secrets to presenting a plate of evenly cut slices, rather than a messy pile of flesh. He trained as a chef and is now Head Maitre’d at five-star London hotel The Rubens At The Palace - so these videos show a master at work (literally, they were filmed at The Rubens’ English Grill restaurant). And he’s got you covered in case you’ve opted for Dover sole, or salmon or a roast chicken, with separate masterclasses for carving those, too.
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[@gregavant1992]

Came here after watching someone fail at this on Hell's Kitchen. You make it look so simple.

[@mindmonkey00]

Haha I'm not the only one. I also wanted to see someone debone dover sole properly with finesse.

[@mushyroom0922]

Same!

[@rickloginname]

Professionals make the difficult look easy.

[@jokellett360]

Very nice ! Now I want fish !

[@kevinadams4189]

So that's what a $500 fish looks like!!!

[@laurentpecriaux1345]

Get on a treadmill, Bro cannot even breathe lol

[@victorperlain]

Wow

[@jnicksnewstart]

And now it's cold

[@iDTecKt]

And so is a steak when you leave it to rest lol, its not hot you mean!

[@pudsrus2]

Alan Carr’s let himself go a bit😳

[@ShockNAwww]

Meanwhile.. heavy mouth breathing.

[@s1234pro]

Nothing to it.

[@Papapizepapeperoni]

Nothing to it.