SHOPPING LIST: Cooking Skills: Fish and Shellfish 2, Chapter 2 (Filleting and Stock)

Whole mackerel (gutted), whole plaice (gutted), a salmon or cod fillet with skin, fish bones and heads from white fish (not oily fish), onion, celery, leek, bay leaves, parsley stalks, white peppercorns, lemon, butter, plain flour, rapeseed oil, flaked sea salt and black pepper.

Filleting a mackerel (2 portions)
[ ] 2 whole mackerel (about 300 g each), gutted
[ ] 1 tbsp rapeseed oil
[ ] 1 lemon, in wedges
[ ] 1 pinch flaked sea salt

Filleting a plaice (2 portions)
[ ] 1 whole plaice (about 600 g), gutted, head on
[ ] 3 tbsp plain flour, seasoned
[ ] 30 g butter
[ ] 1 tbsp rapeseed oil
[ ] 1 lemon, in wedges

Skinning a fillet (2 portions)
[ ] 1 skin-on salmon or cod fillet (about 400 g)
[ ] 1 pinch coarse sea salt
[ ] 1 tbsp rapeseed oil
[ ] 1 lemon, in wedges

A 25-minute fish stock (about 1 litre)
[ ] 1 kg white fish bones and heads (gills removed), chopped and rinsed
[ ] 1 onion, sliced
[ ] 1 celery stick, sliced
[ ] 1 leek, sliced
[ ] 1 bay leaf
[ ] 6 parsley stalks
[ ] 6 white peppercorns
[ ] 1.5 litres cold water
[ ] 2 lemon slices

For the experiments
[ ] Fine sieve
[ ] Tweezers
[ ] Damp cloth for the board