Start the skin loose

• Slide the knife just under the skin at one end of the fillet.
• Work the blade in a little way so enough skin is exposed to grab.

Grip the skin with paper towel

• Grab the loosened skin with a paper towel to get a firm hold.

Pull the skin back

• Pull the skin back steadily while keeping the knife angled against the skin.
• Keep the blade flat so no meat is taken off with the skin.
• Pull all the way down to the end until the skin comes away in one piece.

Trim and finish

• Trim any remaining bits of skin or ragged edges if you like.
• The fillet is now ready to season and cook.