ST3 Lemon Sole Filleting

Competition details (including date and time)

ST3 Lemon Sole Filleting

30 minute competition

Prepare 2 each lemon soles to be provided by the sponsor, both are to be filleted and skinned. 2 fillets to be left whole, 2 as delice, 2 as paupiette, 2 cut to Goujons 

Additional information for this class

As no washing facilities are provided scaling of the fish will not be required. Bones to be prepared and presented for use in fish stock with all trimmings. The presentation of the 4 cuts of fish are to be on a stainless steel tray with competitor supplying means of securing the paupiettes if required.


World Skills UK Competitions

Arrival Time 

Minimum one hour before competition. Please report to Skills Theatre registration when you arrive. The final time-table will be confirmed after the deadline for entries, and you will be advised of the date and time of your class/heat.

Equipment Provided

Workstations comprise a refrigerated work top, single zone induction cooker and single 13amp plug socket, competitors will be expected to supply all other equipment required for their entry.

A visual of a workstation can be viewed below.

Competitors to provide any other equipment needed to prepare their entry.

Hygiene Products


Cleaning chemicals such as sanitisers, degreasers and washing up liquid will be provided by Ecolab.

Cling Film, Foil and Baking Paper will be provded by Wrapex.

Ingredients Provided

Lemon Sole will be provided.

What are judges looking for?

Judges will be looking at all elements of the preparation during the competition and penalties awarded for running over time.

To view a copy of a Skills Theatre judging sheet please click here.


Judges will be available at the Skills Theatre for feedback after the judging has been completed, all competitors should make time to do this.


Results will be announced by the Compere and posted on the results board as soon as possible after judging is complete.

Presentation of awards –


Salon Culinaire Awards Ceremony, Live Theatre, Food and Drink section of Hotelympia.

Date/time to be confirmed after places in classes/heats have been allocated

Entry into the show

All competitors and colleagues must register online as a Salon Culinaire Competitor at passes will be emailed direct.

Arriving at the show and accessing the hall

Hotelympia is in the South Hall at ExCeL at the East end of the venue. The closest entrance from the Central Boulevard is S9, turn right as you enter the show, Skills Theatre is located at the back of the hall. If you need drop-off faclilities then please proceed to the Lorry Marshalling Yard and go to the Traffic Administration Office. On production of your Salon Culinaire Vehicle Pass (which will be sent to you) you will be directed to the lorryway to gain access to Vehicle Door S16, which is closest to Skills Theatre for unloading. There is no faciity to park on the Lorryway, once you have finshed unloading you must immediately remove your vehicle and proceed to the Undercroft Car Park.

Please note if you do not require unloading facilities, for easier and quicker access, please park in the Undercroft Car Park and proceed with light Equipment to Skills Theatre Registration.