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Cuts and Folds of Fish
 

 

Fillet

 

A fillet is a boneless cut such as a side of salmon or a fillet of sole

 

 

 
       
 

 

Suprême

 

A supreme is a slice cut off a fillet, sometimes cut at a slant. This cut is now commonly called a pavé which means 'a slab or block' and usually applied to cake or dessert - but now is fashionably applied to fish!

 

 

       
 

 

Darne

 

is a cut of steak of round fish cut on the bone

 

 

       
 

 

Goujon


a strip of fillet usually pané (floured, eggwashed and breadcrumbed)

 

 

       
 

 

Tronçon

 

is a cut of steak of flatfish cut on the bone

 

 

       
 

 

Paupiette

 

 

is a stuffed roll of fillet

 

 

       
 

 

Cravatte

 

is a fillet tied in a knot

 

 

       
 

 

Délice

 

is a neatly folded fillet

 

 

       
 

 

Colbert 

 

The backbone and bones are removed leaving the fillets attached to the head usually either Sole or Whiting.

 

 

       
 

 

Colère

 

the fish is skinned, eyes, gills and fins removed, it is panéed and the tail bent around into the mouth this is usually associated with whiting

 

 

       
 

 

En Lorgette

 

the cleaned and skinned fish is filleted leaving the fillets attached to head and then each fillet is rolled towards the head - again usually associated with whiting

 

 

       
  En tresse

Plait of three different types of fish