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Fillet (cut) Fillets of dory, a type of fish. A fillet or filet (UK: / ˈfɪlɪt / FIL-it, US: / fɪˈleɪ / fil-AY; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
A fish steak, alternatively known as a fish cutlet, is a cut of food fish which is perpendicular to the spine and can either include the bones or as boneless meat. [1] Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include any large bones. Fish steaks can be made with the skin on ...
A fish fillet, from the French word filet (pronounced [filɛ]) meaning a thread or strip, [1] is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed.
Preheat the oven to 400°F. Place a fish fillet, skin side down, in the center of a piece of parchment paper. Season with a pinch each of salt and pepper. Place 1 fennel slice, 2 lemon slices, 3 ...
Cutlet. Cutlet (derived from French côtelette, côte, "rib" [1][2]) refers to: a thin slice of meat from the leg or ribs of mutton, veal, [2] pork, or chicken. a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta) a croquette or cutlet-shaped patty made of ground meat.
A Pozharsky cutlet (Russian: пожарская котлета, pozharskaya kotleta, plural: пожарские котлеты, pozharskie kotlety; also spelled Pojarski) is a breaded ground chicken or veal patty that is typical of Russian cuisine. [1][2][3] A distinct feature of this cutlet is adding butter to minced meat, which results in an ...
The leaves should be recognizable as belonging to a head of lettuce (no puny leaves or torn-up lettuce — a salad should be served with a steak knife!) and just misted with vinaigrette. This ...
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