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1) La Darne,
or Cutlet of fish, should be cut
from the middle of a large round
fish. About 3/4" thick. Noisette
is half a Darne, with the bone removed
eg. Salmon, Cod. |
| 2)
Le Tronçon is cut from a
flat fish. First cut the fish in
half, down the backbone, and from
each half cut slices. Turbot, Brill. |
| 3)
Le Supreme is a slice cut from large
fillets, cut on the slant. Haddock/Cod/Bass/Pollack.
|
| 4)
Le Fillet is a cut of fish (from
bone) free of bone. |
 |
| (a)
Round - 2 fillets (b) Flat - 4 fillets |
| 5)
Le Delice is a trimmed and neatly
folded fillet. Usually applied to
Sole. |
| 6)
La Goujon is the term applied
to fillet or fish cut into strips
approximately 8 cm x 1/2 cm
(3" x 1/4"). |
| 7)
La Paupiette is a fillet of fish,
usually Sole, spread with stuffing
and then rolled. |
