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12 Cards in this Set
- Front
- Back
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Darne |
Thick cut from middle of fish from round fish |
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Troncon |
Thick cut from flat fish |
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Delice |
Folded fillet |
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Goujon |
A strip of fillet usually breaded |
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Paupiette |
Rolled fillet |
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Saute |
Fatty, lean, flat fish can be sauté full or big fish like salmon cut into steak |
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Poaching |
Submersion fish completely covered shallow poaching fill half with veg and liquid simmer than add parchment paper |
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Fresh fish |
Clear eyes, natural slime, scales won't fall off easily, texture of fish |
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Coral |
Female eggs of lobster |
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Mousseline |
Scallops and cream turned into a paste |
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Grav-lax |
Raw eggs whites salt and pepper |
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Supreme fish |
Large fillet cut at 45% |
