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Cuts

Délice Cut

Délice

A délice cut is a preparation in which a thin fillet of flatfish, usually sole, is folded in half to create an elegant shape. The name comes from the French word for delight or delicacy, and the cut is used for an elegant presentation on classic French serving plates. The folded fillet is usually poached.

Where It’s Used

“Fold the sole fillet into a délice shape and poach it.”

Glossary

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Karsilastirma

Goujon

A goujon is a fish fillet cut into thin, long strips resembling the small river fish called a gudgeon. This cut is commonly used to prepare crispy fish fingers, coated in flour, egg, and breadcrumbs before frying. A smaller version is called a goujonnette in some sources.
P
Karsilastirma

Paupiette

Paupiette is a preparation technique in which a thin slice of meat or fish is filled with stuffing, rolled up, and secured with string or a toothpick. The French term describes this stuffed, rolled presentation. It is generally cooked in the oven or in a pot with sauce.
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