Sentence examples for 1 fillet from inspiring English sources

Lay 1 fillet on top of each bed, skin side up, and serve.

white fish (coley or pollock) 2 fillets frozen milk 570ml smoked mackerel 1 fillet onion 1 leek 1 potatoes 2 large, peeled, cut into chunks swede ½ smoked paprika 1 tbsp chicken stock 285ml frozen sweetcorn 200g Defrost the white fish and then poach it gently in half the milk along with a bay leaf on the lowest heat possible.

1 fillet of wild salmon, 3 to 3 1/2 pounds, about 1 1/4-inch thick. 1 1/2 teaspoons sea salt or kosher salt. 1. Mince the chipotles and combine with the sesame seeds, tequila, olive oil, sesame oil, garlic, scallions, cilantro and oregano.

SERVES 4 bone marrow 200g chopped parsley 40g anchovy fillet 1, finely diced shallot 35g, finely diced Japanese breadcrumbs 50g lemon finely grated zest of ½ bread 4 slices spring onions 8 radishes 8 olive oil 20ml pickled onion juice 50ml smoked anchovy fillets 12 mixed leaves sea salt and freshly ground black pepper Carefully dice the bone marrow into 1cm pieces and reserve.

(Serves 2) 2 x 250g fillet steaks 3 tsp cracked pepper 2 tbsp clarified butter 50-75g butter 50ml cognac 100ml veal stock (you can use beef, but buy twice the amount and reduce by half) Heat the oven to 100C/220F/gas mark ¼.

Lay a 100g fillet of firm white fish per person (cod or pollock work best here) in the sauce, leave to poach until cooked – about five minutes – and serve with couscous or bulghur wheat.

The specimen was cubic and so without any undercuts but with a 45° fillet.

The three-course menu features one regular dish, a 20oz fillet steak, in addition to such changing concoctions as ox-cheek paired with cod.

Broiler chicks supplemented with B. subtilis had a greater (P<0.05) fillet weight with no differences observed for other carcass characteristic measurements.

BEEF CARPACCIO WITH SPICY SAUCE Ingredients for 4 people 300g fillet of beef 30g salted capers 1 small boiled potato 120g ripe cherry tomatoes 2 dried tomatoes 1 pickle 2 teaspoons of spicy red sauce 2 teaspoons of sweet and sour sauce extra virgin olive oil salt and pepper.

Chiltern Firehouse alone is getting through 50 fillets of the blond per week.