Sentences with phrase «best fillet»

Now that we've covered some of the features to look for, let's move right along into our best fillet knife reviews.

Are you looking for the best fillet knife in the world?

Whether you're looking for a way to fillet fish in your kitchen or you want to clean them out on your boat, having the best fillet knife certainly makes the job a little easier.

This electric knife from American Angler is our pick for best fillet knife for trout.

Our budget pick just happens to be our chose for best fillet knife for salmon, too.

The Morakniv Fillet Knife is another one that's in the running for best fillet knife for the money.

There may be bones in the title, but the story has been well filleted.

Not exact matches

«We bring in gutted whole fish fresh as well as fillets and portions,» Andreassen says.

Once the oil get's hot, add 2 pieces of cod to the batter (one at a time) coat them well and add them into the pan, cook for about 2 - 3 minutes per side and transfer to a plate with paper towels, continue to cook in batches until all the fillets are done

Any white fish fillets work well in this delicious light fish supper packed with flavours from the Mediterranean

Fusion Tech Meat Slicers produce a perfect slice thickness for slicing and cutting into strips fresh and boneless meat, as well as liver, poultry, fish fillets, and certain fruits and vegetables.

1 (approximately 2 pound) fillet of best - quality salmon, skin on, previously frozen 1 bunch dill 2 cups sugar 1 cup salt (I use kosher) 3 - 4 tablespoons vodka or aquavit

This technique works best when you use «center - cut» salmon fillet.

I've found that letting the fillet warm to room temperature yields the best results.

When oil is shimmering, add fish fillets and cook without moving until well browned on first side, about 3 minutes.

Ingredients: 4 fillets fresh black cod cut at least 3/4 inch tick (approx 1 1/2 pounds total) salt and pepper 3 tablespoons olive oil 1/2 cup chicken stock 1/2 cup coconut milk, well - stirred (preferably Mae Ploy brand) 1/2 cup laksa paste (recipe follows) 4 baby bok choy, steamed until crisp tender and halved daikon sprouts for garnish

Roasted salmon fillets are a good choice for a weeknight meal and the smoky, bacon - infused glaze in this recipe add loads of extra flavor with very little extra work.

I thought this would turn out better with a thicker fillet so I switched to cod instead.

This fish fillet is good enough for Kanye.

Chicken thigh fillets are sweet in flavour and a very good texture for curries.

Baked mackerel: Spread fresh mackerel fillets (some shops have frozen mackerel fillets: defrost as directed) with mustard of your choice, sprinkle with chopped fresh herbs (tarragon or dill are good), salt and pepper and bought or homemade breadcrumbs.

In this recipe I used chicken breast fillets, zucchini, mushrooms, tomato, bell pepper and onion — for the best result use as much vegetable you could / like.

Baked chicken breasts covered with tomato and zucchini slices and grated cheese — the best healthy summer dish -LCB- gluten free, low carb, clean eating -RCB- Today I prepared a great low - carb, gluten - free and healthy recipe: baked chicken breast fillets, covered with tomato and zucchini slices and grated cheese.

The company also was recognized by Kosherfest and received the 2004 Best New Passover Product award for Dr. Praeger's Fish Fillets, which are potato crusted and made of Pollack and other ingredients.

«One of our salesmen just called in from the road and told us that his customer stated that the salmon fillets that we were producing for them were the best they had ever seen and they wanted to increase what they had planned to buy from us and also increase the overall number of items,» he says.

1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed

Once the fillets are cool enough to touch, roughly chop into bite size pieces (battered fish fillets also work well; just prepare according the package instructions and then chop as described above).

The Indian spice blend which I made here will be good on many other things e.g. fish fillets, chicken drumsticks or lamb steaks.

This recipe works best with fillets that aren't too thick.

Though the most well - known 전 is the spring onion & seafood variety which is commonly made like a pancake (though the «traditional» method is different) and thus gives rise to the incorrect understanding of the term, there are also 전 that are battered and fried white fish fillets and tenderized pork cutlets which are more in fitting with the actual meaning of the term.

This is reflected in a belt speed of 25m per minute on the fillet lines and is well within the capacity of the G2.

Just a quick note for those wondering about colatura — I've always made ceaser dressing from scratch because it was what my mother did and the stuff you buy isn't anywhere near as good and this recipe is very, very close to how she makes it (she doubles the garlic, uses anchovy paste for fillets, and uses all lemon juice instead of combining it with red wine vinegar).

It's especially good with halibut fillets.

Add tilapia fillets to greased pan as well and sprint sweet potatoes and fillets with Trader Joe's BBQ rub with coffee.

I used frozen wild - caught Alaska salmon fillets and that worked well.

Cook's tip: Use any firm fillets of fish instead of halibut — salmon or monkfish would work well too.

4 Skinless, Boneless Fish Fillets (About 6 Ounces Each) 2 Pints Cherry Tomatoes 1 1/2 Tablespoons Olive Oil 1/4 Cup Salted Capers, Rinsed Well Salt & Pepper 4 Tablespoons Chopped Fresh Basil 1/3 Cup Pitted Black Olives (Use Full Flavored lives Such As Kalamata) Dressing: 2 Tablespoons Olive Oil 2 Tablespoons Lemon Juice Salt & Pepper

The Fusion Tech FS - 19 Slicer is a compact machine designed for slicing and cutting into strips fresh and boneless meat, as well as liver, poultry, fish fillets, and certain fruits and vegetables.

Fillet of salmon poached or baked 1 teaspoon Hellmans light 2 tablespoons cottage cheese 2 tablespoons no fat yoghurt 1/4 fennel bulb, very finely chopped Small bunch chives, finely chopped A handful of dill, finely chopped A pinch of salt Good grinding of black pepper Squeeze of lemon juice

It tastes rather good, too, with a plump roasted snapper fillet.

Ingredients 1 1 «ÅÑ2 pounds fresh salmon fillets extra virgin olive oil butter 2 tablespoons maple syrup 6 cups baby lettuces, or mixed greens such as watercress or Mache 1 red pepper, seeded, cut into a julienne and saut √ © ed in olive oil 1 pound brown mushrooms, washed, dried very well, sliced and saut √ © ed in butter and olive oil 3 «ÅÑ4 cup basic salad dressing (see recipe below)

I also used it with some wild salmon fillets I got at the store the other day and to be honest, I think it was the best Teriyaki salmon I have ever had in my life.

I quickly asked for a whole fish as well as a few fillets.

For a simple, yet decorative look, score the top of each fillet pastry packet and then brush with a little butter to ensure good browning.

Steak tartare with crispy potato skins 8 medium floury potatoes (such as maris piper) 3 tbsp cold - pressed rapeseed oil or olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good quality mayonnaise and bitter salad leaves to serve (optional) For the dressing 2 medium free - range egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1 tbsp extra-virgin olive oil2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped

8 medium floury potatoes (such as maris piper) 3 tbsp cold - pressed rapeseed oil or olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good quality mayonnaise and bitter salad leaves to serve (optional) For the dressing 2 medium free - range egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1 tbsp extra-virgin olive oil2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped

Jerk Seasoning is very good for coating a «fillet mignon» — sear the meat until it is crispy, then finish it in the oven.

However in America the closest I've been able to get is smoked herring or kipper fillets in a can, which don't give quite the same flavor but are still really good.

Turned out to be a good way of controlling how long each piece was cooked too, since some of the fillets aren't as thick all the way through.

I opted to cut my fillets in half so as to better fit the width of my skillet.