fillet vs filet

fillet filet

Definitions

  • 1) A narrow strip of ribbon or similar material, often worn as a headband.
  • 2) Anatomy A loop-shaped band of fibers, such as the lemniscus.
  • 3) A ridge between the indentations of a fluted column.
  • 4) A thin flat molding used as separation between or ornamentation for larger moldings.
  • 5) A narrow decorative line impressed onto the cover of a book.
  • 6) Heraldry A narrow horizontal band placed in the lower fourth area of the chief.
  • 7) A boneless strip of meat rolled and tied, as for roasting.
  • 8) Heraldry A narrow horizontal band placed in the lower fourth area of the chief.
  • 9) Anatomy A loop-shaped band of fibers, such as the lemniscus.
  • 10) A strip or compact piece of boneless meat or fish, especially the beef tenderloin.
  • 11) (Cooking) A piece of lean meat without bone; sometimes, a long strip rolled together and tied.
  • 12) (Arch.) A narrow flat member; especially, a flat molding separating other moldings; a reglet; also, the space between two flutings in a shaft. See Illust. of Base, and Column.
  • 13) A thin strip or ribbon; esp.: (a) A strip of metal from which coins are punched. (b) A strip of card clothing. (c) A thin projecting band or strip.
  • 14) A border of broad or narrow lines of color or gilt.
  • 15) A little band, especially one intended to encircle the hair of the head.
  • 16) (Her.) An ordinary equaling in breadth one fourth of the chief, to the lowest portion of which it corresponds in position.
  • 17) (Mach.) A concave filling in of a reëntrant angle where two surfaces meet, forming a rounded corner.
  • 18) (Mech.) The thread of a screw.
  • 19) (Cooking) A piece of lean meat without bone; sometimes, a long strip rolled together and tied.
  • 20) (Arch.) A narrow flat member; especially, a flat molding separating other moldings; a reglet; also, the space between two flutings in a shaft. See Illust. of Base, and Column.
  • 21) (Mech.) The thread of a screw.
  • 22) (Mach.) A concave filling in of a reëntrant angle where two surfaces meet, forming a rounded corner.
  • 23) (Her.) An ordinary equaling in breadth one fourth of the chief, to the lowest portion of which it corresponds in position.
  • 24) In heraldry: A bearing consisting of a barrulet occupying a position corresponding to the lower edge of the chief.
  • 25) In weaving, a strip of card-clothing.
  • 26) Same as baston: in this sense usually called fillet of bastardy. Also combel.
  • 27) A bearing consisting of a quarter of the bordure.
  • 28) A muscle, or a piece of meat composed of muscle; especially, the fleshy part of the thigh. The fillet of beef is the tenderloin; the fillet of veal, a thick piece cut from the leg; the fillet of chicken, the breast.
  • 29) In telegraphy, a paper ribbon upon which telegrams are recorded.
  • 30) In cooking: A piece of beef, veal, or chicken, etc., boned and rolled, generally larded, tied round to keep it in shape, roasted or baked, and served with various sauces.
  • 31) In gilding, a band of gold-leaf on a picture-frame or elsewhere.
  • 32) A little band to tie about the hair of the head.
  • 33) In the manège, the loins of a horse, beginning at the place where the hinder part of the saddle rests.
  • 34) A loop-shaped instrument or bandage by means of which, when passed over a projecting part of the fetus, traction is made in cases of tedious or obstructed labor.
  • 35) The thread of a screw.
  • 36) The space between the eyes and the base of the mandibles or cheliceræ, as of a spider.
  • 37) In a dairy, a perforated curb by which cheese-curds are confined.
  • 38) The rounded corner of a groove in a roll, or of a pattern for molding, etc.
  • 39) A thick slice of fish.
  • 40) A bill or paper kept on a file; a bill of fare.
  • 41) In anatomy, some special bundle of nerve-fibers; specifically, a band of longitudinal fibers lying in the ventral and outer parts of the tegmental region of the brain.
  • 42) In architecture: A small molding having the appearance of a narrow flat band; an annulet; a list; a listel. It often projects, and is then rectangular in section. It is generally used to separate ornaments and moldings.
  • 43) In technology: In carpentry: A strip nailed to a wall or partition to support a shelf, or a strip for a door to close against. A strip set into an angle between two boards.
  • 44) In printing, a rule with broad or broad and narrow lines, principally used as a border.
  • 45) A ring on the muzzle of a gun, etc.
  • 46) In entomology: A narrow transverse colored band or mark, or an encircling band.
  • 47) In coining, a strip of metal rolled to a certain size.
  • 48) In bookbinding, a wheel-shaped tool on the edge of which is engraved a line or decoration, which is impressed on the backs or covers of books.
  • 49) The ridge between the flutes of a column; a facet.
  • 50) In cooking: To form into or dress as a fillet, as a piece of beef.
  • 51) To cut fillets from, as from a chicken or a fish.
  • 52) To bind, furnish, or adorn with a fillet or little band.
  • 53) To bind or decorate with or as if with a fillet.
  • 54) To slice, bone, or make into fillets.
  • 55) To bind, furnish, or adorn with a fillet.

Definitions

  • 1) A narrow strip of ribbon, material or meat.
  • 2) lace having a square mesh
  • 3) a boneless steak cut from the tenderloin of beef
  • 4) a longitudinal slice or boned side of a fish
  • 5) In decorative art, a thin line forming part of a design or ornamenting an edge or the like; a fillet: as, a filet in gold in bookbinding; a filet of ruby luster on a majolica vase. See fillet.
  • 6) decorate with a lace of geometric designs
  • 7) cut into filets

Examples

  • 1) Add the anchovy fillets and slowly let them dissolve.
  • 2) Just mix it all together and slice the fish across the fillet into cross sections.
  • 3) Halve the skinned fish fillets lengthways following the line of the fish.
  • 4) Halve the fish fillets lengthways then lay them over the tomatoes.
  • 5) Scatter the anchovy fillets, olives and capers over the top.
  • 6) While cooking, season the fish fillets and place them well apart on a lightly oiled baking sheet.
  • 7) Oil the fish and lay each fillet over anchovy.
  • 8) Trim the beef fillet of any sinew.
  • 9) Taste and adjust the seasoning before adding the cooked fish fillets to the pan.
  • 10) Season the salmon fillets and place in the steamer.
  • 11) Slide the spatula under the flesh from centre to side and remove the fillets.
  • 12) We wonder how many fillets one whale provides.
  • 13) When was the right moment to sneak out the chicken fillet?
  • 14) Transfer the chicken to chopping board and slice across the fillets into chunky strips.
  • 15) You could also try it with thick fillets of sea trout if you find them.
  • 16) The cost of designer salads is now on a par with wild mushrooms and fillet steak.
  • 17) Season the sole fillets on each side.
  • 18) Carefully pick out any remaining bones from the fillets.
  • 19) Did you see the price of fillet of beef last week?
  • 20) Set a fish fillet on top and season well.
  • 21) Rub the salmon fillets all over with olive oil and season with salt and pepper.
  • 22) Remove the fillets and place in the lemon marinade.
  • 23) Place the stuffing along one of the fillets and top with the other one.
  • 24) Slice across the fillets of chicken to make strips.
  • 25) Cut the fillet in half and divide each in half again.
  • 26) Halve lengthways to make four chunky strips per fillet of fish.
  • 27) Season the fish and arrange with space between the fillets on the baking sheet and top with anchovy fillets.
  • 28) If you prepare a whole fillet of beef, increase the smoking time to 6 hours.
  • 29) ‘Mr Gucci had the fillet of veal braised in brown chicken stock, sautéed ceps, baby spinach and truffle cream at £20.’
  • 30) ‘The Oven Roasted Strips Meal consists of three boneless chicken fillets seasoned with a blend of herbs and spices served on a bed of long-grain rice with a side of green beans.’
  • 31) ‘Cheaper options included various meat fillets, including chicken, veal, duck, goose and pork.’
  • 32) ‘Once you've got a good fillet of new season lamb from the butcher you seal it and you wrap it in the pastry - it doesn't have to be flash - using whatever flavourings you want.’
  • 33) ‘The main course (of the seven that evening) was a fillet of veal done in the Barolo wine with cauliflower ganache and endives in red sea salt.’
  • 34) ‘We finished with a fillet of pork with a port wine reduction and then the aforementioned triple textured chocolate and sat back totally satiated.’
  • 35) ‘For starters I was rather adventurous and went for the fillet of ostrich which came with a parsnip and garlic mash with pearl barley topping.’
  • 36) ‘My fillet of venison with a roulade of celeriac and roasted wild mushrooms in a red wine and port jus was absolutely fine apart from one key factor.’
  • 37) ‘Gently wrap the fillets together with caul fat or tie together with butcher's twine.’
  • 38) ‘Season and coat the fillets in the remaining beer batter.’
  • 39) ‘Last night the entrée was a bacon-wrapped fillet mignon with a fig sauce and potato gratin.’
  • 40) ‘That was followed by a chicken fillet covered with a great creamy sauce and mashed potatoes alongside it.’
  • 41) ‘Turn the fillets over (and marvel at your stunning charred lines) and cook for a further one to two minutes until still slightly pink in the centre.’
  • 42) ‘If you're extra hungry, order an additional grilled chicken breast fillet.’
  • 43) ‘Rub the chicken fillets with rock salt and paprika.’
  • 44) ‘The other dishes, sesame chicken breast and pork fillet with mustard sauce were also good flavoursome and different dishes.’
  • 45) ‘Young simulated a scenario of packing 4-pound packages of chicken breast fillets.’
  • 46) ‘Dredge pork fillets in flour and shake off any excess.’
  • 47) ‘For lunch ‘Blue’ has a fillet steak with baked potato followed by another protein mix in mid-afternoon.’
  • 48) ‘The fillet steak in the steak sandwich was so good I even queried Greg as to whether he had slipped a better quality one in, just for me, which he denied.’
  • 49) ‘The chargrilled fillet steak with creamed potatoes and roasted field mushrooms was ordered medium rare and arrived medium.’
  • 50) ‘Something that had initially caught my eye was the herbed canon of lamb, or the chargrilled fillet steak.’
  • 51) ‘In the old days when I ate out on a fairly regular basis, Paul Stiffler was the only chef who knew just how rare I took my fillet steak.’
  • 52) ‘Think depth rather than width and cook it like a proper fillet steak, only seasoning it halfway through the cooking process.’
  • 53) ‘The meat itself is tender, even more so than a fine fillet steak, and requires the gentlest of handling and cooking.’
  • 54) ‘A glass of red wine in a restaurant was discovered to be 16% cheaper and the average price of a fillet steak was reported to be 14% better value in the West.’
  • 55) ‘You can get a fine fillet steak with chips and trimmings for €10-12.’
  • 56) ‘Garlic mushrooms, with salad and dips, appealed to my husband, and then a fillet steak with pepper sauce (there are other sauce choices).’
  • 57) ‘For the main course I paid the modest £2 supplement for the fillet steak.’
  • 58) ‘Vicky's option was a lot more straightforward: a ten-ounce fillet steak with green pepper and brandy sauce.’
  • 59) ‘With a fillet steak you should leave the thing alone to appreciate its charred exterior, gently yielding texture and pink heart.’
  • 60) ‘From the prime table - centre, first step up - the fillet steak is at eye-level.’
  • 61) ‘The fillet steak, however, was beautifully presented and combined an unusual and delicious array of flavours.’
  • 62) ‘All of the players, he said, could now be treated to ‘a fillet steak, instead of toast and beans’.’
  • 63) ‘As it's so low in fat and cholesterol you have nearly all the flavour of a tender fillet steak and none of the health risks.’
  • 64) ‘When my knuckles went white as I tried to cut the fillet steak that followed, I sighed.’
  • 65) ‘It seems a shame to eat anything other than fish in this restaurant but the fillet steak has become just as renowned.’
  • 66) ‘Then I boil up a portion each morning and pour it into a deep bowl over raw prawns or raw fillet steak, julienne of cucumber, bean sprouts, chilli and noodles.’
  • 67) ‘The Fish Society's cod fillets are like no other.’
  • 68) ‘The fish fillet in wine sauce disappeared off the menu.’
  • 69) ‘Heat a heavy based frying pan and seal the fillets on both sides and cook to medium rare.’
  • 70) ‘Check the fish fillets for small bones, then set aside.’
  • 71) ‘Season and coat one side of the tilapia fillets with the scallion crust.’
  • 72) ‘I had asked her to tell me, based on what she'd seen in the kitchen, and on the reaction of other diners, whether she would choose the escalopes of veal or the baked fillet of cod.’
  • 73) ‘Before them was a meal including queen of scallop and haddock chowder, herb crusted roast fillet of Irish beef, grilled fillets of west coast sea bass and roast loin of grain fed veal.’
  • 74) ‘Bea had less luck with her baked fillet of halibut on a creamy risotto of smoked salmon.’
  • 75) ‘Place a fillet of cod in the center of the plate and garnish with pea shoots, mint, and a lemon half.’
  • 76) ‘The Broadcaster had the baked fillet of salmon with a honey and wholegrain mustard crust.’
  • 77) ‘Place a fillet of sea bass on top of the sliced mushrooms.’
  • 78) ‘A good fillet of sea bream was rather overwhelmed by a quilt of very salty black olive paste and the grilled eel in a herb crust was also a little heavy-handed.’
  • 79) ‘There is an amusing story associated with this extremely expensive and elegant dish which required a whole fillet of sturgeon per person.’
  • 80) ‘Wrap each halibut fillet completely with a fig leaf, securing with a toothpick if necessary.’
  • 81) ‘Top fillet with cilantro, coating it as mush as possible.’
  • 82) ‘He smoked 60 cigarettes a day, and hung anchovy fillets round his neck as a talisman to protect his voice.’
  • 83) ‘Place the cod fillets on a flat work surface and cover each fillet with two slices of the ham.’
  • 84) ‘When ready to cook, strain the court bouillon and pour into a wide sauté pan, just deep enough to cover the salmon fillets.’
  • 85) ‘Pour enough water into skillet to cover fillets.’
  • 86) ‘To serve spoon some pineapple mint and heirloom tomato salad onto the center of a plate and set a yellowtail snapper fillet on top.’
  • 87) ‘He wears a fillet in his hair and has a richly colored and embroidered himation wrapped around his waist.’
  • 88) ‘He also parted company with the Farnese Flora by exchanging her wreath and fillet for oak crowns, a reminder that his figure stood against the thick woods of Versailles.’
  • 89) ‘This was true in the case of the Venus Esquilina, whose pose Poynter completed by showing her wrapping a fillet around her head.’
  • 90) ‘The extensive factory area across the back of the building includes miniature frame racks fillets representing lengths of moulding.’
  • 91) ‘Selling customers on more expensive framing orders is often simply a matter of showing them the effects that wider mats, fillets and more expensive mouldings can have, said several framers.’
  • 92) ‘Recognized by decorators and designers around the world, Max Moulding offers a wide variety of mouldings and fillets for every taste, every need and every budget.’
  • 93) ‘Can you imagine, if all those perfectly wrought concrete edges had been reduced to the more easily formed standard splayed edge fillets, how impoverished it would seem to us now?’
  • 94) ‘The generous fillet at the top of the principal cove of the cornice is finished with a two-color mouse-tooth banding.’
  • 95) ‘You'll see the use of texture and complementary fillets all throughout our line of wood and polystyrene mouldings.’
  • 96) ‘Interestingly, surface modelers nowadays take pages from the solid modeling book in how they do things like putting fillets on edges.’
  • 97) ‘Alias, however, uses the surfaces to define the fillet.’
  • 98) ‘Also, SolidWorks 2004 comes with predefined structural weldment members such as fillets, weld beads, gussets, end caps, and cut lists.’
  • 99) ‘The poles came from strips of broken fillets that had been lying around the shop.’
  • 100) ‘Mr. Davies observed that the fillet welds in way of the damaged ballast tanks and fuel tank had failed.’
  • 101) ‘Prints from catalogs were mounted on black core mat and cut to show bevel, using fillets around them to represent framed pictures.’
  • 102) ‘In parametric models, each entity, such as a line or a fillet, has parameters associated with it.’
  • 103) ‘Ask your fishmonger to fillet it and remove the small bones.’
  • 104) ‘Also thanks for kindly filleting the fish leaving no bones.’
  • 105) ‘Scale, clean and fillet the remaining fish, putting skin, bones, heads etc. into a large pan with the fish trimmings and 2 litres of water.’
  • 106) ‘Up to now, the company filleted the fish and exported it in bulk form but, with the new development, this will all change and added packaged produce aimed specifically at the eastern European market will be produced.’
  • 107) ‘One critic says his tongue could fillet a fish, and this week he comes to New Zealand to headline the Comedy Festival and perform solo shows in Auckland and Christchurch.’
  • 108) ‘To add to this assurance of quality, Graham fillets each fish by hand, which allows him to monitor every single fish that passes through the Smokehouse.’
  • 109) ‘Whilst we were relaxing the crew of the boat were at work filleting the fish and putting it into bags so that when the shore finally came into sight we all had a bag of fish in the ice boxes ready to take home and put in the freezer.’
  • 110) ‘We work until nearly midnight filleting the fish and giving it away in great slabs to the 200 strong flotilla of visiting yachts that crowd the marina in summer.’
  • 111) ‘The blade is somewhat flexible, better to make the turns necessary when filleting a fish.’
  • 112) ‘We watched as fish was filleted for a customer next to us.’
  • 113) ‘I much prefer to fillet fish after they have chilled, back at the dock or anchorage when the boat is quiet and feet are not slipping on a bloody deck.’
  • 114) ‘This list is for those of us who are to lazy to cut, gut and fillet our own fish.’
  • 115) ‘Fish can also be filleted and iced on board the fishing boats as a result of the initiative.’
  • 116) ‘No, your Honour, the original fish has been filleted somewhat and it is a smaller thing.’
  • 117) ‘The best thing is therefore to fillet any fish you are going to put in the curry, and use all the heads and skeletons to make the stock.’
  • 118) ‘Equally as mysterious, is the skill that is required to fillet the flesh through the network of bones.’
  • 119) ‘I remember my grandfather taking the fish I had caught, whether it was a single small fish or a bucket of whoppers, and filleting them on newspaper outside his cottage.’
  • 120) ‘It was awash with salmon that had been filleted, and it was quite disgusting and a was substantial mess.’
  • 121) ‘However, it is a fish which is well adapted to being filleted, yielding cohesive, firm fillets of a good thickness, and many of the classic sole recipes are for fillets.’
  • 122) ‘Fish caught on boating excursions of less than 48 hours must not be filleted at sea, and for longer trips only fillets at least 30 cm long with the skin and scales still attached may be landed.’
  • 123) ‘Nottingham Crown Court heard that staff, in threadbare butchers' aprons, worked into the early hours to fillet carcasses which had been condemned as unfit for human consumption.’
  • 124) ‘A variation of this recipe is usually used to garnish Cantonese roast pork, but we slathered it on salt-baked pork chops, which were filleted like veal and fried in crinkly shapes like some strange form of ribbon candy.’
  • 125) ‘Competitors fillet tuna to produce an even, level piece.’
  • 126) ‘Big ones over 2lbs I like to fillet four ways, and then grill the fillets using lemon butter as a baste.’
  • 127) ‘Boyd Line produces ‘frozen at sea’ fillets - caught, filleted and frozen within four hours - mostly for fish and chip shops.’

Examples

  • 1) `Imagine trying to do that with a little filet de barre inside you.
  • 2) Pan cooking a thin filet like this little red snapper is the way to go, and there are a few cooking suggestions near the end.
  • 3) The dish features a beef tender loin filet roasted with peppercorn crust and topped with sauteed mushrooms and a ruby port wine reduction.
  • 4) You can crap on a silver platter, call it filet mingon, serve it up to your friends and all take a bite.
  • 5) One of the foremost clubs in London one day changed its cook; and its members were astonished to find that the steak which had formerly been served to them under the name filet de boeuf was now always announced as a Chateaubriand.
  • 6) "Other than the fact that I've paid $30 to be teased by this speck of beef you call a filet and three-quarters of my plate is taken up by a cheesy dish that smells suspiciously like a dead horse's yeast-infected cooter ... everything's hunky dory, Ace."
  • 7) People today act like a filet is the only edible part of a cow.
  • 8) I also thought the filet was a very good size, I would say about 6 to 8 oz.
  • 9) Pork tenderloin, like its relative the beef tenderloin sometimes called filet mignon, is among the leanest cuts of meat.
  • 10) ‘Let simmer 1 kg of codfish filets in this bouillon for 10 minutes.’
  • 11) ‘To cook the sea trout filets, heat a non-stick frying pan until hot and add the olive oil.’
  • 12) ‘A dish of veal medallions turned out to be more like well-done, dryish filets of baby beef.’
  • 13) ‘Small beef filets, mounted on croutons, got a garlicky, mustard-spiked red-wine sauce one evening, and a stack of deftly scalloped potatoes.’
  • 14) ‘Edges allowed better butchering to cut choice filets away from the carcass shortly after the lions left and before the hyenas came.’
  • 15) ‘Remove the filets from the marinade and place on the grill to mark or until desired doneness.’
  • 16) ‘As we chatted, our salads and pizzas and chicken and pork filets were as fine as anywhere in Sofia.’
  • 17) ‘Bring to a simmer for four minutes; add the snapper filets and continue to simmer until all of the clam shells are open and the snapper is cooked through.’
  • 18) ‘Season the filets with salt and pepper and sear the filets on both sides.’
  • 19) ‘Place the salmon filets on the grill and cook until desired doneness.’
  • 20) ‘Add filets flesh-side down and marinate, covered for 30 min in refrigerator.’
  • 21) ‘We museum men had filets cooked exactly as ordered while our companion ate catfish.’
  • 22) ‘In another bowl, combine the red mullet filets, sea salt, and thyme and marinate for 25 minutes.’
  • 23) ‘Sear the filets on both sides until desired doneness.’
  • 24) ‘To serve, remove the filets and potatoes from the oven.’
  • 25) ‘Dredge both sides of the filets with the seasoning-mixture.’
  • 26) ‘Lately in the market, you find it in all sorts of forms - burgers and filets and ground turkey and turkey meatballs.’
  • 27) ‘Now there were filets of flaky white stuff drowned in a red sauce.’
  • 28) ‘Anthony had ordered a plate of pan-seared cod filet in a creamy raspberry sauce with a side dish of salad.’
  • 29) ‘I slice off two medallions of the stuffed lamb filet.’
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