fillet

fil·let1 (also filet American EnglishAmE) /ˈfɪlɪt $ ˈfɪlət, -leɪ, fɪˈleɪ/ noun [countableC]

DFDa piece of meat or fish without bones 〔去骨的〕肉片，鱼片

fillet of

a fillet of sole

鳎鱼片

Examples from the Corpus

fillet• Make several deep incisions in the beef fillet using a small knife.• Add halibut fillets, skin side up, and cook 3 to 4 minutes or until lightly browned.• Smaller boneless lamb cuts include best end neck fillets and steaks from the leg or loin.• Comparisons reveal that further-processed fish products are more expensive than frozen raw fillets and steaks.• salmon fillets• Season to taste and divide the chopped grapefruit among the fillets.• Cut the fillets into serving pieces but leave steaks whole.• He then slices open the fillet to add a langoustine mousse.• Turn fillets over, reduce heat to medium, and cook several minutes more until skin side is browned.

Related topics: Food

fillet2 (also filet American EnglishAmE) verb [transitiveT]

DFto remove the bones from a piece of meat or fish 剔除〔肉或鱼〕的骨头

filleted fish

去骨鱼片

Examples from the Corpus

fillet• Salmon is a relatively easy fish to fillet.• It took him another ten minutes to fillet them for our supper.• Joe began to prepare the plaice, using a thin and very sharp knife to fillet them.

Origin fillet1

(1300-1400) Old French filet, from Latin filum “thread”

fil·let1 nounfillet2 verb

Chinese

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Corpus