Fish
Suprême
Ling suprême is a neat, skinless, boneless portion cut from the fillet for elegant pan service—restaurant language for a tidy escalope rather than a rustic steak. Thickness is evened for quick, controlled cooking under sauce. Pan-fry or poach and finish with beurre blanc, herbs, or light cream sauces. Because the cut is lean and portioned, timing is measured in minutes. Ideal when presentation matters more than bone-in flavour.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.98 g
- Saturated Fat 1.06 g
- Trans Fat 0 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 2.06 g
- Cholesterol 56.1 mg
- Sodium 80.4 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 69.1 g
- Energy 134 kcal
- Water 69.1 g
- Protein 21.1 g
- Fat 4.98 g
- Saturated Fat 1.06 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 2.06 g
- Omega-3 0.82 g
- Vitamins 43.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.32 mg
- Vitamin B5 — Pantothenic Acid 0.83 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 13.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.68 mg
- Vitamin K 0.6 µg
- Minerals 436 mg
- Major Minerals 434 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 56.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.32 · vitamin-b5-pantothenic-acid: 0.83 · vitamin-b6: 0.47 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 13.8 · vitamin-d: 1.7 · vitamin-e: 0.68 · vitamin-k: 0.6 ·
Minerals
Suprême of Ling: composition reflects this culinary part relative to the whole ingredient.
History
French classical cookery applied suprême portioning to fish as well as poultry.
Hotel brigades standardised suprême portions for banqueting white fish.