Suprême

Fish

Suprême

Sea Trout suprême is a boneless, skinless bias-cut portion from the fillet—even thickness for restaurant timing. The flake should stay moist and fine when just set. Sear presentation-side, baste with butter, and sauce lightly. Suprêmes prioritise controlled doneness over rustic bone-in presentation.

Track this ingredient

Unit

Characteristics

Preparations

CookedFreshPan FriedPoachedPreparedRoasted

Traits

Culinary PartElegantPortionedQuick CookSuprêmeVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 190

Amount per 100 g

  • Total Fat 11.6 g
  • Saturated Fat 0.99 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.98 g
  • Polyunsaturated Fat 6.18 g
  • Cholesterol 57.1 mg
  • Sodium 78.7 mg
  • Salt 0.2 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 19.5 g
  • Water 68 g
Detailed nutrients

Suprême of Sea Trout: composition reflects this culinary part relative to the whole ingredient.

History

Even boneless sea trout portions supported formal fish service.

FR

French training applied the suprême cut to sea trout for banquet courses.

Caterers ordered pre-trimmed sea trout suprêmes by weight.

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