Fish
Suprême
A suprême of Turbot is a neat skinless boneless fillet portion for even fine-dining cooking. Fully exposed—timing is tight. Keep turbot suprême iced until cooking; pat dry for browning, and stop when just opaque. Poaching, bone-in roasting, and pan-searing suit the cut. Season with salt, acid, and fat that frame firm sweet white flesh.
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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 5.21 g
- Saturated Fat 0.98 g
- Trans Fat 0 g
- Monounsaturated Fat 2.03 g
- Polyunsaturated Fat 2.11 g
- Cholesterol 51.8 mg
- Sodium 80 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.9 g
- Water 68.6 g
- Energy 132 kcal
- Water 68.6 g
- Protein 18.9 g
- Fat 5.21 g
- Saturated Fat 0.98 g
- Monounsaturated Fat 2.03 g
- Polyunsaturated Fat 2.11 g
- Omega-3 0.84 g
- Vitamins 44.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.66 mg
- Vitamin B5 — Pantothenic Acid 0.81 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.66 mg
- Vitamin K 0.5 µg
- Minerals 309 mg
- Major Minerals 308 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 51.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.66 · vitamin-b5-pantothenic-acid: 0.81 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.5 · vitamin-d: 1.7 · vitamin-e: 0.66 · vitamin-k: 0.5 ·
Minerals
Suprême of Turbot: composition reflects this culinary part relative to the whole ingredient.
History
Coastal cooks portioned turbot into suprême pieces for even cooking and trade.
Filleting lines and frozen packs made suprême of turbot available inland.
Restaurants standardised specialty suprême portions of turbot for plate timing.