I'll try that. I have one filet with skin left.
I'll try that. I have one filet with skin left.
Norway, my cooking method relates to a whole bird so if there is only a fillet left it might be best to watch the piece in brine because a cut edge will behave differently to the skin. I am sure you will figure it out and get it right. Certainly the fillet will present nicely if the skin is browned in a pan.
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