For others, it’s a crystal bowl, poultry shears or raclette: about kitchen utensils that you only take out of the cupboard once a year – and that are still indispensable.
The salmon filleting board
From a culinary point of view, the procedure has proven itself: buy a whole salmon or a large salmon trout from the fishmonger. And then, on the morning of December 24th, prepare the chunk for the holidays in multiple ways – marinate half of the fillet whole for breakfast, prepare half the fillet as a starter tartare, the pescetarians get the other half fried later, and the carcasses make a fish stock. In front of it, however, is the filleting board.