filées

Filées refers to a culinary technique, primarily used in French cuisine, where ingredients are finely chopped or minced and then often cooked or incorporated into a sauce, filling, or other dish. The term "filée" translates directly to "threaded" or "filleted," suggesting a very fine cut. This method emphasizes a smooth texture and allows flavors to meld together.

Common ingredients prepared "filée" include vegetables such as onions, garlic, carrots, and celery, which form the base of many stocks, sauces, and braises. Meats, particularly poultry and fish, can also be prepared in this manner, often for forcemeats or delicate pâtés. The fineness of the cut ensures that the ingredients soften and become almost indistinguishable within the final product, contributing to a refined mouthfeel.

Achieving a proper "filée" consistency requires sharp knives and careful knife skills. The goal is to break down the ingredients as finely as possible without pureeing them. This technique is distinct from dicing or mincing in that the aim is often a more uniform and delicate texture, suitable for recipes where a smooth consistency is paramount. The flavor imparted by filée ingredients is often more subtle and integrated compared to larger pieces.