Cutting Escalopes

Large round fish fillets, such as the salmon illustrated here, can be cut into thin slices or escalopes for use in a variety of preparations. Escalopes can be cut from a fillet with or without its skin and should be about 1 cm thick. Often, they are then pounded between sheets of baking parchment to flatten them, making them even thinner. Check for pin bones and remove any you find before you start.