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Jeni Wright, Eric Treuille, Le Cordon Bleu

Cutting Escalopes

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

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.

Starting near the tail end of the fillet and working your way towards the head, with a sharp, thin-bladed knife, cut evenly sized pieces. Keep the knife almost flat against the fillet as you cut, and always face the tail.

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