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Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

Thin pieces of fillet called escalopes can be wrapped around a filling to make a savoury package. Fish packages are fragile and are best poached or carefully pan-fried. Salmon is illustrated here.

  1. Put the escalope between two sheets of baking parchment. Pound with a cleaver’s flat edge until flat.

  2. Wrap the escalope around your chosen filling, making as neat and square a package as possible.

  3. Turn the package over seam-side down, and secure it by tying a strip of spring onion around it.

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