Making Packages

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.