To Cut Fish Medallions

Medallions are prepared mostly from salmon steaks, but they can also be made with steaks of other fish such as large lake trout. For the, sake of uniformity, prepare medallions exclusively with center cut steaks no thicker than ⅔ to ¾ inch. If the steak is thicker (this will also happen in medallions cut out of whole fillets that have not been thinned), the center of the medallion will protrude and rise when rolled.