- Joined Dec 9, 2010
One that I'm doing a lot of research on right now. What I'm curious about, and can't find anything similar to, is the cut of salmon. Most of the time this dish is made with a large or small fillet of salmon, or two sandwiched together, with mustard or an herb compound butter and finally wrapped in pastry. What if, instead, I wanted to take a salmon that has been prepped as if it where going to be cut into salmon steaks, but left whole. Then trimmed, tucked, and tied to make a large cylindrical salmon parcel. Interested in this for both salmon en croute, and for roasts that won't be using pastry as well.