Published July 1, 1995.
Pound a piece of fish--in this case salmon fillet--until it is thin, and you have the perfect wrapper for a stuffing of grains and seasonings.
Too often, stuffed fish is an overly rich, gooey mess in which all the flavor of the fish is lost.
We needed to find a new way to wrap a fillet of fish around a filling before cooking it.
We developed a series of basic and simple techniques that allow you to vary the filling and sauce ingredients: 1) Pound the fillet into a paillard (a fillet pounded into a thickness of between an eighth and a quarter of an inch), 2) using plastic wrap, roll each of the paillards tightly around a light, complementary pre-cooked filling, and 3) quickly sauté the roll, topping with a light sauce.
list of recipes
