I know we are getting a bit off-topic
but I hope many of you know the technique of making a Salmon Medallion
her is a pic , for review purposes :
I could not find a step by step pic sequence
but what you do , is carefully bone out the bone , clear a bit of salmon off one skin flap
and put it all together w some kitchen cotton twine
a revelation to me , when I first learned how to do this
for me , less work on the plate , means quicker in the mouth
for the longest time , I can't imagine eating a perfectly ' boiled lobster ' on the plate
I refer doing work in the kitchen first
the gobbling at the table !
again , sorry for getting a bit off topic.
in the pic above
they seem to have cut off the ' flaps ' note the gaps
No No No!
just slide your knife into both flaps , keep that delicious meat
the Medallion-ize and tie
belly Salmon , close to the head please
is delicous
