back to fillets, well this week I call them medallions

A while ago in This post I promised to follow up with the technique for the salmon fillet, well eventually have got round to preparing and photographing it.

I won't bore with any further 'fillet' comments so without further ado here goes, am thinking of serving with a simple risotto milanaise and a herb/tomato oil.

1st trim up 2 sides of salmon, removing the skin and scraping the worst of the meat from the skin, ensure all scales are removed, thus

do the same with the other side, roll cling film accross the board from top to bottom, leaving it attached to the roll, arrange the sides to be dusted with activa transglutaminaise

slightly overlap and lay on the film with each 'head' side on the tail of the other to maintain an even size

pulling away from the roll, roll as tightly as possible, going around the salmon about 10 times, refrigerate for at least 6 hours to allow the enzyme to work.

set up clingfilm as before and cut your skins in half, dust liberally with activa and pat the loose dust off

remove the cling film from the roll, which should now be held together, place on the skin and roll carefully ensuring no gaps, again roll tightly many times

trim the ends cleanly and vacuum pack for at least 6 hours again to allow this bit of the enzyme to do it's thing

measure a scallop from top to bottom and cut that thickness of salmon fillet, you can just cut fillets from here, but this week we are going to do a salmon and scallop medallion. Using a cutter slightly smaller than the diameter of the scallop, cut a 'polo' hole out of the centre

leaving this, the cut out piece can either be served as an aside to the dish, or reserved for canapes

push the scallop into the centre and reserve in the fridge for service, sear quickly on both sides, finish for about 3 minutes under a salamander grill and finish with a lemon beurre noisette, when I have the dish up I will post a pic of the finished dish.

quite a lengthy process but very simple to prepare, just need to allow the times between when preparing as rolling the skin in the first roll is hellish to do, so I opted for this method and definitely gave me a cleaner product at the end of the day.