Pavé (fish) is a thick, usually square or rectangular portion cut from a fish fillet. The French word pavé means paving stone and describes the block-like shape. The cut is commonly made from a thick section of a large fillet and may be supplied skin-on or skinless.
Select a thick, even section of fillet and remove pin bones. Trim the edges and cut into portions with a consistent weight and rectangular profile. A pavé should be thick enough to retain its shape during cooking. The exact size depends on the species, menu style and portion standard; it is not a universal weight or dimension.
A pavé provides a substantial, even portion suitable for pan-roasting, grilling, baking or steaming. Check the thickness and weight so cooking time can be adjusted and the centre cooks evenly. Skin-on portions are often started skin-side down in a hot pan to develop a crisp surface, then finished gently as needed.
Example: a pavé of salmon or halibut can be pan-roasted skin-side down, then finished in the oven and served with a seasonal garnish.
A suprême is a neatly trimmed fish portion, while pavé emphasizes the thick, block-like shape. A darne is a crosswise steak cut from a large round fish and generally includes the backbone and skin.
Chef’s tip: standardise thickness as well as weight. Two portions of equal weight can cook differently if one is much thinner and wider than the other.
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