ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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The word roulade stems from the French rouler, meaning “to roll.” It describes everything from those humble Ho-Hos you bought at 7-Eleven as a kid to the French Laundry’s Roulade of Pekin Duck Breast. It can be a great technique for transforming meat odds and ends into an attractive, uniform whole, or—as in this versatile fish technique—combining two pieces of meat to create better texture and an elegant presentation.We used a king salmon fillet in our roulade, stacking two pieces from the lower fillet on top of one another. But feel free to sub in any fresh fish that looks good at the market. (For tips on what to buy, consult <a href="/activities/selecting-fish-for-purchase">Grant’s guide to purchasing seafood</a>). From there, you can use the roulade in all sorts of dishes. We dressed the salmon in our light <a href="/activities/piccata-sauce">Piccata Sauce</a>—check out that recipe below.