What is the technical term for slicing a fish to pavé?

The correct answer relates to the technique of "butterflying" a fish, which involves slicing the fish in such a way that it opens up while still being attached at one side. This presentation technique enhances the texture and allows for more even cooking. Ideally, the fish fillet is laid open into a single flat piece, making it easier to stuff or marinate, and is often utilized for fish such as trout or other medium-sized species.

In contrast, filleting refers specifically to removing the flesh from the bones of the fish, which can also lead to pavé portions but is not the same as making a pavé cut directly. Chiffonade is related to herbs and leafy greens, involving slicing them into thin ribbons, while julienne pertains to cutting vegetables into thin matchstick shapes. Each of these techniques serves different purposes in culinary applications, but they do not describe the process of preparing fish into pavé, which is executed through the butterflying method for optimal presentation and flavor enhancement.