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By Ian McAndrew
Lay the fillet skinned side uppermost and lightly flatten with the side of a heavy knife.
Using the blade of the knife, tap the fillet across its width about 2.5 cm (1 inch) from the tail end.
Fold the tail over.
Tap the fill et again with the blad of the knife but this time across the middle.
Fold the head over towards the tail.
The folded fillet is now ready for use.
© 1989 Ian McAndrew. All rights reserved.