Making Fish Plaits

A variety of round and flat fish fillets with contrasting flesh and thin colourful skins, such as the mackerel, snapper and sole shown here, can be used to good effect in this easy but impressive presentation. To preserve the delicate texture of the fillets, steaming is the best cooking method.

1. Cut each fillet into strips about 20 x 2 cm. Lay three strips, one from each fillet, skin-side up on the cutting hoard. The strips should be close together.

   

2. Interweave the strips, keeping the plait as even as possible. Plait the strips loosely because they shrink a little when cooked.

   

3. Steam the plaits over simmering court bouillon or fish stock.