Folding Fish Fillets

For poaching or steaming, fish fillets can be folded in rolls, turbans, fans, folds and knots. Most decorative shapes are served plain, but when rolled or folded, they can also be stuffed. For flatfish, if the top and bottom fillets have been removed in one piece, cut them in half down the center. For a neat presentation, all fillets are folded with the skinned side inwards. Four methods of folding are shown below, using sole fillets.