Denise says:
Twisting or plaiting is a stylish way of presenting fish. For this recipe I have used a combination of salmon and cod. Their delicate flavours require only the simplest of accompaniments to make a delightful meal. I like to serve it with some a puree of peas and leeks, and potato salad with lemon mayonnaise. It really is easy as well as most impressive.
Cooks Tip : When placing the fish plaits on an ovenware dish make sure they do not touch otherwise they stick together and removing them whole might be difficult.
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves: 6 people
Parev
Can be made in advance
Pesach friendly
Ingredients:
1.8kg cod – skinned and filleted1.8 kg salmon – skinned and filleted
Juice and zest of 1 lemon
250g white wine
Salt and freshly ground black pepper
12 cocktail sticks
300g peas – fresh or frozen
500g leeks – sliced
2 tablespoons oil
Salt and fresh ground black pepper
Garnish
2 lemons – cut into wedges
Method
1)Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.2)Cut the fish into 20 cm/ 8 inch strips long1 cm/ ¼ inch wide or alternatively ask your fishmonger to do this.
3)Take 2 strips of salmon and one of cod and plait together, securing each end with a cocktail stick. Repeat with 2 strips of cod and one of salmon. Continue until all the fish is plaited.
4)Lay the plaits in an ovenproof dish. Pour over the wine, zest and lemon juice and enough water to cover. Season well.
5)Cover and bake for 20 minutes.
6)Carefully remove the cocktail sticks.
7)Cook the peas and leeks together in a pan of boiling water until soft. Drain and place in a food processor. Whizz until smooth. Season well.
To serve the stylish way: Line each serving plate with some hot pea and leek puree. Put a fish plait in the centre and garnish with lemon wedges.