Steamed Fish Plaits with Warm Vinaigrette
You may also listen to the recipe by pressing the play button below: Other suitable fish: any fish with thin, colourful skin such as bass or mullet Order of Work:
- 12 oz (375 g) -fillets, with their skin red snapper
- 12 oz (375 g) -fillets, with their skin lemon sole
- 12 oz (375 g) – fillets, with their skin mackerel
- Salt and pepper
- #For the court bouillon#
- 1 carrot
- 1 onion
- 13/4 pints (1litre) water
- 1 bouquet garni made with 5-6 parsley stalks, 2-3 sprigs of fresh thyme, and 1 bay leaf
- 6 peppercorns
- 2 cloves
- 2 shallot
- 4 fl oz (125 ml) Red Wine Vinegar
- 2 tsp (10ml) Dijon Mustard
- 2 1/2 fl oz (75ml) Olive oil
- 1/4 pint (150 ml) vegetable oil
- 7 sprigs of fresh tarragon or thyme tarragon
- 10 sprigs of fresh parsley or chervil
- other suitable fish: any fish with thin, colourful skin such as bass or mullet
- #In this steamed fish recipe, three varieties of fish with different coloured skins, red snapper, lemon sole and mackarel, are cut into strips, plaited, then steamed over a court bouillon. The plaits are served on individual plates with a warm herb-dotted vinaigrette.# Peel and quarter the carrot and onion. Combine the water, bouquet garni, peppercorns, 5 ml (1 tsp) salt, the cloves, carrot, and onion in the bottom of the steamer and bring just to a boil. There should be about 5 cm (2 inches) of court bouillon in the steamer. Simmer 20-30 minutes.
- Meanwhile, rinse the fish fillets with cold water; pat dry with paper towels. Discard any bones. Trim the fillets so they are roughly the same length.
- Cut each of the fish fillets lengthwise into strips about 2 cm (3/4 inch) wide, so that there will be 6 strips of each different type of fish to plait. TAKE CARE: Handle fish gently while cutting so strips do not break. “Mackerel skin is beautifully marked” “Shimmering snapper contributes to colourful plait”
- Arrange a strip of snapper, sole, and mackerel next to each other, skin-side up. Plait the strips together, lifting them carefully over each other and gathering the ends together. Continue making plaits with the remaining strips of fish. “Plait strips loosely so they do not shrink and break during cooking” “Plaits do. not have to be even”
- #Steam the Fish Plaits# Using the fish slice, transfer the plaits to the steamer rack. Sprinkle them with salt and pepper. “You may have to steam the fish plaits in 2 batches.” “Season plaits to taste” “Leave space between plaits in steamer”
- Set the rack over the simmering court bouillon; there should still be 5 cm (2 inches) of liquid. TAKE CARE: If too much liquid evaporates from the steamer, add more water.
- Cover the steamer and steam the fish until it just flakes easily when tested with a fork, 8-10 minutes. Meanwhile, make the vinaigrette.
- #Make The Vinaigrette; Finish The Diss# Peel each shallot and slice horizontally towards the root, leaving the slices attached at the root. Slice vertically, then cut across the shallot to make fine dice. Strip the herb leaves from the stalks, reserving 4 sprigs of each for garnish. Finely chop the leaves.
- In the saucepan, whisk together the vinegar, mustard, and shallots. Add the olive oil, then the vegetable oil in a steady stream, whisking constantly so the vinaigrette emulsifies and thickens slightly. Heat gently until warm, whisking constantly. Remove from the heat and whisk in the herbs and salt and pepper to taste. #TO SERVE# Spoon the vinaigrette onto 6 warmed individual plates. Transfer the plaits to the plates. Garnish with the reserved parsley and tarragon sprigs, and serve at once. “Fish plaits make a spectacular presentation”