Fish and tricks

I love battered fish and breaded fish but sometimes have a concern of how it presents itself on the plate.I have for a long time wanted to find a new and more exciting way to serve it.How could one make it more interesting than just a piece of flat breaded fish fillet on a plate so I thought take a fillet apart and tie it up in knots....

Knots of Portuguese pescada with saffron mayonnaise

Serves 2 as a main serving or tapas for 6

1 medium sized hake sole or plaice filleted

1 egg beaten

salt

milk

dry breadcrumbs

1 heaped tbsp mixed fresh herbs finely chopped

seasoned flour

oil for deep frying

FOR THE SAFFRON MAYONNAISE

150ml(1/4 pt) good quality fish stock,not from a stock cube

4 strands saffron

150ml(1/4 pt) thick mayonnaise

salt and ground black pepper

pinch of turmeric

squeeze of lemon juice

Cut the fish fillets into thin even strips, roughly 1/2 cm(1/4in)wide and 10 cm(4in) long

and tie them into knots.Mix the beaten egg with a pinch of salt and a little milk.Mix the breadcrumbs and herbs together.Dip the knots of fish first into the seasoned flour,then into the egg and milk,and finally into the breadcrumbs.Make sur they are evenly coated.

To make the Saffron Mayonnaise

Boil the fish stock until reduced to 1 tbsp.Soak the saffron threads in the hot stock and leave to cool.Strain the stock and mix it with the mayonnaise.Season with salt,black pepper,turmeric and lemon juice.Serve in a small dish.Heat the oil until apiece of stale bread sizzles vigorously in it and turns golden..Fry the fish knots until golden brown.Drain on absorbent paper and sprinkle with salt.Serve immediately on a flat dish with the saffron mayonnaise in the centre..Alternatively you can leave them to cool and reheat for 10 minutes in an oven at 190C/375F/Gas mark 5 just before serving.

TIP; the knots can be coated in egg and breadcrumbs the pday before,covered with cling film and stored in the refrigerator overnight.

Trick of the day:Add cornflour to any batter mix to make it more crispy.