I saw these lovely looking fish plaits made from two kinds and colours of fish on a Finnish recipe site some time ago. I think the recipe called for arctic char and sander, but it could really be any fish from the salmon family and a white fleshed fish cut into strips and plaited.

I decided to do these for our Friday's fish dinner and got a couple of fillets of rainbow trout and sea bass, but you could use salmon and cod. You could steam these, but I cooked them in the oven with a splash of white wine.

Lovely and delicate they make an elegant and impressive main course.

Recipe: Trout and sea bass fish plaits with dill and thyme in white wine (serves 2)

2 fillets of trout or salmon
2 fillets of sea bass or other white fish
salt
lemon pepper
zest and juice of 1/2 lemon
1/2 tbsp fresh dill
1/2 tbsp fresh thyme
oil
1/2 cup white wine

Cut the fish fillets into 2 or 3 strips each depending on the size of your fillets. You should try and end up with a number that divides by three, so either 9 or 12 strips altogether. You need 3 strips for each plait.

Season the strips with salt and pepper, add the chopped herbs, lemon zest and juice and drizzle with olive oil and leave to marinade for a few hours if you have time. If not you can cook immediately.

Heat the oven to 200C.

Grease an oven dish lightly. Plait the fish (like you would hair) and secure the ends with toothpicks.

Place the fish plaits on the oven dish. Pour in the white wine and cover. Cook until fish is done, approximately 10-15 minutes. Don't forget to remove the toothpicks before serving.