This seems a bit beyond the basics but, when broken down, it’s really quite simple. And elegant. Total cooking time is less than one and a half hours, but the end product looks like so much more. The technique covered in this recipe is boning round fish through the back.
So break it down into three parts: preparing the puree, boning the fish, and assembling the final product….
This technique is great for presenting a whole fish at the table. I like to leave the head on. For the squeamish, you can take off the head and tail, use this technique to remove the backbone and ribs, and then close the head opening with skewers and twine.
When buying the fish, ask for it to be scaled only. Not gutted or fileted. You’ll probably have to say it twice.
You'll surprise yourself