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Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except our online courses) until the end of June. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.

Leiths

This useful technique is employed to bone a fish cutlet, to create a noisette of fish that is a little easier to cook and looks more attractive.

...Noisette a cutlet of fish

Step by step

1 Place the cutlet on a board and carefully release the skin from the ends to halfway up each side, but do not detach completely.

2 Keeping the skin intact at the top of the cutlet, cut down on each side of the bone, then around the circular back bone, continuing down the inside to remove the bone.

3 Using kitchen tweezers, pin-bone the remaining fish; the pin bones are found through the widest section of each half of the cutlet.

4 Take one skinned end and tuck it in the place where the bone was, so it effectively replaces the bone. Wrap the other end around the outside to create a disc of fish.

5 Wrap the loose skin around the noisette to enclose it and tie with string to secure.

6 Place on a large plate or tray and repeat with any remaining cutlets, then weight the cutlets lightly to set their shape. Remove the string after cooking, before serving.

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