Adapted from Le Bec-Fin Recipes by Georges Perrier
1 1/2 lbs. salmon filet, skin removed, cut from the thick end
1 1/2 lbs. sole filets, lemon sole is good, Dover sole is fantastic if you can get it
To make each braid, you'll need 2 strips of salmon and two strips of sole. So, for four servings, slice into eight strips of equal length. Slice along the grain (across the width of the filet).
Slice the sole into eight strips as well (these you'll have to slice long-ways). The sole slices may be longer than the salmon slices, no matter. Trim off the ends if they are very thin, and then once the braid is complete, you can tuck the any long tails of either fish under the bottom of the braid.
Lay out all the strips on a clean cutting board or tray. Take two salmon strips and two sole strips, line them up, alternating salmon-sole-salmon-sole. Take a tooth pick and skewer the top ends of the fish to hold them together.
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Now, take the left-hand strip (salmon) and cross it over the two center strips. Then take the right-hand strip (sole) and cross it over that first left-hand salmon strip. Repeat this, starting with the strip on the left, crossing it over the two center pieces, and then taking the right strip and crossing it over that one left strip This might sound complicated, but when you put it all in front of you it's surprisingly easy. Gently pull the fish down to elongate the strips, and make the braid as tight as you can. Pretty it up, and make each braid look as much alike as all the others.
At the bottom, use another toothpick to secure the ends of the strips. If there are any longer strips hanging down, just wrap them back up under the braid. Put the braids on a plate or tray on wax paper, and chill to firm them up a bit.
Using a long spatula, gently lift the braids onto a lightly oiled baking sheet. Give them a little of salt and a grind of pepper. Bake in a preheated 350º oven for 15 minutes, until just cooked through. Use the spatula to transfer to serving plates, remembering to remove the toothpicks first!
Le Bec-Fin's recipe included some complicated sauces — I find the beauty of the braid is lovely as is. If you do want to dress with sauce, do as the Le Bec Fin does: serve them in puddles on the sides, so the design of the braid is not obscured.