Boiled or steamed fish should be placed on a folded napkin, and lightly garnished with green parsley.
Turbot is further garnished with slices of lemon, and cod with lemon or pickled walnuts, though these latter are often handed separately. The sounds generally accompany boiled cod.
Fried fish, such as fillets, rissoles, etc., should be served on a […]
Archive for August, 2007
- Barbel, bream, brill, carp, cod, cockles, chub, crayfish, dory, eels, flounders, gudgeon, haddock, halibut, herrings, lampreys, ling, lobsters, red and grey mullet, oysters, perch, pike, plaice, prawns, shrimps, smelts, skate, sprats, soles, tench, thornback, turbot, whiting.
