How to Serve Fish
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 dish paper and garnished with fried parsley.
Fried sole (served whole) is served with slices of lemon.
Fried whiting are always curled round with the tail drawn through the eyeholes.
Cold salmon should have the skin removed, and be garnished with parsley, lettuce, cucumber, tomato or beetroot. No lace paper is required.
