Читать книгу The Kitchen Diaries - Nigel Slater - Страница 60

At the far end of the fishmonger’s slab are the smoked goods: the primrose-coloured haddock and golden mackerel; the elegantly proportioned trout, and the brick-coloured lumps of cod’s roe. There are also kippers, their skin shining silver, gold and black. Sometimes I buy one to cook for a lone supper, a slice of butter melting on its mahogany flesh. Other times, with more to feed, I make fishcakes, plump ones the size of a yo-yo.