Читать книгу The New Galt Cook Book - Various - Страница 43

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There are no dishes that come on our table more capable of improvement by garnish than a dish of fish. Without garnish it is bare and unappetizing. A boiled fish should always be lifted up with an open skimmer or on a grating, or, if boiled in a napkin, should be laid in a colander a moment to drain. It must then be turned instantly on a hot platter on which a folded napkin has been laid. A decoration of lemon quarters, or of slices of lemons and parsley, is very suitable for almost any boiled fish. Groups of fried oysters and pieces of lemon are also suitable decoration to salmon or halibut. Usually potato croquettes or mashed potatoes are the only vegetable served with boiled fish. Baked fish are often improved in appearance by fried bread-crumbs strewn over them. Baked fish are usually served with a sauce around them, while the boiled fish is accompanied by the sauce in a boat. A fried or boiled fish is best served with garnish of fried potatoes, or of lemon and parsley, lightly used. Butter or tartar sauce is generally served with fried or boiled fish.