How to lay the table for eating fish?

It is difficult to imagine any party dinners without fish dishes.

The advantage of fish dishes is scientifically proved. People whose diet contains a considerable part of fish, have big life expectancy. It is because a cod-liver oil differs on structure from any animal fat and is capable to take out of an organism excess cholesterol. How to eat fish, how to serve fish? Let’s consider these points in our article.

What ware is for serving fish

Table layout for fish dishes has the subtleties.

The most suitable for serving fish dishes are a porcelain, faience, clay, wooden and melhior tableware.

For serving cold fish dishes, sandwiches and salads of fish is used reinforced glass and crystal.

A caviar plate and melhior cocotte ware will be necessary for preparation of hot portion of appetizers,

oval dishes – for fried fish,

deep dishes – for stewed,

and portion frying pans – for fish baked in an oven.

Prepared fish dishes can be given to a table directly in clay pots that is very comfortable.

Special tools and utensils for serving fish dishes

If you have some fish dishes in your menu don’t forget about special utensils for it.

Except usual sets of knives and forks it is necessary to give a set for fish. A fish utensil consists of a knife with a non-sharp edge in the form of a rake and a fork from three teeth. Sometimes fish fork is made in the form of claws of a crab. It has more profound average tooth with which it is comfortable to take stones.

The mail part of a fish dish is a sauce. Its main ingredients are vinegar, a lemon, olive oil or other salad oil mix.

It is worth spending time for laying of any holiday table, it has to look perfectly and stimulate appetite.

The holiday table begins with snack.

If we speak about the fish menu, it can be

-granular and pressed caviar,

-various assorted fish,

-aspic,

-fish salads,

-hot appetizers of fish.

It is necessary to follow rules of arrangement of dishes on a table:

-in the center put dishes in higher ware,

-in lower plates put closer to table edges,

-on the left side of a table put snack with a garnish,

-on the right side put snack without.

It is worth preparing dishes for giving on a table, considering certain rules:

There have to be no more than 7-10 portions of snack in one plate.

To cut slices of fish or to mix salads with sauces should just before giving on a table.

Cold appetizers should be cooled up to the temperature of 10-15 degrees before serving to a table.

First meals of fish are fish soup, fish solyanka give in previously heated-up cups or drinking bowls on saucers with a dessertspoon.

Almost all fish soups strew with cut greens and put a lemon slice in a plate.

Second meals of fish serve usually in the same ware in which cooked them.

Before giving on a table boiled fish is stored in broth, and fried put in a heated-up oven or in the covered frying pan.

It is good to give the baked fish dishes on a table directly after preparation.

Sauces to second meal of fish serve separately in sauce-boats.

It is enough to know how to cook one sauce and all variety of sauces to fish dishes becomes on its basis. It and is called in cookery – the main fish sauce.

A wine serving to fish dishes

Wine to fish is selected proceeding from that rule that the aroma of wine has to emphasize taste of fish or seafood.The accurate recipe, which wine to serve to fish, doesn’t exist, and from the rule that to fish serve only white wine, there are exceptions. For example, to fish soup and solyanka serve Madeira. To snack from seafood serve pink dry and moist wines.