[Sca-cooks] Fish at feasts

[Antonia Calvo]

jimandandi at cox.net wrote:

>I am dallying with the idea of serving fish at a feast I'm doing in February, based on Chiqart and Menagier of Paris. What I would love to do is a whole roast fish "swimming" on a bed of decorated rice, with green sorrel verjuice on top and sprinkled with small whole shrimp. I have been warned away from doing this dish because "people don't eat fish at feasts" and "what about the bones?". So.
>
>Have you ever served fish at a feast? How? How was it received?
>
>If you have not, would you like to?
>
>  
>

The best-received single dish I've ever cooked was seared tuna dressed 
with oil and honey.  I've also served salmon, monkfish and shrimp, and 
I've seen others serve white sea fish, trout and mussels.  All those 
things have gone down fine.  (What about the bones, exactly?)

My feeling is that, in general, you should have a good variety of stuff 
on offer.  If some people don't eat something, that's their hard luck 
and there's more for everyone else.



-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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