A platter of whole fish can strike fear into even the savviest dinner guest. A good host, therefore, will take matters into their own hands, and serve individual, already prepared portions. While planning the menu, you must keep in mind some critical facts: squid ink will darken smiles, shellfish requires guests to use their hands or else concentrate too closely on the utensils. But whenever fish is served, it’s always a nice touch to place finger bowls (at the left of each place setting) with a bit of lemon or rose petals, if it’s a garden party. As an alternative, there are also small sponges that expand when wet, and become little hand wipes to distribute to guests.
Looking for new dessert ideas? Try this easy grape cake recipe: learn how to make a soft white grape cake, perfect for your Autumn meals and breakfasts.
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