Beautiful fish cut on the festive table: ideas, step -by -step design at home

Creative supply of food arouses interest in the dish and warms up the appetite. Particular attention is required by the appetizer.

Contents

Beautiful fishing is the perfect decoration of the festive table. Do you want your fish to look no worse than restaurant dishes? Then we offer to use our culinary ideas.

Fish cut: Culinary secrets

According to the rules for serving dishes with fish are located on the edges of the table. Fish assorted is a suitable option for both the festive menu and for the buffet.
Pre -chopped fish will retain its freshness if it is stored under the film.
The same fish cutting can only be performed well -sharpened knife.
Fish cutting is performed in the form rings, stripes, plates, pieces, Which, if desired, are combined in an interesting composition.
On one dish, you can combine weakly salted, smoked fish and canned. Looks good Combining white and red fish slides.
A large number of cuts are laid out in the form geometric shapes or lines. With a large number of names, the fish is separated by layers or sectors.
Fish cut can be served in the form of sandwiches.
It is appropriate to serve fish assorted On a wooden board.
Salted, smoked, oil fish are served in menzhitsa - A dish with several cells.
Before cutting, a whole piece of fish fillet can be slightly frozen.

Beautiful fish cut on the festive table: Basic rules

For a beautiful supply of fish cut to the table, we adhere to the basic rules:

We complement the fish assorted with foods that emphasize the taste of the main dish.
Classic fish assorted we dilute 1-2 varieties of delicacies.
Cut the fish slices of the same size. Thinly chopped fish looks more beautiful.
When laying out the fish on the dish, withstand color combinations.
For the festive table, cut the fish at the last moment.
We put it near a dish with a fish cut toothpicks.
We complement the fish assorted with a small container with sauce or caviar.

Ingredients for decorating fish cutting

Pieces are used as a decoration for fish slicing lemon, lime, salads, herbs, olives. Flowers are laid out of bright lemon cut. Salad leaves are laid out as the lower layer. Lima circles are ideal for edging fish cutting.

A simple and modern version of fish supply - fishing with crackers. This option is especially appropriate if there are no other products at hand. So that the crackers do not soften, they are added immediately before serving the dish.
The taste of fish is harmoniously combined with vegetables. An ideal addition to fish assorted. For the festive supply of herring, it is enough to supplement the fish row with two rows of rings from tomatoes and cucumbers.
Any is suitable for quick decoration of a fish dish caviar. Eggs are laid out pointwise or scattered on a plate.

Fish assorted is complemented seafood. Small fish elements should be clearly visible. In this case, it is important to take care of the convenience of guests when tasting the dish. You can use skewers or toothpicks.
The fish cut on a large plate, complemented by patterns of sauces, looks beautiful. A simple dish turns into a work of art.
Red fish is supplemented greens, lemons and olives.

Any fish cut can be decorated half of eggs filled with caviar.

How to place it beautifully on a plate and serve a herring to the festive table: ideas, photo

With proper supply, a simple herring can be turned into a royal dish. Consider several original ways of serving the herring to the table.

Portable pieces of 0.5 cm are laid out on a round dish on a lemon cut. One piece for each circle of citrus.
In the form of canapes - a ring of boiled potatoes, a ring of a ray, herring. Put on a skewer or toothpick. Another option is potatoes, herring, pickled champignon.

The usual serve in the herring will sparkle with new colors if pomegranate grain is scattered on top.
Portion pieces of herring will look more appetizing if they are divided by half rings of lemon and olives.

The herring fillet without bones and peel is cut with portioned pieces and laid out with a fan in the center of the plate. Ridgets, onions, olives, lemon slices will be an ideal addition.

The cut herring can be put on salad leaves. Put the lemon and onion rings along the plate.

How beautiful to serve red fish?

The easiest way to serve red fish is a beautiful identical fish cut, laid out in a certain order.

Consider several original options:

Twisted tubes from fish slides laid out on a cracker with cottage cheese. Instead of a cracker, you can use tartlets.

In the form of a fish barbecue - small squares from fillet, strung on skewers.

In the form of portions Ruletiki from Lavash. A pre -twisted roll is cut by portioned rings before serving to the table.
Red fish in the form of thin slices is ideal for twisting beautiful floral compositions. In addition to the slices of lemon and parsley.
On one plate, you can combine slides, rolls and red fish flowers.
On a wooden stand is laid out sands of baguette, salty cucumber and red fish.
On a plate in the shape of a herring, you can lay out barrels of red fish with cottage cheese filling inside. The appetizer is fastened with skewers obliquely.

Fish cut on a square plate

List of components:

smoked mackerel
salt mackerel
canned sprats
1 lemon
black olives

How beautifully to lay out a fish cut:

Cut the mackerel along 2 parts. Separate from the ridge.
We cut each half of the fish fillet with a sharp knife into portioned pieces of 7-10 mm.
Open the jar with sprats and drain the entire liquid.
Diagonally plates in 4-5 tiers lay out sprats in the form of a Christmas conway.
We lay out on the left of the sprat along the edge of the plate salt mackerel In two rows. On a row, a fish cut under an inclination to the right, in the second row, under the slope to the left. We alternate pieces one after another. We start with the largest pieces and end the smallest.
To the right of sprats in a similar way we lay out pieces of smoked mackerel. Three tops of fish cuts are found in one corner of the plate.
We cut the lemon in half rings and spread in the shape of a flower at the base of the splash cut. To the right and left of the lemon, we compactly spread up to 10 black olives.

Fish cutting: decoration with rolls

For a beautiful presentation, you will need a fish chopped by thin slices.

List of components:

150 g of salmon cuts
150 g of Paltus cut
1 large lemon
maslins
olives
dill branches

Design of fish cut on the table:

We divide the finished cut into separate slides. Spray with lemon juice.
On the slice of red fish we lay out the slice of the palatus. Gently turn the roll and on one side we form a rose. Similarly, we twist 3-4 more rolls.
We spread the rolls on a plate in the form of a flower. In the center of the plate and on the sides, we form roses from the half -pound of lemon.
The center of each fish roll is supplemented with olive.
Fish cutting on a plate is complemented by olives and twigs of dill.

Fish cut on a wooden board

List of components:

3-4 types of store fish cutting
red caviar
0.5 lemon
10 shrimp
maslins
venels of greenery

Fish cutting on the board:

On the edges of the rectangular board we spread two types of fish slides in the form of a fan. Two other species of fish are laid out stepped up by diagonally.
Fry the shrimp in batter and spread in one of the corners of the board. On the same side, in the next corner, lay out a ring of lemon round lobules.
In the opposite corner, lay out a small bowl with red caviar.
Surpically decorate the cutting with olives-3-5 pieces.
Before serving, fish cutting is complemented by branches of greens.