Tuesday, 19 February 2013
Monday evening Sampola group
There is no class next Monday, the 25th, because it´s the ski holiday week.
The exact location of my favorite fish and chip shop in London that I mentioned in our last class is :
The Rock and Sole Plaice on the corner of Shorts Gardens and Endell Street, just north of Covent Garden.
Here´s some more info:
Fish and chips is quite a tradition in England, but it can vary a lot. When it´s not good, it can be pretty bad. Two key things to look out for: the batter coating the fish should be thin and crisp. If it´s thick and soggy, that´s a bad sign. Secondly, look for chips made from fresh potatoes, not frozen from a plastic bag. The meal should be cooked to order, not cooked in advance and then kept hot until somebody buys it.
As you can see, the chips are made from fresh potatoes. The fish was soft and succulent and really tasty and the batter was crisp and delicious. The Rock and Sole Plaice is highly recommended. And they have outdoor seating with heating.
How do you order your meal? Every fish and chip shop has a list of the fish on offer on the wall behind the counter. You select the type of fish you want. Some types of fish are well known to most foreign visitors: cod (turska in Finnish), sole (meriantura), haddock (very similar to cod), plaice (punakampela). But why not try something a bit different? We had rock salmon and skate. Skate is rausku in Finnish and rock salmon, or rock for short, is actually a kind of shark. Its real name is dogfish, which doesn´t sound very appetising, so they call it rock salmon, which sounds a lot more delicious. And it really was delicious. The flesh of rock salmon is very soft and white apart from some parts where there is more blood in the flesh and it´s a greyish brown colour. It has a large central backbone, but very few bones otherwise.