My beef fell apart easily at the nudge of a fork. The sauce had ginger as the main flavour profile. There were some bits of picked cucumber and radish. And a sprinkling of puffed rice.
My husband enjoyed his more spring-like dish - I didn’t taste it.
For mains we both had the hake fillet, which came on a bed of wilted spinach sitting in an intensely savoury broth made of brown crab with a few gnocchi and spring peas. A few baby mangetout were perched on top. I wasn’t quite sure what the little puffy bits on top were, some kind of puffed grain perhaps. The fish was cooked absolutely perfectly, coming apart in translucent pearly large flakes.
Instead of dessert, we shared a rhubarb ‘nojito’ (non-alcoholic). This was initially quite sweet but became better as the ice melted and I mashed the mint and lime into the drink. I appreciated the use of a metal straw!
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
2
Great price. And the hake looks lovely.
Dunno what the spoon is designed for but I have seen one before, with the little notch. It may be in a box of vintage cutlery I inherited from my mother.
And your entire meal looks absolutely lovely! I had to look up both gurnard and mangetout - I know the second, and the gurnard is absolutely fascinating! Also called Sea Robin, Butterfly of the Sea. (I hope this video comes through)
Fish knife. When I saw your first pic of it I thought “Oh good, proper fish cutlery.” Once we were served scrambled eggs and smoked salmon at a lovely inn on Dartmoor and the waitress was horrified she had forgotten to give us fish cutlery and apologized profusely which tickled us to no end.
BF and I had sea robin as part of an omakase at Umi in Waltham recently. It was lightly torched and touched with a bit of a light sauce and a dab of yuzu kosho. Little bit of a chew to the fish. We really liked it!
