"Fishman," as I like to call him. I amuse myself by trying to make him laugh. Sort of like annoying tourists heckling the guards at Buckingham Palace :rolleyes:
Did you notice that he trims the pink pieces of trout before he plates them - he cuts the ends off? And he THROWS THEM AWAY. Once (and only once) I convinced him to give some of the ends to me to eat. Crispy, oily, delicious.
Glad you liked the An. I had a glass of the Greek red (on the by the glass list) last night with my consomme. Enjoyed it.
Indeed, fish chef is a serious, determined sort. I asked him one question about his reasons for scoring the mushrooms (which he did in spare moments while mentally keeping note of multiple pans of monk, potato in oven etc) and it looked like he'd to drag himself away from cooking dreamland to talkland. He answered: just to make the cooking better!
When we saw him trim the bright pink trout and throw away the ends, G and my jaws dropped as we turned to each other.
Oh, forgot the gnocci. Light and nice. The addition of sea salt wasn't needed, I didn't think, as it gave them an unexpected crunch in the wrong places.
Oh, just to be comprehensive, the amuse last night was a hot yellow pepper soup in shot glass. A touch more salt needed, but very luscious.
OK, Wilf the cod comes with mashed up scoop of salt-cod and underneath that is a medium slice of potato. Around the plate is scattering of julienned toms, maybe a touch of red pepper also. This is my favourite dish at Hearth.