Ode to fish

Greetings!

It has been a while, but we have been busy...

First things first, we had a really great meal at Verveine in Milford on Sea, Hampshire (also a fishmongers up until 9pm, the restaurant is tucked away behind the fish shop). The chef, David, is very talented. From start to finish the food was innovative, generous and bursting with flavour. So often a dish sounds mouthwatering on the menu, but the reality leaves you slightly disappointed. Au contraire at Verveine. From beautiful 'clam' like amuse-bouches of two homemade chips clamped around mackerel pate, to the mini milk bottle of bailey's and chocolate served with the coffees, the taste buds were tickled. The menu centres around a blackboard menu of fresh fish priced by the kilo and a choice of four types of sauces / accompaniments. You pick the fish and the sauce according to what you fancy. The desserts are listed as flavour combinations, each of which has an 'element of surprise'. I was sceptical at the lack of definition of what we were going to have, but I was bowled over by our communal choice, and I am not a big pudding fan. It was clever, delicious food served by informed, fun staff in a simple restaurant with great atmosphere. And all at a reasonable price! When can I go back??!

We have also been cooking fish at Eden Villa! Inspired by Sophie Dahl (I did not think a lot of her new programme), Halibut has been flash fried skin side down in olive oil for 2 minutes, before being flipped over and roasted in the oven (200 degrees) for 10 minutes. Serve it on a bed of portabello mushrooms, which have been fried in olive oil and then tossed in a blast of lemon juice. But the secret weapon is quite simply watercress and spinach mixed with some creme fraiche and half a lemon's worth of lemon zest. Very yummy!

The other recent discovery is a caramelised garlic and sherry vinegar sauce (an adapted Moro recipe), which can accompany any fish really although we had it with hake steaks. Thinly slice three or four cloves of garlic horizontally, and then vertically to form matchsticks. Fry this gently in olive oil until it is brown making very sure you don't burn it! Once it has a bronzed hue, add about three or four tablespoons of good sherry vinegar, and turn up the heat! At this point, I threw in a couple of generous glugs of sherry (this was my addition and I think the alcohol gives a bit of depth and sweetness to the sauce - marsala or even wine would do). Reduce the sauce until you arrive at your desired consistency - probably a good five minutes - add some salt and pepper and drizzle it over your fish! Add some simply boiled new potatoes drizzled with butter (or a good olive oil), a green salad and you have yourself a pretty perfect meal.

Off to Amsterdam tomorrow for four days...more later!

Have fun with the fish and eat at Verveine!