Note to self: The fish was astoundingly good, in both taste and texture, and the vegetables, which actually happened to be what I had on hand, excellent accompaniments. There really are other fish in the sea. And some of them are scrumptious. Please do not tell anyone about the ‘sea robin’, or ‘gurnard’, who might not discover this …
Search for sea robin - 19 results found
sautéed sea robin, tapenade; grilled zucchini, garlic, basil
This is a terrific fish, and I’ve said so before. When I came across this site, where the first writer’s story, written only 4 years ago, pretty much sums up the more usual, negative American attitude toward the ‘sea robin’, or ‘gurnard’. Things may finally be changing however, thanks to some savvy fishers and their loyal customers. Years …
sea robin, tapenade; garlic-chili-grilled patty pan, lovage
The sea robin was delicious, but I think I overdid the garnish this time. It really didn’t need the bed of arugula, especially since I was sprinkling the fish itself with some torn fresh basil. I was trying to hard to use the arugula I had in the refrigerator door while it was still sprightly, but also I …
sea robin, tapenade; tomato; yellow beans; arugula
(in something of a statement about my at-least-intermittent compulsiveness, the various heirloom cherry tomatoes are already divided into two quite equal shares before the rest of the course has been finished; but they were pretty) But it really wasn’t about the tomatoes, and in fact they were barely even an afterthought. It was about the …
sea robin, tapenade; haricots verts; tomatoes
Note to self: This was my second outing with sea robin, and the result was even more delicious than the last time. I absolutely do not understand the fact that this fish is still so unappreciated. My memory of sea robin goes back to my first and only experience of fishing in Atlantic waters. It …
dolphin, leek, chili, micro scallion; tomato, mint; puntarelle
Paul wanted me to go home with the sea robin, which was actually less than half the price of the dolphin he was selling. Speaking as my fishmonger, he said that by cooking and then writing about it on this food blog I might be able to expand the market for a very under-appreciated fish, …
prosciutto, red greens; spring garlic and agretti spaghetti
Making do. I mean that I had a choice of pasta, and more than one interesting ingredient to make it shine, and I decided the day before not to look further. When I found that even with the special element I had picked it would not really be much food, and realizing that we would …
halibut with lemon oil, roasted tomatoes, wilted red chard
As a word, ‘halibut’ means ‘holy butte’ (butt spelled with an ‘e’ at the end). The name is supposedly derived from the combination of the medieval English words for holy and butte (the combo has everything to do with traditional Catholic food obsessions, and ‘butte’ here is the general term for flatfish, not a part …
salchichón Ibérico, cress; fettuccine with sorrel and pinoli
The salumi course incorporated 3 different national traditions, but it still looked Italian. two ounces of Fermin Salchichón Ibérico dry-cured sausage from the Chelsea Foragers Market, made from the ‘pata negro’ breed of pig (Iberico pork, salt, nutmeg, black pepper, white pepper, plus seasoning which consisted of sugar, trisodium citrate, sodium nitrate, and potassium nitrate), …
mutton chops; roast root parsley, sunchokes; baked tardivo
(the quince chutney hadn’t yet made it to the plate when I took this picture) When was the last time anyone out there had mutton? Like most everyone in the English-speaking world, at least of my age or younger, I’ve only heard about mutton when it was being reviled as unfit for a proper meal. …