Our second visit to The Pressroom resulted in a fabulously fishy feast.
Herring with pumpernickel. A marvelous combo; the coarse bread's sugary taste was the ideal counterpoint to the saltiness of the smooth, slippery fish.
Griddled king prawns with garlic and parsley butter. A breathtakingly simple recipe that allowed the prawns' natural sweetness to shine.
Grilled sardines. Fresher and more flavourful than supermarket sardines in tomato sauce.
Gravlax with potato rosti. Messy, creamy comfort food. Mix a slice of the dill-cured salmon with the rosti and a dollop of cream for a spoonful of sin.
Crayfish salad. A luscious pleasure, comprising chunks of succulent crayfish.
Seared monkfish with crushed potatoes and tapenade. A hearty slab of fish with a meaty bite. And just like everything else here, it tasted supremely fresh.
Queen scallops with squid ink risotto. Perfectly prepared; the scallops were plump and juicy, complementing the rich, firm risotto for a decadent treat.
Poached sea trout salad. A relatively healthy item. The fish tasted like it might have left the ocean only a few minutes earlier.
Grilled halibut with bearnaise sauce. We're still working to recognize both the look and taste of halibut. Can we repeat the same description that we used for the barracuda here last week? Sort of like seabass, but with a milder flavour.
Lobster risotto with saffron and seafood provencal. The aroma of saffron was kinda lacking (strange, since the saffron linguine that we ate here previously was perfect), but this still scores points for its luxurious creaminess.