HATT'S THE WAY I LIKE IT: YEP, ANOTHER POST IN PRAISE OF THE FISHATTOLLAH.
I realised today that, although I have mentioned Steve Hatt more time than a Yorkshireman uses a teabag, I had never shown any pictures.
So, here is the man himself ( Stev Hatt Jr, that is The orginal Mr Hatt having died a few years back) standing by what is, without questions, the finest selection of fresh fish on offer in London.
Today, I wandered in at lunchtime to buy a few bits and bobs to be greeted by the pleasing waft of smoke as they prepared their kippers. The smell has attached itself to me like the most gorgeous cologne ( form an orderly queue ladies ) and I suspect I shall smell of smoke for days. Which is, I guess, better than my usual reek of gin & regret.
With fish this good it is a crime to do too much to it, so I layered a baking parchment with some strips of wild salmon tail, strips of halibut, lemon slices and dill along with two thick and meaty scallops and sealed in a parcel. Cooking for twenty minutes resulted in beautiful medium cooked flesh with the most fabulous juices.
Little to add, but I thank the lord every day that I work within 5 minutes of The Essex Rd and one of London's greatest culinary treasures.