So, last Friday we had just walked into Geresbeck's, our locally owned grocery store, making a beeline to the fish market. Justin(the seafood manager) is a great guy. He offers locally sourced seafood, mostly wild caught, as well as the standard offerings. Since we have gone out of our way to 'make friends' with the people we interact with on a daily basis he has been very accommodating; and searching out and delivering at great prices a wide variety of special requests. I've written at length about the glories of the grilled and stewed octopi. So when he and Jack saw us coming they were ready for us.
Turns out that Justin had special ordered a rather special treat for another customer; what he didn't realize was that the smoked black cod fillets came as a two pack. Since this is a very very pricey fish this could have been rather big ouch! But, ahem…. good Samaritan's that we are, we obligingly took it off from his hands. Justin didn't lose any money, we got a great deal, and an almost two pound fillet of smoked sable fish(it's other name).
|Mungo trying to distract me, i think the cat's in on it too!|
Oh my! Oh my oh my, can i tell you just how drool worthy this piece of finny goodness was? Although neither of us had ever had this particular species of fish smoked before we were not at all worried that we would not like it. I have never met a piece of smoked fish that i didn't like. Go ahead, feel free to call me a smoked fish slut. I grew up in a part of the country where smoked and pickled fish made frequent appearances on the party table, and had lived in Denmark for a year i knew just what to do with this little treasure. Enter a platter of Scandinavian sushi, err, Smorgasbord. Well really a Smorrebrod platter, daintily little open face sandwiches, surrounded by the best fresh vegetable garni and pickles.
So in total we managed to dine on this almost two pound piece of piscatorial pleasure for five, no six separate meals. Two supper Smorrebrod platters, two lunch time snacks and a hard to describe, but very delicious concoction i found in one of the late, great Bert Greene's cookbooks. A hybrid cornbread, (made with polenta) quiche, which always features a grated summer squash, lots of onion, and in this case the last little bit of smoked sable fish flaked into the batter. Oh, did i mention lots of cream? It is very good right out of the oven, but frankly i think i like it better as a leftover breakfast or lunch at room temperature.