Smoky gnocchi, fish baked in black salt and a very luxurious prawn cocktail
We’re not sure how long it’s going to last, but finally 2018 has begun to see pockets of good weather. Corks are popping, ice buckets are being polished, sleeves are being rolled up and thoughts are turning away from winter warmers towards fresher dishes.
Chefs get excited about spring/summer menus. Lots of fresh, ripe ingredients are becoming available again to inspire their creativity. Customers start looking forward to their summer holidays, inspiring thoughts of European dishes. So we headed to the place that reminds us of holidays on the Italian coast, Cicchetti, to try three of their wonderful fish dishes.
Avocado and prawn cocktail
This dish is a world away from your bog standard prawn cocktail. Cicchetti’s version takes slices of perfectly ripe avocado, fanned around a delicate mixture of plump prawns and luxurious lobster, enrobed in a home made Marie Rose sauce.
Smoked gnocchi
This is a very rich and indulgent dish, which comes presented in its own pretty copper pan. Comforting gnocchi dumplings are bound in a creamy sauce including smoked salmon, melted smoked mozzarella and white fennel. A touch of freshly squeezed tomato juice adds a little acidity for a perfectly balanced dish.
Salt encrusted, baked seabass
This has to be one of the ‘must order’ dishes of the moment. Fresh seabass baked in black salt is a classic Sicilian dish, where the fish has been cooked inside a special crust using black lava salt, naturally enriched with minerals from the volcanically active region of Mount Etna. The crust is then cracked open at the table revealingsoft and moist fillets that are then expertly removed, skinned and served with a drizzle of delicate pink peppercorn and herb gremolata.
