I was in Scotland last week teaching in an executive education program. I had a great meal at a Edinburgh seasfood restaurant called Fisher's. The restaurant is located in a charming townhouse in the town center. It is a cozy place, with about 15 tables. I sat with a colleague in a tight, but acceptable corner. An exposed brick wall defines one end of the restaurant, while across the room is a deep indigo blue wall, with two indigo paintings. The kitchen, unlike many American restaurants, is out of sight. I appreciated not having the smell of fish and fried foods wafting into the dining room. For an appetizer, I had two beautiful fish cakes, with very little breading. The fish was wonderfully tender and the spicy sauce was a great compliment. The main course was fresh Scottish scallops, served in their shell, with a side of fresh, steamed, organic vegetables. And, for desert, my first sticky, toffee pudding. If you are ever in Scotland, you must get this desert. It is delicious and not as sticky or cloying as it sounds.It is a moist cake that rests of a toffee sauce, usually accompanied by either clotted cream or vanilla ice cream. It is a great combination of flavors. I've never seen it served in American restaurants, but I think it would be a hit.
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