Our latest favorite comes from an unusual tourist trap in the north end of Boston, The Neptune Oyster Bar—unusual because the food is spectacular. They serve a single Johnny Cake with fresh smoked bluefish on top, dollop of sour cream, and drizzle of syrup. Maybe a few caviar for looks. So somewhere between sweet and savory, closer to the cakes side of your divide. Loved reading your article.
Thank you for your question. It was probably maple--"probably" because it was very mild, one of those diluted sweet syrups somewhere between maple and honey that could be either or a blend of both. And the syrup went on the plate first in a thin film (rather than a "drizzle"), so it accented rather than overwhelming the dish. At least that is the way I'd reproduce it.
Oooo. I like the idea of the maple/honey combination. We have some fabulous smoked whitefish here in MT. I’m thinking about trying to replicate the dish with some local ingredients. Thank you for all the details.
Sounds good! We actually ordered it first time for the bluefish, a fish that has virtually disappeared from New England restaurants. Customer preference, not extinction, I think—too oily for most palates? Although smoking makes a difference. We used to catch our own, so some nostalgia involved.
Our latest favorite comes from an unusual tourist trap in the north end of Boston, The Neptune Oyster Bar—unusual because the food is spectacular. They serve a single Johnny Cake with fresh smoked bluefish on top, dollop of sour cream, and drizzle of syrup. Maybe a few caviar for looks. So somewhere between sweet and savory, closer to the cakes side of your divide. Loved reading your article.
Wow! That sounds fabulous! What type of syrup do the drizzle? And thank you for your kind words. I’m glad that you enjoyed the article.
Thank you for your question. It was probably maple--"probably" because it was very mild, one of those diluted sweet syrups somewhere between maple and honey that could be either or a blend of both. And the syrup went on the plate first in a thin film (rather than a "drizzle"), so it accented rather than overwhelming the dish. At least that is the way I'd reproduce it.
Oooo. I like the idea of the maple/honey combination. We have some fabulous smoked whitefish here in MT. I’m thinking about trying to replicate the dish with some local ingredients. Thank you for all the details.
Sounds good! We actually ordered it first time for the bluefish, a fish that has virtually disappeared from New England restaurants. Customer preference, not extinction, I think—too oily for most palates? Although smoking makes a difference. We used to catch our own, so some nostalgia involved.