H
Harters
New member
I think a meal at Siller has been on our list every time we’ve visited the area. There’s a reassuringly short menu, supplemented by another short of specials – although I’m sure at least one of the specials has been there every time we’ve visited.
Frit marinera was an excellent version. The usual veg along with squid, mussels and prawns. Seasoning was bang-on, I’m glad to say, as we’ve had some experiences with overly salty food here in the past.
The other starter was off the specials board and was a knockout. Baby courgettes, left with just a bit of bite to them, were stuffed with a seafood mousse. Their flowers were stuffed with prawns and chunks of seabass, before being battered and deep fried. A few more prawns were given the batter treatment and a lovely saffron sauce brought it all together.
Main course sea bass fillets were also from the specials board. Cooked simply on the plancha, they need nothing more than the couple of spoonfuls of tumbet that came with it.
The other main course was suckling pig. And this was as fine an example as I’ve ever eaten. It was a generous portion – crisp thin skin, lovely sweet fat and lots of delicious meat. A dollop of thick plum sauce was a perfect accompaniment. A few potato wedges formed the carb. To share between us, a portion of rice and some mixed veg – carrot, green beans and sugarsnaps – from their own huerta.
We passed on dessert. Coffee was good – hot and strong.
Frit marinera was an excellent version. The usual veg along with squid, mussels and prawns. Seasoning was bang-on, I’m glad to say, as we’ve had some experiences with overly salty food here in the past.
The other starter was off the specials board and was a knockout. Baby courgettes, left with just a bit of bite to them, were stuffed with a seafood mousse. Their flowers were stuffed with prawns and chunks of seabass, before being battered and deep fried. A few more prawns were given the batter treatment and a lovely saffron sauce brought it all together.
Main course sea bass fillets were also from the specials board. Cooked simply on the plancha, they need nothing more than the couple of spoonfuls of tumbet that came with it.
The other main course was suckling pig. And this was as fine an example as I’ve ever eaten. It was a generous portion – crisp thin skin, lovely sweet fat and lots of delicious meat. A dollop of thick plum sauce was a perfect accompaniment. A few potato wedges formed the carb. To share between us, a portion of rice and some mixed veg – carrot, green beans and sugarsnaps – from their own huerta.
We passed on dessert. Coffee was good – hot and strong.
