Superb Seafood Evening. French Flare at Fleming’s

Superb Seafood Evening

French Flare at Fleming’s

It was fish all the way at Fleming’s last weekend with chef/patron Michael Fleming displaying his renowned skills and, in the process, treating us to everything from the humble periwinkle to the noble salmon. Needless to say, all were cooked to perfection and the presentation was immaculate. Besides, I know I’ve said this before about this long established venue, the sauces are excellent here, illustrated once again with the smoked salmon dish.

A lively prosecco was our welcome drink and soon we were at our table, reading over the menu for the Seafood Evening, the anticipation growing as we awaited the first course.

And we weren't let down as the Seafood Platter on Ice arrived. The top of the two tiers was packed with seaweed and ice. Periwinkles were scattered around and there too were oysters, crab claws, and prawn cocktails. Great to look at it, even better to eat, especially with the beautiful dips provided. And that wasn't the end of the two part starter as next up was a bowl of perfectly fresh Moules a la crème. All dispatched with a glass of Trimbach’s Riesling trocken. Oh my, what a delicious opening.

And then came the Saumon Fumé: Oak Smoked Salmon glazed in a pink peppercorn sauce with white wine and tarragon. Roll out the superlatives here. Maybe I’ll just settle for great. And that sauce! The whole combination was brilliant, a kind of dish I haven't come across anywhere else. Delightful.

 And now for the main event: Brochette de fruits de Mer. No less than four fish in this one: Seafood brochette with risotto - a brochette of monkfish, sea bass, salmon, a beignet of hake, all served with risotto and grilled butternut squash. The three fish on the stick were superb, I really loved the seabass, but the hake was out of this world, fish perfection. What a dish and we had a lovely Marlborough Sauvignon Blanc to go with it.

No real fish with the two part dessert though the deeply gorgeous Dark Chocolate and Berry Tiramisu was decorated with a biscuity “Goldie Fish”. The other part, White chocolate and Cardamom mousse, was also heavenly, though on a lighter note. A perfect combination to finish a lovely evening on. Not alone is the food superb here; so too is the service, friendly and efficient, and you leave promising yourself to come back soon.

Fleming’s Silver Grange House is a historic Georgian house and restaurant, built by one of the prominent merchant princes of Cork, a local wine importer. Read all about it here.