Monday, March 08, 2010 - I usually prefer fish to be cooked just ever so slightly under. It means that the fish is still flaky and yet manage a consistent spring in its texture. And I judged this Pollock to be cooked to those parameters, just the way I like it. It was well salted, which brought out all the fleshy flavour, and the fish flaked off with the slightest prick of the fork. The cream sauce, dense, carried a mild flavour, with a mellow fragrance of leek and saffron. Accompanied by juicy river exe mussels and a coarsely tussled mash, the dish was another exemplary example of refined simplicity.