IF YOU HAD told me six years ago, just before we arrived in Spain, that I would be eating (and loving) boquerones (anchovies), I would have told you you were nuts. Good you didn't tell me. San Geraldo and I were at Mesón Salvador (our favorite place in Fuengirola) for lunch today and shared a plate of boquerones. Along with the boquerones, I had a salad of salmon and mango. It was called a "rose of salmon and mango." I had no idea what that meant until it arrived. Art! It was followed by complementary honey rum chupitos. Jose, the owner of Mesón Salvador likes to say, "The best in the world." That's no exaggeration. And the love and affection we receive from every member of the Mesón Salvador family makes the best in the world even better.SI ME HUBIERAS dicho hace seis años, un poco antes de que llegáramos a España, que comería (y encantar) a los boquerones, te habría dicho que estabas loco. Bueno, no me lo dijiste. San Geraldo y yo estábamos en Mesón Salvador (nuestro restaurante favorito en Fuengirola) para el almuerzo de hoy y compartimos un plato de boquerones. Junto con los boquerones, tuve una ensalada de salmón y mango. Se llamaba "una rosa de salmón y mango". No tenía ni idea de lo que significaba hasta que llegó. ¡Arte! Fue seguido por chupitos de ron miel. José, el dueño de Mesón Salvador le gusta decir, "The best in the world". Eso no es exageración. Y el amor y el cariño que recibimos de cada miembro de la familia Mesón Salvador hacen "lo mejor en el mundo" aún mejor.
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| LEMON ANCHOVIES. BOQUERONES AL LIMON. |
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| SALMON AND MANGO ROSE. A MASTERPIECE. ROSA DE SALMON Y MANGO. UNA OBRA MAESTRA |
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| WITH ALEJANDRO IN APRIL. ANOTHER GOOD REASON TO RETURN. CON ALEJANDRO EN ABRIL. OTRA BUENA RAZÓN PARA VOLVER. |
I'm thinking...pensamiento... that I don't know how you have time to eat wonderful meals out and then blog in both English and Spanish and stay trim as well.
ReplyDeleteFrank:
DeleteI walk. I eat. I blog. I eat. I exercise. I eat. I walk. I blog. And, yeah, then I eat.
Oh, also...I don't understand why so many people turn their noses up at anchovies, (acciughe in Italian). Mediterranean people know a good thing.
ReplyDeleteFrank:
DeleteI tried anchovies in the States and absolutely hated them with a passion. I clearly never had good, fresh ones, prepared correctly.
That's a beautiful dish! And I'm not just talking about you and Alejandro!
ReplyDeleteMichelle:
DeleteWell the salmon & mango... and Alejandro.
What gorgeous food! I have wondered like Frank too how you and Jerry stay so trim.
ReplyDeleteHave a lovely day! Or actually evening I guess!
Robin
Robin:
DeleteMine is a combination of genetics (a tendency all my life to appear under-nourished) and my love for exercise. Jerry would disagree with you about his "trim."
Oh, the artistry of the salmon and mango rose! Beautiful!
ReplyDeleteDebra:
DeleteI was so surprised when it came out and it was as delicious as it was beautiful.
You know or rather you do not know, that I eat smoked salmon slivers three or four times a week with salad or broccoli, there is no way I would have the patience to make the rose; that is the difference in preparing for one's self and eating out. You lucky men !
ReplyDeleteHeron:
DeleteNot being a cook, I would enjoy making the "rose" but not cutting anything up to prep it.
it IS art!
ReplyDeleteanne marie:
DeleteIn every way.
It is mango season here, too, but I had never thought of combing it with fish that way. The closest I have come is to make a fresh mango salsa to serve on top of fish, which is pretty good, but not as beautiful or delicious looking as your salmon and mango rose. However, on Sunday I did make a "best in the world" mangorita! Even Dennis agrees.
ReplyDeleteWilma:
DeleteI've had mango salsa with fish, too. Delicious. If I could tolerate tequila, that mangorita I'm sure would be amazing. I OD'd once on tequila and haven't been able to tolerate it since (more than 40 years ago)!
I do like anchovies in small doses, but I'd give those a try.
ReplyDeleteStephen:
DeleteUntil arriving in Spain, I loathed anchovies. So, if you can already tolerate them, you would be amazed by how delicious they can really be. Fresh!
It all looks delicious! And I've never eaten anchovies that way, so I'd be very interested in trying them. I ate the best sardines ever in Madrid many years ago.
ReplyDeleteWalt the Fourth:
DeleteThis is the standard here. I can't believe how much I love them. And Jerry decided that of all he's had Meson Salvador's really are the best.
two beautiful plates, I love anchovies just marinated in lemon or has shown. What luxury!
ReplyDeleteLaurent:
DeleteAnd an inexpensive luxury, too!