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| Photo by CP |
A special appetizer on the menu last night at Woods Hill Table in Concord was Swordfish Belly Pastrami. I was hesitant at first but so very glad once I had tasted it! No, there's no pastrami involved - but the swordfish belly is brined and cured in a process similar to making pastrami.
The result is tender, light, salty slices of swordfish belly, served last night with some greens, radish, roe - and a few crisps adding texture. In the photo above some of the fish is hidden but one slice shows on the lower right side. If you're at WHT and Swordfish Belly Pastrami is on the specials page: try it - you'll love it!
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