I can’t say enough about the quality of the ingredients which went into this meal – or its success. It was very easy to prepare: I finished the onions and the kale mostly before putting the very beautiful lattice-marked, pink-fleshed fillets into the pan for just three minutes (two for the lightly-floured skin side, then one more for the other).
Although the bass was joined by what may not have been an obvious choice of vegetables, everything came together beautifully, the wine ennobling all. Simply delicious.
- small black sea bass fillets (Eastern Long Island waters) from Riverhead’s P.E. & D.D. Seafood in the Union Square Greenmarket, quickly-sauteed then finished with a bit of oil, a squeeze of lemon and some chopped lovage; accompanied by sweet, juicy spring onions, also from the Greenmarket (Muddy River Farm in Goshen, New York), which were sliced in half and rolled in oil and salt and pepper, then pan-grilled and finished with a sprinkling of balsamic vinegar; and small leaves of Red Russian Kale, from Lani’s Farm (again, the Greenmarket), wilted in oil which had first been heated with bruised whole garlic cloves, then finished with salt and pepper and a few dabs of oil.
- Wine: French Chenin Blanc, a Saumur, Val de Loire Reserve des Vignerons 2010, from Astor Wines