This meal was almost an exact repeat of one we enjoyed two months ago, except for some of the details of the ingredients and their sources, and the fact that this time I cut the single fillet into six pieces rather than four before breading and sautéing them. Also, there were more fennel fronds involved – because they were there, and because I really love them.
This is the somewhat feverish post I published in August, where I included two images; the description of last night’s meal is below.
- a one-pound pollock fillet from Pura Vida, cut into six sections, dredged in seasoned flour, sautéed in olive oil over a fairly high flame, served with a salsa fresca (assembled just before the fish was begun) of halved red and gold cherry tomatoes from Berried Treasures, minced garlic from Garden of Spices Farm and a minced small onion from Phillips Farm, chopped lovage from Keith’s Farm, a whole fresh yellow Thai pepper from Norwich Meadows Farm, sherry vinegar, salt, and pepper [the basic recipe is from Mark Bittman’s “Fish Complete Guide to Buying and Cooking”]; the vegetable accompaniment was a separated bulb of fennel from Norwich Meadow Farms sautéed over medium high heat with garlic, chiles, and fennel seeds in a large iron pan until the fennel began to color, then, with the heat lowered and the pan covered, cooked for ten minutes, a very generous amount of chopped fennel fronds added at the end [the “Slow-cooked fennel” recipe is from “Italian Easy: Recipes from the London River Cafe“]
- the wine was a Portuguese white, Aveleda Douro D.O.C. 2012