cod fillet with ramps, parsley; young cavalo nero


Cod has been one of the great treasures of the Atlantic for 1200 years or so, and, if we husband the stocks intelligently, it may continue to be so.  It’s always been regarded as a treasure in our kitchen.

  • a single one-pound cod fillet from P.E. & D.D. Seafood, halved, slowly sautéed for a few minutes (along with a minced clove of garlic which had been begun to color in the oil), then flipped, with chopped parsley from Rogowski Farm added to the pan along with slices of the bulb portions of ramps from Lucky Dog Organic, sautéed for a couple more minutes, the fish then removed and the leaves of the ramps, cut lengthwise, introduced to the pan and allowed to wilt in the juices before being spread on top of the fillets
  • small, young Cavolo Nero (Black, or Tuscan kale) from Migliorelli Farm, briefly wilted with olive oil and two garlic halves which had first been heated in the oil
  • the wine was a Spanish (Galicia) white, Abadía de San Campio Albariño Rías Baixas 
  • the music was chamber works by Robert de Visée and his contemporaries