flounder with sorrel sauce; boiled potatoes; sautéed tomato


While the fish was delicious, once again the sauce did not thicken as it should: I’m assuming it was because I had forgotten about, or was chary of, quickly boiling the mix of pan juices and Crème fraîche (but only until slightly thickened).

  • two flounder fillets from American Seafood, placed in a tinned copper au gratin pan skin side down, seasoned with sea salt and freshly-ground pepper, dotted with 2 tablespoons of butter, a modest amount (less than 1/4 cup) of white wine poured over the top, placed in a 375º oven for 10 minutes, removed onto 2 plates, some of the juices introduced into a separate small pan containing about a fourth of a cup of a good room-temperature Crème fraîche, then boiled quickly until slightly reduced [or should have been boiled, and not just heated, as I did this time], a handful of baby sorrel from Windfall Farms and some chopped parsley from Eataly stirred into the pan (the parsley to ensure that the sauce would not be only the olive drab color of sorrel once it’s been cooked), the sauce spooned over the fish
  • tiny La Ratte potatoes from Berried Treasures, scrubbed, boiled in salt water, drained, dried in the pan, rolled in a little butter, seasoned with salt and pepper, sprinkled with parsley from Eataly
  • four Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods, halved and heated in a small tinned copper pan, seasoned with salt and pepper, sprinkled with chopped fresh oregano from Stokes Farm
  • the wine was a California white, David Akiyoshi Reserve Chardonnay Clarksburg 2014from Naked Wines
  • the music was Pfitzner’s sublime opera masterpiece, ‘Palestrina’ (incidentally, never performed in the US), Kirill Petrenko conducting the Frankfurt Opera And Museum Orchestra*, with Richard Cox, Frank van Aken, Johannes Martin Kränzle, and Claudia Mahnke


*a historical note, from the orchestra’s site: “Oper Frankfurt’s orchestra came into being towards     the end of the 18th century. It received its unusual name because it was also the orchestra that gave concerts for the “Frankfurter Museum”, an institution founded by culturally minded people in Frankfurt in 1808, when Louis Spohr was chief conductor of the, still young, orchestra.”