a new approach to preparing a favorite fish

 

The fish was mackerel, Boston, or Atlantic mackerel, which happens to be a wonderful, extremely healthy, delicious, and, apparently, remarkably-sustainable species.  Most people either love it dearly or ignore it like the plague. It’s one of our favorite entrées, and I’ve prepared it often, but basically only in two ways. This time I didn’t summon a single tomato, and there wasn’t a lemon in sight.  It was at least as delicious as ever.  The recipe originated with Gordon Ramsey.

• among the ingredients I used for the fish and potato serving, mostly following Ramsey’s directions, were 5 small Boston mackerel from Pura Vida Fisheries in the Union Square Greenmarket, one Rocambole garlic from Keith’s Farm, 12 ounces of ‘red thumb’ potatoes from Berried Treasures,  a teaspoon of Pimentón de la Vera dulce, one small leek (instead of the scallion specified in the recipe) from Lucky Dog Organic Farm
• a large handful of  some very healthy arugula from Lani’s Farm, warmed in olive oil, seasoned with salt, pepper, a small drizzle of olive oil and a smaller one of white balsamic vinegar, some chopped thyme from Hawthorne Valley Farm and chopped parsley from Paffenroth Farms scattered on top
• the wine was a French (Burgundy) white, La Maison Aegerter AA Chardonnay 2013
• the music was the album by the pianist Pedja Muzijevic, ‘Sonatas and Other Interludes‘, in which John Cage’s ‘Sonatas and Interludes‘, for prepared piano, is laced with short pieces by Domenico Scarlatti, Franz Liszt, Wilhelm Friedemann Bach, Robert Schumann, Richard Strauss, and Aleksander Michalowski