Each of these 3 elements needed attention in the moments before being served, and they each turned out very well, plus their tastes really complimented each other, and then finally there was that great color thing going on all over the plate.

Feeling good about this meal.

• two filets (together just under a pound) of that excellent local fish, oddly called ‘fluke’, or sometimes ‘Summer Flounder’, from Seatuck Fish Company in the Union Square Greenmarket, seasoned on both sides, coated with coarse stone-ground flour, then totally submerged in a mixture of one large egg beaten with a third of a cup of whole milk and a pinch of salt until it was time to cook the fish, when it was lifted from the egg mixture, drained, carefully laid in olive oil which had been warmed up over medium-high heat inside a tin-lined copper au gratin pan, let fry gently until golden, about 2 minutes each side, removed and transferred to 2 plates while 3 tablespoons of butter and thinly-sliced green garlic from Bodhitree Farm were added to the pan, along with a little salt and freshly-ground pepper, cooked for about a minute, stirring, the juice of nearly half of an organic lemon added to the pan and stirred, the garlic butter sauce spooned over the fish, which was then sprinkled with chopped lovage from Windfall Farms and chopped parsley from Eataly
• fiddlehead ferns (the first of a very short season) from what is essentially a 2-week pop-up stand in the Union Square Greenmarket belonging to Ben and Jeannette Shaw’s Garden of Spices, washed, cleaned, sautéed in olive oil, seasoned with salt and pepper, finished with a dollop of ‘Kerrygold Pure Irish Butter‘ (I learned to love them in New England decades ago, and these were the best fiddleheads I’ve ever had)
• six sweet Norland red potatoes from Lucky Dog Organic Farm, scrubbed, boiled unpeeled, then halved, tossed with sweet butter, salt, freshly-ground pepper, and beet micro greens from Two Guys from Woodbridge
• the wine was a French (Burgundy) white, Domaine Leroy Aligote Bourgogne 2011
• the music was Aulis Sallinen’s Symphony No. 6 and his cello concerto