{"id":11390,"date":"2017-01-28T21:45:57","date_gmt":"2017-01-28T21:45:57","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11390"},"modified":"2017-01-28T21:45:57","modified_gmt":"2017-01-28T21:45:57","slug":"sea-perch-and-anchovy-sauce-carrots-with-thyme-oregano","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11390","title":{"rendered":"sea perch and anchovy sauce; carrots with thyme, oregano"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11391\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/ocean_perch_carrots.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It&#8217;s a beautiful fish, <a href=\"http:\/\/food.hoggardwagner.org\/2016\/01\/16\/broiled-sea-perch-with-anchovy-kale-tomato-compote\/\">with a delicate red skin<\/a>, although the color mostly disappears with cooking.<\/p>\n<p>New York venders (and restaurants?) sometimes call it &#8216;redfish&#8217;, but usually it&#8217;s\u00a0\u2018sea perch\u2019 or &#8216;ocean perch&#8217;, even if\u00a0it bears little resemblance to the fresh water perch I grew up with around the Great Lakes. \u00a0The brilliant color of its\u00a0scales and its skin would be enough evidence of the distinction, but I have to admit, even at this gap\u00a0in time and distance from 1940s-50s Michigan and Wisconsin, there may be something to be said about the similarities in taste.<\/p>\n<p>The French know it as <em>Rascasse<\/em>, but there\u2019s some confusion with names on the other side of the Atlantic because it apparently belongs to the family, \u2018<em>scorpaenidae<\/em>\u2018, which also includes the scorpionfish.<\/p>\n<p><a href=\"https:\/\/www.brownetrading.com\/species-spotlight\/atlantic-redfish\/\">This<\/a> looks like the best answer to the question, &#8216;what is it?&#8217;<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>four fillets of red sea perch (19 ounces) from Pura Vida Seafood, brushed with olive oil and one\u00a0chopped garlic clove from Tamarack Hollow Farm, seasoned with sea salt and freshly-ground pepper, then broiled, 4 inches from the flames, for about 4 minutes until the skin was\u00a0crisp and the fish cooked through, sauced with a bit of olive oil in which\u00a03 salted anchovies from Buon Italia, rinsed and filleted,\u00a0had been heated over a very low flame for about 5 minutes until they had fallen apart (the sauce having been kept warm while waiting for the fish to cook), the fillets finished on the plates with chopped parsley from\u00a0Eataly<\/li>\n<\/ul>\n<p>I had collected two kinds of beautiful small carrots in recent visits to the Greenmarket, and last night I decided it was time to enjoy them both.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11393\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/purple_haze_and-Kyoto_carrots-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>&#8216;Purple Haze&#8217; (the purple ones, a hybrid) and &#8216;Kyoto&#8217; (the red-orange ones, an heirloom) carrots from Norwich Meadows Farm,\u00a0washed, trimmed, scrubbed, and dried, tossed in a very little olive oil with salt and pepper, spread inside a large seasoned Pampered Chef pan and baked at 400\u00ba until tender (the time would depend on size; these took little more than\u00a015 minutes), finished with a combination of chopped thyme from Eataly and oregano from Stokes Farm<\/li>\n<li>the wine was a California (Napa) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/la-tapatia-chardonnay-carneros-2015.htm?cid=USA\">La Tapatia Chardonnay Carneros 2015<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was the last parts of\u00a0<a href=\"http:\/\/www.il-pomodoro.ch\/news\/recording-of-g-f-handels-partenope\/\">Handel\u2019s 1730 comic\u00a0<em>opera seria<\/em> [sic], \u2018Partenope\u2019, with Riccardo Minasi conducting Il Pomo d\u2019Oro<\/a>, which we had begun to listen to the night before<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s a beautiful fish, with a delicate red skin, although the color mostly disappears with cooking. New York venders (and restaurants?) sometimes call it &#8216;redfish&#8217;, but usually it&#8217;s\u00a0\u2018sea perch\u2019 or &#8216;ocean perch&#8217;, even if\u00a0it bears little resemblance to the fresh water perch I grew up with around the Great Lakes. \u00a0The brilliant color of its\u00a0scales &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-11390","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11390","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11390"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11390\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11390"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11390"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}