![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/flounder_beets-Brussels.jpg\")
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Golden were the fish and the beets both, but the leeks, micro greens, and Brussels sprouts, also a part of this meal, might better represent the gold\u00a0of the sun, barely visible\u00a0in late January (fairly or not, we associate that orb\u00a0with the green above ground more than the roots below). The date was January 30.<\/p>\n
I love this simple recipe, suitable for almost any white fish fillets. I had originally heard about it from the late\u00a0Kyle Phillips,<\/a>\u00a0on the site he had edited, Italian Food\u00a0on about.com<\/a>. I have never moved through\u00a0it the same way twice.<\/p>\n two\u00a0flounder fillets (5 ounces each) from P.E.\u00a0& D. D. Seafood, seasoned with salt and pepper on both sides, coated lightly with well-seasoned\u00a0North Country Farms Stone Ground Whole Wheat Flour<\/a>, then submerged in a shallow bowl containing a mixture of one egg from Millport Dairy, a little whole milk, and a pinch of salt, allowed to stay submerged until the vegetables had been cooked and the remaining ingredients for the fish prepared, then removed from the bowl, placed inside a heavy ton-lined oval copper pan with 2 tablespoons of olive oil, fried over a brisk flame until golden, barely two minutes for each side, the fillets removed, arranged on warm plates, the heat under the pan turned lower, 3 tablespoons of butter added with 2 sliced scallions from Norwich Meadows Farm, a little golden home-dried habanada pepper (acquired fresh last season from Norwich meadows Farm), salt, and pepper, allowed to cook together, stirring, without browning the butter, for about one minute, then more than a tablespoon of lemon juice introduced into the pan and quickly stirred, the sauce which was produced now poured over the plated fillets, some\u00a0micro Hong Vit radish scattered\u00a0next to them<\/p>\n<\/li>\n<\/ul>\n The vegetable accompaniment was a\u00a0concoction triggered by what I had in the crisper.<\/p>\n golden (or red) beets from Norwich Meadows Farm, scrubbed, peeled, tossed in a little olive oil, salt, and pepper, placed inside a large seasoned Pampered Chef pan and baked at 450\u00ba for about 25\u00a0minutes, or until softened and only beginning to brown, adding, part of\u00a0the way through, some very small Brussels sprouts taken from 2 stalks of the little cabbages, also from Norwich Meadows Farm, washed, trimmed, and also tossed with olive oil, salt, and pepper<\/p>\n<\/li>\n Golden were the fish and the beets both, but the leeks, micro greens, and Brussels sprouts, also a part of this meal, might better represent the gold\u00a0of the sun, barely visible\u00a0in late January (fairly or not, we associate that orb\u00a0with the green above ground more than the roots below). The date was January 30. I …<\/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-11412","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\/11412","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=11412"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11412\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/golden_beets-1.jpg\")
<\/p>\n![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/Brussels_sprouts_stalks-1.jpg\")
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\nLausanne Chamber Orchestra, with Elly Ameling, Gwendolyn Killebrew, George Shirley, Claes H. Ahnsj\u00f6, Benjamin Luxon, Domenico Trimarchi, Maurizio Mazzieri, Gabor Carelli, and Arleen Aug\u00e9r<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"