{"id":12420,"date":"2017-04-08T18:57:53","date_gmt":"2017-04-08T18:57:53","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12420"},"modified":"2017-04-08T18:57:53","modified_gmt":"2017-04-08T18:57:53","slug":"hake-with-sage-lemon-micro-fennel-potato-lovage-mizuna","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12420","title":{"rendered":"hake with sage, lemon, micro fennel; potato, lovage; mizuna"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12421\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/hake_potato_mizuna.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was an embarrassment of riches: I think there were 4 varieties of flat fish at the stand, and 3 other kinds of white fish. I love them all, but on Friday I chose the hake, because it was probably the least recent visitor to our kitchen.<\/p>\n<p>That night I <a href=\"http:\/\/food.hoggardwagner.org\/?s=nasello+dorato\"><em>re-visited<\/em> a familiar recipe, &#8216;<em>nasello dorato<\/em>&#8216;<\/a>.<\/p>\n<p>And some vegetables.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12382\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/Yukon_Gold.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12431\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/mizuna.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one thick 13-ounce hake fillet from Pura Vida Seafood Company, halved, dredged in well-seasoned flour (in this case,\u00a0<a href=\"http:\/\/ncfarms.net\/\">North Country Farms Stone Ground Whole Wheat Flour<\/a>) and dipped in one\u00a0beaten egg from Millport Dairy Farm, saut\u00e9ed in 2 tablespoons of\u00a0<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>\u00a0with\u00a0a couple dozen tiny (which were all that remained from my \u00a0stems) sage leaves from Eataly and a pinch or so\u00a0of crushed golden orange dried <a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a>\u00a0over a brisk flame for a little over 6 minutes, turned over after 3, then\u00a0sprinkled with some juice of\u00a0a\u00a0sweet local\u00a0lemon from Dave Tifford\u2019s\u00a0<a href=\"http:\/\/fantasticgardensofli.com\/\">Fantastic Gardens of Long Island<\/a>, transferred onto the 2 plates,\u00a0the pan juices\u00a0poured on top, garnished with micro bronze fennel from Two Guys from Woodbridge,\u00a0and served with lemon wedges on the side<\/li>\n<li>half a dozen small\u00a0Yukon Gold potatoes from Norwich Meadows Farm, boiled in well-salted water, drained and dried in the still-warm glass <a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>, rolled in a little butter, seasoned with salt and freshly-ground Tellicherrry\u00a0pepper, and sprinkled with\u00a0chopped lovage from Two Guys from Woodbridge<\/li>\n<li>mizuna from Norwich Meadows Farm, wilted in a little olive oil in which one\u00a0bruised and halved garlic clove from John D. Madura Farm had first been allowed to sweat and begin to color, the greens seasoned with sea salt, freshly-ground Tellicherry pepper, a very small amount of\u00a0crushed dried crushed dried Sicilian <em>pepperoncino<\/em> from Buon Italia, arranged on the plates and a little more olive oil drizzled on top<\/li>\n<li>the wine was an Australia (grapes from 10 regions within South Australia) white, <a href=\"http:\/\/www.chelseawinevault.com\/yalumba-y-series-sauvignon-blanc-south-australia-2016#.WOhaGkgpCaM\">Yalumba Y Series Sauvignon Blanc South Australia 2016<\/a>, from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<li>the music was the excellent album, &#8216;<a href=\"http:\/\/www.newworldrecords.org\/album.cgi?rm=view&amp;album_id=91465\">Joseph Byrd: NYC 1960\u20131963<\/a>&#8216;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was an embarrassment of riches: I think there were 4 varieties of flat fish at the stand, and 3 other kinds of white fish. I love them all, but on Friday I chose the hake, because it was probably the least recent visitor to our kitchen. That night I re-visited a familiar recipe, &#8216;nasello &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-12420","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\/12420","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=12420"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12420\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}