{"id":12622,"date":"2017-04-25T23:07:09","date_gmt":"2017-04-25T23:07:09","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12622"},"modified":"2017-04-25T23:07:09","modified_gmt":"2017-04-25T23:07:09","slug":"parslied-cod-with","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12622","title":{"rendered":"mustard-coated parsley-breaded cod; sunchokes; cress"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12624\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/cod_sunchokes_cress.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It&#8217;s a great fish, a simple recipe, and nothing should go wrong. But it did, a little: I somehow ended \u00a0up salting this beautiful cod fillet a bit too generously\u00a0before I coated one side\u00a0with herbed breadcrumbs\u00a0and lowered\u00a0it into the pan. It happens, but I&#8217;m more often guilty of undersalting, so I have no idea why it went the other way this time.<\/p>\n<p>There&#8217;s actually something that can be done to recover from such accidents, and fortunately I had the antidote right on the counter this time: Lemon. A squeeze of lemon or a drizzle of a mild vinegar usually\u00a0helps reduce the impact of an injudicious application of too much salt.<\/p>\n<p>I had been storing the sunchokes for some time, but they were in great condition; I had brought home the upland cress only 2 days before and it was super shape. Both tasted terrific, and their seasoning was fine.<\/p>\n<ul>\n<li>one 14-ounce fresh cod fillet from P.E. &amp; D.D.\u00a0Seafood, brought to room temperature, seasoned with salt on both sides, then only the top side (former skin side) brushed with a little French\u00a0dijon mustard which had been mixed with a very small amount of\u00a0water to make it easier to spread, the two pieces\u00a0dipped into a mixture of homemade breadcrumbs mixed with some\u00a0finely-chopped parsley from Norwich Meadows farm, browned briefly on the side coated with the mustard and breadcrumb mix in a little olive oil inside a tin-lined copper <em>au gratin<\/em> pan, transferred to a 325\u00ba oven and cooked until the fish began\u00a0to flake (only about 9 minutes this time, because the pieces were not really thick) [the recipe is based on <a href=\"http:\/\/themessyepicure.com\/2010\/09\/27\/thomas-keller-challenge-cod-en-persillade\/\">Thomas Keller\u2019s \u2018Wild Cod <em>en Persillade<\/em>\u2018<\/a>]<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12630\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/sunchokes-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>sunchokes (about 14 ounces), small \u2018rootlings\u2019 removed, trimmed, scrubbed, sliced by hand very thinly (1\/8-1\/4 inch), tossed with barely a tablespoon of olive oil (I think the small amount is somewhat critical to ensuring maximum crispiness), sea salt, freshly-ground Tellicherry pepper, a bit of crushed orange-gold <a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a>, a few fresh sage leaves from from S. &amp; S.O. Produce Farm, and two halved bay leaves from Westside Market, then spread in one layer onto 2 large Pampered Chef unglazed ceramic pans (a single pan wasn\u2019t enough, since they had been cut so thinly and they really should show a lot of surrounding surface to become crisp), roasted at 425\u00ba for about 30 minutes, or until they were brown, tender, and crispy on the edges, arranged on 2 plates and sprinkled with\u00a0purple radish micro greens from Windfall Farms<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12626\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/upland_cress.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>part of a bunch of wild garlic from Lani&#8217;s Farm, bulbs and stems, roughly chopped, heated inside a medium tin-lined heavy copper pan with a little olive oil, joined slowly, stirring, by 2 handfuls of upland cress from Paffenroth Gardens\u00a0until the greens were only partially wilted, seasoned with sea salt and freshly-ground Tellicherry pepper<\/li>\n<li>the wine was a California (Napa) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/david-marchesi-napa-valley-sauvignon-blanc-2016.htm?cid=USA\">David Marchesi Napa Valley Sauvignon Blanc 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was the album, <a href=\"https:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=2250837\">&#8216;Ernst\u00a0Krenek: Complete Piano Concertos&#8217;, with\u00a0Kenneth Woods conducting the English Symphony Orchestra, and, variously, the soloists Mikhail Korzhev, Eric Huebner, Nurit Pacht, and Adrian Partington<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s a great fish, a simple recipe, and nothing should go wrong. But it did, a little: I somehow ended \u00a0up salting this beautiful cod fillet a bit too generously\u00a0before I coated one side\u00a0with herbed breadcrumbs\u00a0and lowered\u00a0it into the pan. It happens, but I&#8217;m more often guilty of undersalting, so I have no idea why &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-12622","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\/12622","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=12622"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12622\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}