{"id":12818,"date":"2017-05-12T00:20:45","date_gmt":"2017-05-12T00:20:45","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12818"},"modified":"2017-05-12T00:20:45","modified_gmt":"2017-05-12T00:20:45","slug":"john-dory-thyme-mushrooms-brussels-sprouts-sage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12818","title":{"rendered":"John Dory, thyme; mushrooms; Brussels sprouts, sage"},"content":{"rendered":"

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I picked up 2 beautiful\u00a0John Dory fillets and then bought some mushrooms before checking my\u00a0Food Blog<\/a> to see\u00a0whether I had a formula which would combine both. Once home, I learned that I\u00a0had never prepared the them together, and didn’t have a recipe in my reference library. \u00a0By that time I was in a bit of a hurry, so I looked on line, and that’s where I found the recipe which\u00a0became the basis of Wednesday’s preparation.<\/p>\n

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It’s a bit more French, creamy saucy, than I usually like these days, but, even with a few cavils, it turned out to be a pretty good\u00a0meal.<\/p>\n

The problems\u00a0included some which were almost certainly related to\u00a0adjusting the taste and seasoning for an amount of fish which was probably only half that which was contemplated in the published recipe, and I also think the mushroom sauce would profit from\u00a0the addition of some allium, or a pinch of habanada<\/a> pepper (the original recipe only mentions a pinch of ground nutmeg, which wasn’t enough, and which incidentally may\u00a0also have given\u00a0away the antiquity of the its original source).<\/p>\n

The nuttiness of the roasted Brussels sprouts was a good foil for the richness of the fish and the sauce.<\/p>\n

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