{"id":14037,"date":"2017-08-30T00:53:55","date_gmt":"2017-08-30T00:53:55","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14037"},"modified":"2017-08-30T00:53:55","modified_gmt":"2017-08-30T00:53:55","slug":"flounder-with-sage-habanada-scallion-eggplant-with-mint","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14037","title":{"rendered":"flounder with sage, habanada, scallion; eggplant with mint"},"content":{"rendered":"

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I think I sometimes take flounder too much for granted. It’s easy to cook, and it’s something of a blank slate; It’s lean and somewhat flaky, with a firm texture; it has a\u00a0mild sweetness, and it can be cooked with the lightest of sauces.<\/p>\n

But this time I had to bow my hat to\u00a0Paralichthys dentatus <\/i>(or maybe to pseudopleuronectes<\/em>\u00a0americanus<\/i>, since I wasn’t told whether I was buying Summer Founder or Winter Flounder, and I didn’t think to ask Jan while I was at the fish stand): I managed to\u00a0take home\u00a02 splendid, very fresh fillets yesterday (one, slightly thicker than the other, from the top of the fish, and one from the bottom), and I totally lucked out with the combination of ingredients I\u00a0found to enhance it.<\/p>\n

I’ve read that if you really wanted to appreciate a very fresh white fish, you should\u00a0try poaching it and serving it with only a bit of salt. I don’t have that restraint, and besides, I have access to so many fresh herbs and seasonings\u00a0that deserve some appreciation as well.<\/p>\n

I’m going to want to revisit this very specific dish again, probably as often as I find I have all of the elements that went into it. It was superb.<\/p>\n

The allium was a particularly sweet Japanese scallion.<\/p>\n

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