{"id":14829,"date":"2017-12-06T02:20:01","date_gmt":"2017-12-06T02:20:01","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14829"},"modified":"2017-12-06T02:20:01","modified_gmt":"2017-12-06T02:20:01","slug":"grilled-herring-filets-mustard-thyme-sauce-boiled-potatoes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14829","title":{"rendered":"grilled herring fillet, mustard-thyme sauce; boiled potatoes"},"content":{"rendered":"

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How about 2 herring servings for $6 and change? Sure, they had to be prepared at home, but that part\u00a0was no charge, and a lot of fun (not to mention\u00a0the bonus of its ensuring we could enjoy the style and comfort of\u00a0a venue\u00a0we’d created ourselves).<\/p>\n

Herring is, by the way, one of the healthiest protein sources around, and one of the most delicious if cooked sensitively, that is, with some form of acid to complement the dark flesh of the fish.<\/p>\n

“One of the great underappreciated dark-fleshed fish..” – Mark Bittman<\/i><\/b><\/p>\n

Barry and I\u00a0are\u00a0 very lucky to live in a part of the world where there are an extraordinary number of\u00a0varieties of seafood in local waters, where most are judged plentiful enough to be\u00a0harvested\u00a0by smaller operators, where those fishers want to make them available fresh for retail purchase by ordinary people in a central public market within a short\u00a0but healthy walking distance, and where I\u00a0enjoy the time needed to seek them out and\u00a0prepare them\u00a0using the best of my skills and some good kitchen tools.<\/p>\n

On Monday afternoon, to top it off, I was able to bring home the noble herring praised in the Bittman\u00a0text above. I thought I had hit the jackpot.\u00a0The quote, from\u00a0his book, ‘Fish: The Complete Guide to Buying and Cooking<\/a>‘, continues, mentioning that herring is rarely available fresh in the US: “If you are lucky enough to find some, cook it using any mackerel or sardine recipe.”<\/p>\n

Even more splendid: My own suppliers had gone through the trouble of filleting these wonderful small fish. making them even more convenient to prepare at home.<\/p>\n

Last night I was inspired by this BBC ‘good food’ recipe<\/a> I found on line that same evening, adjusting it to my kitchen and the ingredients I had on hand. It was\u00a0one\u00a0I hadn’t tried before,\u00a0and I decided on it\u00a0last night because, after several recent dinners which had included\u00a0fish fillets and\u00a0cherry tomatoes, I didn’t want have one in which that fairly obvious ingredient was going to be featured once again.<\/p>\n