{"id":15418,"date":"2018-01-21T00:21:16","date_gmt":"2018-01-21T00:21:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15418"},"modified":"2018-01-21T00:21:16","modified_gmt":"2018-01-21T00:21:16","slug":"broiled-sea-perch-anchovy-cress-roasted-purple-radish","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15418","title":{"rendered":"broiled sea perch, anchovy; cress; roasted purple radish"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15419\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/red_sea_perch_radish_cress.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Sometimes the picture on these posts may be as good as the food, but not always, since my first priority is getting the plate to the table rather than\u00a0arranging an &#8220;I&#8217;m ready for my close up, Mr. DeMille&#8221; installation. This was one of those good sometimes.<\/p>\n<p>The beautiful purple radishes were almost as key to this meal as the wonderful red sea perch, and I picked both of them up within the first few minutes of my arrival at the Union Square Greenmarket yesterday. I&#8217;ve cooked\u00a0sea perch many times, but this was my first experience with purple Korean radishes (I bought the last 3 roots on the farmer&#8217;s table Friday).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15426\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/Bora_King_radishes.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li>four <a href=\"http:\/\/food.hoggardwagner.org\/2016\/01\/16\/broiled-sea-perch-with-anchovy-kale-tomato-compote\/\">red sea perch<\/a> fillets from Pura Vida Seafood, rinsed, dried, brushed, the skin side and the other side, with 2 tablespoons of olive oil mixed with more than a teaspoon of a combination of chopped rocambole garlic from Keith\u2019s Farm and the white of one thinly-sliced Japanese scallion from Norwich Meadows Farm, seasoned, also on both sides, with sea salt and freshly-ground\u00a0black pepper, placed inside an enameled cast iron pan and broiled skin side up, 4 or 5 inches from the flames, for about\u00a05 minutes, or when\u00a0the skin had become\u00a0crisp (and it definitely did this time) and the fish was cooked through, sauced with a bit of olive oil in which 2\u00a0salted anchovies from Buon Italia, rinsed and filleted,\u00a0had been heated over a very low flame for about\u00a04 minutes until the\u00a0anchovies had fallen apart, kept warm while the fillets were broiled, the perch finished on the plates with micro chervil from Two Guys from Woodbridge, and organic Whole Foods Market lemon wedges served on the side<\/li>\n<li>watercress, undressed, from Eataly<\/li>\n<li>Korean Bora King purple radishes (they&#8217;re purple on the inside as well) from Alewife Farm, unpeeled, trimmed, washed and scrubbed well, cut as thick wedges, tossed in a bowl with a little, olive oil; a pinch of dried golden habanada pepper; a few branches of thyme\u00a0and winter savory, both from Stokes Farm; sea salt; and freshly-ground black pepper, roasted for 20 to 25 minutes or so, at 375\u00ba or 400\u00ba inside a medium Pampered Chef unglazed pan, garnished with micro red amaranth from Two Guys from Woodbridge<\/li>\n<li>the wine was a French (Bordeaux) white,<a href=\"https:\/\/flatiron-wines.com\/chateau-laulerie-bergerac-blanc-2016\">\u00a0Chateau Laulerie, Bergerac Blanc, 2016<\/a>, from <a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=1014536\">an early\u00a0<\/a><a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=1014536\">Mozart opera<\/a>\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=1014536\">(1767, with a debut in Salzburg; he was 11 at the time),\u00a0&#8216;Die Schuldigkeit Des Ersten Gebots&#8217;<\/a>,\u00a0Ian Page conducting the Classical Opera Company, with\u00a0 Sophie Bevan, Andrew Kennedy, Sarah Fox, and Allan Clayton<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes the picture on these posts may be as good as the food, but not always, since my first priority is getting the plate to the table rather than\u00a0arranging an &#8220;I&#8217;m ready for my close up, Mr. DeMille&#8221; installation. This was one of those good sometimes. The beautiful purple radishes were almost as key to &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-15418","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\/15418","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=15418"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15418\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}