{"id":15597,"date":"2018-01-30T06:38:52","date_gmt":"2018-01-30T06:38:52","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15597"},"modified":"2018-01-30T06:38:52","modified_gmt":"2018-01-30T06:38:52","slug":"mustard-coated-parsley-breaded-cod-roasted-romanesco","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15597","title":{"rendered":"mustard-coated, parsley-breaded cod; roasted romanesco"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15604\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/cod_Romanesco.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This is a delicious, very delicate dish, but\u00a0from the evidence of\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=cod+bread+crumbs\">my earlier posts<\/a> on meals using this recipe it&#8217;s clear that I haven&#8217;t yet decided how it should end up on the plate, that is, the breaded side up or down. The recipe is clear\u00a0about which side to cook, how and when, until just before\u00a0the end,\u00a0and then it goes silent\u00a0when it&#8217;s time to arrange\u00a0the cod\u00a0on the plates.<\/p>\n<p>Last night I went for the virginal look (coated side down), which\u00a0is pretty cool, but the\u00a0tastes and textures\u00a0of the mustard, the parsley, and the crumbs, which coated the side resting on the plate, were\u00a0still very much a part of the experience.<\/p>\n<ul>\n<li>one 16-ounce fresh cod fillet from P.E. &amp; D.D.\u00a0Seafood, brought to room temperature, cut into 4 pieces of the same weight (I&#8217;ve gotten very\u00a0 good at that), seasoned with salt on both sides, then only the top side (the 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 dredged in a mixture of homemade breadcrumbs mixed with some\u00a0finely-chopped parsley from\u00a0Westside Market, browned briefly on side coated with the mustard and breadcrumb mix in a little olive oil inside a tin-lined copper\u00a0<em>au gratin<\/em>\u00a0pan, transferred to a 325\u00ba oven and cooked until the fish began\u00a0to flake, or for about\u00a010 or 11\u00a0minutes, although it would be best to stagger\u00a0introducing the pieces to the pan if some are much thinner than others, arranged on the 2 plates and garnished with micro purple radish from Two Guys from Woodbridge [the recipe is based on\u00a0<a href=\"http:\/\/themessyepicure.com\/2010\/09\/27\/thomas-keller-challenge-cod-en-persillade\/\">Thomas Keller\u2019s \u2018Wild Cod\u00a0<em>en Persillade<\/em>\u2018<\/a>]<\/li>\n<li>one box of Romanesco broccoli from Philipps Farms, where it had been stored carefully inside a cold barn since last year, that had already been broken up into florets, washed and dried, tossed with a little olive oil (not too much, to\u00a0ensure a slightly crispy, slightly carbonized side dish), sea salt, freshly-ground black pepper, and part of a\u00a0dried orange\/golden dried\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a>], finely crumbled, spread onto a large Pampered Chef unglazed ceramic pan and roasted at 400\u00ba for about 25 minutes<\/li>\n<li>the wine was a California (Lodi) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/evangelos-bagias-lodi-chardonnay-2016\">Evangelos Bagias Lodi Chardonnay 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"https:\/\/andrisnelsons.com\/cds\/bruckner-symphony-no-3-wagner-tannhauser-overture-live\/\">Bruckner&#8217;s Symphony No. 3,\u00a0Andris Nelson\u00a0conducting the Gewandhausorchester Leipzig, recorded live<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This is a delicious, very delicate dish, but\u00a0from the evidence of\u00a0my earlier posts on meals using this recipe it&#8217;s clear that I haven&#8217;t yet decided how it should end up on the plate, that is, the breaded side up or down. The recipe is clear\u00a0about which side to cook, how and when, until just before\u00a0the &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-15597","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\/15597","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=15597"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15597\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}