{"id":15748,"date":"2018-02-11T00:48:54","date_gmt":"2018-02-11T00:48:54","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15748"},"modified":"2018-02-11T00:48:54","modified_gmt":"2018-02-11T00:48:54","slug":"potato-shallot-tomato-roasted-haddock-with-sorrel-butter","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15748","title":{"rendered":"potato-shallot-tomato-roasted haddock with sorrel butter"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15750\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/haddock_potatoes_tomatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>We don&#8217;t see haddock in the stalls of our local fishers very often, but I&#8217;m always anxious\u00a0to bring some home when I do.\u00a0 A beautiful and very delicious white-fleshed fish, It&#8217;s usually\u00a0offered in the form of fillets. Even now, when it seems to be somewhat more appreciated than it had been in the past, it&#8217;s usually less expensive than its cousin cod.<\/p>\n<p>I think the\u00a0recipe I used last night\u00a0is\u00a0one of the easiest, and probably the least stressful, of several that I&#8217;ve used for haddock. It&#8217;s\u00a0 inspiration was actually a recip\u00a0for cod, Mark Bittman\u2019s \u2018Emma\u2019s Cod\u2019, which I found inside his book, &#8216;<a href=\"https:\/\/www.goodreads.com\/book\/show\/25655.Fish\">Fish: The Complete Guide to Buying and Cooking<\/a>\u2018.<\/p>\n<p>While the description below uses many lines, the process actually isn&#8217;t complicated, and it&#8217;s pretty unfussy,\u00a0and forgiving.<\/p>\n<p>Anyway, this\u00a0outing\u00a0was sublime.<\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span>one pound of rather small Nicola potatoes (I had thought I would be boiling them when I chose the size) from Mountain Sweet Berry Farm, washed, but not peeled, sliced thinly, pushed around inside\u00a0a 12&#8243;\u00a0glazed ceramic rectangular oven pan with two tablespoons of butter that had already been melted in the pan over a low flame (surprisingly, while it&#8217;s only ceramic, that &#8216;seasoned&#8217; veteran pan can actually be safely used over a burner, so long as it isn&#8217;t shocked by the flame, although I almost never test that assertion myself), adding some salt, and pepper, after which it was spread evenly on the surface and roasted at 425\u00ba for about\u00a012 to 15\u00a0minutes (when they had began to brown), sprinkled with 3 or so sliced shallots from Norwich Meadows Farm, tossed again and returned to the oven for another\u00a012 or 15\u00a0minutes and\u00a0near the end of that period, a few Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market, each sliced horizontally into\u00a03\u00a0sections and lightly seasoned, added to the pan, and when that time segment was up, the\u00a0vegetables\u00a0topped with a one-pound fillet of haddock from Pura Vida Seafood, which had been divided into two equal-size pieces, the fish\u00a0dotted with softened knobs of one or 2 tablespoons of butter, plus some sea salt and freshly-ground black pepper, and\u00a0returned to the oven for about 10 minutes, or until the fish was just done,\u00a0arranged on 2 warm plates and served with a rough chiffonade of sorrel leaves from Two Guys from Woodbridge which had been not quite\u00a0 \u2018melted\u2019 in a little butter<\/li>\n<li>the wine was an Italian (Piedmont) white,\u00a0<a href=\"https:\/\/flatiron-wines.com\/angelo-negro-roero-arneis-serra-lupini-2016\">Angelo Negro, Roero Arneis Serra Lupini, 2016<\/a>, from <a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines<\/a><\/li>\n<li><span style=\"color: #ff0000;\">*<\/span>the music was\u00a0<a href=\"https:\/\/www.theguardian.com\/music\/2006\/sep\/08\/classicalmusicandopera.art2\">Rossini&#8217;s beautiful 1821-1822\u00a0<em>melodramma giocoso<\/em> (<em>opera semiseria<\/em>) &#8216;Matilde di Shabran&#8217;<\/a>,\u00a0Riccardo Frizza conducting the Orquesta Sinfonica di Galicia, with Annick Massis and\u00a0Juan Diego Florez<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We don&#8217;t see haddock in the stalls of our local fishers very often, but I&#8217;m always anxious\u00a0to bring some home when I do.\u00a0 A beautiful and very delicious white-fleshed fish, It&#8217;s usually\u00a0offered in the form of fillets. Even now, when it seems to be somewhat more appreciated than it had been in the past, it&#8217;s &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-15748","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\/15748","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=15748"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15748\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}