{"id":15995,"date":"2018-02-27T23:10:50","date_gmt":"2018-02-27T23:10:50","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15995"},"modified":"2018-02-27T23:10:50","modified_gmt":"2018-02-27T23:10:50","slug":"haddock-mushroom-agrodolce-potatoes-sorrel-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15995","title":{"rendered":"haddock, mushroom agrodolce; potatoes, sorrel; collards"},"content":{"rendered":"

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This meal was something of a surprise to me, even after I had begun cooking it. Sweet and sour haddock?<\/p>\n

After picking out a fillet at the fishers’ stand in the Union Square Greenmarket, I\u00a0had been\u00a0looking for something to do with\u00a0it\u00a0that would not seem a repeat of what I had served the last few times we had this fish. Even\u00a0while\u00a0I mentally noted and was even assembling, the ingredients that went into the\u00a0new treatment, I really wasn’t\u00a0registering the significance of the appellation, ‘agrodolce<\/a>‘. I was in something of a rush last night, and I also had some distractions, including the discovery that I didn’t have all the ingredients specified. I don’t think I had ever before put together anything with that\u00a0Italian sweet and sour sauce, and I didn’t\u00a0check out the translation of the word itself until later.<\/p>\n

Because of\u00a0ingredients\u00a0I did, and did not, have at home, I made some substitutions and some changes in the basic recipe<\/a> but it came out as strong as the original might have [at least as strong!]. I had\u00a0assembled a wonderful and very rich sauce\u00a0for a fish I would not have thought could survive its authority.\u00a0The haddock did however, and\u00a0the dish became a perfect treat for a late winter evening, suggesting a sturdy meat and potatoes entr\u00e9e (with the sauce as the meat, the fish the potatoes) more than an Italian one\u00a0of fish with some seasonal vegetables.<\/p>\n

I had chosen the haddock because we had recently enjoyed\u00a0everything else that was still available there by the time I arrived at the Union Square Greenmarket fish stand on Monday.<\/p>\n

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Fortunately, and somewhat accidentally,\u00a0everything else I put onto the plates\u00a0worked really well with the sauce I had prepared to accompany the beautiful\u00a0melanogrammus aeglefinus\u00a0<\/em>fillet, all of which had also come from the Greenmarket in the last few days.<\/p>\n

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