{"id":16789,"date":"2018-04-26T20:16:18","date_gmt":"2018-04-26T20:16:18","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16789"},"modified":"2018-04-26T20:16:18","modified_gmt":"2018-04-26T20:16:18","slug":"sauteed-fluke-with-lemon-ramps-tomatoes-collards-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16789","title":{"rendered":"saut\u00e9ed fluke with lemon, ramps; tomatoes; collards, garlic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16791\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/fluke_ramps_collards.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I love fluke. Only incidentally, it happens to be one of but 2 kinds of ocean fish, other than mollusks, that I have caught myself. The second was Pacific Lincod. The fluke was caught off Long Island.<\/p>\n<ul>\n<li>two 9-ounce fluke fillets from American Seafood Company, washed, dried, brushed with a bit of good white wine vinegar and sprinkled with sea salt, each piece halved for convenience in cooking, dredged in a coarse local stone-ground flour, saut\u00e9ed in a couple tablespoons or more of good Whole Food Market house Portuguese olive oil, turning once, until barely cooked through, 4 halved Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market added to the pan just before the fish was removed to 2 warm plates, the tomatoes removed and also tranferred to the plates once they had softened, after which 2 or 3 tablespoons of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter<\/a>, a couple tablespoons of Whole Foods Market organic lemon juice, and roughly an ounce of ramps (chopped bulbs and sliced leaves) from Mountain Sweet Berry Farm were added to the pan and all stirred for a minute or less before the sauce was poured over the fillets [the red bits in the picture at the top are segments of the ramp stems that retain some of their outer shell]<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16800\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/ramps_2a.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16790\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/collards-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one small bunch of young collard greens from Norwich Meadows Farm,\u00a0stripped of most of their stems, cut very roughly, washed several times and drained, transferred to a smaller bowl very quickly, in order to retain as much of the water clinging to them as possible, braised inside a heavy antique high-sided tin-lined copper pot in which 2 Rocambole Keith&#8217;s Farm garlic cloves\u00a0had been allowed to sweat in\u00a0a tablespoon or a little more of Whole Foods Market Portuguese house olive oil, adding a little\u00a0of the reserved water along the way as necessary, finished with salt, pepper, and a bit more olive oil<\/li>\n<li>slices of a Bien Cuit \u2018Campagne\u2019 traditional sourdough from Foragers Market<\/li>\n<li>the wine was a Portuguese (D\u00e3o),\u00a0<a href=\"http:\/\/www.garnetwine.com\/sku01255.html\"><span id=\"bmg_itemdetail_prod_title\" class=\"producttitle\">Pedra Cancela Malvasia Fina\/Encruzado Reserva<\/span>\u00a0<\/a><span id=\"bmg_itemdetail_vintage\" class=\"vintage\">2014, from <a href=\"http:\/\/www.garnetwine.com\/\">Garnet Wines<\/a>\u00a0<\/span><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=1506742\">Bruckner\u2019s Symphony No. 3,\u00a0 Yannick N\u00e9zet-S\u00e9guin conducting the\u00a0Orchestre M\u00e9tropolitain<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I love fluke. Only incidentally, it happens to be one of but 2 kinds of ocean fish, other than mollusks, that I have caught myself. The second was Pacific Lincod. The fluke was caught off Long Island. two 9-ounce fluke fillets from American Seafood Company, washed, dried, brushed with a bit of good white wine &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-16789","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\/16789","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=16789"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16789\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16789"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16789"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}