{"id":1923,"date":"2014-08-13T00:57:07","date_gmt":"2014-08-13T00:57:07","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=1923"},"modified":"2014-08-13T00:57:07","modified_gmt":"2014-08-13T00:57:07","slug":"sauteed-pollock-salsa-fresca-slow-cooked-fennel","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=1923","title":{"rendered":"saut\u00e9ed pollock, salsa fresca, slow-cooked fennel"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/08\/sauteed_fennel_London.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1925\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/08\/sauteed_fennel_London.jpg\" alt=\"sauteed_fennel_London\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>This was an incredibly delicious\u00a0meal which incorporated several much-too-under-appreciated foods, including\u00a0pollock, lovage, fennel, fennel seeds &#8211; and fennel <em>fronds<\/em>! \u00a0Did I say that the Pollock was really, really good, and that it tasted nothing at all like fish fingers or fake crab meat? \u00a0In fact, with its somewhat crispy edges, even without skin, the taste and the textures\u00a0reminded me\u00a0of the\u00a0freshwater\u00a0perch I enjoyed so much\u00a0decades ago in the Midwest; \u00a0so maybe it was the flour?<\/p>\n<ul>\n<li>a one-pound pollock fillet from PE &amp; DD Seafood,\u00a0cut into four sections, dredged in seasoned flour, saut\u00e9ed in olive oil over a fairly high flame, served with a salsa fresca (assembled just before the fish was begun) of chopped plum tomatoes from Phillips Farm\u00a0\u00a0and halved cherry tomatoes from Keith&#8217;s Farm, minced garlic and shallot, chopped lovage from Keith&#8217;s Farm, a tiny bit of a very hot fresh pepper, sherry vinegar, salt, and pepper [basic recipe from Mark Bittman&#8217;s &#8220;Fish Complete Guide to Buying and Cooking&#8221;]; \u00a0 the vegetable proper was a separated bulb of fennel from Norwich Meadow Farms saut\u00e9ed over\u00a0medium high heat\u00a0with garlic, chiles, and fennel seeds in\u00a0a large iron pan until the fennel began to color, then, with the heat lowered and the pan covered, cooked for ten minutes, a generous amount of chopped fennel fronds added at the end [recipe from &#8220;Italian Easy: Recipes from the London River Cafe&#8221;].<\/li>\n<li>the wine was a Spanish white, <a href=\"http:\/\/www.bodeboca.com\/bodegas\/bodegas-y-vinedos-shaya\">Shaya Rueda 2012\u00a0<\/a><\/li>\n<\/ul>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/08\/pollock_tom_salsa_fennel1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1928\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/08\/pollock_tom_salsa_fennel1.jpg\" alt=\"pollock_tom_salsa_fennel\" width=\"600\" height=\"450\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This was an incredibly delicious\u00a0meal which incorporated several much-too-under-appreciated foods, including\u00a0pollock, lovage, fennel, fennel seeds &#8211; and fennel fronds! \u00a0Did I say that the Pollock was really, really good, and that it tasted nothing at all like fish fingers or fake crab meat? \u00a0In fact, with its somewhat crispy edges, even without skin, the taste &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1923","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\/1923","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1923"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/1923\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1923"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}