{"id":21529,"date":"2019-03-09T22:28:51","date_gmt":"2019-03-09T22:28:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21529"},"modified":"2019-03-09T22:28:51","modified_gmt":"2019-03-09T22:28:51","slug":"lemon-micro-mustard-on-lemon-sole-scallion-lovage-potato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21529","title":{"rendered":"lemon\/micro mustard on lemon sole; scallion\/lovage potato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21532\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/lemon_sole_Red_Emma_potatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Its appearance is almost monochromatic in this photograph, but if I can use that adjective family to describe <em>taste<\/em>, our enjoyment of this entr\u00e9e was <em>polychromatic<\/em>.<\/p>\n<p>Also, while no sugar was added to either the fish or the vegetable, both were, oddly, and deliciously, incredibly sweet.<\/p>\n<ul>\n<li>one really fresh 14.5-ounce lemon sole fillet from Pura Vida Seafood, rinsed then dried thoroughly, salted on both sides (with a little freshly-ground black pepper as well), brushed with a little good Italian white wine vinegar (Aceto Cesare Bianco white wine vinegar from Buon Italia), coated with a thin layer of a local whole wheat flour from the Blew family of Oak Grove Mills in the Union Square Greenmarket, saut\u00e9ed for a couple of minutes over a medium-high flame inside a very heavy vintage oval tin-lined copper pan in 2 or 3 tablespoons of olive oil, the fillet turned over and cooked for another minute or so (the exact time, or even an approximate time will always depend on the thickness of the fish and the heat of the pan), the sole removed and arranged on 2 warm plates, the pan wiped with a paper towel, then 2 tablespoons of rich Organic Valley \u2018Cultured Pasture Butter\u2019, 3 tablespoons of juice from an organic Whole Foods Market lemon, and a handful of micro red mustard from Windfall Farms added, warmed for a minute or so, either over a low flame or, as the pan will still be hot, possibly none at all, the sauce poured onto the sole, and a very different\u00a0micro red mustard, this one from Two Guys from Woodbridge, arranged on each plate as a garnish to one side<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21545\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/red_emma.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>\n<div>a little over a pound of astoundingly good &#8216;red emma potatoes&#8217; [I can&#8217;t find any information about this variety on line], from Tamarack Hollow Farm, scrubbed, boiled unpeeled in heavily-salted water until barely cooked through, drained, halved, dried in the\u00a0still-warm vintage Corning\u00a0<a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a>\u00a0blue-glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>\u00a0in which they had cooked, each halved, tossed with a tablespoon or more of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/pasture-butter-cultured-1-lb-4-quarters\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>, sprinkled with sea salt and freshly-ground black pepper, tossed with a pinch or more of crushed dried ripe, red shishito pepper from Lani&#8217;s Farm (I usually add some mostly for the color, but this time I picked a pepper with a bit of heat!), sliced Japanese scallions from Norwich Meadows Farm and chopped lovage from Two Guys from Woodbridge<\/div>\n<\/li>\n<li>the wine, in a great pairing, was a French (Loire) white,\u00a0<a href=\"https:\/\/www.astorwines.com\/SearchResultsSingle.aspx?search=24385\">Sancerre, Sommet Dor\u00e9 2017<\/a>, from\u00a0<a href=\"https:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=12948\">Schumann&#8217;s great [secular?] oratorio, ll &#8216;<i>Szenen aus Goethes Faust&#8217; <\/i>(Scenes from Goethe&#8217;s Faust),\u00a0 composed between 1844 and 1853, Claudio Abbado\u00a0conducting the Berlin Philharmonic Orchestra, the T\u00f6lz Boys Choir, and the Swedish Radio Chorus, with soloists\u00a0Bryn Terfel, Karita Mattila, Jan-HendrikRooope Rootering, Barbara Bonney,\u00a0Endrik Wottrich, Brigitte Poschner-Klebel, Susan Graham, Harry Peeters, Iris Vermillion, and Hans-Peter Blochwitz<\/a> [more about Schumann&#8217;s composition <a href=\"https:\/\/en.wikipedia.org\/wiki\/Scenes_from_Goethe%27s_Faust\">here<\/a>]<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Its appearance is almost monochromatic in this photograph, but if I can use that adjective family to describe taste, our enjoyment of this entr\u00e9e was polychromatic. Also, while no sugar was added to either the fish or the vegetable, both were, oddly, and deliciously, incredibly sweet. one really fresh 14.5-ounce lemon sole fillet from Pura &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-21529","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\/21529","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=21529"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/21529\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}