{"id":21569,"date":"2019-03-13T23:39:07","date_gmt":"2019-03-13T23:39:07","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21569"},"modified":"2019-03-13T23:39:07","modified_gmt":"2019-03-13T23:39:07","slug":"mackerel-toast-alliums-lemon-caper-baked-pollock-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21569","title":{"rendered":"mackerel toast; alliums\/lemon\/caper-baked pollock; greens"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21571\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/pollock_frizzy_mustard.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I like the landscaping.<\/p>\n<p>There were two courses. While the the image above is of the second one, I wanted to lead with it rather than with the mackerel toasts, because almost that same appetizer had <a href=\"http:\/\/food.hoggardwagner.org\/2019\/03\/12\/smoked-mackerel-toast-buffalo-steak-fava-roasted-potato\/\">shown up on this blog only recently<\/a>.<\/p>\n<p>In the interim I had located some fresh chives, which improves the flavor of the mix, and which I didn&#8217;t have when I first whipped up the spread on Saturday. On the other hand, by Monday, when I was ready to serve the rest of it, I had lost my supplies of small greens, so I used a few chive stems as a rudimentary bed.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21572\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/smoked_mackerell_3.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>the remainder of a smoked mackerel spread that had been prepared and served two days before (one 8-ounce smoked whole mackerel from P.E. &amp; D.D. Seafood, skinned, its flesh removed from the backbone and the larger ribs discarded as it was broken up and placed inside a bowl, where it was joined by about a third of a cup of Riverine Ranch water buffalo milk\u00a0<a href=\"https:\/\/www.thespruceeats.com\/what-is-labneh-p2-2355561\">labneh<\/a>, a tablespoon or more of chopped Japanese scallions, a teaspoon of zest and a tablespoon of juice from an organic Chelsea Whole Foods Market lemon, a little freshly ground black pepper, and a complex\u00a0powdered Nigerian cayenne, now with the addition of a generous amount of sliced fresh chives from Chelsea Whole Foods Market, swiped onto toasted slices of a sourdough b\u00e2tard from She Wolf Bakery, and placed on a few lengths of the same chives, with lemon quarters served on the side<\/li>\n<\/ul>\n<p>The fish in the main course was not smoked, and in fact it was so fresh that it had almost certainly still been swimming off Long Island when I was originally mixing the mackerel spread 2 days before.<\/p>\n<p>But first a look at my shiny <a href=\"http:\/\/www.brooklyncoppercookware.com\/faq\/#retinning\">re-tinned<\/a> <em>au gratin<\/em> pan, the midwife of the baked pollock entr\u00e9e.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21584\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/retinned_inside.jpg\" alt=\"\" width=\"300\" height=\"400\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21583\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/retinned_bottom.jpg\" alt=\"\" width=\"300\" height=\"400\" \/><\/p>\n<ul>\n<li>two pollock fillets (a total of 20 ounces) from P.E. &amp; D.D. Seafood\u00a0Company, rinsed, dried, seasoned on both sides with salt and pepper, placed skin side down inside a buttered oval <em>newly-retinned<\/em> copper\u00a0<em>au gratin<\/em>\u00a0pan, dabbed with a mixture of softened unsalted Organic Valley \u2018Cultured Pasture Butter\u2019 combined with zest from most of an organic Whole Foods Market lemon, a little chopped &#8216;music garlic&#8217; from Windfall Farms, slices of a Norwich Meadows Japanese scallion from Norwich Meadows Farm, and part of a piece of a crushed\u00a0 orange\/gold home-dried Habanada pepper, also from Norwich Meadows Farm, baked for about 16 or 17 minutes at 350\u00ba, removed to 2 plates and kept warm on top of the flat top of the 1936 Magic Chef oven, the little bit of cooking juices that had accumulated poured over the fillets, and a teaspoon or so of Sicilian salted capers, which had just been rinsed, drained, and dried, and heated briefly inside a small antique enameled cast iron porringer in a bit of olive oil, scattered on top of the fillets while the capers were still warm, along with the oil in which they had been heated, the pollock finished with a garnish of micro red mustard from Two guys from Woodbridge<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21574\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/frizzy_mustard.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>a handful of beautiful and absolutely delicious \u2018frizzy mustard\u2019 greens from Norwich Meadows Farm, barely heated in a little olive oil in which 2 halved cloves of garlic had been allowed to sweat a bit, seasoned with salt and pepper and finished on the plates with a drizzle of olive oil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout was\u00a0a Spanish (Valencia) white,\u00a0<a href=\"https:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=35297\">Celler del Roure \u2018Cullerot\u2019 Blanco 2017<\/a>, from\u00a0<a href=\"https:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music throughout the meal was a 2001 recording of <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=8407\">Gluck&#8217;s 1779 &#8216;Iphigenie en Tauride&#8217; (which fully embodies the composer&#8217;s operatic reforms), Marc Minkowski conducting Les Musiciens du Louvre and le Choeur des Musiciens du Louvre, with Laurent Alvaro, Mireille Delunsch, Simon Keenlyside, Yann Beuron,\u00a0Laurent Naouri, Alexia Cousin, Mich\u00e8le Norman-Webb, Claire Delgado-Boge, and Nicki Kennedy<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I like the landscaping. There were two courses. While the the image above is of the second one, I wanted to lead with it rather than with the mackerel toasts, because almost that same appetizer had shown up on this blog only recently. In the interim I had located some fresh chives, which improves the &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-21569","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\/21569","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=21569"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/21569\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21569"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}