{"id":22940,"date":"2019-06-07T05:20:57","date_gmt":"2019-06-07T05:20:57","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=22940"},"modified":"2019-06-07T05:20:57","modified_gmt":"2019-06-07T05:20:57","slug":"raie-meuniere-with-mushrooms-spruce-tips-spinach-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=22940","title":{"rendered":"raie meuni\u00e8re with mushrooms, spruce tips; spinach, garlic"},"content":{"rendered":"

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I’m a fan.<\/p>\n

Fish. At this point, I think I can say that for me the only remaining problematic thing about cooking fish may be the part when you have to turn it over inside a pan. I did pretty well this time, in spite of the size of the skate wings, thanks to the availability of a perfectly suitable large pan, and the small collection of various kinds of spatulas I’ve been assembling.<\/p>\n

But the exciting bits about this meal, aside from the very fresh skate (‘raie<\/em>‘ in French, ‘ray’ in British English), were the chestnut mushrooms<\/a>, and the extremely rare appearance (here, or almost anywhere for that matter) of the\u00a0spruce tips\u00a0<\/a>I’d found at the Greenmarket a few days before. They worked together beautifully, even though the fungi, in spite of their appearance, were cultivated, and not wild.<\/p>\n

The recipe that inspired my own efforts Wednesday night was this one by Jacques Pepin<\/a>.<\/p>\n