{"id":4550,"date":"2015-07-06T01:15:40","date_gmt":"2015-07-06T01:15:40","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4550"},"modified":"2015-07-06T01:15:40","modified_gmt":"2015-07-06T01:15:40","slug":"grey-sole-with-tomato-butter-beet-greens-with-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4550","title":{"rendered":"grey sole with tomato butter; beet greens with garlic"},"content":{"rendered":"

\"grey_sole_beet_greens\"<\/a><\/p>\n

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The grey sole is a magnificent fish to set on a table, not least for its perfect texture.\u00a0 The flavor is mild, and when very fresh, ethereally mild. It\u00a0responds best to\u00a0the most delicate of treatments. \u00a0This recipe<\/a>, which adds\u00a0a ‘tomato butter’ to the plate after it has been saut\u00e9ed, stole\u00a0none of that\u00a0delicacy, and, in addition to its\u00a0gentle\u00a0tastiness, introduced two additional textures to the\u00a0dish, that of the virtually-raw, very ripe tomatoes, and the liquidness\u00a0of the subtly-aromatic sauce. \u00a0I had worked with\u00a0the recipe in the past, but always with substitutions; this was the first time I happened to have the designated tarragon on hand, and it was definitely the best version.<\/p>\n

As far as the contorno<\/em>\u00a0was concerned, the beet greens were virtually the only vegetable I had in the kitchen that day, and I didn’t want to keep them longer. \u00a0I really love beet greens, but I’ve decided\u00a0their astringency does not make them the best compliment to a delicate fish.<\/p>\n