{"id":5644,"date":"2015-10-11T17:31:31","date_gmt":"2015-10-11T17:31:31","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5644"},"modified":"2015-10-11T17:31:31","modified_gmt":"2015-10-11T17:31:31","slug":"egg-batter-fried-flounder-with-leek-dill-green-beans","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5644","title":{"rendered":"egg batter fried flounder with leek, dill; green beans"},"content":{"rendered":"

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

 <\/p>\n

I had picked up a single large flounder fillet at the Greenmarket around midday on Saturday, and then put it safely in the refrigerator, but by the time we finally left a reception at some friends’ home, it was around 10\u00a0at night,\u00a0so the clock was definitely ticking when I arrived home: \u00a0I had to come up with a treatment – and for a vegetable to accompany it – which\u00a0could\u00a0get us to bed at a reasonable hour (well, reasonable for us).<\/p>\n

Preparing\u00a0the\u00a0flounder\u00a0much as I usually do could have saved a few minutes, but I really wanted to move into new territory, so I tried something I hadn’t done before, ending\u00a0up losing little or no time in the process. \u00a0The recipe I turned to, but altered in practice,\u00a0was\u00a0by David Tanis, as printed in the New York Times<\/a>.<\/p>\n

Of the vegetables I had on hand, I decided that the fastest to prepare, and one\u00a0which\u00a0would\u00a0also work well with the fish, was the\u00a0rather special pole beans I had also picked up today.<\/p>\n