{"id":7143,"date":"2016-02-18T19:06:50","date_gmt":"2016-02-18T19:06:50","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7143"},"modified":"2016-02-18T19:06:50","modified_gmt":"2016-02-18T19:06:50","slug":"flounder-with-sorrel-sauce-boiled-potatoes-sauteed-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7143","title":{"rendered":"flounder with sorrel sauce; boiled potatoes; saut\u00e9ed tomato"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/flounder_sorrel_tomato_potato.jpg\" rel=\"attachment wp-att-7144\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7144\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/flounder_sorrel_tomato_potato.jpg\" alt=\"flounder_sorrel_tomato_potato\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>While the fish\u00a0was delicious, once again the sauce did not thicken as it should: I&#8217;m assuming it was because I\u00a0had forgotten\u00a0about, or was chary of, quickly boiling the mix of pan juices and\u00a0<em>Cr\u00e8me fra\u00eeche<\/em>\u00a0(but only until slightly thickened).<\/p>\n<ul>\n<li>two flounder fillets from American Seafood, placed in a tinned\u00a0copper <em>au gratin<\/em>\u00a0pan\u00a0skin side down, seasoned with sea salt and freshly-ground pepper, dotted with 2 tablespoons of butter, a modest amount (less than 1\/4 cup) of white wine poured over the top, placed in a 375\u00ba oven for 10 minutes, removed onto\u00a02\u00a0plates, some of the juices introduced into a separate small pan containing about a fourth of a cup of a good room-temperature\u00a0<span class=\"st\"><em>Cr\u00e8me fra\u00eeche<\/em>,<\/span>\u00a0then boiled quickly until slightly reduced [or <em>should<\/em> have been boiled, and not just heated, as I did this time], a handful of\u00a0baby sorrel from Windfall Farms\u00a0and some chopped parsley from Eataly stirred into the pan\u00a0(the parsley to ensure that the sauce would not be only the olive drab color of sorrel once it&#8217;s been cooked),\u00a0the sauce spooned over the fish<\/li>\n<li>tiny La Ratte potatoes from Berried Treasures, scrubbed, boiled in salt water, drained, dried in the pan, rolled in a little butter, seasoned with salt and pepper, sprinkled with parsley from Eataly<\/li>\n<li>four\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, halved and heated in a small tinned copper pan, seasoned with salt and pepper, sprinkled with chopped fresh oregano from Stokes Farm<\/li>\n<li>the wine was a California white, <a href=\"https:\/\/us.nakedwines.com\/wines\/david-akiyoshi-reserve-chardonnay-2014.htm\">David Akiyoshi Reserve Chardonnay Clarksburg 2014<\/a>,\u00a0<a href=\"http:\/\/us.nakedwines.com\/winemakers\/david-akiyoshi.htm\">from Naked Wines<\/a><\/li>\n<li>the music was Pfitzner&#8217;s sublime opera masterpiece, &#8216;Palestrina&#8217; (incidentally, never performed in the US),\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=722828\">Kirill Petrenko conducting the\u00a0Frankfurt Opera And Museum Orchestra<\/a>*, with\u00a0Richard Cox, Frank van Aken, Johannes Martin Kr\u00e4nzle, and Claudia Mahnke<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>*a historical note, from <a href=\"http:\/\/www.oper-frankfurt.com\/en\/page60.cfm?hptdatum=2016%7C3\">the orchestra&#8217;s site<\/a>: &#8220;Oper Frankfurt&#8217;s orchestra came into being towards \u00a0 \u00a0 the end of the 18th century. It received its unusual name because it was also the orchestra that gave concerts for the &#8220;Frankfurter Museum&#8221;, an institution founded by culturally minded people in Frankfurt in 1808, when Louis Spohr was chief conductor of the, still young, orchestra.&#8221;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>While the fish\u00a0was delicious, once again the sauce did not thicken as it should: I&#8217;m assuming it was because I\u00a0had forgotten\u00a0about, or was chary of, quickly boiling the mix of pan juices and\u00a0Cr\u00e8me fra\u00eeche\u00a0(but only until slightly thickened). two flounder fillets from American Seafood, placed in a tinned\u00a0copper au gratin\u00a0pan\u00a0skin side down, seasoned with sea &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-7143","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\/7143","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7143"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7143\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}