{"id":8256,"date":"2016-05-19T18:18:51","date_gmt":"2016-05-19T18:18:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8256"},"modified":"2016-05-19T18:18:51","modified_gmt":"2016-05-19T18:18:51","slug":"tautog-with-lemon-dill-pollen-radishes-with-ramps-lovage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8256","title":{"rendered":"tautog with lemon, dill pollen; radishes with ramps, lovage"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8262\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/05\/Tautog_dill_pollen_radish_greens.jpg\" alt=\"Tautog_dill_pollen_radish_greens\" width=\"600\" height=\"450\" \/><\/p>\n<p>Choosing the ingredients for this meal was easy. I went to the Greenmarket on Wednesday primarily to buy fish, and nothing else. The sign for Blackfish (aka &#8216;Tautog) jumped out at me as soon as I arrived at the Blue Moon stand, and so it would be; it&#8217;s one of my favorites.<\/p>\n<p>I didn&#8217;t really need any more vegetables, but I&#8217;m a sucker for a good display, and the people of Eckerton Hill Farm are masters at it. Lying next\u00a0to a\u00a0table laden with beautiful\u00a0greens in woven wicker and miniature &#8216;bushel&#8217; baskets was this display of &#8216;<a href=\"https:\/\/www.washingtonpost.com\/lifestyle\/home_garden\/the-french-breakfast-radish-makes-a-handy-snack\/2011\/04\/12\/AF6E8uBE_story.html\">French Breakfast radishes<\/a>&#8216;. I decided that\u00a0choosing them as a side would give me both roots and greens in one dish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8263\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/05\/French_breakfast_radishes.jpg\" alt=\"French_breakfast_radishes\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>a 1-pound\u00a0fillet of Blackfish (Tautog in New England) from Blue Moon Fish Company, seasoned with sea salt and freshly-ground Telicherry pepper, saut\u00e9ed in a heavy tin-lined oval copper pan for about 4 minutes on each side, the skin side down first, drizzled with organic lemon juice, and finished with a dusting of <a href=\"http:\/\/www.pollenranch.com\/dill-pollen\/\">Pollen Ranch Dill Pollen<\/a>, divided into two\u00a0and moved onto plates, the pan juices gently drizzled over each one<\/li>\n<li>one bunch of French Breakfast radishes from Eckerton Hill Farm, washed, the leaves removed and set aside (the little white &#8216;tails&#8217; could have been left on, but I removed them without thinking), and\u00a0the roughly-chopped buds of a half dozen ramps from Berried Treasures, sprinkled with salt and pepper, saut\u00e9ed in a little olive oil in another copper skillet for a few minutes, the radish leaves and the ramp leaves (cut as ribbons) added to the pan and stirred in, chopped lovage from Berried Treasures added, and more used to garnish the vegetables when they were on the plates \u00a0[I added a little white wine after saut\u00e9eing the radishes and ramp buds, and kept cooking, stirring, until the liquid had evaporated, but that step is certainly optional]<\/li>\n<li>the wine was a French (Loire) white, <a href=\"http:\/\/www.chelseawinevault.com\/soucherie-anjou-blanc-cuvee-les-rangs-de-longue-2014\">Ch\u00e2teau Soucherie Cuv\u00e9e Les Rangs de Longue Anjou Blanc 2014<\/a> , from\u00a0Chelsea Wine Vault<\/li>\n<li>the music was by\u00a0Heinrich Ignaz Biber, the album, &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=176059\">Mensa Sonora, Sonata Representiva<\/a>&#8216;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Choosing the ingredients for this meal was easy. I went to the Greenmarket on Wednesday primarily to buy fish, and nothing else. The sign for Blackfish (aka &#8216;Tautog) jumped out at me as soon as I arrived at the Blue Moon stand, and so it would be; it&#8217;s one of my favorites. I didn&#8217;t really &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-8256","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\/8256","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=8256"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8256\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}