{"id":9855,"date":"2016-10-01T21:53:50","date_gmt":"2016-10-01T21:53:50","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9855"},"modified":"2016-10-01T21:53:50","modified_gmt":"2016-10-01T21:53:50","slug":"gilded-hake-marjoram-micro-scallion-sauteed-vegetables","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9855","title":{"rendered":"\u2018gilded\u2019 hake, marjoram, micro scallion; saut\u00e9ed vegetables"},"content":{"rendered":"

\"hake_fennel_cucumber_turnip\"<\/p>\n

The picture looks great, but it doesn’t tell everything.<\/p>\n

The ingredients, and the recipes too, were excellent, but I’ll be honest: I made\u00a0two blunders in the cooking process, although neither was much of a disaster, even a culinary disaster.<\/p>\n

The hake fillet was pretty thick, thicker than those I normally\u00a0have, and I underestimated the time it would require to cook. I had separated\u00a0it into 2 pieces after I thought it was done, and they were\u00a0already on the plates before I realized I was premature, so\u00a0I quickly flipped off the garnish and returned them to the pan for another minute or so, replacing the micro scallions when they were\u00a0returned.<\/p>\n

The vegetables were also less than perfectly cooked, since I had let the chopped turnip, saut\u00e9ed ahead of the others, get too carbonized, somewhat compromising enjoyment of the larger mix. The solution would be\u00a0to simply pick out the more charred pieces, and it almost worked.<\/p>\n