HUNGRY GERALD

BSK bought two splendid fish filets from Fearless Fish, the sterling fish merchant in Providence. They were two of HG/BSK’s favorites—John Dory and Salmon. BSK cooked the John Dory on a sheet pan. BSK cooked chopped peppers, onions, olive oil, parsley, and garlic until they were softened and full of flavor. A splash of white wine helped make a sauce. BSK topped the vegetable melange with the sparkling John Dory filets and put the pan back in the oven for a few minutes  (Happily, BSK follows the advice of the great chef Eric Ripbert–don’t overcook fish). John Dory may be the closest to European Dover Sole of fish found in American waters. This was a magnificent supper in HG/BSK’s Centra Falls, RI, loft. On the next night, it was Salmon’s turn to star. While sweet potatoes baked in the oven–BSK gave them time–BSK invented a fish friendly green sauce. Ingredients included parsley, olive oil, gàrlic, c/ilantro and other herbs plus spices. BSK roasted the Salmon in the Paris bistro manner—medium rare, silky and juicy flakes. The Salmon was topped with spoonfuls of BSK’s slightly chunky sauce. Fish heaven on a plate. Bliss. The combination of sweet potato and Salmon is an HG/BSK invention and tradition. Never saw it on any menu. HG melts much butter in the hot sweet potato—diet and health conscious BSK just gives her potato a minimal sprinkle of sea salt.