This is a simple and lovely meal that Theresa put together with the Pollock from this week’s share of Cape Ann Fresh Catch’s CSF. The fish was a beautiful reddish hue when we received it earlier yesterday, and I have to say it is a really tasty mild fish.
To cook: simply pan fry in some butter on one side for a few minutes, flip in onto the other side, cook for a few more minutes, then just when it is ready to serve, stick in under the broiler on high until fully cooked and browned. Simple!
The summer squash was also very simple. Just heat a pan until water sizzles on it, lay squash down, cook each side until browned. The squash is not entirely cooked by this process, but it is tasty partly raw and browned. The quinoa was simply cooked in hot water until done.
Lastly, the whole meal was drizzled with a lovely creamy dill sauce from our new cookbook, care of Theresa’s dad (Farmer John’s Cookbook: The Real Dirt on Vegetables). The sauce really made the meal and brought together these very plain ingredients and made something very special.
Creamy Dill Sauce (Serves 4):
- 1/3 cup olive oil
- 2 tbsp white wine vinegar
- 1/2 minced onion
- 1/4 tsp mustard
- pinch of salt
- 1 egg yolk
- 1/4 cup yogurt (the original recipe calls for sour cream)
- 3 tbsp minced fresh dill
- Combine oil, vinegar, onion, salt, pepper, beating heavily to combine oil and vinegar.
- Beat egg yolk and yogurt together separately.
- Put egg and yogurt mix into a food processor for 30 seconds.
- While the processor is still running, pour a thin stream of the vinaigrette into the mixture, slowly in about three additions. This will let the sauce thicken.
- Stir in the dill, add salt and pepper to taste.
- Serve on top of your favorite cooked vegetable, grain, or meat.