In the spirit of Spring let me post this dish. Walking around Essex market I was stopped by some dandelion greens. There is only one time of year when you see them. Unlike asparagus which you can get all year round but probably shouldn't, dandelion greens are only seen in certain markets in Spring. They are a earthy and very bitter green. I highly recommend this recipe for Ligurian mashed potatoes and dandelion greens by Mark Bittman. It's a great recipe to use with any spring green actually and simple enough for a busy week night. Remember that there are only four ingredients so make them count. Use very good olive oil, sea salt and a flavorful potato. Otherwise the subtleties in this dish can be lost. A good note for any dish that has very few ingredients.
Radishes sauteed in brown butter is a favorite side dish of mine in Spring. (See this earlier post.) I recently made some anchovy butter and my sauteed radishes got a little update. It was like falling in love all over again.
Skate and Radishes Sauteed in Anchovy Butter
- 1 skate wing (should be enough for 2 people)
- one large radish or 1 bunch small radishes
- 3 tablespoons butter
- 1 teaspoon anchovy paste
- salt and pepper to taste (remember that the anchovy is also salty)
- parchment paper
Sautee` your sliced radishes in the remaining butter. Turn the heat down to medium low and cook until tender. Serve over skate. To remove the fish from the bone, slide a fork or knife down the contour of the bone on either side and the meat will come off in strips.