Cook Me a Fantasy

"100-dollar bid, now 120." "Now 120." "Will ya give 120?"  Basic auctioneer chant that I experienced at the Petaluma livestock auction on Monday with my friend Lisa.

We were goat shopping.  Last week, Lisa bought two meat goats from a nice lady, Kim, on Sweetwater Springs road, in Healdsburg. 

This time she was looking for dairy goats. We had to depend on the auction. The issue with the auction is you get what you pay for. You will never know where the animals are from, who are the breeders. Nothing. 

We went there early, because sometimes, they allow you into the pens before the auction to check them out: check their teeth, or check if they are pregnant.  First, we got lost. We were talking and missed the highway exit and missed the necessary acquaintance with the goats. Oops.

We finally arrived at the auction. The auction barn was crowded with farmers, men, women, kids, (little people, not goats), and us.

The auctioneer and his wife sat high above the animals. They looked like Aunt Em and Uncle Henry from the Wizard of Oz.

Lisa took a seat on the bleachers with a local lady. I was excited; bending over the corral took my camera out and shot. First animals were the pigs, big hogs. I waved to them.

The lady sitting with Lisa said, “ You should get your friend, I think she just bought a pig!” Lisa grabbed me and said, I know you are excited, but sit on your hands we don't want any pigs, only goats. Uncle Henry knew, that I was a newbie to the auction. No sale, phew.

Next, a baby goat.  She or he was bought right away. Done. Lisa knew whom she wanted. After about six or seven goats, who were bought, she appeared. She was so pretty. Lisa raised her arm and bought her at $160. I applauded! Lisa gave her a new name Margaret, instead of #17. It turns out Margaret is pregnant. Then we went to lunch.

The goat saga continues.  

Margaret is not pregnant, she is crazy. She broke the fence twice. Lily and Margaret don't get along.  It was goat mayhem. 

Meanwhile, we went goat shopping again, but this time in Sonoma. We were driving on highway 12, suddenly the goat cage blew off the pickup, careening into on coming cars. Fortunately, it didn’t hit any cars. 

But we had to run in top speed to get the cage off the highway. The cage was in good shape.  We put it back into the pickup and went on in silence. 

A family who have 13 goats with three 1-week-old babies, beautiful, red kiddies, welcomed us.  Lisa bought another goat and she is pregnant.  She delivered twins yesterday. 

The kids are named Saffron and Rosie.  Still wobbling their little legs in the barn.  At press, Margaret has settled down. No goat head butting, well, head butting when they are playing.  They are small dogs with companion manners. 

Whole bass fish  

I love food, as I have a love for dance. Recipes are choreography; it is an expression of myself, performance.  My friend, Care, asked: "When did you first know that you like to cook "?

My first response is Los Angeles, but in earnest it was a dinner party that I cooked for the hospital staff, in the early '90s in the Bay Area. If I think hard, the meal was fish.

I ordered a striped bass from Big John’s market. I wanted a two-pound fish but I got a three pounder. Thirty bucks. Fine.

It was a beautiful fish with clear eyes. The fishmonger scaled it for me.  As the fish was baking, I made the parsley gremolata. I have never fillet a fish.

I went on line to YouTube.com: How to fillet a fish. The Food 52 cookbook is challenging: first, crepes, now, filleting a fish, later, octopus salad.  I knew that this experience would be a learning adventure: writing, cooking, however, I am a dancer! 

So, the crust was hard and with Lorraine's help, as my photographer, I dived into it. Pirouetteing my hammer, I cracked the fish open. Filleting the fish is the question. Can I do it?

Piece of cake!  Why? The fish is cooked. I cut the head off and the skin and bones melted away. If you have a fresh fish, fillet is the dare. Here is the rub: Give a dinner party and impress your friends with the hammer.

It needed some lemon but it was flavorful, moist.  I love the Cremolata.

Let's cook.

Serves 6

For the fish:

1 whole fish, approx. 5 lbs., such as snapper or sea bass

1 lemon, thinly sliced

1 small bunch parsley sprigs

Fennel fronds from one bulb, halved lengthwise

4 pounds coarse sea salt

2 egg whites

Extra-virgin olive oil

Lemon wedges

1. Preheat oven to 450 F.
2. Place lemon slices, parsley and fennel in cavity of the fish. Do not overstuff.
3. Combine egg whites and sea salt in a bowl. Mix well to moisten salt.
4. Spread 1/3 salt on bottom of large baking dish or pan. Lay fish on top. Pour remaining salt over fish, covering completely. If needed, tail can be exposed.
5. Bake in oven 40-45 minutes. Remove from oven and let rest 10 minutes.
6. Crack open crust with small hammer or knife. Remove and discard crust. Fillet fish.
7. Arrange fish on warm plates. Drizzle with olive oil and freshly squeezed lemon juice from wedges. Serve with Parsley Gremolata.

For the Parsley Gremolata:

1/2 cup finely chopped parsley

1 garlic clove, minced

Finely grated zest from one untreated lemon

Pinch sea salt

Freshly ground black pepper

1. Combine parsley, garlic and lemon zest in a small bowl. Season to taste with a pinch of salt and pepper.

Recipe from  Lynda Balslev who is a blogger:  (www.tastefoodblog.com)