{"id":9991,"date":"2012-10-18T11:08:22","date_gmt":"2012-10-18T18:08:22","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=9991"},"modified":"2012-10-19T11:06:21","modified_gmt":"2012-10-19T18:06:21","slug":"braised-black-cod-ghost-in-a-black-lentil-sky","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/braised-black-cod-ghost-in-a-black-lentil-sky","title":{"rendered":"braised black cod \u201cghost\u201d in a black lentil \u201csky\u201d"},"content":{"rendered":"<p style=\"text-align: center;\">&nbsp;<\/p>\n<p style=\"text-align: center;\">&nbsp;<\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong><a href=\"http:\/\/www.chefmorgan.com\/braised-black-cod-ghost-in-a-black-lentil-sky\/adjusted-chost\" rel=\"attachment wp-att-10028\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-10028\" title=\"chef mrogan ghost fish\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/adjusted-chost-525x500.jpg\" alt=\"ghostly fish in black lentil night sky (braised black cod on Beluga lentils with fresh thyme)\" width=\"525\" height=\"500\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/adjusted-chost-525x500.jpg 525w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/adjusted-chost-315x300.jpg 315w\" sizes=\"auto, (max-width: 525px) 100vw, 525px\" \/><\/a><\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong><em>ghostly<\/em> fish in black lentil night sky<br \/>\n<\/strong><\/span><strong style=\"color: #ff0000;\">(braised black cod on Beluga lentils with fresh thyme)<\/strong><\/p>\n<p style=\"text-align: center;\"><!--more--><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #808080;\"><br \/>\n<a href=\"http:\/\/www.chefmorgan.com\/braised-black-cod-ghost-in-a-black-lentil-sky\/fish-ingred-3\" rel=\"attachment wp-att-10026\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-10026 aligncenter\" title=\"chef morgan\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/fish-ingred1-580x386.jpg\" alt=\"dover sole fillet and ingredients for cooking\" width=\"371\" height=\"247\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/fish-ingred1-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/fish-ingred1-350x233.jpg 350w\" sizes=\"auto, (max-width: 371px) 100vw, 371px\" \/><\/a><\/span><\/p>\n<p><span style=\"color: #ff0000;\">serves 4<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #ff0000; text-decoration: underline;\">what you need:<\/span><\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"text-decoration: underline; color: #333333;\"><span style=\"text-decoration: underline;\">fish<\/span><\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"color: #808080;\">4 beautiful <span class=\"famos-shop click famos-annotation refid-12GI4\" title=\"famos cod fillets\">cod fillets<\/span> or other white fish&nbsp;<br \/>\n<\/span><span style=\"color: #808080;\">kosher salt (as needed)<br \/>\n<\/span><span style=\"color: #808080;\">freshly ground black pepper (as needed)<br \/>\n<\/span><span style=\"color: #808080;\">unsalted butter (as needed)<br \/>\n<\/span><span style=\"color: #808080;\">1 shallot, minced<br \/>\n<\/span><span style=\"color: #808080;\">fresh Italian parsley, minced (as needed)<br \/>\n<\/span><span style=\"color: #808080;\">4 lemon peels<br \/>\n<\/span><span style=\"color: #808080;\">\u00bd cup dry white wine<br \/>\n<\/span><span style=\"color: #808080;\">quality<\/span><a href=\"http:\/\/www.chefmorgan.com\/fish-stock\"><span style=\"color: #ff0000;\"> fish stock<\/span> <\/a><span style=\"color: #808080;\">(as needed) *<\/span>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.chefmorgan.com\/lentil-sky-ghostly-fish\/puree-choices\" rel=\"attachment wp-att-9980\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-9980 aligncenter\" title=\"chef morgan\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/puree-choices-580x331.jpg\" alt=\"spices and vegetables for recipe \" width=\"371\" height=\"212\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/puree-choices-580x331.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/puree-choices-350x200.jpg 350w\" sizes=\"auto, (max-width: 371px) 100vw, 371px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-decoration: underline;\">lentils<\/span><\/p>\n<p><span style=\"color: #808080;\">1 tablespoon unsalted butter<br \/>\n1 cup <span class=\"famos-shop click famos-annotation refid-12GPY\" title=\"famos Beluga lentils\">Beluga lentils<\/span><br \/>\n2\u00bd cups <span style=\"color: #ff0000;\"><a href=\"http:\/\/www.chefmorgan.com\/fish-stock\"><span style=\"color: #ff0000;\">fish stock<\/span><\/a>*&nbsp;<\/span><br \/>\n<\/span><span style=\"color: #808080;\">1<a href=\"http:\/\/www.chefmorgan.com\/a-bouquet-garni-detail-with-a-difference-french-cooking-recipes-simple-pleasures\"><em><span style=\"color: #ff0000;\"> bouquet garni*<\/span><\/em> <\/a>(bay leaf, Italian parsley, fresh thyme sprigs)<br \/>\n<\/span><span style=\"color: #808080;\">kosher salt (as needed)<br \/>\n<\/span><span style=\"color: #808080;\">freshly ground black pepper (as needed)<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #333333;\"><span style=\"text-decoration: underline;\">pur<\/span><\/span><span style=\"text-decoration: underline;\">\u00e9<\/span><span style=\"text-decoration: underline;\">e<\/span><\/p>\n<p><span style=\"color: #808080;\">1 tablespoon unsalted butter<br \/>\n<\/span><span style=\"color: #808080;\">1 garlic clove, minced<br \/>\n<\/span><span style=\"color: #808080;\">1 tablespoon chopped onion<br \/>\n<\/span><span style=\"color: #808080;\">\u00bd cup diced leeks<br \/>\n<\/span><span style=\"color: #808080;\">\u00bc cup diced parsnips<br \/>\n<\/span><span style=\"color: #808080;\">\u00be cup chopped mushrooms<br \/>\n<\/span><span style=\"color: #808080;\">\u00bc cup dry white wine&nbsp;<br \/>\n<\/span><span style=\"color: #808080;\">\u00bd cup <a href=\"http:\/\/www.chefmorgan.com\/fish-stock\"><span style=\"color: #ff0000;\">fish stock*<\/span><\/a> (or water)<br \/>\n<\/span><span style=\"color: #808080;\">fresh lemon juice (as needed)<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #ff0000;\">how to:<\/span><\/p>\n<p><span style=\"text-decoration: underline;\">mushroom and leek pur\u00e9e<br \/>\n<\/span><span style=\"color: #888888;\">The pur\u00e9e can be made in advance, stored in the refrigerator and reheated and added to the lentils. However, if you want to forego the pur\u00e9e, skip to the &#8220;lentil&#8221; section of the recipe (below).<\/span><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">Sweat Aromatics.<\/span> <span style=\"color: #999999;\">In a saucepan over high heat, add butter. Once hot, add garlic. When garlic is fragrant, add onions and leeks. Cook until translucent. Add parsnips and mushrooms. Cook until well-browned and the vegetables are beginning to stick to the bottom of the pan.&nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Deglaze.<\/span> Add the wine and reduce <em>au sec (<\/em>almost dry), scraping the fond from the bottom of the pan. Use a spatula to remove the vegetables from the pan. Place the cooked vegetables in the bowl of a food processor.&nbsp;<\/span><\/li>\n<\/ul>\n<div><span style=\"color: #999999;\"><a href=\"http:\/\/www.chefmorgan.com\/braised-black-cod-ghost-in-a-black-lentil-sky\/mush-au-sec\" rel=\"attachment wp-att-10001\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-10001 aligncenter\" title=\"chef morgan lentils\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/mush-au-sec-580x386.jpg\" alt=\"mushroom and leek pur\u00e9e cooking in pan\" width=\"464\" height=\"309\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/mush-au-sec-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/mush-au-sec-350x233.jpg 350w\" sizes=\"auto, (max-width: 464px) 100vw, 464px\" \/><\/a><\/span><\/div>\n<ul>\n<li><span style=\"color: #ff0000;\">Pur\u00e9e<\/span><span style=\"color: #999999;\">. Add 1\/2 cup fish stock (or water) to the vegetables and pur\u00e9e until smooth. Set aside and keep warm to add to the lentils when they are done (see below).&nbsp;<\/span><\/li>\n<\/ul>\n<div><span style=\"color: #999999;\"><a href=\"http:\/\/www.chefmorgan.com\/braised-black-cod-ghost-in-a-black-lentil-sky\/blnender\" rel=\"attachment wp-att-9992\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-9992\" title=\"chef morgan lentils\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/blnender-580x386.jpg\" alt=\"mushroom and leek pur\u00e9e in food processor \" width=\"464\" height=\"309\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/blnender-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/blnender-350x233.jpg 350w\" sizes=\"auto, (max-width: 464px) 100vw, 464px\" \/><\/a><\/span><\/div>\n<div>&nbsp;<\/div>\n<div><a href=\"http:\/\/www.chefmorgan.com\/braised-black-cod-ghost-in-a-black-lentil-sky\/mush-puree\" rel=\"attachment wp-att-10002\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-10002\" title=\"chef morgan\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/mush-puree-580x424.jpg\" alt=\"mushroom and leek pur\u00e9e \" width=\"464\" height=\"339\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/mush-puree-580x424.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/mush-puree-350x255.jpg 350w\" sizes=\"auto, (max-width: 464px) 100vw, 464px\" \/><\/a><\/div>\n<p><span style=\"text-decoration: underline; color: #333333;\"><span style=\"text-decoration: underline;\"> lentils<\/span><\/span><span style=\"color: #999999;\">&nbsp;<\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Lentils.<\/span> Melt a tablespoon of butter in a saucepan over medium heat (if you made the pur\u00e9e, you can use the same pan). One melted, add the lentils and toss to coat the lentils in the butter. The lentils will be shiny.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Add Liquid.<\/span> Add the fish stock and the<span style=\"color: #ff0000;\"><em><a title=\"a bouquet garni \u2013 detail with a difference\" href=\"http:\/\/www.chefmorgan.com\/a-bouquet-garni-detail-with-a-difference-french-cooking-recipes-simple-pleasures\"> bouquet garni<\/a>.<\/em><\/span> Bring to a boil and then reduce the heat to a simmer. Simmer until lentils are tender (but not mushy) about 45 minutes. Remove and discard<span style=\"color: #ff0000;\"> <em>bouquet garni.<\/em><\/span><\/span><span style=\"color: #999999;\">&nbsp;<\/span><\/li>\n<\/ul>\n<div>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Combine.&nbsp;<\/span>If you made&nbsp;the pur\u00e9e, add it to the lentils in the saucepan.&nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Adjust Consistency.&nbsp;<\/span>The lentils should be creamy. If too thick, add more stock or water to dilute it (NOTE: If you want to bump up the flavor, add more stock. If you want&nbsp;to tone down the flavor or keep it where it is at, add only water). &nbsp;If the lentils taste fishy, add a little fresh lemon juice.<\/span><\/li>\n<\/ul>\n<div><span style=\"color: #999999;\"><a href=\"http:\/\/www.chefmorgan.com\/braised-black-cod-ghost-in-a-black-lentil-sky\/creamy\" rel=\"attachment wp-att-10024\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-10024\" title=\"chef morgan lentils\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/creamy-580x386.jpg\" alt=\"beluga Lentils with swirls from a paint brush\" width=\"464\" height=\"309\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/creamy-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/creamy-350x233.jpg 350w\" sizes=\"auto, (max-width: 464px) 100vw, 464px\" \/><\/a><\/span><\/div>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Adjust Seasoning.<\/span>&nbsp;Season to taste with salt and freshly ground pepper. Turn off the heat. Cover with a lid to keep warm while you cook fish.<\/span><\/li>\n<\/ul>\n<\/div>\n<p><span style=\"color: #999999;\">&nbsp;<\/span><span style=\"text-decoration: underline;\">fish&nbsp;<\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Braise Fish.<\/span> Sprinkle fish fillets with salt and pepper. Butter an ovenproof pan or dish. Scatter parsley and shallots on the bottom of the pan over the butter (not more than 2 tablespoons of minced shallots for 4 fillets). Place fish fillets on top of shallots and parsley. Add wine to the pan. Add enough fish stock to cover the fillets by \u2154. Place the pan on the stove over a medium flame. Bring to a quick boil.<\/span><\/li>\n<\/ul>\n<div><span style=\"color: #999999;\"><a href=\"http:\/\/www.chefmorgan.com\/braised-black-cod-ghost-in-a-black-lentil-sky\/instructions-butter\" rel=\"attachment wp-att-9999\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-9999\" title=\"chef morgan braised fish\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/instructions-butter-580x407.jpg\" alt=\"braising pan with butter\" width=\"580\" height=\"407\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/instructions-butter-580x407.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/instructions-butter-350x245.jpg 350w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/span><\/div>\n<div>&nbsp;<\/div>\n<div><a href=\"http:\/\/www.chefmorgan.com\/braised-black-cod-ghost-in-a-black-lentil-sky\/instructions-fish-2\" rel=\"attachment wp-att-10000\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-10000\" title=\"chef morgan braised fish\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/instructions-fish-2-580x386.jpg\" alt=\"braising pan with butter , parsley  and shallots\" width=\"580\" height=\"386\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/instructions-fish-2-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/instructions-fish-2-350x233.jpg 350w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/div>\n<div>&nbsp;<\/div>\n<div><a href=\"http:\/\/www.chefmorgan.com\/braised-black-cod-ghost-in-a-black-lentil-sky\/fish-instructions-3\" rel=\"attachment wp-att-9997\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-9997\" title=\"chef morgan braised fish\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/fish-instructions-3-580x350.jpg\" alt=\"braising pan with butter , parsley,  shallots and cod fillet \" width=\"580\" height=\"350\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/fish-instructions-3-580x350.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/fish-instructions-3-350x211.jpg 350w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/div>\n<div>&nbsp;<\/div>\n<div>&nbsp;<\/div>\n<div>&nbsp;<\/div>\n<div><a href=\"http:\/\/www.chefmorgan.com\/braised-black-cod-ghost-in-a-black-lentil-sky\/instructions-4\" rel=\"attachment wp-att-9998\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-9998\" title=\"chef morgan braised fish\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/instructions-4-580x405.jpg\" alt=\"braising pan with cod fillet and lemon peel on top\" width=\"580\" height=\"405\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/instructions-4-580x405.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/instructions-4-350x244.jpg 350w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/div>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Finish in the Oven.<\/span> One you reach a boil, turn off burner and cover the pan with a lid or tightly with aluminum foil. Place the pan in an oven preheated to <span style=\"color: #ff0000;\">425 Fahrenheit degrees.<\/span> Cook for about 10 minutes. Cook until &#8220;just done.&#8221; Fish is done when it is opaque and the fillets begin to look flaky rather than solid and translucent. <em>Carefully<\/em> remove the pan from oven. Use a fish spatula to remove the fish fillets from pan. Place fillets on a plate and cover with foil to keep warm.<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"><a href=\"http:\/\/www.chefmorgan.com\/braised-black-cod-ghost-in-a-black-lentil-sky\/braised\" rel=\"attachment wp-att-9993\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-9993\" title=\"chef morgan \" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/braised-580x386.jpg\" alt=\"Cod fillet cooked in pan\" width=\"580\" height=\"386\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/braised-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/braised-350x233.jpg 350w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/span><span style=\"color: #999999;\">&nbsp;<\/span><span style=\"color: #999999;\">&nbsp;<\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Fumet (Reduced Braising Liquid)<\/span>. On the stove over a medium flame, reduce the braising liquid to \u00bc.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Strain (optional).<\/span> Pour the fumet (reduced braising liquid) through a strainer to remove the shallots and parsley. &nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\"><em>Monter au beurre (optional). <\/em><\/span>Remove the pan from the heat. Adjust sauce with fresh lemon juice. For a thicker, richer sauce, add a tablespoon of cold butter to liquid, swirling it in the liquid by moving the pan in a circular fashion.&nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Adjust Seasoning.<\/span>&nbsp;Whether you strain or not, or add butter or not, adjust the seasoning to taste with salt and pepper.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Plate.&nbsp;<\/span>Cut the fillets in shapes that resemble ghosts (rounding the tops for the heads and trimming the bottoms to look flowing). &nbsp;Place lentils on plate to create your night scene.&nbsp;Add a ghost fillet to each plate. Pour some sauce over each ghost. Add two black lentils to each ghost for the ghost eyes. Garnish with fresh thyme.<\/span><\/li>\n<\/ul>\n<div><span style=\"color: #999999;\"><a href=\"http:\/\/www.chefmorgan.com\/braised-black-cod-ghost-in-a-black-lentil-sky\/close-ghost\" rel=\"attachment wp-att-10003\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-10003\" title=\"chef morgan fish ghost\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/close-ghost-507x500.jpg\" alt=\"chef morgan fish ghost final product\" width=\"355\" height=\"350\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/close-ghost-507x500.jpg 507w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/10\/close-ghost-304x300.jpg 304w\" sizes=\"auto, (max-width: 355px) 100vw, 355px\" \/><\/a><\/span><\/div>\n<div>&nbsp;<\/div>\n<p><span style=\"color: #999999;\">&nbsp;<\/span><\/p>\n<p><span style=\"color: #999999;\">&nbsp;<\/span><\/p>\n<p><span style=\"color: #999999;\">&nbsp;<\/span><\/p>\n<p><span style=\"color: #999999;\">&nbsp;<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; ghostly fish in black lentil night sky (braised black cod on Beluga lentils with fresh thyme)<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[341],"tags":[1158,1156,1155,1157,630,363,1159,44,1165,1137,1164],"class_list":["post-9991","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-black-lentils","tag-braised-fish","tag-fish-stock","tag-ghost-fish","tag-halloween","tag-leeks","tag-mushroom-and-and-leek-puree","tag-mushrooms","tag-parsley","tag-puree","tag-shallots"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/9991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=9991"}],"version-history":[{"count":24,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/9991\/revisions"}],"predecessor-version":[{"id":10055,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/9991\/revisions\/10055"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=9991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=9991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=9991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}