Butter is good

This is me making a sauce for some flounder we bought at the greenmarket. The recipe is just butter, butter, butter and cider vinegar, slowly whipped to creamy, unctuous goodness and poured over the steamed fish filets. For all its simplicity, the sauce tastes surprisingly complex. We had lots of green market veggies to balance this out - heirloom tomato salad with those amazing-looking mexican sour gherkins (they look like tiny watermelons but taste like lemony cucumbers), sauteed zucchini, fresh mixed greens. And an astoundingly good blueberry frozen yogurt made by Alex - it tastes like the essence of pure blueberries. Oh my. (The fish recipe is from Patricia Wells's Bistro Cooking, which I think is her most genius work. )