530/1038 - Fennel-marinated fish

We are now four months into our Vic Market routine and still my favourite moment of each week is watching my mini chef select a new protein for us to cook. This gorgeous Kingfish was one such selection, and he gave it to me along with the instruction that it must be pan fried. 

I didn't mind at all, knowing that I would get to use my gorgeous filleting knife from Japan to take the fish apart. Smearing the fillets with fennel paste (blitzed in the Thermomix) was a wonderful idea and we all agreed that it definitely enhanced but did not overpower this beautiful fish. 

This recipe only appears in the original, orange-spined version of The Cook’s Companion, so my apologies for inspiring those who do not have access to the correct book!

One for you, Mum x

529/1038 - Gruyère tart

As I munch on the leftovers of this tart, it strikes me that this challenge has greatly enhanced the standard of food I serve up to my little family. This is not a result of the challenge teaching me to cook (although I am sure the extra practice has helped!) but instead, it is the number of recipes I aim to churn out on a monthly basis which has seen many weeknight dinners elevated from simple meat and three veg to fancy roasts and tarts. 

Something else this challenge has inspired is my love of making pastry. It is something I do now on a regular basis (sorry waistline) and I can't imagine wanting to buy frozen shortcrust ever again. Puff is another story of course...

According to my youngest, aka mini-chef, this tart was lovely but would have been better with bacon. Mind you, according to him, most things would be better with bacon! 

Another one down, nine cheese recipes to go x