Zingy Fennel Salad and Fish
Being wise with your money is partly about knowing when it’s worthwhile spending it. After a really exceptionally hectic and stressful 15 hour day, I decided TLM should come home to a lovingly laid table and a big hug.
So after work, I got some sea bass (which incidentally had 25% off – woo), a nice loaf of bread and a decent bottle of wine. It ended up being a sort-of posh fish’n’chips and we both ended up eating the fish and salad together and having a chip butty on the side!
To cook the sea bass, I popped the fillets into foil, added some tiny slices of lemon, a slosh of the white wine and some lemon-infused oil (sounds fancy, was just olive oil on offer that I put lemon rind peelings into before Christmas – I fully recommend doing it!). To cook the little chip-ettes I just sliced some salad potatoes into wedges and bunged them in the oven with some oil and salt. If youdo this, make sure you use a proper non-stick pan as otherwise all the crispy bits get ripped away. The lemony fish, sweet little chips, buttery bread and the zingy but delicate salad work beautifully together.
Now, the fennel salad is abit special. Last weekend I saw fennel everywhere and so I picked up a bulb for about 50p as I’ve been wanting to re-create a fennel salad I had at a restaurant for a long time. To make the fennel salad…
- Fennel, shredded very finely
- small bunch of coriander
- small bunch of mint
- half a red chilli, de-seeded and sliced
- juice of a lemon or lime
- touch of salt
and then just leave it to infuse for a short while. I love this salad, it goes so well with fish (in fact there was some leftover and I bunged it with tinned tuna for my lunch and it even tasted good then!). I’ll definitely be making it again and forcing as many people to eat it as I can!
Dinner was yummy-scrummy and TLM had a set-up like this at his endof the table too (we just have a big table so end up sat at either side like lord and lady of the manor! hehe!)