Mustard-glazed cod with fingerlings

   You may recall that Patrick and I celebrated our wedding anniversary throughout the first year every month with dinner on our fine china. Months thirteen through seventeen were a bit hectic and Patrick wasn't particularly keen to continue our monthly anniversary dinners for the rest of his life. After taking this little break I thought it would be appropriate to break out the china and celebrate our 18th month - one year and a half - anniversary! which was in February
   We also had a celebratory bottle of champagne in the refrigerator that had been chilling for the past six months! My parents celebrated their 20th wedding anniversary at Biltmore Estate in June. Patrick and I had room service send them a bottle of champagne and strawberries. They thought it would be fitting to then bring us back a bottle of champagne from Biltmore (where Patrick happened to propose) for our first anniversary. Well we were caught up with hosting a housewarming to pop open the champagne... which brings us to our 18th month anniversary dinner! The perfect evening to pop it open. I googled around to find a good seafood dish to pair with champagne and sharing it below.

Mustard-Glazed Black Cod with Fingerlings and Chive Puree from Food & Wine
   Prep time 25 min | Total time 45 min | Serves 4 [we halved]

1 cup snipped chives
1 cup baby spinach
1/2 cup extra-virgin olive oil
Kosher salt
1 pound fingerling potatoes
1/4 cup coarsely chopped pitted green or brown olives
3/4 cup pure olive oil
Four 6-ounce skinless black cod fillets
3 tablespoons Dijon mustard
Freshly ground pepper

   Preheat the broiler and position a rack 8 inches from the heat. Bring a large saucepan of water to a boil. Add the chives and spinach and blanch for 30 seconds, just until bright green. Drain and rinse under cold water; squeeze dry. Transfer the chives and spinach to a blender. Add the extra-virgin olive oil and puree until smooth. Season with salt.
   Rinse out the saucepan and fill it with cold water. Add the potatoes and bring to a boil. Simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and cut them into thin coins.
Meanwhile, in a microwave-safe bowl, combine the olives with the pure olive oil. Microwave at high power in 2-minute bursts until the olives are golden and crisp, 5 to 6 minutes depending on the microwave. Drain the olives and transfer to a paper towel–lined plate to cool. Reserve the oil for another use.
   Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper. Broil for about 10 minutes, until the fish is cooked through and lightly browned on top; transfer to plates and spoon the potatoes alongside. Sprinkle with the olives, drizzle the chive puree all around and serve.

It's Always Caturday
Snuggly naps on the entry bench

Thanks for the champagne Mom and Jimmy!

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