Wednesday 11 March
This was more or less what we've done before, with a few changes.
The pork medallions didn't need to be brined, and we decided that they didn't need to be braised as well as fried.
So we sautéed and braised the sliced fennel first, set it aside in the warming oven, and fried the medallions quickly on both sides until brown.
They only rested as long as it took to plate the vedge and decorate it with its own fronds, but they were perfectly done, and much more tender and fresh-tasting than the fried-then-braised version.