Fish Pie with Salmon & Smoked Salmon; The 5 second mental delay; Weekly Menu

The five second delay.

You've heard of it regarding TV and

radio broadcasting.... When the producers aren't certain the talking

heads can keep a civil tongue, so they have a built-in broadcast delay

and a kill switch if things get over the top.

That's what it's like all the time for me speaking French.

I got a haircut today.

She: How much should I cut off?

Me: Blank look for 5 seconds whilst brain scrambles to understand question and formulate answer.

Me: 4 centimeters

She: Do you normally wear it curly or straight?

Me: Blank look for 5 seconds whilst brain scrambles to understand question and formulate answer.

Me: (After saying to self 'Didn't she just look at me when I walked in?') A little curly.

She: Do you want it layered?

Me: Blank look for 5 seconds whilst brain scrambles to understand question and formulate answer.

Me: Yes.

And so on.....

This isn't rocket science.

Had we been discussing Descartes' Theory on the Existence of God I would have a valid excuse for the mental pause.

As we were discussing a haircut it's a bit harder to justify.

After no discussion at all (French or English) mon mari agreed that this Fish Pie bears repeating....

Often.

• Fish Pie with Salmon, Smoked Salmon and Savoy Cabbage
• 2 medium potatoes, 10oz (300gr)
• 1 tbs horseradish
• 1 tbs butter
• 2 - 3 tbs milk
• 8oz (250gr) fresh salmon
• 1 tsp lemon juice
• 1 bay leaf
• 1/2 tsp black peppercorns
• 4oz (120gr) smoked salmon either wet or dry smoked
• 8oz (250gr) Savoy cabbage 1/2 medium head
• 1 onion
• 1 cup (8oz, 240gr) chicken stock
• 1/2 cup (4oz, 120gr) white wine
• 1 tsp dried tarragon
• 1 tsp dried chives
• 2 tsp maizena (cornstarch) dissolved in 1 tbs water
• 1/2 cup (4oz, 240gr) Greek or plain yogurt
• 1 tbs olive oil
• The potatoes: Peel
• the potatoes and cut into chunks. Cook in boiling, salted water until
• tender. Drain well. Add butter, horseradish and 2 tbs milk. Mash
• well. They should not be stiff but should hold their shape. Add a bit
• more milk if needed.
• The salmon: Put
• fresh salmon in a medium skillet. Add water to almost cover, lemon
• juice, bay leaf and peppercorns. Cover and poach until done, 12 - 15
• minutes. It should turn opaque and flake easily with a fork. Remove and
• cut into large chunks. Roughly chop the smoked salmon.
• The vegetables: Remove
• dark green outer leaves from cabbage. Cut off a thick slice, avoiding
• the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the
• wedges. Roughly chop the onion. Heat oil in a large skillet. Add onion
• and sauté 5 minutes, until it turns translucent. Add cabbage and sauté,
• stirring 2 - 3 minutes. Add white wine, chicken stock, herbs, cover and
• simmer 10 minutes. Dissolve cornstarch in water. Uncover cabbage,
• increase heat and add cornstarch, stirring until thickened. Remove from

heat. Add yogurt and stir well to combine.

To finish:

Add both salmons to cabbage and stir gently. Spoon into a baking dish

large enough to hold everything. Top with potatoes, covering as well as

you can. Bake, 400F (200C) for 15 minutes or until the top starts to

brown. Remove and serve.

In

addition

to

this,

for

the

weekly

menu for February 26 we have Baked Goat Cheese with Prosciutto Crisps,

Veal with Olives and Capers, Wild Rice, Chicken and Broccoli Gratin,

Pasta with Leeks and Prosciutto....

and get the menu, complete recipes with meal preparation instruction,

and shopping list each Thursday. First two weeks FREE. (Reverse

seasons available for Australia, and others in the Southern Hemisphere).

For more recipes visit my internet cook book: Easy Gourmet Dinners.