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.
The conversation went something like this:
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....
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