Never too late to change
Apr. 17th, 2007 01:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceSo for lo, these twelve, fifteen, many years, I have been making fish pie the same way, utterly basic: smoked & white fish in a plain bechamel, with or without mushrooms, under plain mashed potato grilled to a crisp on top. It's very yummy, one of my comfort foods.
Now suddenly I'm experimenting. Yesterday's was the classic mix of smoked & fresh haddock, on a bed of sauted shallot, fennel and leek, moistened with cream - no sauce else - under a potato and celeriac mash. Yum-yum, only different.
I'd actually meant to make a veloute with the fish stock that I'd meant to make from the monkfish head I'd brought back from the market yesterday, only I never got around to the first stage of that. So I'm doing it now, making the stock to make a base for the tofu and mushroom and leek soup with noodles that I have decided shall make my lunch today. Which I wouldn't have, if it hadn't been for that fish-head in the fridge, glaring at me.
Flexibility, see? Variation. And me such a creature of habit ordinarily. Lord alone knows what's happened...
ETA [which I still can't remember what it stands for, but you-all know what I mean]:
My whole house now smells of fish, but in a good way. And yes - he thanks you for your concern - that does indeed include Young Lochinbar, who did indeed get to chew on various chewy bits of fish-head. Yum-yum.
Now suddenly I'm experimenting. Yesterday's was the classic mix of smoked & fresh haddock, on a bed of sauted shallot, fennel and leek, moistened with cream - no sauce else - under a potato and celeriac mash. Yum-yum, only different.
I'd actually meant to make a veloute with the fish stock that I'd meant to make from the monkfish head I'd brought back from the market yesterday, only I never got around to the first stage of that. So I'm doing it now, making the stock to make a base for the tofu and mushroom and leek soup with noodles that I have decided shall make my lunch today. Which I wouldn't have, if it hadn't been for that fish-head in the fridge, glaring at me.
Flexibility, see? Variation. And me such a creature of habit ordinarily. Lord alone knows what's happened...
ETA [which I still can't remember what it stands for, but you-all know what I mean]:
My whole house now smells of fish, but in a good way. And yes - he thanks you for your concern - that does indeed include Young Lochinbar, who did indeed get to chew on various chewy bits of fish-head. Yum-yum.