Page 11 of Kept
I watch the clothes go round and round in the dryer and try to see if I can remember the recipe off by heart, but I can’t, and I have to cheat with Mum’s book several times. Nevertheless, by the time I’ve taken the clothes home and walked all the way to the fishmongers, I think I’ve pretty much nailed it.
“Sole?”
“Yes, this is sole.”
I’m tempted to make a joke, like ‘but does it have one?’ Or ‘but hasn’t it departed its body?’ but the Italian guy behind the counter doesn’t look like he would get it. And anyway, he’s probably Catholic and doesn’t believe animals have souls.
I wrinkle my nose and peruse the fish. I can’t smell it from where I am behind the glass counter; ideally, I’d like to ensure it was super fresh. But this fish monger is usually pretty good, his shop smells like the sea, not like chlorine or that old, fishy smell that some shops have.
“Do you have any that have not been filleted?”
“Strange question,” he laughs, “most women can’t stand seeing a whole dead fish.”
“I’m not most women.”
He shrugs and returns with a fish, handing it over the counter and holding it up for me to see. It is shiny, from head to tail, its eyes are clear, and when I reach up and press it, it is firm to the touch. Very recently dead.
“I’ll take two then please.”
“Whole?”
“Yeah.”
He smiles and wraps them up.
“You know your fish.”
I laugh.
“My dad used to go fishing with me, well, for a few years we did before he got sick. And my mother always impressed upon me the importance of only using the freshest of ingredients. So yeah, I learned how to spot a fresh fish.”
“Some great rivers around here, beautiful fishing.”
“Yeah,” I sigh, “I haven’t done it in years, but maybe one day.”
Even as I say this though, I know I won’t be fishing any time soon. It reminds me too much of Dad, makes me too sad.
I wave as I leave, carrying my two little silver corpses, and can’t help but think about the vampire.
I wonder if human eyes glaze over immediately after death, or stay clear for a day or two like fish did – I shudder as I recall the television image of Lady Boston’s head on the pavement, I hadn’t noticed her eyes.
Velout?
Mother Sauce 2: Roux and white stock (chicken, vegetable or fish)
Ingredients:Butter, plain flour, stock
Method:
Melt butter in a small pan over a low heat. Add flour and stir to a smooth paste (roux).
Cook for a few minutes. Gradually pour in stock and stir until thick.
An interchangeable term, it can be used for soup or for a starting point for gravies and sauces – use the ingredient base as the flavour you need in your dish – i.e.) fish for a fish dish,
5
The staff section of the cafeteria is not usually as busy as it is this morning.
