I had some leftover mashed potato. Not enough for two, but too much to throw away. So, as the fishmonger would be calling in the morning – i.e. today – I said I’d make fishcakes.
It’s not that making fishcakes is a vast amount of work, but they do engender an awful lot of washing up, for such a simple meal.
First, I cooked the fish. 1 pan
Then I put the potato in a bowl with some tarragon and lemon zest. 1 bowl, 1 grater, 1 brush, 1 pair of scissors.
I mixed them. 1 spoon.
I made them into fishcakes and put them on a floured plate. 1 plate.
I cracked a couple of eggs, beat them and put them on a plate. 1 bowl, 1 fork, 1 plate.
I cut a couple of chunks of bread and whizzed them in the food processor. I put them on a plate. 1 knife, 1 bowl and chopper. 1 plate.
I dipped the floured fishcakes into the egg, then the breadcrumbs, and put them on another plate. 1 plate – the fourth.
I chilled them for half an hour or so, then fried them and drained them on kitchen paper. 1 pan, 1 plate for draining and 1 serving dish.
I also made fennel sauce, which involved a saucepan for the béchamel, another for the fennel, a pan to finish it in butter and the food processor to whizz it all. With it, we had asparagus. Another saucepan.
The dishwasher was full by this time and LT had washed most of the pans at least once. Still, there are a couple of fishcakes over, so I know what I’ll be having for dinner tomorrow. And there’s rather a lot of fennel sauce, which I think I can make into a soufflé. Because Tim is going back to his other home tomorrow for a few days, so I’ll be alone and having to comfort-eat. But not comfort-washing-up, because that’s a bit absurd.
What is also absurd is that we had not enough potato or fish for two portions but, mixed, there was too much. I don’t quite get it.