Today Bill and I sat down to a homemade mayonnaise served beside a cold white fish the French call colin and the English call pollock. The plate was filled with vegetables drizzled with a vinaigrette dressing.
As we ate, we noticed each other eating as slowly as possible, the better to savour the delicate flavours and textures -- the mild flavour of the white fish amplified by the mayonnaise, the crispy chunks of baguette, the vinaigrette on the salad greens, the green beans, the cauliflowers, the cold boiled potatoes, the sliced tomatoes, the lemon squeezed over all, the red wine, the water. We cleaned our plates with the bread and prepared ourselves for the arrival of the dessert and coffee.
We had the Tarte au brugnon -- nectarine. The edges look burned but they don't taste burned.
They taste... extra sweet and delicious. Cue fireworks exploding in the mind!
Prosaic note: Sainsbury's is attempting to rebrand the pollock fish for the British public. Using the French name -- colin -- they have put it in a package inspired by the paintings of Jackson Pollock.