Dinner and a Murder by Elodie Hart

Author:Elodie Hart [Elodie Hart]
Language: eng
Format: epub
Publisher: Independent
Published: 2023-05-03T00:00:00+00:00

Chapter 12

While Liam usually gave her plenty of fish to eat, she was in the mood for scallops and the best place to get those were the fish counter down at the market.

“Hey, Harvey, got any scallops and haddock for me?” she asked as she stepped up to the counter and greeted the stocky man with a bald spot on the top of his head.

“Sure do. How many do you want?” he asked, pulling on some gloves.

“A dozen scallops and two haddock,” she said after thinking for a moment.

“Do you want to catch one for yourself, Harper?” he asked, eyes twinkling as he teased her.

Glancing at the large tanks full of fish, she shook her head, already squeamish. “Not really. Would you be so kind as to pick them out for me?”

He smiled and nodded, already reaching into the tank and fearlessly pulling one out. Harper liked to eat fish. She didn’t like to pull them out of a tank still wriggling.

“It’s not your favorite thing, huh?” a newcomer asked.

Whirling around, Harper saw Charlotte standing there, smiling slightly.

“Yeah, not really. As a chef, I guess you’re okay with this sort of thing,” Harper said, stepping closer.

“I’ve had to handle all sorts of food, including raw fish. You get used to it.”

“That would take me years to build up to.”

“Fortunately, I’ve never minded it. As a child, I used to help my grandpa catch fish and debone them so I have plenty of experience.”

Harper grimaced at the thought. “I have trouble even touching raw chicken let alone anything else.”

“Part of being a chef means touching all the ingredients and tasting them, too. Herbs, fish, meat, and everything else. It’s important to know which things are poisonous no matter what, and which things can be cooked and consumed safely after being cooked a certain way.”

“You can eat poisonous things?” Harper asked.

Charlotte laughed and said, “You’d be surprised what plants and herbs are actually considered poisonous that people eat on a regular basis. Processing and cooking things actually reduces poisonous properties. There are even some fish you can eat if they are prepared properly.”

“Like what?” Harper asked, wondering if box jellyfish were on that list.

“Like puffer fish. They’re a delicacy in Japan but only certified chefs can prepare them—and there aren’t many of those chefs around, so it’s even more of a delicacy.”

Harper pointed to the scallops and haddock she ordered and asked, “These are okay, right?”

Charlotte smiled and nodded. “Yep, those are fine. Not a poison or toxin in sight.”

“Thank goodness because I don’t have time to become a certified chef.”

“No worries. Can I give you a tip for cooking the scallops?” she offered, a bit hesitant.

“My own personal chef consultation? Gladly. I’ll take any advice you have,” Harper said.

“Watch the temperature so you don’t burn them, just make sure to sear them lightly until they are golden brown. And butter is your friend.”

“Got it. I’ll do my best but they may not turn out like photos in your cookbook.”

Charlotte waved her hand.

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