Recipes for August

Baked Haddock with Cous Cous and Roast Vegetable Stuffing

(serves 4)

Fresh Orkney haddock here meets a filling of Mediterranean character that is full of colour, flavour and texture.

Preheat oven to 200°C, 180°C for Fan oven, 400°F, Gas Mark 6

  1. Remove the fish heads and using a sharp knife, extend the body cavity to the tail. Set aside.
  2. Next grease a roasting tin with olive oil. Place the courgette, pepper and garlic on the tin, season generously and drizzle with some more olive oil. Bake for 15 minutes.
  3. Allow the vegetables to cool. Then put then on a chopping board, being careful to add all of the olive oil and garlic from the roasting tin. Chop finely using a large knife.
  4. Bring the water to the boil in a small saucepan. Add the cous cous, cover and allow to stand for 3 minutes without returning to the heat. Season lightly and stir in the butter until absorbed. Allow to cool.
  5. Now mix the vegetables with the cous cous and use to stuff the two fish. Place the haddock side by side on a greased roasting tine (the one you used for the vegetables is ideal). Drizzle over some olive oil and set aside until ready to cook.
  6. Bake the fish for 20-25 minutes in an oven preheated to 190°C, 170°C for a Fan oven, 375°F, Gas Mark 5. Allow half of a fish each when serving.

courtesy Alan Bichan food columnist for the Orcadian, from his book "An Orkney Feast" available from Amazon and all good book shops.

Smoked Salmon Parcels

(makes approximately 10)

Serve these on a bed of lettuce, as part of a buffet.

  1. First cut the salmon into pieces approximately 2 inches by 3 inches (5cm by 7½cm).
  2. Combine all the other ingredients, except the lemon slices, in a bowl.
  3. Lay out the salmon slices on a work surface and place a dessert spoonful of the cheese mixture on each. Then roll them up loosely and garnish with lemon slices.

courtesy Alan Bichan food columnist for the Orcadian, from his book "An Orkney Feast" available from Amazon and all good book shops.