Recipes for November

Char with Mushrooms, Cumin and Melon

(serves 2)

Char have more flakes than their trout cousins. This produces more milky deposits (found between the flakes) and ultimately more flavour (like marbling in good beef). This recipe uses an unusual combination of ingredients, but it works well with the fish.

  1. Dip the char in the egg and coat with flour. Melt the butter in a frying pan and cook the fish, turning once. Remove and keep warm.
  2. Now add the cumin and mushrooms to the pan and cook for 2-3 minutes, turning frequently. Stir in the melon and cook for another minute.
  3. Add the cream and allow to bubble and thicken slightly.
  4. Season and serve the fish with the sauce poured around.

courtesy Alan Bichan food columnist for the Orcadian, from his book "A Year in an Orkney Kitchen".

Cod, Leek and Orange Lasagne

(serves 6)

With scintillatingly fresh cod, the finished dish will be quite enchanting.

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

  1. Soften the leeks in half the butter for 2 minute. Then remove them to a dish, squeezing out as much butter as you can for the sauce.
  2. Add the remaining butter to the saucepan and make a white sauce with the flour and milk. It will be very thin but this is okay as the pasta will absorb excess moisture.
  3. After that, add the seasoning, orange ingredients, eggs, one third of the cheese, half of the chives and the fish. Layer this with the pasta in a fairly large lasagne dish, finishing with a layer of sauce.
  4. Top with the remaining cheese and bake immediately in the oven for 35-40 minutes or until golden and bubbling. When cooked, scatter over the remaining chives and serve.

courtesy Alan Bichan food columnist for the Orcadian, from his book "A Year in an Orkney Kitchen".