Pan Fried Haddock with Lakin's Gorges Morgan

Sometimes you just crave fried fish. Adding Lakin’s Gorges Morgan to the batter adds to the deliciousness, and makes me want to eat even the bits of batter not on the fish.

Lakin’s Gorges Morgan is a hard cow’s milk cheese, aged a minimum of 3 months.

A note about pan frying fish. Use a pan that will accommodate the length of the fillet. You want the fish to be in contact with the hot oil. The fish will absorb some oil, so add oil to coat the pan bottom, then a little more. Quantity will depend on your pan. Let the oil get hot before you put the fish in, or fish will stick. Heat the oil over medium high heat for a few minutes before adding the fish.

Also, when you are cooking that fish, resist the temptation to poke the fish with a spatula while it is cooking. If the oil was hot enough, it will start to curl up on the ends and the uncooked top side will start to look opaque. Then you can flip it over and cook the other side.If you flip it too soon, the fish will fall apart. Which isn’t a problem, it will still cook fine and be delicious, but sometimes it’s nice to have a nice, smooth fillet. 

1 pound haddock fillets
1 cup milk
1 cup corn meal
1/2 cup Lakin’s Gorges Morgan, grated fine
1 tsp salt
1 tsp pepper
Oil to coat the pan

1. Coat bottom of skillet with oil, don’t skimp, but don’t go overboard. Heat on medium high heat.
2. Combine the corn meal, salt and pepper and Morgan cheese on a flat dish.
3. Dunk the fish in the milk, then dredge in the cheese mixture. Transfer to hot pan.
4. Cooks in roughly 3 – 5 minutes per side, depending on thickness of your fillet. Judge by the fish turning nicely browned and opaque.

Pictured served with a coleslaw with cabbage, sweet peppers, carrots, red onions, tossed with tahini , rice wine vinegar and black sesame seeds. And a side of chopped tomatoes.

Asparagus Sformati with Lakin’s Gorges Morgan & Ricotta

 

These are very light and are good served hot or cold.  This is a very quick recipe to prepare, but produces spectacular results.

 

Featured in Down East Magazine, April 2017.

Asparagus (or fiddlehead fern) sformati” – Italian savory souffles
1/2 cup breadcrumbs
2 pounds asparagus (or cleaned fiddlehead ferns)
2 Tbls butter
1 onion, finely chopped
1 cup coarsely grated Lakin’s Gorges Morgan
3/4 cup Lakin’ s Gorges Basket Ricotta
1/4 cup flour
4 eggs
1. Butter and crumb 12 ramekins or muffin tins. But may only yield
2.Cook asparagus (or ferns) in boiling water for about 3 minutes, until tender. Drain liquid, reserving 1 cup for step 6.
3. Coarsely chop stalks (or fiddlehead ferns), reserving the tips for the tops of the finished product.
4. Saute onions until tender.
5. Puree onions and asparagus (or ferns).
6. In a large bowl, combine pureed vegetables with Basket Ricotta, Morgan and flour. Season to taste. If mixture is not smooth, incorporate cooking liquid by Tablespoon until smooth.
7. Whisk eggs thoroughly, add combined ingredients from step 6.
8. Fill ramekins, or muffin tins, with 1/2 cup of mixture. Top with asparagus tips (or small intact ferns).
9. Bake until set in a 350 degree oven, about 25 minutes, until lightly browned and the tip of a knife comes out clean when inserted.
NOTE: if you have a food processor, add ingredients in order and process between every addition and no cooking liquid will be required.