IJ Mellis Cheesemongers have now been trading, in Edinburgh, for over 25 years, sourcing cheese from all around Scotland.
We love supporting local Scottish producers and what better cheese to showcase this than Corra Linn – an aged sheep’s milk cheese made by Selina Cairns and her family in Lanarkshire.
Scotland is producing some fantastic cheese and we love showcasing all the hard work that the cheese makers put in to provide us with good quality farmhouse produce.
For more information, visit: https://www.mellischeese.net
Serves 2
INGREDIENTS
Milk
250g Corra Linn
2 large fennel
2 large fish of your choice, we use grey mullet
Salt and pepper
METHOD
1 Pre-heat the oven to 100°C.
2 In an oven proof dish, layer up the fennel and grated Cora Linn, ending with a Cora Linn layer.
3 Season with salt and pepper and moisten with a splash of milk.
4 Cover and place in the pre-heated oven for two and a half hours.
5 Remove from the oven, remove the lid, and place back into the oven to add a bit of colour.
6 Whist the fennel and Corra Linn are cooking, prepare the fish and cook to your likening.
7 Once golden brown, plate up the fennel and Corra Lin and serve with the fish and enjoy!
