Witches' fish & mushroom stew

For ➍
400 g fish fillet (cod, pollack, ling, plaice, pollack, mullet, catfish, sole), cubed
200 g button mushrooms, chopped finely
100 g shiitake mushrooms
100 g black trumpets
100 g chanterelles
8 shallots, chopped finely
2 l fish stock
50 g butter
150 g grated mild hard cheese (e.g. Nazareth cheese)
1.5 dl poaching liquid
1.5 dl cream
20 g butter
20 g flour
salt & pepper

Simmer the shallots in butter simmer until translucent. Add the chopped button mushrooms, season with salt and pepper. Simmer until all liquid has evaporated. Divide mixture over 4 individual ovenproof dishes and sprinkle with grated cheese.
Poach the fish cubes in the fish stock for 3 m. Add the fish to the dishes .
Melt the butter. Mix the flour in, add poaching liquid and cream. Boil until halved. Pour over the fish.
Fry the uncut shiitake, black trumpets and chanterelles in hot, cleared butter. Add to the fish. Sprinkle with the rest of the grated cheese.
Put the dishes in the a preheated oven at 170°C for 5 m. [The cheese should melt,but not brown).

Salmon with black trumpets & horseradish sauce

For ➋
200 g black trumpets
2 tbs butter
4 tbs mayonnaise*
4 tbs grated horseradish*
1 tbs minced fresh parsley
1 ts fresh lemon juice
2 salmon steaks or fillets, 200 g each
lemon wedges

Sauté mushrooms in 1 tbs butter over medium heat for 3 m. Season to taste with salt and pepper.

Mix together mayo, horseradish, parsley and lemon juice in a small bowl and set aside.

Put salmon in baking dish and dot with remaining butter. Broil 20 cm from upper grill until barely brown on edges.

Spread horseradish sauce over fish and broil until bubbly and golden.

Decorate with sautéed mushrooms and lemon wedges.

Serve with a glass of spicy white wine like viognier.

*You can use commercially prepared horseradish. Lower mayonnaise quantity for firmer sauce.

Horseradish sauce

For ➍
4 tbs mayonnaise*
4 tbs grated horseradish
1 tbs minced fresh parsley
1 ts fresh lemon juice 

Mix together mayo, horseradish, parsley and lemon juice in a small bowl. Spread on fish before putting it in the oven.

Serve with firm fish, as in black trumpets with salmon & horseradish sauce.

*Replace 3 tbs of 4 (or even all 4) by sour (or whipped) cream to have a sauce that can also be served with roast beef or pork. Add 1 ts of mustard to heighten the flavour. It is served cold, at room temperature, or slightly warm. Heat carefully in a bain-marie or in a microwave oven. Don't let it boil.

Black & white salad

For ➍
320 g black trumpets
1 tbs butter
200 g endives, cut in rounds*
2 Granny Smith apples, seeded, peeled, cut in widges
apple peel, cut in long small ribbons
4 slices of good dry-cured ham (like Belgian Ganda or Italian Parma)
4 tbs apple (or cider) vinegar
1 tbs honey
6 tbs olive oil
80 g croutons

Get apples, endives and ham out of the refrigerator 1 h before serving.
Clean mushrooms. Cut apples and endives. Spread endives on a plate. Make a crown of apples and slightly heated croutons over it.
Heat butter add trumpets and bake for 3 m on low heat. Add pepper if wanted. Remove from pan and keep lukewarm.
Add vinegar, honey and olive oil to the cooking juices and heat.
Dribble glazing over the salad. Add trumpets. Tear ham in broad strips, slightly warm in heated pan off heat and add to the salad. Decorate with curled apple peels.
Serve with a glass of ruby wine.