Sustainable Cornish Ling Fillets with Wild Garlic Pesto
A simple supper with fresh delicious ingredients best enjoyed in the spring. With this recipe you can make the pesto yourself or we have our amazing Wild Garlic Pesto which can be used to make this a quick, easy and truly delicious meal for all the family.
Although Ling is relatively unknown and not widely used in everyday cooking, it has an excellent firm and textured meat with a pleasantly strong taste.
Ling is firm, tender and moist, with great texture and large flakes.
To make this recipe you will need:
- 2 Cornish Ling Fillets 200g
- 1 Lemon
- 4 tbsp olive oil or Cornish Rapeseed Oil
- Cornish Seasalt & Pepper
- 109ml Cornish Wild Garlic Pesto
If you want to make your own pesto:
- A handful of wild garlic - 50g
- 35g almonds
- 2 tbsp parmesan cheese, grated
- A handful of mint, leaves only
And here’s how to do it…
If you are making your own pesto:
- Scatter the almonds into a small food processor or you can use pestle and mortar.
- Add the grated parmesan along with the mint leaves and the wild garlic.
- Grate in the lemon zest and squeeze in the juice.
- Add 3 tbsp rapeseed oil and a good pinch of salt and pepper.
- Whizz till everything is finely chopped and combined into a pesto.
- Put in a bowl and keep aside.
- If you are using the amazing Cornish Wild Garlic Pesto then move onto the step below.
- Pour 1 tbsp oil into a frying pan and warm to a high heat.
- Sprinkle the ling fillets with a pinch of salt and pepper.
- When the pan is hot, add the ling fillets, skin side down.
- Fry on the skin side for 5 mins, then use a slice to carefully turn the fillets over.
- Remove the pan from the heat and allow to cook for 2-3 mins in the risidual heat of the pan.
- Serve the ling fillets topped with spoonfuls of the wild garlic pesto, with your choice of potatoes and seasonal greens on the side.
