Roasted Ling with Bacon & Leeks
Delicious hearty dish which works so well for this firm fleshed fish.
To make this recipe you will need:
- Olive or rapeseed oil
- Spoonful of flour
- 2 x ling fillets
- 250g bacon bits
- 1 onion, finely chopped
- 2 medium leeks, finely chopped
- 4 garlic cloves, crushed
- Splash of white wine vinegar
- Half glass white wine
- 75ml double cream
- 1 stick celery
- 2 bay leaves
- Thyme leaves, a couple of sprigs
- Sea salt and black pepper
And here’s how to do it…
Season and lightly dust the ling with flour. To a large heavy based casserole pan add a drizzle of oil and place it over a medium-high heat.
Add the ling to the pan and fry on one side for 3 minutes, until just golden, then flip over and fry on the other side for a further 2-3 minutes, or until just golden. Remove the fish from the pan and set it to one side.
To the same pan, add the bacon lardons and cook until they have rendered and are golden and crispy, this should take around 6-7 minutes, then remove from the pan and set to one side.
Add the onions, celery, leeks, garlic, thyme, and bay leaves to the pan and cook until soft, this will take about 7-8 minutes.
Turn the heat up and add the vinegar allowing the liquid to evaporate and a sauce to begin to form. Then add the wine and cook over a high heat for a further 1-2 minutes until it has also cooked off.
Turn the heat down and add the cream, thyme and bay leaves. Allow the cream to bubble up, then place the fish and lardons back into the pan. Cover and simmer for 8-10 minutes.
Season to taste with a good crack of black pepper and a pinch of sea salt, and serve alongside some crusty bread.
ENJOY XX
