Ling with creamed peas, leeks and bacon

Ling with creamed peas, leeks and bacon

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

Ling is not commonplace on fish counters, but it is a truly great choice. Firm-fleshed and full of flavour, it really takes to any kind of cooking – from grilling to deep-frying. I think you will be pleasantly surprised by the taste and texture of this third division fish.

Ingredients

Quantity Ingredient
4 thick fillets of ling, skin on
salt
freshly ground black pepper
100g butter
6 rashers streaky bacon, derinded and finely chopped
1 medium leek, trimmed, cut into rough 1 cm squares and washed
or 2 small leeks, trimmed, cut into rough 1 cm squares and washed
200ml double cream
2 tablespoons vegetable oil
150g fresh peas, podded, (podded weight)
or 150g frozen peas

Method

  1. Season the ling fillets with salt and pepper. Add the peas to a pan of salted water and simmer for 4–5 minutes or until tender, then drain.
  2. In the meantime, melt half of the butter in a heavy-based saucepan and add the bacon and leek. Cover and cook gently over a medium-low heat for 3–4 minutes, stirring every so often, until the leek is soft.
  3. Roughly chop the peas and add them to the leek and bacon with the cream. Season with salt and pepper and simmer for a few minutes until the cream has reduced and is just coating the peas.
  4. Meanwhile, heat the oil in a non-stick frying pan over a medium-high heat and add the ling fillets, skin side down. Cook for 3–4 minutes until nicely coloured, then turn the fillets and add the rest of the butter to the pan. Fry for a couple of minutes until the fish is just cooked through.
  5. To serve, spoon the creamed peas, leeks and bacon onto warmed plates and place the fish on top.
Tags:
Hix Oyster & Chop House
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