Ling in White Sauce
Cod or haddock can be substituted for ling.
- ling fillets (4), 1½-2lb
- shallots (5), finely sliced
- celery stalks (2), finely sliced
- dry white white (Seyval, Schonburger), 1 glass
- ½ pint fish stock (or water)
- bay leaf
- parsley, handful - fresh and chopped
- white flour OR crème fraîche (to thicken sauce)
- white pepper, ground
- If using flour to thicken sauce - make a roux while the fish is cooking then add the reduced fish liquor; a little milk will improve the appearance of the sauce.
- If using crème fraîche to thicken sauce - remove reduced fish liquor from heat and beat in the crème fraîche.
Serve with boiled new potatoes, carrots and green beans.
- Place fillets lengthways in a casserole dish.
- Fry shallots and celery gently in the butter. Do not allow to brown.
- Add pepper to taste.
- Pour in fish stock and wine, add bay leaf.
- Bring to boiling point, simmer for 15 minutes.
- Pour liquid over the fillets, cover and cook in a moderate oven (Mark4/180°C/350°F) until fish is slightly undercooked (approximately 10 minutes).
- Pour off fish liquor and keep fillets warm.
- Reduce the fish liquor and thicken by preferred method.
- Once the sauce is prepared, add the parsley and pour over the fish.