Ling in White Sauce

Cod or haddock can be substituted for ling.
(Serves 4)




  1. Place fillets lengthways in a casserole dish.
  2. Fry shallots and celery gently in the butter. Do not allow to brown.
  3. Add pepper to taste.
  4. Pour in fish stock and wine, add bay leaf.
  5. Bring to boiling point, simmer for 15 minutes.
  6. 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).
  7. Pour off fish liquor and keep fillets warm.
  8. Reduce the fish liquor and thicken by preferred method.
  9. Once the sauce is prepared, add the parsley and pour over the fish.
Serve with boiled new potatoes, carrots and green beans.