Ling in White Sauce

Ingredients:

• 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
• butter
• white flour OR crème fraîche (to thicken sauce)
• white pepper, ground

Note:

• 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.

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.

CLOSE