LING FISH FILLET RECIPES

Steps:

• Start by heating the oil to 60º. Use a thermometer. You can use a pot, a sauté pan or a roasting tray and fill up with enough oil to cover the fillets. You can poach the fish on the stove, but the easiest way is to use an oven. Heat the oil and place the ovenproof pot, pan or tray in the oven at 60º.
• While the oil is heating prepare the ling fillets. If you have a whole ling fish, there are instructions on how to prepare and fillet a ling fish in the video above. Leave the skin on the fillets, as it will protect the flesh while cooking in the oil so the flesh underneath becomes really juicy.
• Sprinkle some salt on the fillets.
• When the oil is 60º add the chili, garlic and lemon zest. This will add aroma and flavour to the oil and fish. Put the fish fillets gently into the poaching oil.
• Poach the fish for about 20 minutes. When done the flesh should be fairly firm and you should be able to remove the skin easily.
• While the fish is poaching prepare the mash and the crudité salad.
• Boil the potatoes. If you are using new potatoes you don’t need to peel them and the skin will give your mash a rustic texture.
• Slice the carrots, radishes and asparagus very thinly on a mandolin iron and peel the leaves off the Brussels sprouts and put the raw vegetables into a bowl of ice water. This will keep the vegetables firm and crunchy.
• For the vinaigrette, mix a tablespoon of honey, two tablespoons of vinegar and four tablespoons of olive oil and a pinch of salt. Taste the vinaigrette. It should have a strong taste and a balance of sweet, sour and saltiness and you can adjust the balance with honey, vinegar, oil and salt.
• For the mash, sauté the shallot and sage gently in butter in a pot for a couple of minutes. When the shallot has softened add the boiled potatoes and crush them Add the juice of half a lemon, the chopped chives and a pinch of salt. Mix the potatoes with the other ingredients so you get a chunky mash.
• When the fish is ready, lift it out of the oil. Let it drain on a piece of paper or cloth and let it rest.
• Drain the raw vegetables from the ice water and mix them with some vinaigrette in a bowl. Be careful not to soak the vegetables in vinaigrette.
• To serve, put a big lump of potato mash onto the plates. Remove the skin from the fish fillets and place the fillet on top of the mash. Arrange the crudité salad around the mash. Garnish with friseé lettuce, red currant berries, tarragon leaves and finish with a drizzle of vinaigrette on top.

Steps:

• Start by heating the oil to 60º. Use a thermometer. You can use a pot, a sauté pan or a roasting tray and fill up with enough oil to cover the fillets. You can poach the fish on the stove, but the easiest way is to use an oven. Heat the oil and place the ovenproof pot, pan or tray in the oven at 60º.
• While the oil is heating prepare the ling fillets. If you have a whole ling fish, there are instructions on how to prepare and fillet a ling fish in the video above. Leave the skin on the fillets, as it will protect the flesh while cooking in the oil so the flesh underneath becomes really juicy.
• Sprinkle some salt on the fillets.
• When the oil is 60º add the chili, garlic and lemon zest. This will add aroma and flavour to the oil and fish. Put the fish fillets gently into the poaching oil.
• Poach the fish for about 20 minutes. When done the flesh should be fairly firm and you should be able to remove the skin easily.
• While the fish is poaching prepare the mash and the crudité salad.
• Boil the potatoes. If you are using new potatoes you don’t need to peel them and the skin will give your mash a rustic texture.
• Slice the carrots, radishes and asparagus very thinly on a mandolin iron and peel the leaves off the Brussels sprouts and put the raw vegetables into a bowl of ice water. This will keep the vegetables firm and crunchy.
• For the vinaigrette, mix a tablespoon of honey, two tablespoons of vinegar and four tablespoons of olive oil and a pinch of salt. Taste the vinaigrette. It should have a strong taste and a balance of sweet, sour and saltiness and you can adjust the balance with honey, vinegar, oil and salt.
• For the mash, sauté the shallot and sage gently in butter in a pot for a couple of minutes. When the shallot has softened add the boiled potatoes and crush them Add the juice of half a lemon, the chopped chives and a pinch of salt. Mix the potatoes with the other ingredients so you get a chunky mash.
• When the fish is ready, lift it out of the oil. Let it drain on a piece of paper or cloth and let it rest.
• Drain the raw vegetables from the ice water and mix them with some vinaigrette in a bowl. Be careful not to soak the vegetables in vinaigrette.
• To serve, put a big lump of potato mash onto the plates. Remove the skin from the fish fillets and place the fillet on top of the mash. Arrange the crudité salad around the mash. Garnish with friseé lettuce, red currant berries, tarragon leaves and finish with a drizzle of vinaigrette on top.