whats the best way to cook ling

[mrgiddings]

had it other day just oven baked with a slice of lemon and a nob of butter any other ideas?

[bucko]

I cooked some last year as part of a two courser where the 'sauce' goes with both courses.
Here goes:

Cook some mussels in a good cider with fresh parsley and butter then eat them but keep the sauce.

Add cubes of good quality smokey bacon to the sauce while adding more butter and parsley then maybe topping up the cider (if you've not downed it). Bring the sauce up to the boil and add the ling in 1-2 inch cubes. Give it about ten minutes (covered) and serve. It takes on a bit of the bacon flavour and seems to have an underlying 'meaty' taste.
Serve with new potatoes and fresh peas- bloody lovely.

[mrgiddings]

sounds nice will give it a try

[Davo]

Does it work with lambrini?

[bucko]

Does it work with lambrini?

Unfortunately not Dave but there is a budget version with rockling,White Lightning and a bag of bacon fries out there.

[merman]

Wrap a big fillet in foil and chuck it on a bbq or brilliant in a fish curry mmmm

[Davo]

Sound ok to me Ian.

[fishergirl]

apparently its nice if you have it as 'goujons' - small pieces, battered and deep fried. meant to be a bit like scampi. though i'd have thought it would taste a bit different?? 

[Spawney Bass]

ling is a very underrated fish, its firm texture lends itself to a variety of cooking methods as it does not fall apart like cod. season in Cajun seasoning before barbecue or shallow frying if you want it a bit more spicy.

 

[Rapin]

Cook it Chinese style by lightly batter it, then topped with ginger sauce 
Ginger sauce: in a pan, heat veg oil, add a bit of chopped garlic, thinly cut ginger strips, light soy sauce, a bit of sugar, some stock or water. Two minutes later add chopped spring onion, leave for one minute then pour the sauce over your battered ling (to get better flavour, cut the ling in small pieces 2"x3" and season it with a bit of salt and black ground pepper before batter it).

Rapin

[mrgiddings]

all sound good though i cant stand ginger lol still rest sound ok

[Davo]

I think the problem of cooking fish is adding to many ingredients which may lose the flavour of the fish (Lambrini aside). Would using ginger enhance the flavour or spoil it? In general, i'm dubious about adding too many ingredients, but thats a personal thing, and everyone else has there own way with fish.
Take Trout/Sea trout and Salmon for examples. Apart from veg, the only other ingredient i add, is quite simply- bacon. Now i'd reccomend that to everyone. I'll have to get round to try it with cod for example.

Dave

[Baramundi Bob]

Ling is my favourite fish, I think it has a taste and texture very similar to monkfish. I like it simple - In the oven in tin foil with nothing added other than a pinch of salt. Nice served with new potatoes  and salad  .

[Lobbers]

ling,  under the grill with a nob of butter salt and crack black pepper (garlic in the butter optional), served with oven roasted sweet potato chip's done in olive oil, and pan fried balsamic savoy cabbage

[mrgiddings]

ling,  under the grill with a nob of butter salt and crack black pepper (garlic in the butter optional), served with oven roasted sweet potato chip's done in olive oil, and pan fried balsamic savoy cabbage

this sounds the best so far i think

[Baramundi Bob]

Lobbers should have been a chef you know, and the language he uses when he cracks off tells me he would easily be a match for Gordon Ramsey. It wouldn't be Hells Kitchen - more like F****** Hells Kitchen

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