Ling with Creamed Peas, Leeks and Bacon

Name: Ling with Creamed Peas, Leeks and Bacon
Yield: Serves 4
Cuisine: British
Ingredients: 200 ml double cream; 2 tbsp vegetable oil; salt and freshly ground black pepper; 4 thick fillets of ling, about 200 g each, with skin; 150 g freshly podded peas (about 300 g before podding), or frozen peas; salt and freshly ground black pepper; 100 g butter; 150 g freshly podded peas (about 300 g before podding), or frozen peas; 1 medium or 2 small leeks, trimmed, cut into rough 1 cm squares and washed; 6 rashers of streaky bacon, derinded and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

Ling is not commonplace on fish counters, but it is a truly great choice. Firm-fleshed and full of flavour, it really takes to any kind of cooking - from grilling to deep-frying. I think you will be pleasantly surprised by the taste and texture of this third division fish.

Ingredients

4 thick fillets of ling, about 200 g each, with skin
salt and freshly ground black pepper

Europe
United Kingdom
Main course
Gluten-free

Method

Season the ling fillets with salt and pepper. Add the peas to a pan of salted water and simmer for 4-5 minutes or until tender, then drain.

In the meantime, melt half of the butter in a heavy-based saucepan and add the bacon and leek. Cover and cook gently over a medium-low heat for 3-4 minutes, stirring every so often, until the leek is soft.

Roughly chop the peas and add them