Salt Ling with Colcannon

Salted ling used to be a staple food in Ireland. It can still be found in the west of the country, and is very good when made in the way described below and served with the traditional Irish colcannon.

Cut some salted ling into six portions and soak these overnight. Then put them in a mixture of milk and water (half and half) with some sliced onion, bring to the boil and cook for 25 to 30 minutes. Take the fish out and keep it hot while you thicken the liquid with a little cornflour