During the 2009 festival Chef Glynn Wright took up the challenge of preparing 10 different dishes using Ollick (Ling) as the principal ingredient. During the 45 minute session Glynn actually managed to produce 11 dishes and here we present the recipes for you to try at home!
Baked Ling with Herb and Citrus Crust
Ingredients
4 x ling fillets
Zest and juice of 1 lime
Zest and juice of 1 lemon
4 slices bread, crumbed
1 tbsp mixed herbs
50g melted butter
Seasoning
Method
Soak fillets in lime and lemon juice for 10mins.
Mix rest of ingredients together.
Pat dry fillets, top with crumb mix.
Cook in hot oven 12-14 mins till just cooked.
Serve with new potatoes salad or baked potato.
Cajun Spiced Ling Fillet with Mango dressing
Cajun spice mix
4 x ling fillets 200g
1 small ripe mango diced
8 pink grapefruit segments diced
Small tub Greek yoghurt
1 wedge lime
1 tbsp chopped coriander
Salad leaves
Method
Dust fish with spices chill for 30 mins.
Lightly oil a baking tray and place ling on, bake at 200c for 12 -14 minutes.
Mix diced mango and grapefruit with yoghurt, coriander and squeeze in lime.
Serve with dressing and salad.
Dave's (Last Minute) Smoked Ling Risotto
Ingredients
200g diced smoked ling (Hand Made Fish Company)
Cup risotto rice
1 finely chopped onion
Fish/chicken stock, half and half mix
100g butter
1 tbsp mixed herbs
1 tbsp grated Parmesan cheese (fresh)
Black pepper
Sea salt
Method
Lightly fry onion in half the butter till soft. Add rice and cook 2-3 mins without colour. Add ladle hot mixed stock and stir till absorbed. Repeat until rice is just cooked and moist but not runny.
Add diced ling and stir in, leave 2-3 mins. Add butter herbs and cheese stir and season.
Can be served with a lightly poached bantam egg on top.
Goujons of Ling with Tartar Sauce
Ingredients
Finger sized strips ling fillet
Plain flour seasoned
Beaten egg
Fresh breadcrumbs
Cup of Mayonnaise
½ tbsp diced red onion
½ tbsp diced capers
½ tbsp diced gherkins
½ tbsp chopped parsley
Juice of ¼ lemon
Method
Put ling first into flour then egg then breadcrumbs. Press lightly to stick breadcrumbs and chill for 15 mins.
Deep fry for 3-4 mins in hot fat 175c till cooked and golden, drain on kitchen paper.
Mix mayonnaise, onion, capers, gherkins, parsley and lemon juice.
Serve ling goujons with tartar sauce, salad and potato wedges
Italian Style Ling
Ingredients
4 x 200g ling fillets
1 tin chopped tomatoes
2 shallots chopped
1 clove garlic chopped
1 tsp oregano
Splash red wine
Olive oil
Pinch sugar
Seasoning
Crusty bread
Method
Cook off garlic and shallots in a little oil till soft in a wide pan. Add wine and bring to boil, and cook 1 min. Add tomatoes, oregano, sugar and seasoning, simmer 5 mins.
Place ling on top, spoon a little sauce over fish and simmer till just done
Serve with sauce and warm crusty bread
Ling Fillets with Smoked Bacon and Mushrooms
Ingredients
4 x 200g ling fillets
1 packet dry cured smoked bacon diced
200g sliced button mushrooms
Seasoned flour
Chopped parsley
Method
Fry off bacon till it releases its fat, add mushrooms, cook 2 mins.
Dust fillets with flour, place in pan with bacon and mushrooms. Cook 2-3 mins each side turn carefully so as not to break up ling.
Serve topped with bacon and mushroom and parsley.
Ling in an Unst Ale Batter with Garlic and Chive Dip
Ingredients
4 x 200g ling fillets
1 cup self-raising flour
Unst ale
Mayonnaise
1 clove chopped garlic
1 tbsp chopped chives
Seasoning
Method
Mix flour with seasoning. Whisking all the time, add enough beer to make thick batter.
Dip fillets in batter and deep fry 175c 5-6 mins till golden and cooked.
Mix garlic chives and mayonnaise together.
Serve ling with dressing chips and salad
Pan Fried Fillets of Ling Mineure
Ingredients
4 x 200g ling fillets
1 tbsp olive oil
80g butter
Juice of ½ a lemon
1 tbsp capers (optional)
Seasoned flour
Method
Put oil and half the butter in a heavy bottomed frying pan and heat.
Dust fillets with flour and place in hot pan laying fillets away from you. Cook for 2-3 mins then turn carefully cook till done. Remove fillets and keep warm.
Increase heat under pan and add rest of butter. When just starting to turn brown add lemon juice and capers if using. While still bubbling, spoon over fillets.
Serve with new potatoes and green beans.
Parma Ham Wrapped Ling with Dill Cream
Ingredients
4 x 100g thick cut ling fillet
8 slices Parma ham
½ cup fish stock
½ cup double cream
¼ cup white wine (optional)
1 tbsp chopped fresh dill
2 finely chopped shallots
Method
Lay two slices Parma ham lengthwise slightly overlapping. Set ling in middle and wrap ham all over to form a closed parcel.
Pan fry parcels quickly 30-40 seconds seal all over.
Place parcels on hot tray and cook in hot oven, 200c for 12-14 mins.
Cook onions until soft. Add stock (and wine if using) and boil till reduced by half in quantity. Add cream and boil till reduced by half in quantity. Add dill and check seasoning.
Slice parcels into three and serve on a pool of sauce with sprig of dill.
Shallow Fried Ling with Marie-Rose Sauce
Ingredients
4 x 200g ling fillet
1 cup plain flour
Water to mix
Ruskoline to coat
Seasoning
5 tbsp mayonnaise
1 tbsp tomato ketchup
½ tbsp Lea & Perrin’s sauce
Dash of Tabasco
½ tbsp of fresh lightly whipped cream (optional but good)
Method
Make thin batter by whisking flour, seasoning and water together. Dip ling into batter drawing fish over side of bowl to remove most of batter. Place on top of Ruskoline and cover with more Ruskoline pat down.
Heat frying pan with ¼ inch oil till hot, cook fillets 2-3 mins each side.
Mix mayonnaise, ketchup, Lee & Perrins and Tabasco and cream if using.
Lift out fillets drain on kitchen paper and serve with marie-rose and mushy peas.
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Thai Green Ollick
Ingredients
400g ling cut into cubes
1 tbsp olive oil
1 medium onion, finely chopped
4 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
1 tsp chopped garlic
1 tsp chopped ginger
1 tsp chopped chillies
1 stalk lemongrass
½ cup of good fish stock
1 large tin coconut cream
4 kafier lime leaves
1 tbsp fish sauce
1 lime zest and juice
Seasoning
3 tablespoons chopped coriander
Method
Fry onions in oil till soft. Add ground coriander/cumin/turmeric/garlic/ginger and chilli. Stirring all time, cook for two minutes.
Add coconut milk/stock/lime leafs zest and fish sauce. Cook for 2 minutes.
Add ling, simmer till just cooked - 3-5 minutes max.
Season and finish with chopped coriander.
Serve with sticky rice/boiled rice/naan bread/poppadoms etc.