Ling fish fillets poached in olive oil (how to prepare and cook ling fish)

Name: Ling fish fillets poached in olive oil (how to prepare and cook ling fish)
Ingredients: 2 loin fillets of ling fish (2 x 200 g); Half a litre of extra-virgin olive oil (The oil will flavour the fish, so use a tasty olive oil. You do not necessarily need a pricey and top quality oil, but make sure it has a good taste.); 1-2 cloves of garlic; 1-2 small dried chili; Zest of a lemon (organic); Salt; 8 medium size or 15 small new potatoes; 3 small carrots; 3 green asparagus; 2 radishes; 5 Brussels sprouts; A handful of frisée lettuce leaves; A tablespoon of tarragon leaves; A small handful of red currant berries; 1 shallot, chopped; A couple of fresh sage leaves, chopped; A couple of stalks of chives, chopped; A tablespoon of honey; 2 tablespoons of apple cider vinegar; 4 tablespoons of extra olive oil; 25 g of butter; The juice of half a lemon

www.faroeseseafood.com

Ling fish fillets poached in olive oil, mash of crushed potatoes and crudité salad – recipe by Faroese chef Gutti Winther

View full recipe on www.faroeseseafood.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.faroeseseafood.com.

Share this recipe:

Cooking tools:

Ingredients

2 loin fillets of ling fish (2 x 200 g)
Half a litre of extra-virgin olive oil (The oil will flavour the fish, so use a tasty olive oil. You do not necessarily need a pricey and top quality oil, but make sure it has a good taste.)
1-2 cloves of garlic
1-2 small dried chili
Zest of a lemon (organic)
Salt
8 medium size or 15 small new potatoes
3 small carrots
3 green asparagus
2 radishes
5 Brussels sprouts
A handful of frisée lettuce leaves
A tablespoon of tarragon leaves
A small handful of red currant berries
1 shallot, chopped
A couple of fresh sage leaves, chopped
A couple of stalks of chives, chopped
A tablespoon of honey
2 tablespoons of apple cider vinegar
4 tablespoons of extra olive oil
25 g of butter
The juice of half a lemon