I remember catching ling as a kid on my Dads friends boat and it was plentiful back then but seemed to fall off fish menus over the years and became a non targeted species. Well it’s back and I forgot what a great fish it was and a perfect fish to cook on the barbecue as it’s got a firm texture rather like monkfish and doesn’t fall apart. I love the simplicity of a great bean salad with shallots and anchovies chopped into it and you can prepare it in advance so all you have to do is cook the fish.
4 ling portions
A little vegetable or corn oil for brushing
Sea salt and freshly ground white pepper
180g green beans, cooked and refreshed in cold water
2 medium shallots, peeled, halved and finely chopped
10-12 good quality anchovy fillets in olive oil
2 tbs cider vinegar
1 tsp Tewksbury or Dijon mustard
2tbs extra virgin olive oil
Pre-heat your barbecue, meanwhile whisk together the olive oil, vinegar, mustard and oil from the tinned anchovy and season to taste. Chop the anchovies finely and mix with the beans and dressing and season to taste. Season and lightly oil the ling and cook on the barbecue for 3-4 minutes on each side. Spoon the beans onto serving plates and place the fish on top.
