A really tasty roast that is perfect to serve up in the middle of the table and share with friends. Ling lends itself well to braising as it is robust enough not to fall apart during cooking but you could just as easily use monkfish or cod if you can’t get ling.

Serves 4

Ingredients

2 whole heads garlic cloves, peeled
Olive oil
Flour for dusting
800 g / 1lb 12 oz Ling fillet
1 small onion, finely chopped
1 stick celery, finely chopped
1 leek, finely sliced
4 thick rashers smoked streaky bacon cut into chunks
Splash wine vinegar
Splash vermouth
½ glass white wine
50ml / 2 fl oz double cream
Sprig Thyme
2 fresh bay leaves
Small handful parsley
Salt and pepper

Method

First cover the garlic cloves in water, bring to the boil and simmer for 5 minutes, change the water and cook again until the coves are soft but not breaking up.

 

In a casserole or large frying pan heat some olive oil until hot dust the fish with flour then until golden then remove from the pan. To the same pan add the onion, celery, leek, bacon and garlic and cook until soft then add the vinegar and boil off, then add the vermouth and boil off too then the wine and boil for a further minute.

 

Turn the heat down then add the cream, thyme and bay and place the fish back in the pan. Cover and simmer for 8-10 minutes, finish with chopped parsley and season to taste, half of the garlic should have melted into the sauce, if not mash up any whole cloves with a fork. Remove the bay and thyme and serve.

 

Fabulous with creamy mashed potato or steamed kale.