Casserole of Ling recipe
information
A fish casserole, with mushrooms, tomato and onion. It's main ingredient, Ling, also happens to be the largest member of the cod family.
ingredients
575 g (1 1/4 lb) ling fillet, skinned and cut into 5 cm/2 inch pieces
2 tbsp (1 oz) 25 g butter
1 large onion, sliced
3/4 cup (90 g) mushrooms, halved if large
3 tbsp (25 g) plain flour
400 ml (14 fl oz) tomato juice
1 pinch of mixed herbs
salt and pepper
2 tbsp (1 oz) 25 g butter
1 large onion, sliced
3/4 cup (90 g) mushrooms, halved if large
3 tbsp (25 g) plain flour
400 ml (14 fl oz) tomato juice
1 pinch of mixed herbs
salt and pepper
method
1. Set the oven at 200°C (400°F) gas mark 6. Arrange the ling pieces in a shallow ovenproof dish.
2. Melt the butter in a saucepan, add the onion and mushrooms and fry for 3-4 minutes until the onions start to colour. Sprinkle in the flour and cook for 1 minute, stirring.
3. Stir in the tomato juice and bring to the boil, stirring constantly. Add the herbs, with salt and pepper to taste, then pour the sauce over the fish. Cover the dish with foil and bake for 30 minutes. Serve at once.
2. Melt the butter in a saucepan, add the onion and mushrooms and fry for 3-4 minutes until the onions start to colour. Sprinkle in the flour and cook for 1 minute, stirring.
3. Stir in the tomato juice and bring to the boil, stirring constantly. Add the herbs, with salt and pepper to taste, then pour the sauce over the fish. Cover the dish with foil and bake for 30 minutes. Serve at once.
serving amount
serves 4
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