Ling Recipe

Name: Lussmanns Brasseries Ling Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 lb ling fillets (skin on, about 6–8 oz / 170–225 g each); 1 tsp fine sea salt; 1 tsp black pepper, freshly ground; 2 tbsp lemon juice; 2 tbsp olive oil (for marinade); 2 cloves garlic, minced; 2 tbsp unsalted butter; 1 tbsp olive oil (for cooking); 1 small shallot, finely minced; 1 clove garlic, thinly sliced; 1 dl dry white wine or low-sodium chicken stock; 1 tsp lemon, zested; 1 tbsp lemon juice (for sauce); 1 tbsp capers, rinsed and drained; 2 tbsp fresh parsley, chopped; 2 tbsp heavy cream or crème fraîche (optional, for a richer sauce); 0 to taste salt and pepper, to taste; 4 pieces lemon wedges; 0.5 cup microgreens or additional parsley

Inspired by Lussmanns Brasserie

Time30m

Serves2

Make Ling Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish & Marinade

1 lb ling fillets (skin on, about 6–8 oz / 170–225 g each)

1 tsp fine sea salt

1 tsp Black pepper, freshly ground

2 tbsp ReaLemon lemon juice

2 tbsp olive oil (for marinade)

2 cloves Garlic, minced

Pan Sauce & Aromatics

2 tbsp Unsalted butter

1 tbsp olive oil (for cooking)

1 small shallot, finely minced

1 clove garlic, thinly sliced

1 dl dry white wine or low-sodium chicken stock

1 tsp lemon, zested

1 tbsp lemon juice (for sauce)

1 tbsp capers, rinsed and drained

2 tbsp Fresh parsley, chopped

2 tbsp heavy cream or crème fraîche (optional, for a richer sauce)

0 to taste salt and pepper, to taste

To Serve (optional)

4 pieces lemon wedges

1/2 cup microgreens or additional parsley

Method

Fish & Marinade

Prepare and marinate

Pat the ling fillets dry with paper towels. Season both sides evenly with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Place fillets in a shallow dish. Combine 2 tbsp olive oil, 2 tbsp lemon juice and 2 minced garlic cloves; pour over the fillets and let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Pan Sauce & Aromatics

Preheat and heat pan

Set a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp (of the 2 tbsp) butter; allow butter to melt and foam but not brown.

Sear the ling

Remove fillets from the marinade and pat lightly to remove excess liquid (reserve marinade). Place fillets skin-side down in the hot skillet. Cook undisturbed for 3–4 minutes until skin is crisp and golden. Flip carefully and cook the flesh side for 2–3 minutes more until the fish is opaque through and flakes easily (internal temperature about 135–140°F / 57–60°C for medium). Transfer fillets to a warm plate and tent loosely with foil to rest.

Make the sauce

Lower heat to medium. Add the remaining 1 tbsp butter to the skillet. Add the finely minced shallot and sliced garlic from the ingredients list; sauté for about 1–2 minutes until softened and aromatic but not browned. Carefully pour in 1 dl (about 3.5 fl oz / 100 ml) dry white wine or chicken stock to deglaze the pan, scraping up browned bits with a wooden spoon. Let the liquid reduce by about half (2–3 minutes).

Finish the sauce

Stir in 1 tbsp lemon juice, 1 tsp lemon zest, and 1 tbsp rinsed capers. If using, whisk in 2 tbsp heavy cream or crème fraîche to enrich the sauce and bring to a gentle simmer for 1 minute. Taste and season with salt and pepper to your preference. Remove from heat and stir in 2 tbsp chopped fresh parsley.

Plate and serve

Spoon the warm sauce over the rested ling fillets. Garnish with lemon wedges and microgreens or extra parsley if using. Serve immediately.