Ling with Cream, Leeks & Bacon

Ling with leeks and bacon is a fantastic mid-week dish, delightfully hearty and is perfect when served with some crusty bread.

Ling has not been commonplace on fish counters, but it's becoming increasingly popular and is a fantastic fish choice. Its flesh is firm and packed full of flavour and is common around the deep waters of the British Isles, particularly around the south west.

Ingredients

A drizzle

Rapeseed oil
25g

Stoneground white flour, for dusting
2

Ling fillets
250g

Beechwood smoked bacon lardons
1

Small onion, finely chopped
1

Stick of celery, finely chopped
2

Medium leeks, finely sliced
4

Garlic cloves, peeled and bashed
A splash

Wine vinegar
1/2 glass

White wine
75ml

Double cream
A sprig

Thyme, leaves picked
2

Bay leaves
A pinch

Sea salt and freshly ground black pepper

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Method

Season and lightly dust the ling with flour. To a cast iron pan add a drizzle of oil and place it over a medium-high heat.
Add the fish to the pan and fry on one side for 3 minutes, until just golden, then flip over and fry on the other side for a further 2-3 minutes, or until just golden. Remove the fish from the pan and set it to one side.
To the same pan, add the bacon lardons and cook until they have rendered and are golden and crispy, this should take around 6-7 minutes, then remove from the pan and set to one side.
Add the onions, celery, leeks, garlic, thyme, and bay leaves to the pan and cook until soft, this will take about 7-8 minutes.
Turn the heat up and add the vinegar allowing the liquid to evaporate and a sauce to begin to form. Then add the wine and cook over a high heat for a further 1-2 minutes until it has also cooked off.
Turn the heat down and add the cream, thyme and bay leaves. Allow the cream to bubble up, then place the fish and lardons back into the pan. Cover and simmer for 8-10 minutes.
Season to taste with a good crack of black pepper and a pinch of sea salt, and serve alongside some crusty bread.